(This feature was published in GMA News Online last March 23, 2012)
How come French women don’t get fat?
With a diet of croissant, cheese, quiche, and foie gras, it is a wonder how they maintain their svelte figures. Incidentally, foie gras was recently the star of the show in Makati Shangri-La’s Red. The restaurant just brought in a French foie gras master, Chef Michael Petit, who shared his exclusive foie gras menu for the month of March.
The celebrated chef developed his expertise in French cuisine by being part of the culinary team of different Michelin-star restaurants in Paris. He was even Chef de partie in some of the three-star Michelin restaurants of Joel Robuchon, who is considered to be the world’s most decorated chef.
Chef Petit also worked with Ernest Soulard, the premier foie gras producer in France. With the team, the chef helped develop and improve the quality of the fine product. He shares his passion for this particular foie gras, as he prepared delectable menus that highlighted this ingredient for different places around the world.
In Makati Shangri-La’s Red, he created a six- and nine-course degustation menu with wine pairing, which is available for both lunch and dinner.
We recently enjoyed a luxurious four-course meal that started with the duck foie gras “mi-cuit” with morels, pepper of Penja, figs, tomato confit, and basil. My plate had just four thin slices of terrine, but it was more than enough to realize that this is a very rich dish indeed. It was so smooth and velvety, and the bits and pieces of the fig, pepper, and other ingredients deliciously counteracted its richness.
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