Tuesday, July 22, 2014

An amazing molecular gastronomy dinner in Ayala Alabang, Manila


After 24 hours of traveling halfway around the world, from my hotel in Paris right next to the original Chanel Boutique off the Rue St. Honore, to the rather chaotic city of Manila, I landed to an empty airport and to relatively empty streets.

It was my lucky day, and thankfully so, as I headed straight to Ayala Alabang to attend a fancy eight-course sit-down dinner hosted by the Liechtensteins for Ambassador Menashe Bar-on and his lovely wife Eti.


Scroll down to read more…




50 FRIENDS, ONE AMAZING HOUSE
AND EIGHT AMAZING COURSES FOR DINNER

The farewell dinner was held at a residence called Casa Liechtenstein within the subdivision, that the Liechtensteins use just for entertaining.

They actually live somewhere else, also within Ayala Alabang.

More on this amazing house in another blog entry.



For this very special dinner last night, the Bar-ons had gathered 50 of their closest friends in Manila. I was exhausted from my trip, but of course I had to be there.

Another incentive was the fact that Maimai Liechtenstein hosts the most incredible dinners.

I've been to several dinners at her home, and each one has left me open-mouthed at the end.

Scroll down to read more…



THE WHO'S WHO OF MANILA SOCIETY

And when I walked into the house last night, late because I'd literally just come from Paris, I saw some of the most famous and prominent names in Philippine business, society and politics already starting on their first course.

Ambassador Bar-on and Madame Eti are among the most popular diplomatic couples in Manila so they have made many friends. 



And it's been one farewell event after another for them, in the run-up to their departure in a few days.

I hosted a farewell dinner for them as well, for 40 guests, on the eve of my departure for France earlier this month.

HELLO AFTER A VERY LONG TIME

The table nearest the entrance was full of friends, so I spent a good deal of time here saying hello to everyone, after being away so long on a series of trips.



A VERY NICE TABLE
AND EXCELLENT CONVERSATION
AT DINNER LAST NIGHT

Eventually, after greeting our hosts and the guests of honor, I found my designated seat at a table full of interesting people, most of whom I knew as well.

However, the two well-traveled and witty gentlemen seated nearest me were actually strangers until last night, in spite of Manila being quite a small town.



We had a very nice evening discussing everything under the sun, including the running of businesses and the idea of molecular gastronomy.

And, of course, we talked about Travel and Life.

There's always talk about Travel and Life, as long as I'm at the table.

THE PIECE DE RESISTANCE

The elaborate menu, however, was the star of the evening.

It was an eight-course exercise in molecular gastronomy, which was particularly interesting and enjoyable, especially as I'd just come from two weeks of almost non-stop molecular gastronomy meals in France and Spain.

So I had lots of good food to compare last night's meal with.

With Spain's most famous female chef,
who is also the world's best female chef,
and Ireland's most famous chef,
in San Sebastian, Spain two weeks ago

I have to say, Maimai's dinner last night certainly held its own to what I ate in Europe -- and I'd eaten in some of the best restaurants on the planet in the last few weeks, living a never-ending Travelife.

More on this wonderful dinner of Maimai Liechtenstein in my next blog entry.

Good night for now, from Manila, staying put for once in quite a long time.



THE MENU

Dinner for
Ambassador and Madame Menashe Bar-on

ON THE WAY TO THE BALL
Toasted mini Brie 
topped with tamarind bagoong and garlic confit

*    *    *

DEEP IN THE FOREST, ONCE UPON A DREAM
Salad of blackberries, raspberries, 
carrots, mizunoi, tatsoi and garden soil

*    *    *

DRINK YOUR MEDICINE
Roasted strawberries 
with powdered Agrestic Fiore d'oro DOP

*    *    *

LOCKED AWAY IN AN APPLE RHUBARB
Pedro Ximenez-glazed foie gras 
and apple rhubarb

*    *    *

DO YOU WANNA BUILD A SNOWMAN?
Fresh lychee granita

*    *    *

WONDERLAND WONDERS
72-hour sous vide angus short ribs 
with king oyster mushrooms

*    *    *

WHO'S IT AND WHAT'S IT GALORE
Seabass and herbed Israeli couscous

*    *    *

THE SECRET DONE
Gjetost etke dipped in Amedei white chocolate
Jewelled wine tummies
Salted rose kiss
Deep dark chocolate cake

*    *    *

TOPSY TURVY DOWN THE RABBIT HOLE
Caramel tea, Turkish coffee
Petit fours



No comments:

Post a Comment