(SPOT.ph) French cooking can be one of the most intimidating cuisines out there, with food that almost looks too perfect to devour, not to mention entrées you can barely pronounce. Haute cuisine, for one, is food prepared with utmost thought and quality—it’s an elaborate way of cooking, an art form, and what many professional chefs strive for throughout their careers.
We may not realize or really think about it, but a lot of the food we love today comes from France, and it’s a known fact that French cooking has also inspired many other Western cuisines throughout its centuries-old existence.
In 2010, French cuisine, or the “Gastronomic Meal of the French,” earned a spot on UNESCO’s World Intangible Heritage list, making it even more special. Of course, not everyone has the chance to fly to Paris or Marseille just to sample the country’s gastronomical treasures—which is why the French government launched Goût de France (or Good France) in 2015 to celebrate France’s unique cuisine and culinary traditions through a global gastronomic event which lasts for days, even weeks.
This year, 26 Philippine restaurants, out of over 3,500 restaurants around the globe, are participating in the worldwide culinary affair. One of them is Samira at Anya Resort Tagaytay. Headed by French Chef Jonathan Bouthiaux, who’s previously worked for Michelin-starred restaurants in Dubai and Australia, the fine-dining restaurant presents a dégustation using seasonal and environmentally friendly ingredients.
The five-course dinner starts with a beautiful amuse-bouche spread highlighted by a sweet-savory Beef Tartare on a crispy veggie cracker. It’s then followed by a sinful Seared Foie Gras. If you’re looking to indulge yourself, this is the dish for you—soft and buttery, each melt-in-your-mouth piece sits atop a nutty celeriac purée. It’s drizzled with a fruity red-wine jus, tempering the goose liver’s intense and gloriously fatty flavors.
The succulent Duck Leg Confit with braised chicory, carrots, and broccoli, on the other hand, will surprise you with its sweet, sticky, and tangy deep-red sauce made with orange and duck drippings. The main course is best paired with an equally bold red wine, like Merlot.
It’s followed by a French Cheese Trolley and perhaps the most refreshing Lime Sorbet you’ll ever have, which is laced with fresh rosemary, a delicate flower foam, and vodka for a little bit of fun.
Ending the degustation is a pillowy soft Black Forest Cake with chocolate biscuits, meringue, cherries, and a milky pistachio ice cream on the side—the dessert’s balanced sweetness and varying textures, from crunchy to creamy, will leave you satisfied throughout the night.
According to Chef Jonathan, Goût de France is a great introduction to French food, stressing the region’s best culinary assets. If you’ve been wanting to explore this classic cuisine a bit more, this might just be the sign you needed.
Goût de France at Anya Resort Tagaytay’s Samira is available for P2,500 until April 15, 2019. For inquiries and reservations, call 553-888 or 657-1640, or e-mail anyaexperience.assistant@anyaresorts.com. See a list of Goût de France participating restaurants in the Philippines.
