No, this is STILL a food blog. But here's a tribute to Swiss Bond girl Ursula Andress in celebration of Swiss-Philippines relations! (Did you know that the Swiss have had representation in the Philippines since even before we became a republic?)
Since they can't exactly just distribute photos of Honey Ryder around the country, the Swiss embassy has tied up with the Peninsula Manila to host a chocolate festival this August as part of its celebration of Swiss-Philippines relations. They will also be serving various chocolate-themed desserts, crafted by hand with premium Swiss Felchlin Chocolate and created by Peninsula Manila’s Executive Pastry Chef Sebastien Coquery and Felchlin’s Chocolate Master Anil Rohira.
Felchlin is a company that was founded in 1908 and has been making couverture chocolate (a very high quality chocolate that contains 32-39% cocoa butter)
since 1935. And Peninsula's dapper rep Mariano Garchitorena guarantees
that the Pen will be using no less than their grand cru couvertures
(this means that the chocolate used was made from the best beans from a
single area or region). Of course the technique by the chocolate master
will play a greater role and it will be like appreciating art when
Rohira performs!
Usually the chocolate festival of the Pen is in December but as the
Swiss are known for their fine Swiss chocolate, they will double this
festival this year and one have this August as well. The Chocolate Bar,
which opens at the Pen Lobby from 8:00 pm – 12 midnight, will continue its run
on August 9, 10 and 11 (Thursdays, Fridays and Saturdays). If you are
masochistic and want to keep your children up and energetic, the rates
for children under 12 is P 390. Adults can enjoy the chocolate for P680.
Since it's Swiss month, they are also offering other Swiss treats.
Chef Samuel Linder is creating a special tasting menu in Old Manila
available until August 11, which seeks "to reflect what 'new' Swiss cuisine is all about – "relaxed, colorful and diverse".
Charing notwithstanding, I will vouch for the namnam factor of their Swiss veal loin cooked sous vide and topped with shaved Belper knollen (pronounced ka-no-le). This cheese is fabulous. Culturecheesemag.com explains that cheesemaker Herr Glauser created this cheese in his small dairy in the town of Belp just outside Berne in Switzerland. It is made from raw cow’s milk sourced from local herds of Simmental cows and is rolled in a spicy mix of powdered Himalayan salt, local garlic and Oberland pepper. Another factor in its amazing flavor is that its aging room has a particularly steady natural stream of air running through it, providing ideal conditions for making this cheese.
Charing notwithstanding, I will vouch for the namnam factor of their Swiss veal loin cooked sous vide and topped with shaved Belper knollen (pronounced ka-no-le). This cheese is fabulous. Culturecheesemag.com explains that cheesemaker Herr Glauser created this cheese in his small dairy in the town of Belp just outside Berne in Switzerland. It is made from raw cow’s milk sourced from local herds of Simmental cows and is rolled in a spicy mix of powdered Himalayan salt, local garlic and Oberland pepper. Another factor in its amazing flavor is that its aging room has a particularly steady natural stream of air running through it, providing ideal conditions for making this cheese.
If
you miss this ... well, there's always Old Swiss Inn next door, which Swiss
expats say is surprisingly close to home! The goulash is always hearty
and there is Toblerone fondue year round.
The Peninsula Manila at (632) 887-2888 or see peninsula.com.
