When I first left for Paris to study, it was one of many firsts for me. It was the first time I lived separately from my dad and sisters, first time to travel and see France, first time to experience art classes at the Louvre, and first time to experience authentic European cuisines.
On rue de la Montagne Sainte Geneviève was a Swiss restaurant that always intrigued me. In the window was a huge half wheel of cheese, whose flat surface was heated. As soon as the cheese bubbled, it was scraped off and placed on the plate of a hungry diner who didn’t care that there was another hungry onlooker at the window, swallowing and imagining the taste from a distance. Later, I learned the cheese dish was called raclette.
Today there are only a few Swiss restaurants around. Even if I crave for raclette, it is not easy to find. My family and I have a raclette grill which we bought in Vancouver. Once in a while, especially when we are in Baguio, I make raclette dinners.
I get slices of raclette from Santi’s, a bottle of pickled onions, cornichons, Hungarian cheese sausages and a crusty baguette. I boil some mini potatoes, pour the melted cheese over the potatoes, and munch away. Delicious!
A friend, Myrna Segismundo, recently told me about a get-together of chefs and foodies at L’Entrecôte in Bonifacio Global City (BGC). There was nothing served on the table that was not delicious.
There were also good wines and interesting conversations. Candles were lit for our raclette and fondue dinner.
On the table were baskets of sliced baguette, cauliflower and broccoli florets, and pans of bubbling yellow cheese. Chef Martin Gaspar said he blended three kinds of cheese.
There were also certified prime Angus steaks grilled medium rare, which I enjoyed with simple salt. Bread, melted cheese, a slice of delicious steak, a sip of wine—heaven!
For dessert, we had chocolate fondue with a variety of fruits. Pastry wizard Jill Sandique prepared her Macadamia Sans Rival. I still dream of that meal.
That evening, I was transformed from being an observer at the window to one who actually experienced this delicious meal. What a discovery at L’Entrecôte!
L’Entrecôte, Unit A, Bellagio II, Burgos Circle, Forbes Town Center, Bonifacio Global City, Taguig; tel. 8564858, 8362764.
Japan food tour in Fukuoka/ Hiroshima/Osaka, May 26-31; Hokkaido, July 3-8. E-mail firstname.lastname@example.org