Saturday, March 7, 2015

A wonderful Hapsburg and Empress Sisi-themed dinner for the Chaine desRotisseurs at the Diamond Hotel

Heading out to the
Austrian Empire-inspired
Chaine des Rotisseurs dinner tonight

In Manila tonight, living a #Travelife, I attended the Chaine des Rotisseurs’ 43rd Grand Diner Amical at the Diamond Hotel.

The themes of tonight's event were the once mighty Hapsburg empire and the life of the Empress Elisabeth of Austria, so we all had to dress the part. The women were asked to come in long gowns with the Empress Elisabeth as a fashion peg.

Scroll down to read more...



CONGRATULATIONS, DIAMOND HOTEL

Diamond Hotel General Manager Vanessa Suatengco and her entire team overdid themselves to put together a truly wonderful and delicious evening.



This was probably one of the best grand dinners of the Chaine des Rotisseurs in Manila in recent memory.

ONE OF THE BEST ATTENDED 
CHAINE DINNERS

It was also among the best attended grand dinners of the Chaine des Rotisseurs, as far as I can remember. 




I was one of the last to arrive tonight, you see, as I had to wade through the traffic coming from Manila. 

So I when I walked into the ballroom, almost everyone was seated and I could really appreciate the grand setting prepared for us.

JUST LIKE A VIENNESE OPERA BALL



Seating was along a very long U-shaped table adorned with candelabras that truly made me think of a ballroom in Vienna, especially as everyone was really dressed to the nines -- just like at an opera ball in Vienna, for instance.



The culinary splendor of the Old Austrian Empire was also on full display.

And tonight we feasted on dishes from the Austrian court such as rabbit paté with pepper sauce, veal tenderloin, and the Empress Elisabeth’s favorite dessert, Crème Celeste.



THANK YOU FOR THE WINES

These were all accompanied by exquisite wines inspired by the rich Hofburg cellars: champagne, white wine from the vineyards of Vienna, the Emperor’s favored Bordeaux, and the famous Tokaji of Hungary.



The wines, by the way, were generously provided by Michel and Amparito Lhullier of Cebu.

This was truly a memorable gustatory evening in my never-ending, and never-endingly eventful #Travelife.

The menu tonight
for the 43rd dinner and induction ceremony



Amuse Bouche 
Rabbit paté with wild strawberry and a pepper sauce 

accompanied by
Champagne Lhuillier Brut Rose NV 

-----------------------------

Starter 
Gelee from crayfish on a bean salad with Venezianischen oyster 

accompanied by



-----------------------------

Soup 
Pheasant consomme with duck bags
and veal kidneys and grouts 

accompanied by



-----------------------------

Sorbet 
Apple cider sorbet on woodruff 



-----------------------------

Main Course 
Veal tenderloin topped 
with caramelized onions and escargots 



Marinated goose liver grape sauce 
with mustard seed, morel and king mushrooms 

White cabbage with green asparagus 
Mashed potatoes

accompanied by 

-----------------------------

Cheese Course 
Brillat-savarin truffle cheese with red wine-honey 
accompanied by



-----------------------------

Dessert 
Sisi’s favorite Creme Celeste and Gugelhupf 
with peppermint ice cream
accompanied by 

No comments:

Post a Comment