A Surreal Treat

CEBU, Philippines -  The Chaine des Rotisseurs Diner de Gala that followed the 18th induction was recently held at the Waterfront Cebu City Hotel & Casino.

The genial and simply innovative General Manager Marco Protacio skillfully conceptualized the unique theme “Beyond Imagination, A Taste of the Surreal.”

The evening started with cocktails at the hotel’s foyer where perfectly chilled Champagne was served. Invitees then proceeded to the private reception room for the induction of new members by Bailli Delegue for the Philippines Michel Lhuillier. Inducted chevaliers included Allan Mill-Irving, Dale Rennie, Pierre Dakay, Allen Hamilton, Jurgen Toft, Charles Michael Smith, John Martel, while the dames   were Marie Cecille Dakay and Juliette Blouin.

Joining the list were Carlo Sainz, Bruce Alexander Winton, Alice Woolbright and Brendan James Mahoney in the Maitre Hotelier classification, Gaetano Sapori Sansoni de Campobianco, as Maitre Restaurateur, and Ofir Yakov Yudilevich as Maitre Rotisseurs.

Following the ceremony, the guests were escorted to the Pacific Ballroom for dinner. The entire room was draped in olive green and plum accented with larger than life reproductions of six reknown surrealist painters such as   Salvador Dali and Joan Miro from Spain, Belgian artist Rene Magritte, German painter Max Ernest, Parisian Yves Tanguy and Mexican painter Frida Kahlo.

The sequence of the dishes were oddly changed in ways that you would not see in reality. But inspite of these, each one was a visual delight, as well as being exceptional in its flavor and taste, complemented by an equally outstanding selection of premium wines.

The surreal menu which were delightfully prepared by Executive Chef Allessio Loddo and Banquet Chef Alan Chan had names such as Tanguy's Cheeses for starters, Kahlo's Prey of poached and roasted tenderloin of veal, lemon and rose sorbet as Ode to Magritte, Rene's pan-roasted sea bass with artichoke-mascarpone and caviar, a Dali concoction of double consomme of beef and vegetable pearls, the color wheel of Max Ernst that had watermelons and prawn salad with spicy avocado mousse and last but not least was Miro's mirth of delicious dessert of chocolate, roasted peach, caramel brulee and Maracaibo chocolate mousse with granola base in a peach caramel brulee cone.

A wonderful entertainment by tenor Ervin Lumaoag and the Type One Performance Artists who did an exceptional pantomime never seen before enchanted the invitees.

At the end of a very pleasant evening, certificates of appreciation were presented to Marco Protacio and his team for their excellent performance.

The entire staff and kitchen brigade likewise received some well deserved applause.

Everyone agreed the evening had been an unforgettable culinary event. (FREEMAN)