All seats were taken in this extremely limited, one-night-only return engagement of chef Norbert Gandler at Mandarin Oriental Manila’s Tivoli restaurant, where he was executive sous chef from 1989 to 1992, and from 1995 to 2003.
Along with all the sentimental events accompanying the impending closure of the beloved Mandarin Oriental Manila hotel, comes one that will surely bring tears to the eyes of foodies: the last hurrah of the esteemed Tivoli, one of Manila’s best restaurants.
Should one crave for a truly good steak, a visit to this five-star outlet must be made. We did, and got fully satisfied. After all, it’s the Tivoli at the Mandarin Oriental Manila in Makati City.
Rougie is the most popular foie gras company in France. Just last week, I was invited to the kitchen of Tivoli at Mandarin Oriental Manila in Makati, to watch, with a few others, a cooking demonstration on the preparation of this French specialty, which happens to be my most favorite food on earth.
Chef Remi Vercelli of the Tivoli first joined the Mandarin Oriental chain at its hotel in Geneva, where he became chef de cuisine of Le Sud Paul Bocuse, a brasserie (that serves French food by Paul Bocuse) on the banks of the Rhone River.
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