Philippines Chapitre
Bailliage of Manila
Manila, March 23, 2019
Themed 'The Greatest Show on Earth'
" The dinner then opened with a dramatic unveiling of the show kitchen "

This year, the Bailliage celebrated its 47th anniversary with a Chapitre at the brand new Grand Hyatt in Fort Bonifacio. The chosen theme of “The Greatest Show on Earth” was inspired by the success of the recent Hollywood blockbuster film “The Greatest Showman” based on the life of circus entrepreneur PT Barnum.

The circus theme was immediately on display with mime artists, a performer on stilts and a juggler on a unicycle who mingled with guests at the reception. Canapés (goat’s cheese honey mousse with Parmesan; steak tartare; quail egg; crispy pork belly with hot mustard honey tuille) were served with a choice of Lhuillier Brut Tradition Champagne or Kir Royale.

Guests were ushered into the Grand Ballroom and once seated, the National and local Bailliage officers paraded in. The dinner then opened with a dramatic unveiling of the show kitchen and a short, tastefully-presented number by the kitchen staff.

Bailli Freddie Borromeo’s welcoming remarks were followed by the reading of the “Golden Rules”. A minute’s silence was observed in honour of long-time National officer Dieter Lonishen who passed away recently.

The Hyatt's Executive Chef Mark Hagan described the dishes to be served after which Vice-Échanson Jay Labrador described the wines.


Terrine of rabbit, bacon, and foie gras
Iranian pistachio, Chardonnay-poached apple
pickled wild mushroom organic olive oil
Champagne Lhuillier Brut Rosé

Burrata cheese with Culatello di Zibello
heirloom tomatoes, spring asparagus, cucumber, carrot
15-year old Balsamic vinegar
Champagne Lhuillier Brut Rosé

US scallop and Boston lobster ravioli
green pea purée, mint, lobster oil
Gabriel Meffre ‘Laurus’ Viognier 2015

Pink grapefruit sorbet with Grey Goose vodka

Roast magret of duck
roasted endive, pears, broad beans, fondant potato
Grand Marnier, orange, mustard grain sauce
Schubert Block B Wairarapa Pinot Noir 2014
New Zealand

Warm organic chocolate cake
wild berry flambée, white chocolate ice cream

Turkish Delight
homemade pralines, Florentine cookies
Cointreau or Eagle Rare 10-year old Bourbon

Selection of freshly brewed coffee
loose leaf tea, herbal infusions

Chaîne officers Sanju Gopaldas, Arnie del Rosario, and Gene Gonzalez were invited into the show kitchen to do a bit of cooking of the dessert.

At the end of the dinner closing remarks were delivered by Bailli Délégué Michel Lhuillier. The kitchen and service brigades were called forward to a hearty round of applause from the diners for a job well done. Certificates of Appreciation were presented and photos together with the Chaîne members followed. The festivities thus came to a very satisfied conclusion for everyone.

Jay Labrador