September 14, Welcome Barbecue Dinner
17:30 - 22:00 | Venue: Beachfront
MENU:
Chef Ivan Saiz Sordo - Enye by Chele, Crimson Mactan, Cebu, Philippines
Lobster salpicon, mango gazpacho, pickled cashew nuts
Atlantic Mussels, Tomato sauce, lemongrass
+ + +
Chef Marc Chalopin - Ducasse Education Philippines in Manila, Philippines
Orecchiette with Forest Ham, Comté Cheese, Wild Arugula
+ + +
Chef Francois-Xavier Lambory - Stirwen, Brussels, Belgium 15/20 G&M
Seabream, mussels Bouchot and Chorizo, cooked on the BBQ, semolina with ras-el-hanout
+ + +
Chef Santiago Guerrero - Kempinski, Bahia Estepona, Spain
Miso marinated iberico pork pluma with mojo rojo
+ + +
Chef Laetitia Moreau - Ducasse Education Philippines in Manila, Philippines
Autumnal Glass : Chesnuts and Mandarin
Wines
Cava Faustino Brut Reserva
Mauro Molino - Roero Arneis DOCG
Pascal Jolivet - Attitude
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September 15, Tapas Lunch
12:00 - 14:00 | Venue: Azure Rockbar
MENU:
Chef Marc Chalopin - Ducasse Education Philippines in Manila, Philippines
Crab Mayonnaise / Olive / Lemon Crostini
Spinach Crostini
Hake Batons, Remoulade Sauce
+ + +
Chef Nickolai Stoyanov - Crimson Mactan, Cebu, Philippines
Salmon Rillettes
Sherry braised Iberico pork cheeks, Roasted bone marrow
Mini brioche langoustine rolls
+ + +
Chef Ivan Saiz Sordo - Enye by Chele, Crimson Mactan, Cebu, Philippines
Porcini Mushroom and Foie gras Croquetas
Grilled Octopus, Baked potato mash, Coriander Mojo Salsa
Beetroot Carpacio , Avocado Mousse, Toasted Mix Seeds
+ + +
Chef Nicolas Pasdeloup - Crimson Mactan, Cebu, Philippines
Dark chocolate tart and coconut tartlet
Salty buttered caramel religieuse
Morello cherry & almond milk mousse on Basque gateau
Wines
Cava Faustino Brut Reserva
Campillo, Gran Reserva, DOCa Rioja 2008 (Faustino)
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September 15, Gala Dinner
18:00 - 23:00 | Venue: Enye by Chele Gonzalez
MENU:
Amuse Bouche
Chef Santiago Guerrero: Warm mango, goat cheese ravioli with black tapenade
Chef Chele Gonzalez: Purple rice cracker
Chef Oscar Calleja: Chamoy oyster
Chef Ivan Saiz Sordo: Roasted tomato and thyme sorbet
+ + +
Chef Santiago Guerrero - Kempinski, Bahia Estepona, Spain
Citrus cured scallops with white gazpacho, grapes, mint oil and crispy jamon
+ + +
Chef Francois-Xavier Lambory - Stirwen, Brussels, Belgium 15/20 G&M
Foie gras from les Landes, cooked in a crust of seaweed, cherry, kriek and sakura
+ + +
Chef Chele Gonzalez - Gallery by Chele, Manila, BGC, Philippines
500 years
+ + +
Chef Nicolas Pasdeloup - Crimson Mactan, Cebu, Philippines
Apple sorbet, apple tatin & speculoos croquant
+ + +
Chef Oscar Calleja - Annua, San Vicente de la Barquera, Spain **
Beef, eggplants and huitlacoche
+ + +
Chef Ivan Saiz Sordo - Enye by Chele, Crimson Mactan, Cebu, Philippines
Stilton Blue Cheese Parfait, Pan de Epices, Pedro Ximenez Gel
+ + +
Chef Laetitia Moreau - Ducasse Education Philippines in Manila, Philippines
From Provence, Apricots, Dragées and Thyme
+ + +
Chef Nicolas Pasdeloup - Crimson Mactan, Cebu
Soft pistachio & raspberry caramel
Mango pate de fruit
Dark chocolate & Hazelnut praline bonbon
Wines
Laurent Perrier Brut
Pascal Jolivet - Pouilly-Fumé
Banfi - Brunello di Montalcino
Dow's - Late Bottled Vintage (LBV), 2011
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September 16, European Grand Tour Brunch
11:00 - 14:00 | Venue: Azure Rockbar
MENU:
Chef Marc Chalopin- Ducasse Education Philippines in Manila, Philippines
Chicken Basquaise
+ + +
Chef Oscar Calleja - Annua, San Vicente de la Barquera, Spain **
Seabass aguachile with mango and habanero
+ + +
Chef Chele Gonzalez - Gallery by Chele, BGC, Philippines
Lobster and local seafood caldereta
+ + +
Chef Ivan Saiz Sordo - Crimson Mactan, Cebu, Philippines
Duck and forest mushroom paella
+ + +
Chef Nicolas Pasdeloup - Crimson Mactan, Cebu, Philippines
Strawberry rice pudding
+ + +
Chef Laetitia Moreau - Ducasse Education Philippines in Manila, Philippines
Recipe under creation (dessert)
+ + +
European Cheese buffet
Wines
Cava Faustino Brut Reserva
Pascal Jolivet - Attitude