The most recent dinner was hosted by Aubergine, the International School for Culinary Arts and Hotel Management’s (ISCAHM) showcase restaurant. Along with the invitation, a menu is usually posted listing the various courses paired with the particular wines. This time however, Chef Norbert Gandler teased with a “surprise” menu. Although that most probably meant Norbert didn’t have a menu in mind just yet, as testament to the impeccable reputation his team has established through the years (having swept numerous competitions both here and abroad during the Mandarin and Shangri-la days), the evening was fully booked. Whoever wasn’t there was a LOSER! It certainly was one of the best meals of my life!
Amuse bouche
Aubergine appetizer delight
Duck foie gras tart with granny smith and Calvados jelly, home smoked Chilean sea bass on truffled beetroot salad with carrot orange foam and fennel pana cotta on tomato relish, accompanied by mesclun greens tossed in raspberry vinaigrette
Essence of duck with duck confit ravioli
Oven
roasted Australian quail, stuffed with foie gras and Portobello mushroom, served on pumpkin risotto and balsamic-Curacao glazed grapes
White tomato and Basil sherbet
Trio of grilled US beef tenderloin with Pommery-mustard crust, roasted
rack of lamb and braised veal cheek, served with Port wine jus and vegetable-potato galette
Parmesan espuma and melted French Brie cheese on grilled water melon w
ith watercress relish and walnut bread
Gratinated lemon chiboust on strawberries with orange butter sauce, warm chocolate fondue cake and mascarpone-rosemary ice cream
Friandises
Aubergine appetizer delight
Duck foie gras tart with granny smith and Calvados jelly, home smoked Chilean sea bass on truffled beetroot salad with carrot orange foam and fennel pana cotta on tomato relish, accompanied by mesclun greens tossed in raspberry vinaigrette
Essence of duck with duck confit ravioli
Oven
roasted Australian quail, stuffed with foie gras and Portobello mushroom, served on pumpkin risotto and balsamic-Curacao glazed grapes
White tomato and Basil sherbet
Trio of grilled US beef tenderloin with Pommery-mustard crust, roasted
rack of lamb and braised veal cheek, served with Port wine jus and vegetable-potato galetteParmesan espuma and melted French Brie cheese on grilled water melon w
ith watercress relish and walnut breadGratinated lemon chiboust on strawberries with orange butter sauce, warm chocolate fondue cake and mascarpone-rosemary ice cream
Friandises
One of the highlights of the evening was a reunion with a life-mentor instrumental in inspiring the path my career has taken. Chef Ernie Babaran was Pastry Chef of the Mandarin Oriental Manila during my apprenticeship and now Pastry Arts instructor at ISCAHM. He was always a wonder to watch work, quiet and deliberate, a natural talent honed by decades of hard work and fine-tuned by vast experience. To this day, there is not a pastry chef in the country more respected.
The opportunity to pose with our icon was shared with Chefs James Antolin (CCA Manila) and Buddy Trinidad (Park Avenue Desserts), Philippine representatives to the 2008 Valhrona Asian Pastry Cup.
(Aubergine
32nd and 5th Building
5th Avenue cor. 32nd Street
Fort Bonifacio 1634 Taguig City
www. aubergine.ph
For reservations, e-mail the restaurant at dine@aubergine.ph or call [63] 02 856 9888.)
4 comments:
I wonder how the mascarpone-rosemary ice cream tasted like....
It was interesting.
I wonder how the BAKELSER tasted like...
It was so delicious! yum yum! iI asked the lady from the pastry shop what Bakelser means and it turned out it means pastries is Sweden. I thought that's the Swedish name of the princess torte. The Bakelser Label is in front of the cake...so my bad. :) LEt me describe the cake. The cake has seven parts. The bottom layer are 2 layes of sponge cake that has a similar texture and sweetness to a Taisan. Sandwiched between the two sponge cakes is strawberry jam (or maybe rasberry...can't remember coz i ate it so fast!) to be continued...
continuation...On top of the sponge cake is a thin layer of pastry cream. On top of that is a thick layer of whipping cream. Then another layer of sponge. The whole cake is covered with green marzipan (more like neon green). Then it is dusted with powdered sugar. Traditionally, it should have a marzipan rose on top but the one i tasted didn't and the cake is shaped like a log. The cool thing about this cake is that you have taste all the layers to get the overall flavor of the cake. It somehow creates a new kind of flavor (i really couldnt explain it..hehe). So there's my report chef! :D
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