Let the Sunshine Through

Girls who do not eat are very foreign to me. I respect their choice—they obviously prefer to look good in skinny jeans over indulging in a cheesy, carb-y pizza, and that’s ok. Once in a while I do catch myself admiring their lithe physiques and hoping that I, too, can fit into those tiny size-2 dresses. But I made my choice, and I chose to eat well. Therefore, I will live with the results, which is the “junk in my trunk.”

But the ladies of Sunshine Kitchen are freaks of nature—they cook and eat delicious, rich comfort food without gaining an inch around their mid-sections. From the lovely chefs (co-owner Tanya and my baby sister, Sansan) to the bubbly part owners, all of the ladies involved look great in their sexy denim cut-offs. Don’t be fooled though—these hotties know their food.
 

When I eat at Sunshine Kitchen, I like to prep my stomach with one of their healthy salads. Their dressings—such as the Mediterranean Salad’s red wine vinaigrette—are light yet flavorful.

The pizzas here can definitely give those of the surrounding establishments a run for their money. The crust is thin and crisp, but with a bit of a bite. Old-school, Neapolitan-style. My favorites are the Cristal’s Choice, which is their version of the pizza Napolitana. But for something that is uniquely SK, go for the Sunshine Pizza—garlicky Cabanatuan longganisa, juicy porchetta, peppery arugula, topped with a runny egg. A spattering of yolk adds just enough richness to an already decadent dish. Not for the calorie-counting, but then again, you only live once.

Matt the chicken lover swears by their Fried Chicken. Crisp, juicy and flavorful, it has all the winning components. Their gravy is what I imagine good Southern-style cooking must be. Creamy and rich, but not overtly so.

Another bestseller is the Longganisa Paella. The dominant flavors are classic Spanish, but with familiar flavors of local sausage and eggs. Very festive and perfect for sharing.

Their lust-worthy Porchetta is served with rice pilaf and French beans. This, along with their pizzas, is what will set this establishment apart from all the trendy grub spots in the metro. The skin is chicharon-level crunchy, and the moist pork is soft and perfectly-seasoned. Everyone from husky males to Cohen-cheating waifs swear by it.

Sunshine Kitchen also makes their own ice cream, and one time I got to try their Key Lime Pie Ice Cream. And that is exactly what you taste when you have a spoonful. A cool touch would be the sweetened breadcrumbs that add texture for a well-rounded dessert. It’s an ideal place for pretty much everything—from quiet brunches, to power lunches, to boisterous family dinners. Or just come by when you want to be cheered up by some straightforward, delicious food.



Sunshine Kitchen
2/F Fort Pointe Building (near Urbn)
Bonifacio Global City, Taguig
Mobile no. 0929-8139775

Champetre's Seared Foie Gras with Risotto Carbonara

I just had to write about it.

The concept is almost an abomination- something the chef must have conjured during a contemplative acid trip (Note: No, he does not take recreational drugs.  Not to my knowledge, at least).  I knew that there were a few changes to Marc Aubry’s menu in Champetre- his bustling French bistro in Fort Bonifacio, Taguig- but this was not something I would have expected from the self-proclaimed traditionalist.

                
Although Matt was craving for the classics (foie gras terrine and steak tartare), I pointed at the starter that poignantly stood out amongst the salads and escargot- Seared Foie Gras with Risotto Carbonara.  It was “too much”, my mind said.  But the overindulgent hedonist that gives orders to my brain says otherwise. 

                
True enough, it really was too much- too much perfectly-seared foie gras the size of my fists; too much rich, creamy risotto with its smoky crisps of slab bacon; too much feathery slivers of parmesan that melted instantaneously on my tongue.

Too much, too good, too brilliant.

Champetre Boutique & Restaurant

G/F Net One Center Bldg.

26^th St. cor. 3^rd Ave.

Fort Global City, Taguig

Tel. no. (632) 815 8801-2

Life is Sweet

The Dallas Mavericks just won the Western Conference Finals so Matt felt like celebrating. And to the biggest Mavs fan in Manila, nothing enhances the sweet smell of victory more than pizza, beef ribs and ice cream. And I knew just where to take him.

Unfortunately, the pizza and beef ribs at the restaurant we ate at were quite forgettable. They were not bad, and Matt was happy to have found a place where he can eat decent beef ribs in a country ruled by pork, but not really worthy of a recommendation. So, immediately after settling the bill, and with the fervor of a woman on a mission, I take my husband by the hand and make the short walk to Bar Dolci.



A few days before, after a sumptuous seafood dinner at Seaside Macapagal, Sanj and Cutie introduced me to this dessert haven/café. The second you walk in you somehow feel ten times hipper- everything is shiny and bright and delightful. The orange acrylic walls covered with scribbled names of regulars, the brightly-lit glass cases housing freshly-baked scones and pizza bruschettas, the pricey-looking espresso machine behind the counter, and over a dozen flavors of gelato- these guys are not playing around. Having already had dessert before we went there, I did not purchase anything. But, right there and then, I vowed to return with Matt.

Fast forward to dinner with Matt- we walk into Bar Dolci, and I watch my husband’s eyes widen as he sees the cornucopia of gelato flavors. There’s something for everyone: Stracciatella, Pistachio and Chocolate for the classicist; Tiramisu, Salted Caramel and Mango Mumbai for the adventurous. I leave Matt to ponder over his sweet predicament, as I zero-in on the Salted Caramel. I grab my cup and head up to the comfortable couch area upstairs.



The gelato at Bar Dolci is rich and smooth, as it should be. This Italian-style ice cream has a higher sugar content than most ice creams which acts as an anti-freeze to prevent the gelato from freezing solid. That gives you a more velvety texture, as opposed to other ice creams that do end up developing ice crystals. Aside from the consistency, gelato was way ahead of the pack in developing exotic and avant-garde flavors. From the two visits I have made with Matt, some memorable flavors I have spotted are the Walnut Torte and White Chocolate Wasabi.





Baked goodies do not play second fiddle in Bar Dolci, as their scrumptious sweet and savory scones have proven. One glass case is dedicated solely to their brightly-colored Macarons (a sweet and airy French confection made of egg whites and sugar), which is innovatively used in one of their frozen delights as a sort of ice cream sandwich.



On our next visit, I will surely have to try one of their alco-popsicles, which are displayed like prized trophies in a custom-made glass freezer. I had a bite of Mark V.’s Strawberry Daiquiri from my first visit, and the texture is again unlike the commercial stuff- the microscopic ice granules are more creamy than frozen, almost like a good cocktail fresh out of an industrial blender. Amazing stuff.



Bar Dolci
Forbeswood Heights cor. Burgos Circle
Bonifacio Global City, Taguig
Tel. no. (632) 8468245

Champetre: The Sequel to a Love Story

I didn’t always love Marc Aubry and his food. There. I said it.

It may be difficult to imagine that now, especially if you are one of the many who had to endure my constant gushing and drooling over Marc’s country-style French cooking. For many years now, I have acted as his voluntary crusader (one of the many, naturally) in spreading the word about his down-to earth, authentic French dishes, even turning skeptical rice-eaters into die-hard, foie-gras-devouring, escargot-slurping fans. So, to finally admit, after many years of pledging allegiance to the House of Aubry, that there was a moment in time when I did not LOVE Marc’s food, it’s almost impossible to comprehend.



But, yes, my love affair with Marc’s food had a shaky beginning. Like the tried-and-tested plot of a good romantic comedy, the dusky heroine was not immediately smitten with the dashing hero. Admittedly, I was a late bloomer when it came to French cuisine, so on my first visit to Marc’s old resto, Je Suis Gourmand, I ignorantly ordered a plate of pasta. I remember my young, rugged palate was not too fond of the strong Gorgonzola-laced sauce, and I rolled my eyes thinking, “What’s all the fuss about?” Je Suis Gourmand (JSG), after all, was the talk of the town- getting a table without a reservation was impossible, and the clientele was Manila’s posh and polished set. But, when the tall and sleek chef- his eyebrows raised, his perfectly-trimmed mustache framing his pursed lips- approached us and asked about our food, what he got was a lukewarm reception from the group of rowdy college kids. I remember loving the “pate”, which I thought was the best thing I ever spread on Melba toast. (Later on, I would discover that the “pate” is actually Marc’s legendary foie gras terrine.) So, even if I thought the food was “whatever” and the chef was “duh” (and I bet the feeling was mutual), I just had to go back for more.

I no longer remember if it was my second or third visit, but the story takes an interesting turn when I discover the dish that would get me hooked on Marc’s cooking- Braised Veal Cheeks Bourgouignon. The startlingly-soft chunks of veal, bathed in a sauce that is dark, meaty and complex, was a revelation, and it changed the way I saw French food forever. Until then, in my mind, dining on French cuisine was an affectation- something people do when they want to show-off to their in-laws or get themselves laid. Those veal cheeks made me realize that French food is not only celebrated with good reason, but surprisingly familiar- “familiar” in a sense that it is comforting, even reassuring. That unassuming brown sauce told me- in a creepy, Winona-Ryder-crazy way- that in another part of the world, a young girl is eating the very same dish in her Maman’s kitchen.

And, just like that part in the movie when they start playing Journey in the background and the hero is bathed in a magical ray of sunlight- I was suddenly, deeply, madly in love.



Years later, with Je Suis Gourmand gone, this love affair continues with Marc’s new restaurant- Champetre. Meaning “pastoral” or “country”, it captures the true essence of Marc’s style of cooking- hearty, for sure, using the best ingredients, with sauces given the utmost love and attention until the deepest and most fundamental flavors are conjured. The restaurant now includes a boutique where epicures can buy goodies- sauces, preserves, cheeses, wines, among other things- to be enjoyed at home.



Dinner with friends at Champetre had us waxing nostalgic over our Je Suis Gourmand favorites- we began with orders of Steak Tartare (not on the menu, but Marc prepares it when we request for it beforehand), Duck Foie Gras Terrine with Toasts and Salad and Baked Escargots Bourgoignonne with Garlic Bread. We had these starters with glasses of Cremant I purchased from Blue Frog last year and Bott-Geyl Pinot Gris Les Elements 2006. The former’s crisp, yeasty character went famously well with the steak tartare and escargots, while the heady pear and honey aromas of the pinot gris was perfect with the Foie. I’m not a master at wine pairing, but this was practically a no-brainer.



Our two orders of steak tartare were wiped out in minutes. The tender, chopped raw beef was perfectly seasoned and enhanced with onions and capers. Nicely creamy and full of bold flavors.



The Foie Gras Terrine was its usual, beautiful self, with its smooth and rich texture coupled with the sweet, nutty flavors associated with foie. Truly life-changing stuff.



Nothing says French food more than escargots, and Marc’s pretty little snails are a must-try. He serves it baked with an aromatic butter and matched with an addicting slice of garlic bread.



For my main course, I decided on having the Champetre Pork Cassoulet cooked in Duck Fat. The dish is definitely “country”- the baked beans hearty and rich, intermingling with the flavors of the boudin blanc (white pork sausages), slices of pork and duck.





Matt and Cookie Goddess shared the Algerien Style Couscous (good for two)- a dish that Marc used to serve on special days at JSG and is now made part of the regular menu. The couscous is topped with succulent lamb chops and homemade Merguez sausages. It comes with a bowl of broth that you ladle over the couscous. This dish has its own cult following, so I do not need to stress how good this is.



I got to try Sanj’s Roasted Veal Kidney Dijonaise with Fries and Salad- another JSG classic. The mustard sauce nicely-masked any gamey-ness from the offal, leaving you to enjoy the pleasant texture of the kidney with another one of Marc’s famous sauces. I tried to quickly take a picture, although Sanj was already halfway through it just a couple of minutes after the dish got set down. “It’s the best, Chinks”, Sanj helpfully informed me. At the speed you devoured the dish, I kind of figured that out, Sanj.



Cutie ordered the Butter-seared US Black Angus Beef Onglet with Fries and Salad. Any self-respecting meat lover should try this dish at least once. Yes, it is easy to appreciate a good slab of rib-eye, but onglet (or hanger steak) cooked properly proves to be so much more flavorful. The way Marc prepares it imparts a lip-smacking combo of butter and shallots all over the meat, making it a carnivore’s delight. During those days when I am ravenous, this is my sure bet.



With our mains, we had two red wines- Cutie’s 2000 Bourdeaux and Mark’s pinot noir- a 2008 Irancy Vielles Vignes. Both wines were great, but I think the pinot noir- with its pretty berry notes- went really well with the cassoulet. Cutie said that the Bourdeaux paired well with the onglet, and I can imagine that it did with its bolder, more masculine flavors.



Often times, we are too stuffed for dessert, but this time we made sure to make room. We all shared our orders of ice cream, Chocolate mousse, Passionfruit Cheescake, among others. I should make a mental note to have Marc’s desserts more often. They are never too sweet or cloying, which is perfect for me.



And, with that meal, my love story with Marc’s food continues. Like a love-sick puppy, I stare at the menu he e-mailed me and fantasize about the next time I shall be in his restaurant again. Marc’s passion for his food is truly remarkable and you easily spot it: from the flawless cooking techniques to the well-trained staff to Marc’s natural desire to make every dining experience your most pleasurable yet.

Now, that’s love.



Champetre Boutique & Restaurant
G/F Net One Center
Bonifacio Global City, Taguig
Tel. No. 09178838801

Champetre Means "Country"

The name of a restaurant plays a more crucial role than most people think. It gives the guest an idea of what- and what not- to expect. It prepares you for the kind of experience that you are in for and puts you in the appropriate mood. Basically, it's the establishment's visual barker, telling people: "come inside, you want this."

When I received a text message from Chef Marc Aubry inviting me to a get-together at his soon-to-open restaurant- Champetre- I was bubbling over with excitement. Not only because Marc is my favorite French chef in Manila, but also because I was excited for my friend and his new venture. Matt and I were regulars at the now defunct Je Suis Gourmand, and over the years we have become friends with the hard-working and talented Frenchman.

But with my excitement came concern and confusion: What is Champetre? What does it mean? Will the name intimidate the non-French speaking public?

With a little internet research, I discover that Champetre (Shom-PAY-truh) is a French adjective meaning "pastoral" or "country". When we arrived at the restaurant's location (Je Suis Gourmand's former spot), what struck us the most were the colors: rich marigold-colored walls trimmed with soft vermillion- warm, cheery and definitely inviting. The space which used to be function rooms have been converted into a boutique where all kinds of delicious goodies- preserved fruits, bottled sauces, French wines, etc- will be sold. On the walls are framed prints of the French country life- a quaint farm house, rolling hills splattered with lavender, an oblivious wild boar.

Marc prods us to check out our favorite spot in the back, and I happily take a picture. Matt kids, "Chinkee will mark her territory in a bit." I ride along and say, "Yes, good thing you're not serving asparagus tonight." Marc, already used to our bawdy toilet humor, just laughs. I was kidding, of course.

The spread was simple but plentiful, and most definitely delicious: Matt devoured the mushroom quiche and was constantly stealing my puff pastry-wrapped Merguez sausages. There was a selection of cold cuts that I happily ate with beautiful crusty bread. Wine was abundant and nicely-laquered the evening's conversations, which, we were surprised to discover later on as we checked the time, lasted until the wee hours of the morning.

If the get-together was any indication of what the restaurant would be like, then Manila is definitely in for a treat. Champetre is a place that you can come to if you are craving for real country-style French cooking- none of the snooty stuff, just authentic French food. And, being a fan of Marc’s cooking for years, it will be delicious French food. The vibe is definitely laid-back and more relaxed than most French restaurants. Champetre makes you feel at home and I think that is what the owners want. After getting to know the Aubry’s (including their three beautiful and charming children) a little bit more that night, I come to the conclusion that this is definitely the direction they should be headed.

As for the name- yes, Champetre is perfect.

Champetre will be having its soft opening beginning May 5, 2011, Thursday.



Champetre Boutique & Restaurant
G/F Net One Center
Bonifacio Global City, Taguig
Tel. No. (632) 8158801-02
09178838801

Hot Stuff, Baby

Eating and writing had to take a backseat for a few months. Food has become but a mere necessity, something that I needed to keep me alive and energized as I run about my daily routine. It’s almost like my world got a bit dreary, almost black and white. I miss the excitement of holding the menu of a new restaurant in my hand, scanning the items and feeling my heart leap out of my chest when I discover a dish with promise. I long for the well-loved dishes at my favorite restaurants, chatting with the servers and owners that I am friendly with and sharing a good laugh with my foodie buddies. Food and writing are two of my greatest loves, and my grown-up responsibilities forced me to neglect them.

One weekend, I made a conscious effort to get back into the business of eating for fun and writing about it. After accompanying Matt at Saturday service, we decided to check out Burgos Circle at Bonifacio Global City. I saw some interesting places that I saved for dinner with friends or family, but Matt and I wanted a meal that was casual, quick and- most importantly- good. We venture to the quieter side of Burgos Circle and found two small restaurants at the ground floor of a residential building- one was Japanese, and the other, Indian. The Indian menu captured our attention, so we settled into a corner table in their small dining room.



Namaste (which is a spoken salutation which originated from Bhuddist India and Nepal) India is owned and operated by the owners of Swagat in Legaspi Village, Makati. The menu boasts of authentic Indian cuisine which consists of both vegetarian and non-vegetarian dishes. Their dining room is simple and cozy, like a neighborhood eatery, but trimmed with a few Indian tapestries and ornaments.



We ordered our lunch from the friendly server (complete with the musical jingling of her coin belt) and requested that the spice level be “medium”. We were forewarned by the menu that all dishes would take 15-20 minutes to prepare, since everything is cooked-to-order, so we patiently waited despite our rumbling tummies. The wait was not unbearable though, as soon we were served our appetizer- Harhabhara Kabab. One look at that dish and I automatically whip out my camera for the first time in months. This starter of vegetarian patties is made of mashed potato and spinach, flavored with coriander, chilies and other spices. The contrast in texture is excellent- from the smoothness of the mashed potato to the subtle crunch of the fried crust and whole almonds. The flavors are so distinctly Indian, and the spice level is perfect for us. This dish is a great alternative to the usual Crispy Papad and Samosas.



With the Naan bread and fluffy Basmati rice, out came our two main dishes- Chicken Tikka Masala and Mutton Kofta.



We love ordering Chicken Tikka Masala at Indian restaurants because of the rich, flavorful sauce. Namaste’s version is just as good as its fine-dining counterparts. What I noticed, though, was that it had a sweetish, tangy, kiamoy-like finish. Not really an Indian food expert, I don’t know if that was a good thing. I liked it, though, and was happy to scoop up the sauce and small chunks of chicken with the Naan bread.



Matt and I also shared the Mutton Kofta, which we were hesitant to order because we have never tried this before. Luckily, the goat meatballs in a thick brown curry were delicious. The meatballs were juicy and perfectly-flavored, while the heady, aromatic sauce was meaty and robust. We will surely order this again when we return with a healthy heap of Basmati rice.



To cleanse our palate of the strong and piquant flavors, we shared a scoop of Kulfi or homemade Indian ice cream. The only flavor available was pistachio, and we did not mind. The kulfi was served in a beautiful copper goblet, and upon closer inspection, had tiny flecks of ground pistachio in it. This is definitely not the seafoam green concoctions you would often find in ice cream stands at malls. Although the consistency could be smoother, I appreciated the authentic flavors of pistachio and moderate sweetness. Matt-who once finished 48 scoops of ice cream in the middle of a harsh German winter- proclaims this to be a winner.

We will surely return to try more of their specialties, and we will definitely order the Mutton Kofta and Harhabhara Kabab again. Our only issue with Namaste is the small portions, but I suppose that is their way of keeping their price point lower. In any case, their hot and sexy Indian spices got me writing again, and that I truly appreciate.



Namaste India
Unit 1A Kensington Place
1st Ave. cor. 29th St., Burgos Circle
Bonifacio Global City, Taguig
Tel. no. (632) 4036088

Brunch-ing Manila: Mamou

Brunch is one of my favorite indulgences. First of all, it’s not an activity I can do every day: I do have a day job, you know. On most days, breakfast consists of a soggy bowl of oatmeal and some eggs, or maybe cereal, and then I’m blitzing out the door. Second, I do not have the metabolism (or the talent of regurgitating my meals) of a Brazilian supermodel that I can treat myself to regular helpings of bacon, French toast, eggs Benny, and all the other delectables you’ll find in a brunch menu. Finally, on weekends when I can actually have brunch, I sometimes find myself hungover and tired that the best meal I could think of is my trusty fixer-upper of instant noodle soup and ice-cold Coke Zero.


When I do get the chance, though, brunch could be pure bliss. In Manila- where tapsilog (beef tapa, garlic fried rice and fried egg) continues its reign as the ultimate all-day breakfast meal (and for good reason)- brunch is quickly becoming a favorite weekend past time. Several restaurants have decided to jump on its popularity and are opening their doors a couple of hours earlier to serve their versions of several breakfast favorites.


Mamou has been serving brunch for a couple of years now and are still packing them in. On Saturdays and Sundays, they open at 10 AM to offer a few brunch menu items along with their regular menu.


Matt and I have decided to stay in one Saturday, and so we both had the energy to rise from bed at 9AM the next day. I called before 10 to see if we could be squeezed in for their second seating, and Annie- Mamou’s charming sister- said that she can easily get us a table for two. Great! Yaya Del also decided to take the day off, so it was perfect timing for a little weekend pampering.

When Matt and I arrived, we were quickly led to our table, which- curiously- had both of our names on it. Matt thought it was cute and told me later on that I should have taken a picture of it, since normally they just put the name of the person who called to reserve.



As we checked out the menu, I was tempted to try the new dishes in their regular line-up of Mamou’s specialties. We have not been back for quite a while, so I found myself being lured towards the Bottarga pasta. But, I quickly reminded myself that we were there for brunch, and so I returned my attention towards the brunch menu.

While waiting for our dishes, I sipped on a Mamou’sBellini- a refreshing mix of sparkling wine and either orange or grapefruit juice.



First to arrive was Matt’s order of Pappy’s Toast- smoked salmon, scrambled eggs, capers and cream cheese on top of toasted wholewheat sourdough. We were pleasantly surprised by the mountain of smoked salmon which, for the price, is really a good deal. Matt loves his smoked salmon, and oftentimes he is disappointed when he is presented with a flimsy portioning of the stuff. Luckily, Mamou delivered.




I willed myself not to order the Eggs Benedict, and got myself the Rau’s Platter- Two slices of French toast, two tiny “pancakes”, and some Neurmberger sausages. If I must nitpick, I have to admit that the description of this dish on the menu was a bit difficult to understand. Despite a long consultation with the waiter, I was still pretty confused about what I was getting. In the end, I just said, “Er, Ok, I’ll have the sausages with it”, just to move things along. Good thing I was happy with what came out. I loved how whole eggs were integrated into the toast, and how the bread was soft and fluffy, melting in my mouth after being doused in syrup. The sausages were delicious- juicy, garlicky, peppery. Everything good sausages should be.




When we were done with our plates, we were quickly tempted by the server with dessert. Matt and I decided to share their Pecan Pie with Schlagzhane (sweetened whipped cream), something we have had a few times before. Warm, sweet, gooey- it was the perfect ending to a really good Sunday brunch.

Mamou
Serendra Piazza
Bonifacio Global City
Taguig City
Tel. no. (632)8563569

Bistro Food and "Green Wine"

I love attending wine pairing events. For people who love food as much as I do, its really the best way to have delicious food with really good wine at a reasonable cost. Others may balk at the price tag, but when you think about it, you get to taste wine that usually cost thousands of pesos per bottle perfectly paired with excellently-prepared dishes. So, in my opinion, its actually a steal.


Wine lovers always look forward to Sommelier Selection's France Wine and Food Festival 2009, which usually comes around near the end of the year. Its a chance for Sommelier big boss Jerome Philippon to showcase his wines and at the same time do pairings with dishes prepared by the restaurants he supplies to. Its always fun for me to check out the menus on their web site and see which event I would like to attend. This year, there was double the number of restaurants that participated, giving more variety to the followers of these events.



For those who regularly drop by my blog, you know that I love eating at Marc Aubry's Je Suis Gourmand. The bistro fare is delicious and authentic, the servings big enough to satisfy even the biggest of appetites. After every dinner there, I leave completely stuffed and happy.



I make a reservation for me, Matt, my parents and our Ninong Mac. Since Ninong Mac's wife cannot make it, home-alone Cookie Goddess was happy to join us. We were lucky to have gotten the last table available for the evening, as the resto was already fully-booked two weeks before the event. As we settled in, we were approached by Socky, a fellow blogger and food lover, who was dining at a table near us with a friend. It was so nice to finally meet her, since we are both regular attendees of Jerome's events and have never had the chance to bump into each other. Until this one.



The theme for the wines at this years festival was organic, showcasing Jerome's personal picks of wines that were farmed and produced in this manner. Organic farming, as defined in wikipedia, is "the form of agriculture that relies on crop rotation, green manure, compost, biological pest control... to maintain soil productivity and control pests, excluding or strictly limiting the use of synthetic fertilizers and synthetic pesticides. As we later discovered through Jerome's guy, Victor, there are three levels of "organic" wines- natural, organic and bio-dynamic.



A wine is called "natural" when it is produced "organically" but has not been certified. "Organic", obviously, are those wines that have been produced through organic methods. Taking organic a bit further, "bio-dynamic" wines not only follow organic methods of farming, but also delve into the "spiritual" aspect of the vines as living organisms and integrate the lunar cycle into planting and harvesting. Its a bit more complicated than that, but that's basically it in a nutshell.



To start the evening, we were poured two kinds of easy-drinking wines: 2006 Bourgogne Aligote Domaine dela Saraziniere Clos des Bruyeres and a 2007 Cotes Marmandais Domaine Elian Da Ros (merlot, cabernet franc, abouriou).

Our first course was a Chilled Poached Salmon Couquille with Fine Macedione Salad and Raifort Mayonnaise , paired with a light a spritely rose from Provence, a 2007 Chateau de Roquefort Corail, which is a grenache and syrah blend. Less acidic than the Spanish roses that I'm used to, this wine had a bit more complexity and fruit but still is still a "fun" wine. I'd bring tons of this to the beach if only it was a bit cheaper.






My favorite dish of the night came next, which was the Veal and Chanterelles Ravioli with Watercress Sabayon. The filling of the ravioli was wonderfully meaty and aromatic, almost like a finer garlic sausage. It was delicious and tasty and left me wanting more. This dish was matched with a 2007 Crozes Hermitage from Domaine du Colombier, made from the marsanne grape. I was expecting a bit more weight with this wine, a bit more earthiness, but it fell a bit short, in my opinion. It was still an ok wine, but I would not pair it with the ravioli.



Matt and my dad were happy to see the next dish- Seared Beef Tenderloin Medallions with Chateaubriand Sauce and Turned Vegetables. The beef, although a bit overcooked for my taste, was just perfectly-done to my parents' preference, which is "not bloody". The sauce, in true JSG fashion, was lick-the-plate delicious. With this, they paired a 2007 Chateau Lagarette Tour Lagarette from Bordeaux, another red which was a bit too acidic for me.






The cheese course came in the form of the Honey Glazed Roquefort and Walnut Crepes. Being a slightly-sweetened dish, I was not surprised that they paired it with an off-dry wine- a 2006 Bott-Geyl "Les Elements" Pinot Gris from Alsace. I love this winemaker's whites and would buy cases of their Gewurztraminer if it was more affordable. Their Pinot Gris is equally beguiling, with rich honey notes complementing a fruity and herbal nose. This was a pretty good paring, but NFF Socky sent over a plate of Foie Gras which she said we should try with the Pinot Gris. She was right, it was a very good match, even bringing out more elements in the wine.



Before dessert, Matt and I had a blast chatting with Socky and her friend Cielo (Is that her name? I was beyond tipsy at this point.) about her recent trip to Germany and her new-found fondness for a certain Frankfurter beer. Socky, do not think we have forgotten your invitation to a beer tasting at your place!





Dessert was Mini Pears Poached in Wine Syrup with Pear William Ice Cream, paired with the same Pinot Gris. I just realized I forgot to take a picture of this dish. I love poached pears, and this one was quite the confection. Cookie Goddess loved the liqeur-spiked ice cream so much that she asked for more (and actually wanted to marry it). Chef Marc was kind enough to send her out two more scoops and promised to give her the recipe.


This was a lovely night spent with my parents, Ninong Mac, old friends and new ones. The white wines and the rose lorded it over the reds, in my opinion, and I promised Victor that I would order a few bottles from him (which reminds me, I should give him a call). Congratulations again to Jerome and to Chef Marc for a successful event (check out the other dinners at Sala, Cav, Lolo Dad's, etc. as well)! Aside from being a wonderful wine dinner, it was also quite educational on my part. I always thought that organic food products could not possibly be better than the traditonal ones, but I learned that- when it comes to wines, at least- it is fortunately not the case.





Sommelier Selection's France Food and Wine Festival 2009 is ongoing all throughout the month of October. Kindly check their web site (http://www.sommelierselection.info/) for details.