FFWF Restaurants

Welcometothe3rdAnnual
FranceFood&WineFestival!
aneventbySommelierSelection
WednesdaysandThursdaysofOctober
AdmissiontotheFestivaldinners
arePhp4,500.00each.
Traveltheworld,Threestars.
*Amonganyotherstandards,thelistingofawineona
MICHELINstarratedrestaurant’swinemenusurely
appliesasareference.
*Forthe3RDFRANCEFOOD&WINEFESTIVAL,
weoffertheMichelinstarrestaurants’listedwinestoyour
palates
Advancedreservationisrecommended
asseatingwillbelimited.
Forinquiriesandregistration:
WENDYASENJO840.3816,
[email protected]
•R.S.V.P.by30thSeptember
supportedby:
*DuringOctober,eight(8)dinnersespeciallypreparedbyfourofManila's
bestchefs,willbethetheaterforexceptionalFrenchwines,thosechosenby
thesommeliersoftheworld’smostfamoustables.
THEGASTRONOMICMAESTROS:
ChefMarcAubry
JESUISGOURMAND October8&9
BorninFrance’renownedChampagne,ChefMarclearnedhistradeatL’assiette
ChampenoisenearReims,HotelduGrandMonarqueinChartresandtheHotel
du Goyen in the Brittany region, all Michelin star restaurants. Across the
Atlantic, Chef Marc works at no less than Auberge du Soleil in Napa, and in
Toronto.HearrivedinthePhilippinesin1989aschefoftheIntercontinental
Hotel’sPrinceAlbertRotisserie.Since2003,atthekitchenofJeSuisGourmand,ChefMarcproffersfoodamateurs
avastmenuoftraditionalFrenchfoodstaples.
mediapartners:
ChefColinMackay
SALA October15&16
Restaurateur Colin Mackay, born in Glasgow, Scotland, completed his formal training in
CulinaryArtsattheScottishHotelSchool,andthendevelopedhisskillsasachef,andhis
passionforfood,wineandhospitalitythroughextensivetravelandworkexperiencearound
the world. After working as a private caterer in Hong Kong, Chef Colin came to the
Philippines in 1996 and opened Sala, his first, modern, European restaurant and a
benchmarkforimpeccable,relaxeddiningandentertainment.ChefColinnowrunsthree
high-standingrestaurantsinManila,namelyPeople’sPalace,Sala,andSalaBistro.
ChefCyrilleSoenen
RESTAURANTCIÇOUATHOTELCELESTEOctober22&23
AmongstotherfamousParisianrestaurants,ChefCyrillewaschefdepartieattheRitzHotel,
Duc dEnghien, Le Drouant, Le Grand Hotel Intercontinental, all Michelin star rated
establishments.HefirstarrivedinManilaasthechefofPrinceAlbertRotisserie,beforehe
became its executive chef, as well as both Crowne Plaza Galleria and Holiday Inn
Galleria’s. It is only this season that Chef Cyrille makes the leap and opens his own
establishment in Manila, lending his own nickname “CiÇou” where his talent, together
withFrenchtraditionandAsianinfluenceareduetodelightitsgourmetfollowing.
ChefAlainRayé
LARÉGALADEFRENCHBISTRO October29&30
“Cookingisthehappinessofmylife.Thisismyart,mywayofcommunicating,
andmytruepassion."Hebeganhisculinaryapprenticeshipattheageof15,
gainedhisfirstMichelinstaratonly24,andin1992,camethesecondstar.
Regarded as the great among the greatest chefs by Jurgen Gothe of Nuvo
Magazine in Canada, Chef Alain Rayé now brings his Vancouver restaurant
standardstoManilawithLaRégalade,fortraditionalbistrofoodatitshomiest.
presentedby:
Welcometothe3rdAnnual
FranceFood&WineFestival!
ComeandtastetheWinesselectedby
MichelinStarRestaurants
togetherwithManila’sBestChefs
AdmissiontotheFestivaldinners
arePhp4,500.00each.
JESUISGOURMAND
October8&9
G/FNetOneCenter,FortBonifacio
GlobalCity,Taguig
ChefMarcAubry
Advancedreservationisrecommended
asseatingwillbelimited.
Forinquiriesandregistration:
WENDYASENJO840.3816,
[email protected]
•R.S.V.P.by30thSeptember
supportedby:
Born in France’ renowned Champagne, Chef Marc learned his trade at L’assiette
ChampenoisenearReims,HotelduGrandMonarqueinChartresandtheHoteldu
GoyenintheBrittanyregion,allMichelinstarrestaurants.AcrosstheAtlantic,Chef
MarcworksatnolessthanAubergeduSoleilinNapa,andinToronto.Hearrivedin
the Philippines in 1989 as chef of the Intercontinental Hotel’s Prince Albert
Rotisserie.Since2003,atthekitchenofJeSuisGourmand,ChefMarcproffers
foodamateursavastmenuoftraditionalFrenchfoodstaples.
T RIO OF D UCK F OIE G RAS T ERRINE ,P AN -F RIED D UCK F OIE G RAS W RAPPED IN B ACON AND S MOKED D UCK M AGRET WITH M ICRO A RUGULA AND T RUFFLE C REAM
BergeracSec,VignobledesVerdots,GrandVin2005
[SouthwestFrance•White•Chardonnay]
mediapartners:
BernardLoiseau***HeleneDarroze**AlainDucasse-NewYork
P OT - AU - FEU OF F RESH C HANTERELLES AND B ONE M ARROW CôtesdeBourg,ChâteauFalfas2006
[Bordeaux•Red•Merlot,Cabernet]
Taillevent**LeMeurice**
S LOW R OASTED V ENISON R ACK WITH R ED W INE G LACÉ AND C ONFIT OF S HALLOTS ,P OTATO AND C ELERIAC G ALETTE
StJoseph,DomaineChèze,CuvéedesAnges2001
[NorthernRhône•Red•Syrah]
LeDoyen**PaulBocuseL’aubergediPontdeCollonges***
H OT C ROTIN DE C HAVIGNOL IN P ASTRY WITH B ALSAMIC S YRUP C ORDON
PouillyFumé,DomaineRedde,CuvéeMajorum2002
[LoireValley•White•SauvignonBlanc]
AlainDucasse-LePlazzaAthénée***LeMeurice***
PaulBocuseL’aubergeduPontdeCollonges***
F RESH M ANGO AND M ANGOSTEEN M ILLE - FEUILLES WITH F RESH R HUBARB I CE C REAM
ChampagneDrappier,RoséBrut-ValdesDemoiselles
[Champagne•Rosé•PinotNoir]
L’assietteChampenoise**MichelRostang**
C OFFEE OR T EA WITH F RIANDISES
presentedby:
Welcometothe3rdAnnual
FranceFood&WineFestival!
ComeandtastetheWinesselectedby
MichelinStarRestaurants
togetherwithManila’sBestChefs
AdmissiontotheFestivaldinners
arePhp4,500.00each.
SALA
October15&16
PodiumLevel,LocsinBuilding,
6752AyalaAvenuecornerMakatiAvenue,
MakatiCity
ChefColinMackay
Advancedreservationisrecommended
asseatingwillbelimited.
Forinquiriesandregistration:
WENDYASENJO840.3816,
[email protected]
•R.S.V.P.by30thSeptember
supportedby:
Restaurateur Colin Mackay, born in Glasgow, Scotland, completed his formal training in
Culinary Arts at the Scottish Hotel School, and then developed his skills as a chef, and his
passionforfood,wineandhospitalitythroughextensivetravelandworkexperiencearoundthe
world.AfterworkingasaprivatecatererinHongKong,ChefColincametothePhilippinesin
1996 and opened Sala, his first, modern, European restaurant and a benchmark for
impeccable, relaxed dining and entertainment. Chef Colin now runs three high-standing
restaurantsinManila,namelyPeople’sPalace,Sala,andSalaBistro.
C ANAPÉS OF C URED D UCK C ARPACCIO WITH S HAVED F OIE G RAS
ChampagneDrappier,Carted’Or
[Champagne•White•PinotNoir]
B LUE S WIMMER C RAB ,W HITE S HRIMP AND P OACHED L EEK V INAIGRETTE WITH R OCKET AND D ILL C RÈME F RAICHE
mediapartners:
Sancerre,DomaineVincentPinard,CuvéeFlores2006
[LoireValley•White•SauvignonBlanc]
LeDoyen,LeCinq(fourSeasonGeorgesV)
C RISPY S KINNED W HITE R EEF F ISH F ILLET ,
R OAST C ELERIAC AND C HORIZO S CENTED P UY L ENTILS
PouillyFumé,DomaineRedde,CuvéeMajorum2002
[LoireValley•White•SauvignonBlanc]
AlainDucasse-LePlazzaAthénée***LeMeurice***
PaulBocuseL’aubergeduPontdeCollonges***
AR ICH R ABBIT AND R OSEMARY R AGOUT
WITH S TRACCI P ASTA ,W ALNUT AND O RANGE G REMOLATA
CôtesdeProvence,ChâteaudeRoquefort,RubrumObscurum2004
[Provence•Red•Grenache,Mourvèdre,Carignan]
LePetitNice***HotelduCastelet**
R OAST D UTCH V EAL M EDALLION ,S AGE AND P UMPKIN S FORMATO
AND T RUFFLED M USHROOM J US
CôtesdeBergerac,VignobledesVerdots,GrandVin2005
[SouthwestFrance•Red•Merlot,CabernetSauvignon]
LeRitzParis**HeleneDarozze**
N ECTARINE ,C ARDAMOM AND P ISTACHIO M ERINGUE R OULADE
ChampagneDrappier,RoséBrut-ValdesDemoiselles
[Champagne•Rosé•PinotNoir]
L’AssietteChampenoise**MichelRostang**
presentedby:
Welcometothe3rdAnnual
FranceFood&WineFestival!
ComeandtastetheWinesselectedby
MichelinStarRestaurants
togetherwithManila’sBestChefs
Restaurant CiÇou
A T
H
O T E L
C
E L E S T E
RESTAURANTCIÇOU
October22&23
AdmissiontotheFestivaldinners
arePhp4,500.00each.
Advancedreservationisrecommended
asseatingwillbelimited.
2SanLorenzoDrivecorner
ArnaizAvenue,MakatiCity
Forinquiriesandregistration:
WENDYASENJO840.3816,
[email protected]
•R.S.V.P.by30thSeptember
ChefCyrilleSoenen
supportedby:
AmongstotherfamousParisianrestaurants,ChefCyrillewaschefdepartieattheRitzHotel,
Duc dEnghien, Le Drouant, Le Grand Hotel Intercontinental, all Michelin star rated
establishments. He first arrived in Manila as the chef of Prince Albert Rotisserie, before he
becameitsexecutivechef,aswellasbothCrownePlazaGalleriaandHolidayInnGalleria’s.
It is only this season that Chef Cyrille makes the leap and opens his own establishment in
Manila,lendinghisownnickname“CiÇou”wherehistalent,togetherwithFrenchtradition
andAsianinfluenceareduetodelightitsgourmetfollowing.
A MUSE B OUCHE ChampagneDrappier,Carted’Or
[Champagne•White•PinotNoir,Chardonnay,PinotMeunier]
D UCK L IVER C OOKED IN M ADIRAN R ED W INE ,C RISPY P AIN DE C AMPAGNE ,G INGER B READ AND M ARMALADE OF P OMELOS
mediapartners:
ViréClessé,DomainedelaBongran,CuvéeTraditionEJT2003
[Bourgogne•White•Chardonnay]
PierreGagnaire***LePetitNice***PaulBocuse***L’aubergedeL’ill***
P RAWN B ISQUE AND S EA U RCHIN F LAN
R OASTED L OCAL S EA B ASS ,R ED W INE AND L IME S AUCE ,
O YSTERS AND G REEN C ABBAGE R AVIOLI
PouillyFuissé,DomaineRobert-Denogent,LesReisses2005
[Bourgogne•White•Chardonnay]
GeorgesBlanc***
V EAL R ACK C OOKED IN C OCOTTE ,G RATIN OF P ASTA ,
D UCK L IVER AND T RUFFLE ,W ILD M USHROOM
Chinon,DomaineBernardBaudry,CroixBoissée2000
[LoireValley•Red•CabernetFranc]
Taillevent**MichelRostang**
S HAVINGS OF G OAT C HEESE ,P EAR C OOKED IN S WEET W INE AND M INT S ALAD
BeaujolaisVillages,DomaineLapalu,LeRangduMerle2006
[Beaujolais•Red•Gamay]
C HOCOLATE M ILLES F EUILLES ,G ANACHE AND M OUSSE
Monbazillac,DomaineduPetitParis,CuvéeGrainsNobles1998
[SouthwestFrance•Sweet•Sauvignon,Muscadelle,Semillon]
C OFFEE OR T EA
presentedby:
Welcometothe3rdAnnual
FranceFood&WineFestival!
ComeandtastetheWinesselectedby
MichelinStarRestaurants
togetherwithManila’sBestChefs
AdmissiontotheFestivaldinners
arePhp4,500.00each.
LARÉGALADE
Advancedreservationisrecommended
asseatingwillbelimited.
October29&30
820A.ArnaizAvenue,MakatiCity
Forinquiriesandregistration:
WENDYASENJO840.3816,
[email protected]
•R.S.V.P.by30thSeptember
ChefAlainRayé
supportedby:
“Cookingisthehappinessofmylife.Thisismyart,mywayofcommunicating,and
mytruepassion."Hebeganhisculinaryapprenticeshipattheageof15,gainedhis
firstMichelinstaratonly24,andin1992,camethesecondstar.Regardedasthe
greatamongthegreatestchefsbyJurgenGotheofNuvoMagazineinCanada,Chef
Alain Rayé now brings his Vancouver restaurant standards to Manila with La
Régalade,fortraditionalbistrofoodatitshomiest.
A PERITIF
ChampagneDrappier,Carted’Or
[Champagne•White•PinotNoir]
R YE K NODEL WITH M ANILA C LAMS
mediapartners:
Sancerre,DomaineVincentPinard,CuvéeFlores2006
[LoireValley•White•SauvignonBlanc]
LeDoyen***LeCinq(FourSeasonsGeorgesV)**
R OASTED P RAWNS WITH P EARS AND T RUFFLES
Viré-Clessé,DomainedelaBongran,CuvéeTraditionEJT2003
[Bourgogne•White•Chardonnay]
PierreGagnaire***LePetitNice***PaulBocuse***L'aubergedeL'ill***
D UCK WITH S PICES ,F RUITS AND V EGETABLES
Bandol,DomaineTempier,CuvéeClassique2006
[Provence•Red•Mourvèdre,Grenache,Cinsault,Carignan]
LePetitNice***
C ROTTIN DE C HAVIGNOL AND F OURMES D 'A MBERT C HEESE
WITH S ALAD P OTATOES
CoteauxduLanguedoc,DomaineClavel,CopaSanta2005
[Languedoc-Roussillon•Red•Syrah,Mourvèdre,Grenache]
CarrédesFeuillants**
G RAPEFRUIT J ELLY WITH M ONBAZILLAC
Monbazillac,DomaineduPetitParis,CuvéeGrainsNobles1998
[SouthwestFrance•Sweet•Sauvignon,Muscadelle,Semillon]
C OFFEE OR TEA presentedby: