Dining with Mövenpick Hotel Mactan Island Cebu’s New Executive Chef
Yuzu Bavarois Made with mango coulis, a raspberry and vanilla crumble to add texture, and topped with an edible flower.
Seafood Plate The gastronomic journey began with this well-curated plate of seafood: squid tossed with tapenade, prawns with avocado oil and citrus dressing, beet-cured salmon in mustard dill sauce, and a squid ink sponge to balance everything out.
Bicol Express Chef Jean Louis put his own twist on this classic Filipino dish. Made with fork-tender pork belly, soft boiled egg and young coconut jelly, it was beautifully presented in a coconut husk on a bed of salt.
Churrasco-style Angus Rib Eye Served in bernaise sauce, the angus rib eye was sinfully mouthwatering. The grilled polenta on the side mopped up the cream-based sauce, and the beef jus enhanced with truffle oil added a savoury touch to the dish.