|A very comfortable set-up in business class|
on Japan Airlines between Manila and Tokyo
This dinner is happening tonight and I am so looking forward to it.
BAR PINXTOS IN ALABANG
This pre-Valentine's dinner came about over a very liquid wine dinner at Bar Pinxtos in Alabang just before New Year's Eve, followed by an equally very liquid lunch at the same Bar Pinxtos on the 2nd day of 2016.
At both of these meals, I'd mentioned how I so wanted to eat the specialties of this very talented chef -- the same chef tonight.
Scroll down to read more about my Valentine's Day dinner in Manila tomorrow...
THE BEST FRENCH FOOD
I don't really go to his restaurant enough, but the times that I'd been a guest at private dinners specially prepared by him, the meals were nothing short of amazing. Unforgettable, actually. In fact, I can still taste everything he made for us at a dinner at a friend's home in Forbes Park so many years ago.
"I can arrange a dinner for us," said our friend N. So we set a date and left the menu to him and the chef, and got some of our friends together who we know all love both excellent food and very fine wines -- not just any good wine for this group.
Thank you to N for arranging this for tonight, and thank you too to someone who flew in from another country, bringing a couple of amazing bottles of wine with him, just to take me to this dinner tonight.
The real deal Bresse chicken
as part of a very grand pre-Valentine's Day dinner.,
complete with some of the most wonderful wines.
The ingredients for dinner have been flown in specially from France.
Thank you, guys, you know who you are...
FOR A PRE-VALENTINE'S DAY DINNER
Amuse Bouche of Beef Trilogy
Vanilla Carot Veloute and Duck Liver Foam
Tartelette of Beetroot Mousseline
Pork Head Fry Buchi
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,
The Leg of Poulet Bresse
Crispy with a Truffle sauce
French Bean and Celery Salad and Pommes Pont Neuf
Strawberry Champagne Pralines
Wild Fruits Financier
Salted Caramel Ice Cream