A pleasure at the chef’s table-A A +A
Friday, August 1, 2014
TO HAVE a chef as host for a meal is always a treat, because it usually means that the chef will do his best to not only please his guests but also to showcase his culinary expertise. So it was a pleasure to be at the table of chef Frederic Cyr of Radisson Blue.
The amiable chef, who is French Canadian and whose specialty is French cuisine, prepared a trio of appetizers he called “Amuse Bouche”, followed by tuna tartare with mango avocado mousseline topped with fried ginger. Chef Frederic says he works with the freshest of ingredients and the produce of the locality and so it was a delight for him to now have avocados in season and so he was able to prepare the mousseline to go with lightly seasoned tuna.
Next item in the menu was steamed lapul-lapu on a Parmesan cheese base and topped with tomato and lemon jam. Along with this was a delectable sauce he calls nantua, which is shrimp based and which Radisson’s Princess Andarle said is “so good even alone, to go with rice.” Yes, it was truly that good.
Highlight of the meal was Tournedos Rossini which translates into beef tenderloin topped with duck fois gras and drizzled with wine and truffle sauce, with rosti potato. The beef was absolutely tender. And to cap the meal was mango and apple tarte tatini, an upside down tart with the mango and apple caramelized in butter and sugar, topped with cream. And if all that was not enough, there was still coffee or tea and Mignardise, yummy mango macaroons with sea-salt caramel filling.
To go with all this, if one wanted, chef Frederic prepared a wine list for each of the items in his menu. But the meal was great enough without the wines, and the sauces that went with each entrée was a new taste experience. Thank you, chef Frederic.
Published in the Sun.Star Cebu newspaper on August 02, 2014.