A gathering of gastronomes in Davao

It is a ten-year old affair to organize a branch of the La Chaine des Rotisseurs, a renowned international society devoted to choice dining and camaraderie of the table in Davao City. At that time, there were many fine men and women who were gastronomists but were unable to unify themselves into a society.

Times have changed and there is a new generation of the elite in Davao who believe in the philosophy of the La Chaine and Conseiller Culinaire National Gene Gonzalez decided to host an organizational meeting. Bailli Delegue Michel Lhuillier, Bailli de Manille Federico Borromeo, Bailli de Cebu Amparito Lhuillier, Vice-Conseiller Gastronomique Reiner Gloor and Vice-Echanson Arnie del Rosario travelled to Davao to meet the prospective members of the Baillage de Davao headed by Carlo Calma Lorenzana.

Site of the meeting was Ronaldo’s  (F. Torres Street, in Davao City, +63 82 3002992) and welcome drink was a sparkling wine, the Tierra Serena Valdobbiadene Prosecco Superiore, paired with the Chef’s Truffle Pate and Crackers.

Appetizer was the Terrine of Goose Liver with Port Wine Jelly and Baby Greens, paired with the Jean Victor Schultz Alsace Riesling 2009. Camaraderie was quick to envelope the members and the prospective confreres since everybody shared a common interest in fine food and everybody felt that they are among equals.

A Soup Duet followed: Asparagus and Cream of Crab with Parrot Fish. Only a great chef with the education and experience, excuse me, can make this kind of soup and your favourite food columnist believes that a great dish like this was enough reason to fly to Davao!

A Mango and Passion Fruit Sorbet was served; followed by the Crepenittes of Free Range Chicken wrapped in a Financier of Lengua Ham & Mushrooms paired with the Michel Lhuillier Syrah Grenache 2011. The main dish was the Butcher’s Steak with Sauce Bernaise, Aus Jus, Napa Cauliflowers, paired with the Cellier des Princes Gigongas 2009.

A trip to Davao cannot be complete without a taste of these three foods: tuna, durian and cheese. The latter, high quality artisan cheeses are handmade by the Malagos Farmhouse and Chef Gene Gonzalez prepared the Cheese and Fruit Plate, the Malagos Queso Rustica Grapes Nuts & Toast. A wonderful Dessert, the Mango Sans Rival with Roasted Pineapple and homemade Caramel Gelato made this organizational meeting truly memorable.

The next day, it was brunch at the Cellar de Boca (2/F Fountain Court SM Lanang Premier) organized by Carlo Calma Lorenzana and for starters we have a local Davao delicacy, the Imbao Clam Trios: Baked with garlic, Topped with Chorizo & Fresh on a Bed of Ice. It had the taste of fresh oysters!

Salad was Assorted Greens, Malagos Cheese, Nuts with Poppy Seed Dressing and Entrée was Eggs Benedict with Smoked Salmon or Boca Beef Tenderloin Steak. Dessert was Croissant Bread Pudding, Fresh Strawberries, Toasted Almonds and Maple Syrup.

All these wonderful dishes prepared by a talented culinary team and the presence of the gastronomes in Davao are strong indications that a branch of the La Chaine is indeed ready to start. [email protected]