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THE MARCO Polo Plaza Cebu continues to transport diners to different countries through its gastronomic offerings. This time around, the ever
active Swiss General Manager Hans Hauri, together with his Executive Chef Luke Gagnon, bring us to France with its “Quinzaine Gastronomic Beaujolais” – a French Food Festival
– on Nov. 20 to 3, at the Café Marco.
The event also celebrates the Beaujolais Nouveau Day which,
traditionally, is a marketing race from wine producers to get the first bottles of the vintage “vin de premeur” to the different markets. Beaujolais
is a region in France that produces Beaujolais Nouveau, red wine made from Gamay grapes with very little tannins, which is fermented for just
a few weeks and officially released every third Thursday of November
for immediate shipment to all parts of the world. This frivolous and
animated ritual has been going on for many years. The Marco Polo Plaza Cebu through the French Embassy in Manila started the tradition with
a Soiree Boujolais, now on its third
year in Cebu.
The Quinzaine Gastronomic
Beaujolais was launched at El Viento Restaurant and Pool Bar with
wine and food galore. Mr. Hauri
was our gracious host along with
the team led by Chef Gagnon. Wine
was flowing while Mr. Hauri took
to the microphone to ceremoniously open the French Food Festival. The wines, the music and the tempting buffet layout of French food set
the festive mood reminiscent of
Paris cafes. The hors d’oeuvres were
so inviting I had to proceed with
caution lest I get full and miss out
on the entrees. There was an abundant variety of cheeses, steamed
oysters, crabs and shrimps, ham and sausages, salads and finger foods.
I was selective with the main courses, a biteful of only the classic fare to allow my palate to savor the dishes. The ubiquitous Ratatouille was well prepared with aubergines (eggplant), courgettes (zucchini),
bell peppers, carrots firmly stewed
in ripe red tomatoes with hints of herbs. Toulouse Cassoulet, a stew of white beans and pork gets its name from its pot traditionally baked in “cassole,” which is shaped like a wide inverted cone to ensure big amounts of luscious crust on top. Beef Burgundy, a classic stew with red wine, mushrooms and pearl onions, is slow simmered for a long time to bring out the taste of the meat. There
was also Eel with Green Sauce. Rose Gaisano and I agreed that eel tastes better with black beans.
The desserts are always the
crowning glory of any meal. French cakes and pastries are absolutely
divine. The “Croquembouche” from the French words “Croque en bouche” or crunch in the mouth
are miniature crème puffs filled
with velvety cream and dipped in caramelized sugar piled in the shape of a Christmas tree and served as
a centerpiece. The “Savarin Baba Rhum”, small cakes from a yeast dough containing raisins or currants baked and soaked with sugar
syrup flavored with rhum can make one fall over as the name implies. The classic Crème Brulee, torched with caramelized sugar, was creamy and silky. My eyes did the feasting on “Clafoutis” or Baked Cherry Custard, Apple Tart Tatin and more French goodies.
