It’s French month at Sofitel Philippine Plaza Manila, and the gastronomic experience begins with French master chef Matthieu Garrel, who flew in to Manila last Thursday from Paris, France.

Garrel, of the famed Paris restaurant Le Bélisaire, will enrich the authentic spread of French dishes at Spiral for the whole month of July and will dish out traditional French cuisine using locally sourced ingredients, such as fresh seafood and veggies.

An artisan awarded as Maître Cuisinier de France 2014 (Master Chef of France), Garrel has also been recognized for his popular French bistro dishes.

“I’ve been in the business for more than 20 years,” says Garrel. “I used to work with very expensive restaurants in France. But, when I opened my own restaurant (Le Bélisaire), I wanted it to be different, less expensive but more flexible, relaxed and cozy. That’s what made my place click and keeps the people coming in.”

Something different

Interestingly, in spite of running a popular restaurant, Garrel keeps a handful of staff—three servers plus two people helping him in the kitchen.

“It works magically,” Garrel says.

Since his is a trendy bistro place, Garrel says he prepares something different every day —at least five kinds of starters, dishes and desserts. Sometimes, if he gets to buy a lot of asparagus or any vegetables or meat from Rungis (a wholesale food market in Paris), Garrel plays around with asparagus and blends it to his daily creations.

The menu of the day, he says, is written on a huge blackboard at exactly 11:30 a.m. every day.

“When I say bistro food, I don’t want to put a lot of things on the plate. One garnish, one good topping, a good sauce, salt and pepper are just enough. It’s somehow a breakaway from the traditional French cuisine, but I also try to mix old and new food together.”

Crazy idea

This is Garrel’s first time in the Philippines, and he is quite excited to “bring all my crazy ideas here.”

“I know Filipinos love eating foie gras,” says Garrel. “I’ll try to incorporate it in the buffet offerings but adding some spice into it.”

Garrel has brought in his own spices like saffron, as well as a special pasta maker to make an extra-large ravioli lobster. He’s also set to dish out Pan-fried Foie Gras on Bone Marrow, Hot Oysters in Champagne Sauce, Macedonia Lobster, Duck and Asparagus and Breton Fire Pot.

For dessert, he presents his own chocolate concoction, caramel and crème brûlée.

During his stay in Manila, signed copies of his cookbook “Le Bélisaire” will be available. The book is a collection of popular recipes from his restaurant.

Below is a recipe from the best-selling cookbook.

Foie Gras and Bone Marrow

Ingredients

12 bone marrow
1 sprig of thyme
1 laurel branch
120 grams fresh foie gras
Salt and pepper to taste
3 tablespoons white vinegar

In a saucepan, place bone marrow, cover with cold water (one centimeter above the bone). Add thyme, bay leaf, pepper and vinegar. Bring to a boil, simmer for 2-3 minutes. Then let cool 5-6 minutes off the heat but still in the water. Using a knife edge, make sure the cord is firm and tender. Book your bones on a wafer baking.

Cut two large slices of foie gras. Put them to cook in a lightly steaming pan after being seasoned with salt and pepper. Color generously on one side. Book by depositing the uncooked side on absorbent paper. Cut 12 pieces of foie gras and place a piece on each bone. Just before serving, iron all in the oven at 80°C for 3-4 minutes. Add a little salt and a pepper.

Note: This dish signifies haute cuisine because of ingredients like foie gras and bone marrow. It is unique as the foie gras is stuffed inside the bone.
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