Travel to France Through the Culinary Offerings of Sofitel Philippine Plaza Manila’s French Week

Bonjour! Sofitel Philippine Plaza Manila, the luxury hotel known for out-of-the-box culinary events, has just announced Bienvenue Au Terroir, an event from July 9 to 15, 2018 that will discover the gastronomic offerings of five French regions. Spiral’s French Master Chef Julien Cossé takes the lead in the celebration, showcasing a weeklong homage of l’art culinaire Français paired with premier wine varietals and bespoke French cocktails.

French Master Chef Julien Cossé will be taking the lead on French Week

Mussels 'á la Normande' - Mussels cooked with white wine, Normandy cider, garlic and cream. — Mussels ‘á la Normande’ – Mussels cooked with white wine, Normandy cider, garlic and cream.

Normandy, the northwest French province is distinctly known for their apples, which makes cider and calvados. Other offerings include seafood such as oysters and mussels, and delectable cheeses such as camembert, livarot, pont-l’Évêque, Brillat Savarin, neufchâtel, petit Suisse and boursin. It’s neighboring region, Brittany, is known for their succulent crepes. Alsace and Lorraine, at the northeast of France, is known for farm crops such as potatoes, beetroot, and cabbage. Pair that with other signature food items like smoked bacon quiche Lorraine, and one is easily transported to the rich food region. On the other hand, Alsatian cuisine, which takes its roots back to German culinary traditions, heavily uses pork in several traditional dishes like fleischschnacka, choucroute, flammekueche, and baeckeoffe. To pair, wine and dry Rieslings from the Alsace region (in which is originated) will be available for enjoyment.

Flammekueche or "tarte flambée" comes from Alsace in Eastern France, on the German border. The thin crust pizza is topped with lardons (bacon strips), white onions and a cream-based sauce made with fromage blanc and crème fraiche. — Flammekueche or “tarte flambée” comes from Alsace in Eastern France, on the German border. The thin crust pizza is topped with lardons (bacon strips), white onions and a cream-based sauce made with fromage blanc and crème fraiche.

Beef bourguignon - stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavored with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking. — Beef bourguignon – stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavored with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.

Culinary treasures such as Comté cheese, yellow wine, smoked ham, and sausages from the Eastern French regions of Bourgogne and Franche-Comté will also be offered during Sofitel’s French week. The province of Burgundy comes into the mix with their popular red and white wines, and their iconic beef bourguignon dish. The French Mediterranean region at the southeast of France will be serving popular island dishes, maximizing fresh citrus, vegetables, fruits, and herb flavors. Provence-Aples-Cote de’Azur is most popular for their bouillabaisse, Niçoise salad and ratatouille. While Corisca prepares traditional goat and lamb dishes sublimely. Brocciu cheese made from the milk of ewe and whey match is ideally.

Lastly, the Southwest region of France, marked by such areas like Bordeaux, Auitane, Périgord, Gascogne and the Basque Country will feature dishes for those who love sinful eating. Duck, lamb, prunes, oysters, mushroom and truffle is on the top of every foodie’s favorite lists. Specialities like foie gras, duck confit, and dried plums will match well with Bordeaux grape varietals from the rich wine country.

Bouillabaisse typically has two or three kinds of fish, and various shellfish (clams, mussels, shrimp, crabs, langoustines). This classic Provençal seafood stew is was with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif.

Scroll down to see the other offerings of Sofitel Philippine Plaza Manila during their annual French week…

Le Grand L’Epicerie at Le Bar (July 9-15, 2019)

Le Bar will be serving a rich variety of fine cheese, charcuterie, wines and pastries in an ode to the La Grand Epicerie de Paris.

Voyage Du Vin Featuring French Wines

Enjoy a premiere wine selection from the finest vineyards of Burgundy, Bordeaux, Loire, Alscae, Provence and Rhone Valley in Le Bar in special wine tastings on the 13^th and 4^th of July at 6pm. In addition, a Wine Appreciation Class by Spiral, called the Art of Wine, takes you through a journey of France’s rich wine country. Hosted by the hotel’s French wine connoisseur Tanguy Gras, the event will be a day of culinary discoveries. Held at the Spiral Hidden Room at 4pm on July 12, set rates are at PHP 2,000 per person, inclusive of applicable government taxes and service charge. Limited seating available.

Bastille Day (July 14, 2018)

Bastille Day is always a big and special production at the luxury French hotel. Spiral buffet will be offering signature French specialties on July 14, 2018. Live musical entertainment and a complimentary round of a bloody revolutionary cocktail will be offered to guests. Also expect an amazing poolside fireworks display during the annual celebration. Diners at Spiral during Bastille Day will get the chance to win a Lipault handbag and several other prizes from Guerlain. Lunch is priced at PHP 2,750 per person with dinner at PHP 3,500 per person, inclusive of applicable government taxes and service charge. Guests can also choose to dine al fresco during the celebration at the Sunset Bar, which will offer a mouther watering selection of grilled specialties. Sunset Bar’s Barbecue Buffet is priced at PHP 3,010 with unlimited ice tea, a live DJ, and good view of the colorful fireworks display.

For more information on featured offers on French Week at Sofitel Philippine Plaza Manila, please call +63 2 551 5555 or email [email protected]