A gustatory treat of foie gras and good wines (GMA News Online)

(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.

A lunch of luxury

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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In Good Spirits (Metro Society)

(This profile feature was published in Metro Society‘s January 2012 issue.)

With his crisp white shirt, navy coat, khaki trousers, and confident stance, Bill Hardy looks like a man who knows his stuff–in this case, wines. Born William Hardy in Adelaide, South Australia, he is the fifth generation descendant of Thomas Hardy, who established the family’s wine business. Hardys is the top Australian wine brand in the Philippines when it comes to value and volume. It offers a wide variety of wines, accessible to people from all walks of life.

Currently the Hardys corporate oenologist and brand ambassador, Bill travels around the world to promote their wines. “I was a winemaker for almost 25 years. I’ve really only been a brand ambassador for the last 15 years.”

Wine drinkers, not necessarily connoisseurs, would be familiar with the name Hardys, as it has been around since 1853. The brand, though, has been present in the Philippines for a mere 10 years. Bill recently visited Manila to promote their top-end labels that were just launched in the local market.

According to Bill, one of his favorites from the premium range is, “the wine named after my grandmother, the Eileen Hardy wine.” This award-winning range was a tribute to the family’s great matriarch. Bill also shares, “I love the Thomas Hardy Cabernet because Cabernet is the great Bordeaux variety.”

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