Read: Sunshine Puey, Goddess of Degustation and Roberto Pengson, Culinary Kung Fu Master
Here are the details of the degustation dinner by Sunshine Puey and Roberto Pengson for those who wants to try it. The cost is now P2,000/ head but I still think it is worth it specially you can bring your own wine without corkage fee. Check it out!
Hi everyone! Gourmandise is happy to announce its new menu avilable only for the months of July and September. (There will be no dinner in August). The degustation dinners on JULY 21 and SEPTEMBER 29, 2007 will be held in The Academy for International Culinary Arts located on the 2nd Fl., Skyway Twin Towers, Captain Henry Javier St in Pasig at 7 pm. Limited seating capacity so please reply asap and as always, feel free to bring your own wine. There is no corkage fee. Here’s the menu at Php 2,000/person:
Gourmandise Catering <gourmandisefood@gmail.com>
GOURMANDISE MENU
Foie Gras Lollipop,
Chips with Anchovy Aioli, Lychee Jell-O Martini
21st Century Eggs Benedict with Truffle Oil & Fleur de Sel
Ponzu Scallop Carpaccio, Mesclun Salad
Prosciutto and Brie de Meaux Roulade, Raspberry Coulis
With Hot Foie Gras Cappuccino and Cold Sweet Corn Foam
Roasted Vegetable & Mozzarella Tart,
Tomato – Olive Coulis
Chilean Sea Bass, Truffle – Honey Beurre Blanc,
Spaetzle, Red Onion, Mushroom, Arugula
Intermezzo
Duck Breast, Tart Tatin with Port Wine Reduction and
Duck Confit & Foie Gras Croquette, Green Papaya Salad, Plum Sauce
Cold Peach Soup with Fromage Blanc Sorbet
Lemon Meringue
Chocolate Surprise
Anton, let me first say that I enjoy reading your blog!
Next, let me move on to my comments about this Gourmandise degustation menu. This menu sounds like it’s all over the place, with TOO many things going on per course. Why not throw in the kitchen sink too? (Ha ha, I kid, I kid…) Aren’t degustation menus defined as tasting menus that are tradionally centered around wine? Any wine connoisseur will have a very difficult time matching wines with this proposed menu!
I personally prefer chefs who practice more restraint with their flavor combinations. In Manila, my personal favorite is still Chef Carlo Miguel (of MEZZALUNA in Serendra, and formerly of the private catering partnership wit his brother, ChefsMiguel). When he plans his degustation menus, he uses simple and time-tested combinations – and executes them excellently! He lets the flavors of the food stand out, and not be overwhelmed by too much on the plate. I believe it’s proof of his class and experience as a chef.
I ate in Mezzaluna last week and had his degustation menu. It was suberb! It was 6 courses and was only Php 1,500! If you haven’t gone there in a while, you should because Chef Carlo just changed his menu again. (He changes it from top to bottom every 8 weeks, I hear!) For dessert, I strongly recommend his Date and Toffee Pudding with Butterscotch Sauce and Double Cream. Yum! 🙂
Cheers!
Wow.Mouth-watering…
I agree with R. Vinzon. That menu needs editing (not of the copy!)
I was told that a degustation dinner is supposed to be a 14 course meal.. I have to research!
Pwede pala 8, 10, 12 or 14..
I was at the dinner and it was fantastic! Not all over the place at all! Very different from the first one—goes to show you that these chefs can do anything! They really experiment in different styles. If you can, you should definitely try it out.
I’ve tried the degustation at Mezzaluna and was not impressed at all. Very plain—not like the degustations they do in other countries. And the flies in that restaurant are unbelievable!
I ate in Mezzaluna once and never went back. The food was so-so and quite expensive. I also attended a private dinner catered by the Miguel brothers and again thought nothing great of the menu (except for the seafood soup).
Could you please email the contact number of Sunshine Puey’s degustation dinner. I tried her roulade in the Pink Kitchen affair in Rockwell and it was soooo good!