CEBU, Philippines – Food connoisseurs often say that dining in France is «theater». Shangri-La’s Mactan Resort & Spa demonstrates how dining and food preparation has turned into a ritual for the French through “Saveurs de France” or “Flavors of France”.
From April 17 to 26, the Tides restaurant pays tribute to the French truism that “eating is to be enjoyed, shared, and most of all, filled with marvelous food”. Shangri-La’s Mactan Resort & Spa’s French Executive Chef Emmanuel Guemon takes the helm and presents a feast of French favorites - various terrine, whole fish cooked in salt crust, rack of veal, duck legs confit, seafood brochette, a selection of cheeses and crispy baguette, sweets and chocolates.
Chef Emmanuel recreates the traditional family gatherings of his early years - around the home dinner table, a midday feast prepared lovingly over many hours, consumed leisurely through a bevy of appetizers and main courses, a number of wines and often accompanied by lively discussions amongst family members.
For “Saveurs de France,” Chef Emmanuel brings his vast gastronomic experience culled from Michelin-starred restaurants in France and England. His culinary career has taken him around Europe, the Caribbean and Asia, and he specializes in the cuisine of his native home.
Chef Emmanuel’s interest in the kitchen started when he was only 16 years old, working as a Commis de Cuisine in the Hostellerie des Clos in Chablis, France. He then trained under Eric Briffard, the famous two-Michelin-starred chef known for his precision in flavor and haute-cuisine dishes.
He then became Chef de Partie at Hunstrete House Hotel in Bath, England, training under celebrity chef Robert Clayton. Here, Chef Emmanuel was instrumental in getting another coveted Michelin star for the hotel. As a junior Sous Chef, Emmanuel moved on to Switzerland, back to England, then Turkey before finally moving to Barbados in the Caribbean to assume a new role as Executive Sous Chef in a five-star hotel.
After Barbados, Chef Emmanuel took on his current position as Executive Chef, first in Mustique, St. Vincent island in the West Indies. There, he served for an A-list clientele and celebrities such as Mick Jagger of the Rolling Stones, Tommy Hilfiger, Shania Twain and Bryan Adams.
The lure of other continents beckoned this young chef, and he subsequently moved to Agra, India, where he oversaw kitchen operations for three years, and Mauritius, in Africa, before settling down here in Cebu. With “Saveurs de France,” Chef Emmanuel comes full circle as he shares his ongoing love affair with the cuisine of his native land.
“Saveurs de France” dinner buffet at Tides is priced at PHP1,888++. thanks to Les Amis de la France and Darras & Bowler. For reservations and enquiries, please call the Restaurant Reservations and Information Center on 231 8224.