The programme for the week’s events commenced in Cebu on Wednesday, March 14, with the local Bailliage’s 19th Annual Chapitre held at the Shangri-la Mactan Resort & Spa in Cebu City.
Over a hundred members and guests gathered in the Grand Ballroom for the Induction Ceremony presided over by our own Bailli Délégué, Michel Lhuillier, in his capacity as a Member of the Conseil Magistral. Thirteen new members were inducted and six members were promoted to Officier.
“International Chefs” was the inspiration for the menu. Bailli Amparito Lhuillier and Executive Chef Joris Rycken, together with their respective teams, had conjured up a wonderful selection of signature courses from famous chefs around the world [see menu image below]. Director of Food and Beverage, Mirko Cattini, ensured that the service was meticulous yet unobtrusive.
The ‘show’ then moved to Manila where on the Thursday there was a guided tour of the intra muros for the visitors from abroad, with historian-raconteur Carlos Celdran serving up his informal lectures in his inimitably knowledgeable and humorous way.
On Friday, March 16, Officier Maître Hôtelier Ado Escudero hosted the international delegation to a Filipiniana lunch at Villa Escudero in Tiaong, Quezon.
Marking the 40th anniversary of the Bailliage of Manila, of which the Bailli is Federico Borromeo, was a glittering affair in the Harbor Garden Tent of the Sofitel Philippine Plaza on Saturday, March 17.
As the sun set on Manila Bay, more than 200 guests, including distinguished international officers of other national Bailliages, gathered for cocktails on the pleasant garden patio leading to the elegantly bedecked marquee.
An added treat was the pyrotechnic display viewed distantly as it unfolded in the Mall of Asia area across the waters.
But even that could not compete with more intimate entertainment: the Ramon Obusan Folkloric Group performing dances of Muslim Mindanao, in regal finery.
The welcome spirit (in more ways than one) was Champagne Lhuillier Brut. Indeed associated with the Lhuillier family of Cebu, as represented by Bailli Délégué Michel Lhuillier and his wife, Amparito Lhuillier, Bailli of Cebu.
The bubbly went well with the served hors d’oeuvres that were as pretty as they were delicately yummy — spiced lamb skewers, tempura shrimps roulade with wasabi cream and air-dried beef with grape walnut salsa.
The menu and wines served for the Gala dinner were:
- Triple amuse bouche: marinated king prawns carpaccio with Beluga caviar; tinapa pâté; lapu-lapu kilawin
- Foie gras trilogy: truffles, terrine and seared foie gras with orange balsamic sauce
- Tagaytay pumpkin soup with champagne
- Mango sorbet with Lambanóg (coconut ‘wine’)
- Slow-roasted US beef tenderloin
- Warm Camembert with sesame twist
- Chocolate nougat mousse box covered in dark cocoa with crème anglaise
It was an amazing gastronomic feast worthy of celebrating the Bailliage’s ruby anniversary within the overall programme of the Grand Chapitre.
To conclude the exceptional five days of events, on the Sunday there was a polo match and farewell party at Manila Polo Club.
Adapted from an article by Alfred A. ‘Krip’ Yuson of The Philippine Star
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Here is a gallery of selected images from the programme of events . . .
