The spirit of Escoffier continues to grow, nurtured by an exclusive group of the metro's best chefs, restaurateurs and entrepreneurs, the metro's culinary icons, with the induction of new members in an elegant dinner at Makati Shangri-La, Manila. The special Disciples of Escoffier gala dinner for the induction of new members was held at Sage Bespoke Grilllast February 18, 2016, featuring a variety of inventive dishes masterfully created by Makati Shangri-La, Manila's chefs. The memorable evening was a celebration of good food and good company, and the spirit of Escoffier remains strong with the continued growth of its membership base.Founded in 1954 by Jean Ducroux, a former chef of Auguste Escoffier, a legend and pioneer of modern French cuisine, Disciples of Escoffier now has over 25,000 members around the world, each one committed to sharing knowledge, respect for culinary history, the transmission of culture and modernity of the kitchen. It's these guiding principles, collectively known as "The Spirit of Escoffier," that unite members from all over the world. The name "Escoffier" has evolved to mean Le Maitre or "The Master," in recognition of Auguste Escoffier's innovative cooking methods and brigade system used in modern kitchens today. The Disciples of Escoffier aims to honor the work and memory of Auguste Escoffier by preserving the culinary traditions of French cuisine and promoting culinary education around the world. That evening, the chefs at Makati Shangri-La, Manila were up for the challenge in creating an elegant dinner for the Disciples of Escoffier...at Sage Bespoke Grill. That night, members collaborated for future projects in true Escoffier fashion (for more on Disciples of Escoffier and their mission to share and transmit knowledge, see my earlier post on the Red Panda Dinner, and training young talent, Chef Louise Mabulo, at A_Space Kitchen and Smith Butcher and Grill).
The gala dinner was presided by the Founding President of the Philippine Delegation to Disciples Escoffier, noted Chef Philip Golding (take an exclusive peek inside the kitchen for more on Philip Golding and Disciples of Escoffier on my previous post here and his new culinary venture here at Brera Delicatessen). as more members arrived, old bonds were renewed with free-flowing wine and champagne, setting the tone for a celebratory mood. At the table, special wine glasses were labelled, indicating the special pairing for the evening's elegant dinner at Sage Bespoke Grill
After a few glasses of wine, Sage Bespoke Grill served the first dish for the evening,a savory starter of Duck Liver Parfait, presented in the classic simple yet ornate and refined style
followed by the sweet and exquisitely plated Clementine, Chestnut Rocher, and Macaron, served with Pinot Gris, Domaines Schulmberger, Alsace, France 2012.
Each bite-sized morsel delivered a rich burst of flavors that would continue throughout the evening.
The staff then served the Gamberoni Rossi and Scallop, Yuzu and Urchin Cream, Texture of Fennel, Black Garlic, and Tamarind, served with Dogajolo Bianco, Chardonnay Tuscanny IGT Carpinetto 2013. The clean, fresh and delicate notes of the prawns and scallops were punctuated by the richness of the yuzu and urchin cream, capped by distinct layers of equally rich notes from the fennel, black garlic and tamarind. The contrasting flavors blend seamlessly in a delicate balance, with different textures completing the experience.
After the first courses, the formal induction ceremony for new members began, beside the portrait of Auguste Escoffier. The induction of new members starts with an oath, "I swear to pass, serve, and honor the cuisine, culture, and permanent progress." It's an oath that reflects the spirit of Escoffier, reignited with each new member. The Disciples of Escoffier sash with the distinct copper pot is then placed on the new member, followed by the ceremenial tap with the traditional wooden ladle. The new members included ChefWorks' young Sales and Marketing Executive, Geo Ramirez (L), and Makati Shangri-La, Manila's Executive Pastry Chef Romain Renard (R).
Disciples of Escoffier members, both old and new, then converged beside the portrait of Auguste Escoffier, fondly called "Papa," reinforcing the spirit of Escoffier with a shared passion and advocacy for sharing knowledge and preserving the richness of French culinary tradition.
For the main course, Sage Bespoke Grill served their Josper Beef Tenderloin on Vegetal Ashes, Bone Marrow Ox-Tail and Foie Gras, Beetroot and Raspberry Mash with Juniper Berry Sauce, paired with Cotes du Rhone, Belleruche' M. Chapoutier, 2013. Any dinner at Sage Bespoke Grill won't be complete without a dish from their signature Josper Grill, a combination grill and oven in a single machine using charcoal in a closed barbecue system (for more on the Josper Grill dishes of Sage Bespoke Grill, see my previous posts on their Sunday Brunch Buffet and Lunch Specials). The Josper Grill just works wonders for the beef tenderloin, with each tender and juicy bite releasing rich beefy flavors. The creamy and buttery bone marrow and foie gras caps the dish, tempered by the sharp notes of the juniper berry sauce and the beetroot and raspberry mash for yet another memorable dish.
For dessert, Sage Bespoke Grill served its intricate and delicate Gourmandise (L) with coconut, pili nuts, pineapple and calamansi in a white chocolate shell paired with Homemade Creamy Limoncello(R) to cap the evening
the spirit of Escoffier is alive and well in the Philippines, with its ever growing membership, united in the guiding principles in honor of culinary legend August Escoffier.And you can expect to hear more from the Disciples of Escoffier Philippine Delegation...