Chefs Cyrille Soenen and Loic Brun prepared an exceptional four-hands dinner of authentic French flavors for one special evening.
Since its inception in July 2022, Admiral Hotel Manila – MGallery has attracted an impressive number of guests. This comes as no surprise with its blend of Filipino-Spanish and Art Deco-inspired interiors, as well as warm Filipino hospitality and personalized service, which have made it the ideal place for celebrating special moments. To mark its second year of creating memorable and meaningful experiences through gastronomy, mixology, and events that evoke Manila’s golden era, Admiral Hotel presented an exceptional French dinner by none other than Chef Cyrille Soenen (technical director at Le Cordon Bleu Ateneo de Manila and Maîtres Cuisiniers de France) and Admiral’s Executive Sous Chef Loic Brun.
The four-hands dinner featured an exquisite symphony of flavors, not only marking MGallery’s two-year anniversary, but also Chef Cyrille gastronomic comeback at Admiral Hotel for one night only. The special evening was a collaboration with Le Cordon Bleu Ateneo de Manila Institute, Maîtres Cuisiniers de France, Remy Martin, and Happy Living.
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Dinner in Two Acts
Chef Cyrille and Loic Brun prepared a tantalizing dinner in two acts, with the help of students from Le Cordon Bleu Ateneo de Manila Institute.
Act 1
“Acte I” began with an assemblage of canapés, namely Croque monsieur (sourdough bread, aged comté cheese, truffle and ham); Feuilletés d’escargots à la bourguignonne (a rolled, puffed pastry) with parsley cream; and Tartare de boeuf (done carpaccio-style with quail egg).
The Pâté en Croûte (a French dish of meat-based pâté wrapped within a bread crust, then baked) came afterwards, a decadent combination of duck foie gras and breast, veal sweetbread, chicken breast, pork and pistachio, red onion marmalade, pickled mushroom, nuts, and decanted vinaigrette. A sauvignon blanc wine—Sancerre, Jean-Max Roger Cuvée “Marnes et Caillottes” 2022 from Loire Valley, France—accompanied the meal.
Next came the Truffe soup, a tasty blend of creamy ‘truffled’ cauliflower infused with camembert cheese, and served alongside the chardonnay wine Domaine de Mauperthuis Chablis 2023 from Burgundy, France.
Act 2
“Acte II” kicked off with Homard, a seafood lover’s dream dish made up of lobster fricassée (a type of ragout made from the shellfish’s white meat), seasonal vegetable matignon (minced vegetables), risoni lobster juice in aspic, and bisque whipped with foie gras.
Then there was the Boeuf, a Braised short rib beef dish with smoked bone marrow, beetroot purée, and blackberry jus. A merlot and cabernet franc wine—Château Hostens-Picant Cuvée d’ Exception “Lucullus” 2015 from Bordeaux, France—complemented these dishes.
Last, but everyone’s favorite, a sweet ending to the celebration with Caramel: a sea salt caramel mousse with Mandarin marmalade and caramelized pili nuts. Remy Martin XO cognac served as the perfect finish for dessert, then a choice of coffee or tea.
Admiral Hotel Manila – MGallery’s spectacular evening event was a feast for the senses, upholding its reputation as one of Manila’s go-to spots by bringing France’s finest culinary traditions closer to discerning diners.
Photos courtesy of Admiral Hotel Manila.
