April 09, 2016
We were immersed into the Sublimotion Room with Chef Dani welcoming us and preparing to torch the jamon fat to start the first course.
It's the first time a sublimotion room with floor to ceiling including the table is made of flat screen TV. This kind of experience is popularized by Michelin Star Spanish Chef Paco Roncero in his $2,000 sublimotion dining at Ibiza.
Chef Dani brought his 3-person team from Marbella to recreate the avant-garde cuisine inspired by Antoine de Saint-Exupery’s The Little Prince.
Madrid Fusion Manila 2016 Series:
- Spanish Tapas Night Kick-off to Madrid Fusion Manila 2016! @MadridFusionMnl
- Michelin-Starred Chef Ivan Cerdeño's Secret Spanish White Pork Recipes @MadridFusionMNL
- DANI GARGIA's 10 Course Little Prince-Inspired Michelin Star Dining Experience @MadridFusionMNL
- Vask Gallery x Quintonil x Jungsik #SixHandsManila @MadridFusionMNL
- Top 10 Favorites @MadridFusionMNL's "Panlasa" Theme Regional Lunch (Day 1)
The fat of the jamon dripped into the tuna tartare topped with yuzu and soy while the room embraced you with surreal visuals of shore and ocean, and element of fire.
“You're beautiful, but you're empty...One couldn't die for you. Of course, an ordinary passerby would think my rose looked just like you. But my rose, all on her own, is more important than all of you together, since she's the one I've watered. Since she's the one I put under glass, since she's the one I sheltered behind the screen. Since she's the one for whom I killed the caterpillars (except the two or three butterflies). Since she's the one I listened to when she complained, or when she boasted, or even sometimes when she said nothing at all. Since she's my rose.”
― Antoine de Saint-Exupéry, The Little Prince
The potato is shaped like the Moai face on Easter Island. It was infused with Mexican chili which made it black then served on a bed of black caviar with charcoal mayo.
Dani Garcia's famed Nitro Tomato served with yellow gazpacho cold soup.
The tomato is dipped in Liquid Nitrogren giving it a metallic skin that burst with tomato mousse when you bite into it.
The shrimp carpaccio with apple and truffle honey served with dry ice effect. My shrimp was a still bit frozen.
Smoked Eel Mousse with foie gras shaved like when you sharpen the pencil on a bed of orange and yogurt. Our favorite but it would nice to eat it with a bread.
The seabass was cut and fried to resemble a flower but the fish they used was not that fresh.
Black rice from Cordillera in black ink with octopus and shrimp with unsweetened sugar. It's inspired by charcoal with ashes.
Nice to add lemon to have a citrus contrast for the seafood.
You can have the Gran Feudo Reserva 2008 Cabernet Sauvignon if you prefer the red wine with your meal.
Oxtail Ravioli with sherry flavored consome with greens and chocolate truffle! This was the only meat course on the menu.
I like this Marques de Murrietta Reserva 2008 Rioja pairing with the Oxtail meat.
For dessert, Lemon Froze from Spain made of frozen lemon with lemon gin, Japanese lime, calamansi and sugar candy coating.
The meteorite is ball coated with chocolate which you crack open with the spoon.
Congratulations to Chef Dani Garcia and team for creating this magical The Little Prince degustation experience in Manila!
Congratulations to New World Manila Bay Hotel for hosting this Michelin-star Dining experience!
CHEF DANI GARCIA's EL PRINCIPITO COCINACONTRADICION
The avant-garde cuisine is inspired by Antoine de Saint-Exupery’s The Little Prince and the concept of “contradiction” with the contrast of hot and cold elements an opposing textures and flavors. This playful and unique dining experience promises to delight and inspire.
Chef Garcia’s incredible 10-course set menu with some of the world’s finest wines, courtesy of Philippine Wine Merchants.
DATE: April 4 & 5, 2016,
LOCATION: New World Manila Bay Hotel
FEE: P10,000 per person, excluding tax and service charge
Live an Awesome Life,
Disclosure: Our meal was courtesy of New World Manila Bay Hotel. I wrote this article with my biases, opinions, and insights.
P.S. I do hope that the visiting chefs for Madrid Fusion Manila create an immersive experience like this to elevate the dining experiences in Manila.