A menu inspired by “Varekai”
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In Manila, Philippines, the Manila Hotel‘s Champagne Room laid out a 6-course meal that offered an exciting touch to sumptuous food. Manila Hotel Executive Sous Chef Christine Zarandin created the meals taking inspiration from the visual treat that is Cirque du Soleil’s “Varekai” while the show was playing in the Philippines. Take a look at these delicious works of art!
(Click on the pictures to enlarge)
- Inside a tent-like cloche resembling the Grand Chapiteau of Cirque du Soleil, comes the Steak and Lobster Marquis with Wild Mushroom, Baby Vegetables, and Parmesan Potato Gratin. It features a beef tenderloin grilled to perfection, the luscious lobster tail is complimented well by the sautéed mushrooms and butter glazed side dishes.
- The Smoked Shrimp on High Wire with Crisp Bacon Balance and Saffron Wind is created to resemble a tightrope walker in action. The shrimp doused in saffron cream is skewered through a steel wire with the crisp bacon lying in the belly of the shrimp mimicking the balancing pole of a rope walker.
- Soft Chocolate Ganache over Cornflake Feulletine and the “Aba Daba” of Caramel Popcorn, Cotton Candy and Raspberry Ice Cream. The first bite reveals a decadent chocolate followed by the “crunch” of cornflake feulletine. The Aba Daba, a circus term for dessert, is a selection of circus favorites: cotton candy, popcorn, and ice cream.
- Inside a tent-like cloche resembling the Grand Chapiteau of Cirque du Soleil, comes the Steak and Lobster Marquis with Wild Mushroom, Baby Vegetables, and Parmesan Potato Gratin. It features a beef tenderloin grilled to perfection, the luscious lobster tail is complimented well by the sautéed mushrooms and butter glazed side dishes.
- The Foie Gras Aeralist is made of apple meringue stuffed with foie gras mousse garnished with balsamic reduction and cider stewed apples. The apple meringue stuffed with foie gras is served in a skewer suspended in a mini trapeze and resembles an aerialist in flight.
- The Frozen Tomato Gazpacho Bobeche, an intermezzo, is a playful dish served ala Bobeche–a famous clown. It is artfully garnished with grated carrots, fresh basil, mint infused oil, edible flowers, and balsamic syrup, the dish made to look like a clown with a large red nose.
- The Chicken and Egg “Risley Act” in Icarian Sea is made of poached quail egg yolk on top of a cylindrical chicken garnished with morel, and thyme sausage. A play on performance art, the hot soup is poured to the dish which slightly cooks the quail egg.
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