Nevertheless, I decided to brave the clogged roads once more, upon reaching the #Travelife Magazine office, to head for the Intercontinental Manila.
I just had to make it for a very special and intimate lunch personally prepared by Intercontinental Manila General Manager Christian Pirodon and Executive Chef Jean Marc Veron.
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THE SILVER LINING
ON A RAINY DAY
I am so glad I did, as what a wonderful lunch this was.
The company was excellent, as we had a small table of friends, and I was seated next to IHG Manila Hotel Manager Christopher Wichlan, with whom I had a lively conversation about food, restaurants and the streets of San Francisco.
THE MAIN EVENT
Of course, the menu today was the main attraction, especially as everything was specially selected and prepared by Monsieur Pirodon.
It was an excellent seven-course French lunch paired with very good wines, making it the sort of afternoon I so love in my never-ending #Travelife.
THE STARS OF THE SHOW
The star of this lunch, for me, however, were the following:
The Salade Lyonnaise, a delightful salad in the Lyon style with a tart sauce and the French version of pancetta. This was accompanied by a lovely Sancerre which went so well with the salad that I think I had two glasses.
Then the main course was beyond words. In fact, I asked Monsieur Pirodon to please place it on the regular menu of the Prince Albert, as it is currently just his original recipe, although it can be made upon special request.
DELICIOUS ENOUGH FOR TWO SERVINGS
This main course was called the Filet Mignon L'hirondelle, and it was basically a very good filet mignon cut of US beef with the loveliest mushroom cream sauce. It was so rich, but I swear I could have had another round as it was that good.
Things are certainly looking up at the Intercontinental Manila, with a wonderful team in place and such wonderful food for lunch, I thought to myself, and life certainly couldn't be sweeter as well, on just another delicious day in my never-ending, and never-endingly eventful #Travelife.
THE MENU TODAY
Chef's Table by Christian Pirodon
Service au Gueridon
12 August 2015
Tables cape designed by Rachy Cuna
Smoked salmon flower with caviar d'aubergine
and fromage aux herbes
Soupe aux escargots
Flamed prawns with Absolute vodka
Fournier Pere et fils
Filet mignon L'Hirondelle
Pan-fried beef with mushroom cream sauce
Famille Perrin, Cotes du Rhones 2010
Flamed baby pineapple volcano
Dom Perignon Millesime Champagne 2004