“La bonne cuisine est la base du véritable bonheur.”
(Good food is the foundation of genuine happiness.)
―Auguste Escoffier
On October 30, Discovery Primea hosted Monsieur Michel Escoffier, the great-grandson of the iconic chef and culinary writer Auguste Escoffier.
The lineage of finely trained chefs throughout culinary history can be traced to Auguste Escoffier (1846-1935). No other figure has done more to contribute to the history of culinary arts and raise the stature of cooking to a highly respected career path.
The elder Escoffier was a pioneer of the fine dining industry and is widely recognized as the Father of modern French cuisine. He is also referred to as the “King of Chefs and Chef of Kings.”
This is Michel Escoffier’s first Philippine visit, which is part of his tour of Asia where he has been connecting with the many chapters—Manila included—of the Disciples Escoffier.
At the same time, Escoffier has also been promoting the preservation of the legacy of his great-grandfather and the culinary traditions that the latter has started.
His one-day visit was made possible by Disciples Escoffier International Asia.
During his brief stay, Michel Escoffier was guest of honor at the Epicurean Dinner event at Discovery Primea’s Flame Restaurant.
David Pardo de Ayala, General Manager of The Discovery Leisure Company Inc., together with Discovery Primea’s Executive Chef Luis Chikiamco, prepared a special tasting menu filled with distinct Filipino flavors but prepared using classic French cooking techniques.
The evening started with assorted nibbles like Pinoy Oysters Rockefeller and Quezo de Bola and Hamon.
This was followed by a first course of Chilled Seafood Bounty that highlighted the rich treasures of the Philippine Seas. Fresh seafood were set on a tomato and lemongrass gelée, then finished with a lato or seaweed salad.
The second course was a Chow Buzz favorite: Rougie Foie Gras “Pot-au-Feu” that consisted of a perfectly seared Perigord duck liver or foie gras mounted on top of locally harvested vegetables. Seconds after this dish was served before each guest, sinigang or tamarind broth was gently poured on it to balance the richness of the foie gras. A brilliant take on the homey Filipino sinigang.
A refreshing Sorbet Aux Agrumes D’Ici or Calamansi Sorbet preceded the main dish of Roasted Colorado Lamb Chop, served with a kaldereta-inspired sauce and topped with black olive crust.
Dinner ended with a dessert that presented the Philippine mango in three ways: panna cotta, mango glass, and candied green mango that was partnered with the flavor and texture of Philippine coconut.
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