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Philippines Chapitre

Manila, March 15-16, 2014

Bailliage of Manila event in honour of Cervantes

A man must have a speck of salt with his friends to get to know them better! - Miguel de Cervantes
It is a custom in the Bailliage of Manila to serve the finest menu accompanied by the best partner wines whilst creating an environment to enhance enjoyment. Entertainment to match the event’s theme is chosen: ballet, dance, chamber music, choral music, theatre. Performances showcase a feast for the senses and veritable food for the soul.

This year was the occasion to pay homage to the greatest Spanish writer, Miguel de Cervantes. By offering snippets of his most affable and memorable character’s life, Don Quixote de la Mancha, we traced his journey serving the menus and wines of the region.


Pata negra with figs  ~  Dates filled with duck liver mousse
Smoked mussels with basil and pine nuts  ~  Cochinillo asado

Champagne Lhuillier NV


Cervelle frisée and rucola salad with Jerez vinaigrette

Endive Tatin with duck salad and black truffle

Castilian white bean and garlic soup with poached scallop and crisp Joselito ham

 Fillet of red mullet stewed with saffron, olives and tomato

Roasted Spanish pepper and raspberry sherbet with turron bridle

Duo of guinea fowl: pan-fried supreme and red wine braised leg
with herbed Macaire potatoes and fine vegetables

Manchego with almond biscotti and apricot chutney with sherry

Deconstructed crème Catalan with red wine ice cream and orange cinnamon streusel

Coffee with chocolates

Gran Feudo Rosado 2011
CVNE Monopole Viura 2011
Bodegas Altanza Lealtanza Crianza 2009

A grand feast enough alone to sate the diners was enhanced by velvet-voiced crooners, music from a classical guitar, and a graceful number by Ballet Philippines (a top rate local ballet company) to the tune of “Somewhere in Time” made it an evening to remember.
Anticipation of this exquisite experience ensured that a month before the Chapitre, the event was a sell-out. The Shangri-la Manila's ballroom burst with eager confrères and guests‎, hungry and thirsty for the wonderful time ahead.

Saving the best for last, on the Sunday a polo tournament, in cooperation with Paul and Shark fashion house, took place.
Hors d'oeuvres‎ served with Champagne Lhuillier Brut and the original peach Bellinis of Harry's Bar in the Piazza San Marco set the scene for the reception. Thirty dishes were served in succession.

For example:
- Arugula, feta and orange rind on tomato baguette crostini
- Crispy cornet with salmon, chive and lemon oil carpaccio
- Pork belly confit on seared apple cube topped with caramelized brunoise of apples
- Sliced pâté de campagne topped with cornichons, pickled pearl onion and grainy mustard
- Seared tenderloin in pretzel acid bread served with remoulade and mustard mayonnaise.

Polo players and umpires were dressed in original jerseys created by an Italian design house in Milan. The game began with a round robin, followed by a parade of colours, and a high goal game.

It was a high society occasion with seven past presidents of The Manila Polo Club in attendance, together with 40 members of the diplomatic corps including the Italian Ambassador, HE Massimo Roscigno, Paul and Shark patrons Julie and Gabriele Boschi and guests of honour, Bailli Délégué Michel Lhuillier and Bailli of Cebu, Amparito Lhuillier. Participants vied vigorously to win the beautiful equestrian trophies‎ designed by the Bailliage of Manila.

After the match some 70 waiters and sommeliers set up the tables, chafing dishes and the buffet in the middle of the emerald green polo field. Seventeen violinists playing music from Vivaldi to modern classics, serenaded the 350 guests whilst they indulged in Cellier des Princes Châteauneuf-du-Pape 2008 to accompany the parade of roasts.

It was a romantic evening with a full moon, cool breeze, fine music, excellent company and sublime wine. Ahh, the good life! A perfect end to the two days of celebration that were this year’s Chapitre of the Bailliage of Manila.

Federico Borromeo