“Passion and Reason” was the title of our talk when we first introduced kitchen chemistry or molecular gastronomy at the Chefs on Parade 2011. Recently we had another very successful event and cooking demonstration about the same topic at the Manila Food and Beverage Expo MAFBEX 2011. To celebrate the team went to Fever Lounge at the Sofitel Philippine Plaza for the gastronomic creations of Spanish chef Jose Luis Gonzalez. Chef has had an extensive career in gastronomy having worked in today’s top restaurants like El Bulli, Mugaritz, Arzak, El Celler de Can Roca, and even Denmark’s Noma. Chef Luis and his food is probably the closest thing to El Bulli in Manila.
So if you are a die hard foodie, gourmand, or an epicurean looking for something new to try….Sofitel Fever Lounge offers classical cuisine with a touch of molecular gastronomy. Here is the very exciting degustation menu he made for us:
Seared scallops with potato-green spuma or foam with chicken jus and ham powder
Sautéed prawns with foie gras cream cheese
Poached egg with sweet moussed chorizo, mushroom, bacon, and truffle oil. This simple dish is our favorite because of the balance between the many strong flavors.
Grilled seabass with olive tomato emulsion, black olive powder and tapioca pearls (I’m in 7th heaven!)
Grilled Australian beef tenderloin, double concentrated fungus essence (sous vide) with truffle jus (with xanthan) and truffle oil
Chef was so happy that we understood and appreciated what he was doing so he made us three desserts!!!
Caramelized grilled pineapples with tomato and berry sorbet, milk in dry ice flakes
Pumpkin cream with beer ice cream
Warm chocolate balls in inverted gelatin with ice cream. A combination of hot and cold exploding in the mouth!
With DLSU Chemist Mel Garcia opposite Chef Kim Castillo of CSB, Chef BJ Uy visiting from Bacolod, Sofitel’s Chef Luis and the charming Mae Banares. As a scientist Mel explains to us the science behind the food.
Behind the scenes and in the kitchen with Chef Luis and his toys:
Chef Luis teaching us spherification using alginate
Chef and his MG kit from El Bulli Spain!!