A Taste of Paris in Manila with Chef Patrick Terrien! @SofitelManila



Manila looks forward to the French Month of July when Sofitel Manila celebrates Bastille Day (July 14) and everything about the French Culture.

I’m always excited about the French culinary personalities they would invite to Manila, like a Cheesemaster, a Michelin Star Chef or a Chef Instructor like this year’s honored guest, Chef Patrick Terrien.

Here’s a photo essay of the 4-course French Degustation French Wine Dinner

Related Blog Post: Tout à la Française: Everything the French Way this July!  

Chef Patrick Terrien Dinner-2.jpg

Chef Patrik Terrien of Loire Valley is a Chef Instructor for 24 years at Le Cordon Bleu Paris and the former sous chef to Michelin Star Chef Joel Robuchon at the Nikko Hotel Paris.



The dinner started with an amuse bouche of beef tartare to spice up your appetite.


First Course: Bouillabaisse aspic, leeks, shavings fennel, saffron rouille

I like the shrimp topped with a bouillabaisse sauce set into a gelatin form (called aspic), but the saffron rouille is what people are raving about.

The rouille is a sauce made of olive oil with bread crumbs, garlic, saffron and cayenne pepper. 


Mouton Cadet Blanc, Baron Philippe de Rothschild, 2014

The white wine is crisp, light with fruity notes and a dry finish that pairs well and does not overpower the seafood appetizer course. 


Second Course: Foie gras ravioli, Artichokes veloute.

My personal favorite is the ravioli with foie gras on a bed of velvety sauce made with mashed Jerusalem Artichoke.

The velouté sauce is made of a light stock of the fish or chicken, thickened with a blond roux of flour and butter, then mixed with artichokes.


Berger Baron Rouge, Baron Philippe de Rothschild, 2013

It has a mix of blackberry and blueberry flavors and a lingering dry finish that cuts through the richness of the foie gras or the velouté sauce.


Third Course:  Stuffed Lamb saddle, “Prince Noir” vegetables tian.

I enjoyed eating the medallions of stuffed lamb loin meat one slice at a time flavored with a lamb jus reduction served with vegetable tian.

The tian is like a gratin made of vegetables of sliced zucchini, eggplant, and tomato baked in an earthenware dish (called tian).


Mouton Cadet Ryder Cup Rouge, Baron Philippe De Rothschild, 2012

This red wine is bold, full bodied with powerful tannins that pair well with a full-flavored lamb dish.

I like the fruity aroma, sharp spice flavors, and an enjoyable lingering finish specially when the wine is able to breathe already.


Dessert Course: Berries shortbread, mascarpone pistachio cream.

The dessert was a medley of berries and mascarpone cream on top of a biscuit-like shortbread. 


Chateau La Clemente Les Chateaux De Bordeaux, 2015

I enjoyed the sweetness with hints of pears and peaches in a light golden color wine.  Perfect dessert wine to end the meal.



Love the touch of Chocolate Eiffel Towers to take home as a remembrance of this dinner.


French month Wine dinner guests (22)

Overall, we enjoyed each dish because of the carefully executed ingredients and flavors with a pairing of Bordeaux wine.

The experience is indeed a taste of Paris in Manila!


Chef Patrick Terrien Dinner-9.jpg

Congratulations to Chef Patrick Terrien and team for the successful Degustation French Wine Dinner!

Catch the last weekend of  Tout à la Française: Everything the French Way this July!  


Live an Awesome Life,


Founder, www.OurAwesomePlanet.com  

Disclosure: We were media guests of Yasmin of Sofitel Manila. I wrote this article with my biases, opinions, and insights. 

P.S. Watch out for the Indian food festival on September 11-17 and Wine Days on September 21 – October 31 at Sofitel!

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