by Monique Tendencia
This July, Sofitel Philippine Plaza Manila is paying homage to its rich French history, culture and tradition with Tout a la Francaise (Everything the French Way!)
Sofitel is a French luxury hotel brand with a presence on five continents with 120 addresses, in almost 40 countries, so it is only apt that they lead the celebration of French Month.
Headed by French Master Chef and Traditional French Cuisine Expert, Chef Patrick Terrien, Sofitel has lined up events for the rest of the month to showcase L’art Culinaire Francaise and premier wine selections from renowned vineyards.
SOFITEL PHILIPPINE PLAZA MANILA
CCP Complex, Roxas Boulevard, Pasay City
Telephone: +632 551-5555
E-mail: h6308@sofitel.com
Website: http://www.sofitelmanila.com
Facebook: Sofitel Manila
Twitter: @SofitelManila
Instagram: @SofitelManila
CHEF PATRICK TERRIEN
Photo credit: Peter Knipp Holdings and World Gourmet Summit
Chef Patrick Terrien is an expert in French Cuisine and has had several outstanding accomplishments in his culinary career.
His career includes becoming a sous chef to Michelin Star Chef Joel Robuchon and Chef Instructor for 24 years at one of the most recognized culinary institutes worldwide, Le Cordon Bleu Paris.
SPIRAL
(Photo courtesy of Sofitel Philippine Plaza Manila)
July 17-23, 2017 • L’art Culinaire Francais featuring Chef Patrick Terrien, Spiral French Stove
Visit Spiral’s French atelier and marvel at the enhanced selection as Chef Patrick himself prepares traditional French dishes a la minute with Spiral’s culinary artisans.
Chef Patrick’s selected recipes will be featured to enrich Spiral’s impressive selection from the French Stove:
Shrimp lamb shank navarin.
Navarin is a cooked stew, usually made with the sheep, presented with the apples of land, of turnips, of beans and other vegetables.
Salmon paupiettes, champagnes sauce, oyster mushrooms
A paupiette is a slice of fine-quality salmon which is covered with a stuffing and then rolled before cooking.
Celery remoulade, crabs, and avocado
Remoulade is a condiment invented in France that is usually aioli or mayonnaise-based made with various condiments and herbs such as chopped pickles, capers, mustard, parsley, chervil, and tarragon.
Chef Patrick Terrien Live Cooking Demo
I had the pleasure of witnessing a live cooking demo and tasting food cooked by Chef Patrick Terrien himself.
The first dish he prepared was the Red Snapper (locally known as Maya-Maya) fillet basquaise in bordelaise sauce.
The sauce is made with three kinds of peppers, garlic, and white wine. The taste of the peppers was highly present and almost overpowering.
The second one was the Duck Magret in orange cacao sauce served with foie gras which made a lasting impression on me.
The orange cacao sauce was a pleasant surprise, and it worked well with the taste of the duck.
Not only did I have the rare opportunity to watch him cook, but I also picked up a couple of cooking techniques during the live demo. Like adding butter to a wine-based reduction helps reduce the strong taste of wine.
Like adding butter to a wine-based reduction helps reduce the sharp taste of wine.
LE BAR
Sunday Brunch with Featured French Wines • 12nn
Photo courtesy of Sofitel Philippine Plaza Manila.
For the whole month of July, Sofitel is serving only French Wines every Sunday at 12nn.
- July 9 – South of France
- July 16 – Bordeaux
- July 23 – Cotes du Rhone
- July 30 – Burgundy
Spiral’s Sunday Brunch featuring a delicious selection spanning 21 dining ateliers and decadent champagne is available at Php 4,215nett per person
French Wine Tastings • 5:30 PM
Sofitel is hosting Wine Tastings on Fridays and Saturdays from 5:30 PM
- July 7-8 – South of France
- July 14-15 Bordeaux
- July 21-22 Cotes du Rhone
- July 28-29 – Burgundy
THE ART OF WINE: Wine Appreciation Class by Spiral
Photo courtesy of Sofitel Philippine Plaza Manila.
Embark on a journey through the rich wine regions of France with The Art of Wine. Featuring Sofitel’s French Wine Connoisseur, Tanguy Gras, enjoy an afternoon of surprising discoveries and excellent wine pairings.
The Art of Wine starts at 4 pm on July 29, 2017. The rate is set at Php 2,000nett per person. Only a limited number of seats will be available, so it’s best to book early to guarantee your spot.
SUNSET BAR
July 28, 2017 • Bienvenue en Provence Barbecue Wine Dinner
To mimic the beauty of Provence, Sofitel is hosting an outdoor barbecue and wine dinner. Indulge in Sofitel’s featured culinary offers and signature barbecued specialties paired with a refreshing fruit Rosé from the South of France. The rate is set at Php 3,100 nett per person.
For more information on the featured offers of French Month at Sofitel Philippine Plaza Manila, please call +63 2 551 5555, email H6308-fb12@sofitel.com, or visit www.sofitelmanila.com
FINAL THOUGHTS
Celebrate Tout à la Française in Sofitel Manila!
It’s the perfect place to bring Balikbayans to experience the best of Filipino and French culture at Sofitel Manila this July.
Live an Awesome Life,
MONIQUE of TEAM OUR AWESOME PLANET
Disclosure: We attended the media launch of Sofitel’s Tout à la Française. I wrote this article with my biases, opinions, and insights.
P.S. The Chateau Cap de Fer Bordeaux Rouge works great with the heavy French meals.
