Sunday, February 14, 2016

Sea urchin and scallops to start and Bresse chicken for a Valentine's Day dinner at Impressions. And a delicious kouign amman.




In Manila last night, living a #Travelife, some friends got together for a Valentine's Day dinner specially prepared by Chef Cyrille Soenen at Impressions restaurant in Resorts World.

Actually, this dinner started out as an excuse to have Chef Cyrille's delicious kouign amman, which is really the best in this part of the world, and which he doesn't make very often. 

This was the starter last night

This discussion took place at Bar Pinxtos in Alabang on January 2nd, the very first day it was open for 2016

We were all together having a very liquid lunch when I suddenly remembered Chef Cyrille's wonderful kouign amman. And then we all started recalling other delicious dishes he makes such as roast capon, lamb and poulet du Bresse.

Scroll down to read more about a Valentine's dinner...


ORGANIZING A DINNER

Then our friend Noel very kindly offered to call Chef Cyrille and to organise a special dinner of his dishes, including fine ingredients flown in from France just for the occasion. 



The convenient date just happened to be last night, as I just returned from Tokyo the day before, and this was perfect, as this gave everyone an excuse to bring excellent bottles of bubbly and call it a Valentine's dinner.



A LONG AND DELICIOUS DINNER
AT RESORTS WORLD


Dinner began just after 7 PM last night and at 2 AM we were still just getting ready to head home, if I remember right. 

And in between 7 PM and 2 AM, what a fine meal we had complemented by some excellent wines, as everyone brought a bottle (or bottles) and this group is as serious about wine as they are about food.


SEA URCHIN AND SCALLOS TO START,
BRESSE CHICKEN FOR A MAIN COURSE

Everything was delicious last night, but the standouts in a long and delicious evening were the sea urchin and scallop appetizer, which arrived almost like a flavourful soup, and the Bresse chicken, of course.


Chef Cyrille cooked the Bresse chicken in two ways, so we really enjoyed a nice treat last night. He cooked the white meat of the poulet du Bresse sous vide style with a creamy white sauce that I imagine would go well with anything.

Then he cooked a thigh for each of us to crispy and served this with a dark sauce. We enjoyed our chicken with an excellent bottle of Batard Montrachet.


REMEMBERING A BRESSE CHICKEN
AT LES SAISONS OF 
THE IMPERIAL HOTEL IN TOKYO

The first time I had Bresse chicken was several lifetimes ago, at the Michelin-starred Les Saisons restaurant of the Imperial Hotel in Tokyo. There were not many truly good French restaurants in Tokyo then, and the Les Saisons was right at the top. 

Their (then) new chef had just arrived from -- incidentally -- Les Crayeres, one of my favourite chateau hotel in France, and he'd made for us this wonderful Bresse chicken dish.

POULET DU BRESSE
IN FRANCE


Since then, I try and have Bresse chicken whenever I am in France

Occasionally, I will also order Bresse chicken chilled and flown in from France to my home in Tokyo. I roast this after putting a mixture of Echire butter and freshly shaved truffles (and a little truffle oil, too) under the skin, with the help of a small spoon. 

But my version is home-made stuff, of course, compared to the poulet du Bresse we had last night.

Last night's Bresse chicken done two ways was sublime, and so nicely enjoyed in the company of friends on the eve of Valentine's Day, living a never-endingly delicious #Travelife.
  

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MENU
FOR A PRE-VALENTINE'S DAY DINNER

Amuse Bouche of Beef Trilogy  
Vanilla Carot Veloute and Duck Liver Foam 

Tartelette of Beetroot Mousseline
Pickles Shallot 
 Pork Head Fry Buchi 

*** 

STARTERS



Pâté en Croute 
Classic Pâté en Croute with Duck Liver 
and French Duck Breast 
Served with Mesclun Salad, Fresh Button Mushroom and Baby Red Radish
Soil of Truffle of Port Reduction 

** 

Bavarois of Sea Urchin and Scallop 
With Crisp Tuile of Squid Ink, Mashed Edamame, 
Hazelnut Broth Foam 

*** 

Poulet de Bresse Demi-Deuil en Deux Cuissons 



The Breast of Poulet de Bresse
Poached with sauce Supreme 
 Glazed Stuffed Cabbage with Herbed Chicken Farce
Squash Pave dusted with Black Truffle-Potato Powder



Petit Flan of Aspragus and Leeks, 
Carrots vichy 

The Leg of Poulet Bresse 
Crispy with a Truffle sauce  
French Bean and Celery Salad and Pommes Pont Neuf 

***

DESSERT



 Mignardises 
Strawberry Champagne Pralines
Wild Fruits Financier
Pistachio Nougat 

Dessert 
Salted Caramel Ice Cream 
Kouign Amman



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