Food, fine wine and fellowship are celebrated in a grand dinner at the much-anticipated annual gathering hosted by Chaînes Des Rôtisseurs inspired by the culture and rich flavors of Spain as the theme. As with the previous editions, the renowned international gastronomic society showcased the pleasures of the table in yet another culinary spectacle...
Chaînes Des Rôtisseurs recently hosted their 52nd Grand Dîner Amical & Intronisation Bailliage De Manille at Diamond Hotel for an evening of camaraderie, friendship and brotherhood shared through the passion for the culinary arts. The elegant dinner follows a long history going beyond the growing community's establishment back in 1950 in Paris. Read on for a taste of elegance, exquisite flavors and tradition with Chaînes Des Rôtisseurs...
The prestigious global community of hoteliers, restaurateurs, executive chefs, sommeliers and lovers of the gastronomic arts represent a growing movement with well over 25,000 members across 80 countries. Chaînes Des Rôtisseurs traces its origins from the French Royal Guild of goose roasters from the Middle Ages with its written history dating back to the year 1248. Today, the society continues its long tradition bringing both professionals and passionate non-professionals together with a shared appreciation of gastronomic values and the pleasures of the table.
At the dinner, officers of the Philippine delegation of Chaînes Des Rôtisseurs welcomed members to the ballroom of Diamond Hotel led by (L-R) Chef Gene Gonzalez, Conseiller Culinaire des Philippines; Michel J. Lhuillier, Bailli Delegue National Des Philippines; Federico D. Borromeo, Bailli de Manille; Jay C. Labrador, Vice-Echanson de Manille...
...Boni V. Pimentel, Vice-Chancelier de Manille; David Pardo de Ayala, Vice-Conseiller Culinaire de Manille and Reiner W. Gloor, Vice-Conseiller Gastronomique de Manille. Key personalities from the country's culinary and hospitality industry, the movers and shakers, gathered that evening along with non-professional members sharing the same passion over the exquisite pleasures of the table.
Inside the ballroom, an impressive long table anchored the elegant space...
...in the grand style of Chaînes Des Rôtisseurs. It's dinners like this that threads and links all the various delegations of Chaînes Des Rôtisseurs from around the world in a festive and sumptuous celebration of the culinary arts preserving the long history and tradition of the enduring society. That evening, Chaînes Des Rôtisseurs draws inspiration from the flavors of Spain for the 52nd Grand Dîner Amical & Intronisation Bailliage De Manille...
...with the first course of the evening. In a masterfully choreographed performance, the presentation of the first course sets the tone for the evening's grand feast.
An impressive long procession of servers presented the evening's opening salvo of Spanish inspired flavors...
...with the Ensalada de Bacalao, an intricately plated expression with Spanish Salted Cod, bell peppers, tart tomatoes, olives and garden fresh micro greens drizzled with Acete Olive Virgen Extra. The delicate yet succulent sweetness of the Spanish Cod drapes the palate with its lingering richness contrasting with the sharp notes of the tomatoes, olives and bell peppers smoothened by the extra virgin olive oil. The clean hints of the fresh micro greens completes the refreshing medley of flavors. The first course is paired with the Cava Freixenet Elyssia Gran Cuvée Bruté with its refreshingly crisp and mildly sweet finish.
For the second course, the servers lined up once more...
...with the hearty and comforting flavors of the Sopa de Mariscos, a rich saffron-infused seafood soup loaded with the day's fresh catch of plump shrimps, mussels, scallops and fillet of fish. The fresh briny sweetness of the seafood are complemented by the tartness of the tomato-based broth with elegant hints of saffron for another beautifully executed dish. The second course is paired with the Chivite Gran Feudo Rosado 2022, an exquisite rosé with its subtle fruity notes.
A palate cleanser of Sorbete de Calamansi was then served before the next course. The The pronounced flavors of the calamansi with a splash of local lambanog prepared the palate for the next savory course at the 52nd Grand Dîner Amical & Intronisation Bailliage De Manille.
In between bites, glasses remained full with endless rounds of wine. In true Chaînes Des Rôtisseurs tradition, wine overflowed that evening. As Chef Gene Gonzalez declared, the glasses at Chaînes Des Rôtisseurs are always filled with wine and never water.
The servers then marched along the ballroom once more for the evening's main course...
...with the Solomillo de Ternera, a savory dish with beef tenderloin steak, Patatas Panadera, Piquillo Peppers Coulis, asparagus and Pedro Ximenez Sherry Sauce complemented by the deep and bold finish of the Marques de Murrieta Reserva 2018.
The savory richness of the beef tenderloin are perfectly tempered by the subtle sweetness of the sherry sauce for delicately balanced flavors. The supporting cast of Patatas Panadera, Piquillo Peppers Coulis and asparagus completes the dish.
Throughout the evening, members were entertained by lively performances on stage adding to the festive Spanish vibe.
For the dinner's epic finale, a fiery introduction sets the mood for pure indulgence...
As the paper cone is lit, the gentle flame slowly reveals the evening's dessert course...
...of Crema de Ardiente, an intricate orange & spice infused Crema Catalana Mousse. The decadent and silky smooth texture of the creamy dessert delivers vibrant contrasting notes from the orange and spices for complex yet elegantly seamless flavors.
The fiery presentation and flavors of the lavish and sinfully indulgent Crema de Ardiente becomes the picture-perfect sweet ending at the 52nd Grand Dîner Amical & Intronisation Bailliage De Manille by Chaînes Des Rôtisseurs in Diamond Hotel.
From the first course all the way to the last, the spirit of Chaînes Des Rôtisseurs comes alive in a memorable celebration of festive flavors and camaraderie as envisioned by its founders. And there's more...
Decadent bites in the form of assorted Bonbones de Chocolate and Petit Fours continued the procession of flavors in yet another edition highlighting fellowship and the pleasures of the table by Chaînes Des Rôtisseurs.
Chaînes Des Rôtisseurs Bailli Delegue National Des Philippines Michel J. Lhuillier thanked members for another successful and memorable dinner raising the bar while adding yet another chapter in the Philippine delegation's storied history and tradition of fellowship shared over fine food and wine.
Officers of the Philippine delegation of Chaînes Des Rôtisseurs also shared the stage and spotlight with the culinary team of Diamond Hotel...
...along with the army of servers for an impressive dining experience with a well-deserved round of applause.
But the flavorful journey of Chaînes Des Rôtisseurs Philippine delegation doesn't end here, with even more events in the pipeline scheduled for Davao and Cebu.
The pleasures of the table expressed in an elegant Spanish inspired feast is one more feather in the cap of Chaînes Des Rôtisseurs Philippine delegation. As close bonds are renewed and strengthened, history and tradition are preserved with even more stories yet to unfold. Here's a toast to Chaînes Des Rôtisseurs and the Philippine delegation...
For more on Chaînes Des Rôtisseurs, visit their website at http://chainedesrotisseursphilippines.com/ for information, membership queries and updates.
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