GRUEZI! As the Swiss nationals would say when making a toast. This was very visible during the Swiss National Day 2017 happening at the Cafe Marco of Marco Polo Plaza Cebu, on a fine Sunday morning.
The celebration this year was a toned-down brunch affair, compared to the last 10 years, when it was held in the evening, amid fireworks, bonfires and the ring-a-ling of cowbells. Of course, the presence of Swissy the Cow and the “stern” Swiss guards still set the Alpine mood!
Representing the Swiss Ambassador was the Consul General and first Secretary of the Embassy, Gregor Fritsche, who just jetted into the country three weeks ago, and was welcomed by MPP general manager Brian Connelly and MPP director of sales and marketing Lara Scarrow.
In his welcome address, Consul Fritsche mentioned the warm connection between our country and his, spanning all of 60 years! After the usual cordial pleasantries, the scrumptious buffet was open. The longest line was at the Raclette Cheese corner, where the melted hot slivers of yellow, were slid onto our plates, with potato side dishes.
Of course, we also savored the popular Zurich beef and morsels of Basel-style chicken. For dessert, one shouldn’t miss the Swiss carrot cake, and choco roll!
An an exciting feature of the six-day Swiss National Day celebration, Cathay Pacific raffled off a round trip ticket to Zurich, to one lucky diner!
More years of Swiss/Philippine relations!
Sushisake Japanese Restaurant, which formally opened barely three weeks ago, at the Lobby Bar of the cavernous Radisson Blu Cebu, continues to draw hordes of clients!
Open only for dinner, the cozy, 21-seat capacity dining haven was the venue for our media lunch, hosted by hotel general manager Laurent Boisdron, with director of sales, Ann Olalo.
We were completely in awe of the meticulously prepared specialty of the house: Surf and Turf…. So pleasant to the eye, and succulent to the palate!
This and other equally sumptuous dishes were presented with full credit going to Chef Jeff Yalung, proudly Filipino, and trained in the Middle East by a Japanese chef.
We look forward to many more such tastings, Mr. Boisdron!