Remembering ‘An Evening in Bordeaux’

WHAT an unforgettable evening it was at the Cowrie Cove in Shangri-La’s Mactan Resort & Spa: exquisite dishes paired with quality wine from Bordeaux bring about imaginings of the idyllic hub of France’s famed wine-growing region.

Third course: US Tenderloin, Foie Gras Poêlé, Onion, Champignon and Coffee
Third course: US Tenderloin, Foie Gras Poêlé, Onion, Champignon and Coffee

Held last Nov. 7, “An Evening in Bordeaux” featured a sampling of the creations of Chef Daniel Quintero, the premiere seaside resort’s new executive sous chef. Distinctive for their subtle sophistication and innovative flavors, the Spanish chef’s dishes paired wonderfully with fine vintages of Les Châteaux de Bordeaux.

Chef Daniel, who will be overseeing Cowrie Cove, brought with him his passion and the luster of his incredible Michelin-starred experience to the event, which was made in partnership with Titania Wine Cellar.

“An Evening in Bordeaux,” featuring wines from the hub of France's famed wine-growing region
“An Evening in Bordeaux,” featuring wines from the hub of France’s famed wine-growing region
Tita Trillo of Titania Wine Cellar, Executive Sous Chef Daniel Quintero and Nathalie Miara of Les Châteaux de Bordeaux. (CONTRIBUTED PHOTOS)
Tita Trillo of Titania Wine Cellar, Executive Sous Chef Daniel Quintero and Nathalie Miara of Les Châteaux de Bordeaux. (CONTRIBUTED PHOTOS)

For the first course, Kilawin na Tangigue with Fresh Coconut Water Jelly and Calamansi Granita was paired with Chateau Hostens-Picant, Sainte-Foy-Bordeaux. Next was the Pan-fried Grouper, Cauliflower Curry Cream, Muscatel Raisins, Baby Gem Lettuce and Red Wine Coulis that went smoothly with Chateau Gardour, Lalande-De-Pomerol.

For the third course, US Tenderloin, Foie Gras Poêlé, Onion, Champignon and Coffee were downed with a glass of Chateau Les Cabannes, Saint-Emilion Grand Cru. And for dessert, Beetroot Caviar, Gorgonzola, Brioche and Forrest Berries Sorbet were punctuated with Chateau Soussans, Margaux.

General Manager René Egle
General Manager René Egle
Dessert: Beetroot Caviar, Gorgonzola, Brioche and Forrest Berries Sorbet
Dessert: Beetroot Caviar, Gorgonzola, Brioche and Forrest Berries Sorbet

In sum, near perfection was offered on the tables of Cowrie Cove that evening, courtesy of the meticulous selection of Chef Daniel who gamely revealed the secret to his craft he had honed with Michelin-starred restaurants in Germany, Britain and Spain, before joining the Shangri-La family in Beijing in 2014. “It’s all in the detail,” said Chef Daniel.

“The smallest detail can make a world of a difference in the overall dining experience.” (Noel S. Villaflor)

Second course: Pan-fried Grouper, Cauliflower Curry Cream, Muscatel Raisins, Baby Gem Lettuce and Red Wine Coulis
Second course: Pan-fried Grouper, Cauliflower Curry Cream, Muscatel Raisins, Baby Gem Lettuce and Red Wine Coulis
First course: Kilawin na Tangigue with Fresh Coconut Water Jelly and Calamansi Granita
First course: Kilawin na Tangigue with Fresh Coconut Water Jelly and Calamansi Granita

* For inquiries or reservations for an exclusive seaside al fresco dinner, guests may call (63 32) 231 0288 or email fbreservations.mac@shangri-la.com.

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