Two years after the last occasion, the Bailliage of Manila once again held a Gala Induction Evening, this time at the Diplomatic Hall of the imposing Marriott Grand Ballroom. Executive Chef Meik Gerhard Brammer took the guests around the world with a menu drawing on his diverse culinary adventures in many countries.

In his message of welcome, Bailli Federico “Freddie” Borromeo, who is a Member of the Conseil Magistral, thanked everyone for gracing the event.

He continued, “Some believe that when you wish someone that he lives in interesting times -it is both a blessing and a curse depending on how you look at it. When the winds of chaos are blowing some will hide while others will build windmills. It is a time to find what is extraordinary and be grateful for what could be.

In the Chaîne, we find opportunities to join old friends and partake of the finest things in life, good food, good wine, among like-minded people in an atmosphere of refinement and simple pleasure.

Tonight, we join Executive Chef Brammer in a recollection of his sentimental journey in the pursuit of culinary excellence. Your Bailliage has envisioned a partnership with him, the Marriott Hotel and General Manager Bruce Winton together with the purveyors of romance, namely our minstrels and musicians. So, enjoy the meal, enjoy our choice of wine, live eat and be merry.

Vive la Chaîne! May our interesting times be filled with wonder and disguised opportunities.”

The French-inspired appetizer of foie gras mousse and fig compote with strawberry glaze and pistachio crumbs primed us for the journey about to begin. It was paired with Champagne Laurent-Perrier ‘La Cuvée’ - all citrus and peach.

A wonderful soup of Italian and Japanese mushrooms followed. Titled “Mediterranean Passage”, this was porcini mushroom consommé and shimeji mushrooms with edamame, king oyster mushroom ragout and Tio Pepe sherry. This was a crowd favourite and was compared by our Vice-Conseilier Culinaire to the soup prepared by Paul Bocuse for former President of France Valery Giscard d’Estaing, namely Black Truffle Soup “VGE”.

Pivoting to Asia, an exotic Indian entree referencing three cities was served - Mumbai Thecha scallops and Calcutta Achari scallops with Allahabad smoked chutney. This was an explosion of spices but very well controlled so that it did not interfere with the wine. For this dish and the soup, an Oregon Chardonnay, Domaine Serene Evenstad Reserve Chardonnay 2023, paired perfectly with its rich, gently smoky with a fine acidity for freshness, and flavours of lemon rind and ripe tropical fruit.

Moving on to home turf, the Philippine-inspired sorbet of calamansi and green apple provided the palate cleanser.

We crossed the Pacific to the USA for the main course of roasted grain-fed beef tenderloin with puree potatoes, salted baby carrots, brown veal demi-glace, Madeira wine, and black-truffle infused sauce. Another wine from Domaine Serene provided the accompaniment, this time a remarkably smooth Yamhill Pinot Noir from 2022 showing sweet spices, black cherry and blackberry, and a long finish.

Back across the Pacific, we went to Japan for dessert. This was “Sakura Dream” - lychee jelly, homemade vanilla marshmallows, pink chocolate soil, fresh berry, strawberry sauce, chocolate twigs and flowers. It provided a tranquil finish to the dinner.

With brandy and coffee, another trip around the world was done with the mignardises of espresso chocolate bonbons (Italy), Gianduja pralines (France), Ube chocolate truffles (Philippines), Strawberry shortcake (USA), and Pomelo bits in puff pastry (China).

Congratulations to Executive Chef Brammer and his team for an outstanding evening!

Jay Labrador
Vice-Échanson, Bailliage of Manila