Daily TribuneThis gathering not only highlighted the culinary talents within the organization but also strengthened the bonds among its members through shared experiences and appreciation for fine cuisine.
Marko Janssen, general manager of Radisson Blu Hotel, with board of directors Nestor Alonso, Joward Tongco, Honey Loop, Vivina Yrastorza, Michel Lhuillier and Hans Eulenhoefer.
Photographs by Honey Jarque Loop for the Daily Tribune
Bailli de Cebu Hans Eulenhoefer with vice chancelier argentier Vivina Yrastorza.
Michel Lhuillier, Bailli Delegue Philppines with Honey Loop, Vice Charge de Presse and Consul Glenn Loop.
David Thomas with Dottie Wurgler, general manager of Sheraton Cebu Mactan Resort.
Anne and Francis Cue.
Fritz and Perlie Strolz.
Catherine Cusi and Joseph Chiongbian, general manager of Savoy Hotel.
Chris and Leslie Waller.
Darwin Cula with Jerome and Merlie Escalona.
hotelier Ali Banting with surgeon Fremont Base.
Myra Abellanosa.
Savoy Hotel’s director of Operations, Joward Tongco and Executive Chef Coke Semblante.
Stella Bernabe and Mariter Klepp.
Gale Dy, Jen Mayol and Lorie Ann Lanorias.
The La Chaine des Rotisseurs Christmas Party at the Radisson Blu Hotel was a spectacular event celebrating culinary excellence and camaraderie.
This prestigious organization rooted in French heritage is dedicated to promoting the art of fine dining and gastronomy.
Attendees experienced an exquisite evening featuring a gourmet dinner prepared by French executive chef Romuald Marie, which showcased seasonal delicacies and fine wines.
The seven-course dinner began with a goat cheese parcel scent infused with herbs and blush tomato and pink peppercorn. This was followed by a delicate minute of salmon dish accompanied by silver roe on a bed grain mustard and young potato. Next, guests enjoyed a rich chestnut velvet cream soup with truffle scent and crunchy biscuit. For the intermezzo, a refreshing kamias garnished with Giron botanical flower was presented.
The first course featured a gateaux of lapu-lapu fillet, filled with leek stew and crab ravioli served on a shrimp emulsion. The second course included seared veal loin accompanied by a dried fruit compote and ginger-infused pear, enhanced with star anise and licorice jus. The sumptuous dinner ended with chocolate filled with chestnut cremieux on hazelnut Dacquoise and Baileys minty sauce.
The ambiance was elegantly festive with decorations that reflected the holiday spirit creating a warm and inviting atmosphere for members and guests alike.
The event also included various activities designed to foster fellowship among members including speeches by Bailli Delegue Philippines Michel Lhuillier and Bailli Cebu Hans Eulenhoefer.
This gathering not only highlighted the culinary talents within the organization, but also strengthened the bonds among its members through shared experiences and appreciation for fine cuisine.
