CHECK IT OUT: Swiss Cuisine at Makati Shangri-la’s Red, August 2 to 6

Savor sumptuous Swiss food this week at Red.

A Swiss specialty: pan-seared rack of lamb with ginger bread crumbs and a stew of leek and lentils and deep fried hay. Click for more.

 

August 1 marked Switzerland’s National Day and to commemorate the occasion, Makati Shangri-la flew in three chefs (a master chocolatier included) from the land of cheese, chocolate, and fondue to whip up authentic Swiss eats at Red.



Crafted by Munchenbuchsee chefs Oskar Marti and Michael Ramseier, the menu flaunts seasonal Swiss favorites like the multi-textured morel mushroom mousse (P820), a creamy appetizer sitting on a gritty pumpernickel crust. Often devoured in the spring time, this herb-infused dish offers a myriad textures, including a refreshing, jelly-like topping that provides a nice contrast to the savory mousse. Marti’s Swiss alps hay soup (P340) has the makings of crave-worthy comfort food: sprinkled with purple herbs and poached sweetbreads, the broth is decadently rich and creamy with a sweet-smelling aroma that commands your attention. For meat-eaters, the pan-seared rack of lamb (P1750) offers tender, robust meat paired excellently with an earthy stew of leek and lentils, deep fried hay, and crunch-inducing ginger bread crumbs. On the dessert menu is one of the deconstructed kind: a memorable rose sorbet is served with wild strawberry, tempura sage, and a dense chocolate markise.



What is a Swiss foodfest without chocolate-and lots of it? Drop by the Circles Cafe where guest Chef Michael Emmenegger mans a live chocolate station. Fine Swiss cheeses and Switzerland iconic wines Oeil-de-Perdrix Pinot Noir or Merlot del Ticino will also be served. Prices start at Php 580+++.

 

For inquiries and reservations, please call 840 0884 or e-mail rric.slm@shangri-la.com.

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