Thursday, May 7, 2015

Creations by IHG Culinary Ambassadors Presented at the Prince Albert Rotisserie, InterContinental Hotel Manila



Prince Albert Rotisserie, InterContinental Hotel Manila's premier fine dining restaurant, introduces its new and exciting a la carte menu featuring culinary masterpieces created by the Intercontinental Hotel Group (IHG) Culinary Ambassadors and interpreted by Prince Albert Rotisserie's new Executive Chef, Cef Jean Marc Veronby.



The new a la carte menu will be available at Prince Albert Rotisserie from May 1 until May 15, 2015. Last April 28, we got the chance to sample some of the dishes from this new a la carte menu during the press launch of the IHG Culinary Ambassador program.



After we were seated, we were offered Fresh Mango Shake (P365.00) and Fresh Watermelon Shake (P365.00). The restaurant also indulged us with their selection of pastries including cereal bread, rye bread, logan bread, lavash, breadstick and epi bread.



Lunch started with the cold appetizer of Buffalo Mozzarella and Plum Tomato (P550.00), a dish by Chef Theo Randall, IHG Ambassador for Italian cuisine. The meal complimented well with a glass of White Wine. The freshness of its ingredients quickly defined the quality of the dish.



Next to be served was a hot appetizer, the Stilton Cheese Soufflé with Spring Onion Salsa (P450.00). The salsa helped enhance the light and airy flavor of the Soufflé.



Our main entrée was the Grilled Australian Black Wagyu Loin with Spinach Butter, Bone Marrow, Heirloom Carrots, Dried Morels and Sticky Veal Jus (P1,700) a dish created by Chef Ross Lusted, IHG Culinary Ambassador for Modern Australian Cuisine. It was the most luxurious Wagyu dish we ever tasted. It was juicy and tender, with the right saltiness. It blended well with the side dishes and a glass of red wine. It was simply perfect!



Dessert was another Soufflé creation, Molten Belgian Chocolate with Vanilla (P425.00). It was heartwarming and a happiness booster.



The creative chef behind the Soufflé is Executive Chef Jean Marc Veron, who joined the InterContinental Hotel Manila from Holiday Inn Clark Pampanga. Chef Jean hails from Toulouse, France, where he honed his culinary skills in various French restaurants.


Coffee and tea were then served. I had their Chamomile Tea (P220.0) served in a pretty silver pot.



An additional treat to us was a chocolate dessert created in the form of a small tree and a flower made entirely of premium chocolates.



From the trunk to the branches, to the leaves and to the petals, every part of it was edible.



It was truly remarkable to look at this wonderful creation by three amazing Filipino pastry chefs: Chef Aguido Lindayag, Chef Paul Fajardo and Chef Darmo Guevarra.



The restaurant has numerous private rooms for a classy and intimate experience. You might want to try The Carlos P. Romulo Room for your business meetings or a family get together. Not only will you be delighted by its classy interior, you will also be pampered by the restaurant’s top notch service.



Prince Albert Rotisserie is open for lunch on Mondays to Fridays from 12:00nn to 2:30pm and for dinner on Mondays to Saturdays from 7:00pm to 11:00pm.



Prince Albert Rotisserie
InterContinental Hotel Manila, No. 1 Ayala Avenue, Makati City
Contact Number: (02) 793-7000 ext 776
Website: www.intercontinental.com/manila
IG: @InterContinentalManila

Author: Jen Lea Uy
Pinas Muna Contributor based in Manila City

Photographer: Brian Francis Uy
Photographer based in Manila City

Editor: Ramil Delos Reyes
HQ Editor & Content Manager based in Pasig City
Financial Researcher, European Languages Specialist, Translator, Traveler, Foodie
IG: @pinasmuna 


Disclaimer: Photos used in this article are owned by the Photographer unless bearing the Pinas Muna watermark or otherwise stated. As a Pinas Muna Contributors, the Author and the Photographer authorized pinasmuna.com to publish their work. Dishes featured on this article are provided by the establishment for photoshoot and food sampling purposes only. Opinion on the dishes is that of the author and is in no way influenced through incentives, payment or any other monetary and non-monetary compensation.

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