Champagne Room

There is something magical about the Manila Hotel’s Champagne Room, the Philippines’ oldest and most historic fine dining restaurant. It casts a spell that has ensnared many generations of the rich and famous for longer than anyone can remember.

The list of Hollywood greats, heads of state, members of royal families, international celebrities and very famous Filipinos who have shared unforgettable dinners there would fill the pages of a very thick book. Like those celebrities, Vic and I also fell for the Old World charm of the Champagne Room, where we had our first date and shared our first dinner as a married couple.

It was February 1978, two days before Valentine, and we had exchanged vows at noon, followed by a beach picnic that ended at sunset.  Although heady with the excitement of entering a brand new phase, I paused to smell the American Beauty long stemmed roses, sip champagne, admire the candles, caress the crystal palm trees, sink into giant peacock chairs and gawk at chandeliers made of palm leaf fans.

Our dinner was lavish: Escargot, Caesar Salad, Lobster Bisque, Filet Mignon with Roquefort and a flaming Mango Jubilee; very charming and so very 1970s.

For 29 years, we always celebrated with a Valentine or anniversary dinner at the Champagne Room, until 1986 when the Snap Elections and subsequent events forced us to be covering news events instead of toasting many years of married bliss. After the EDSA 1 upheaval, we made up with a much-belated Valentine-cum-anniversary dinner; just the two of us. It was a ritual we valued almost as much as our vows.

Traditions are important in relationships; they provide lasting memories that strengthen bonds. And I cannot imagine a better place for romantic traditions than the Manila Hotel and the Champagne Room.

OLDEST LOVE CHARM –  For the Day of Hearts this year, Champagne Room Executive Sous Chef Christine Zarandin is not serving a run-of-the-mill five-star meal; she crafted a very special menu that stars perhaps the oldest known aphrodisiac – chocolate.

True to her role as overseer for Menu Development and Modern Innovation, Chef Christine developed dishes that show off the versatility of chocolate in both savory and sweet recipes. Years of experience in hotels overseas have given her the expertise to handle an ingredient that takes skill to incorporate in non-dessert roles.

 Champagne Room’s Valentine degustacion experience starter is Pan Seared Foie Gras with Pear and Apple Mille Feuille. With each bite, the goose liver melts in the mouth while its velvety richness is perfectly balanced with fruits and buttery puff pastry.  Balsamic Chocolate Syrup provides just the right spike to this creation.

What follows is Bitter Sweet Chocolate and Parmesan Grilled Cheese Sandwich In a Toasted Almond and Garlic Puree with Fresh Coriander. All ingredient of this dish, though familiar, are combined in a unique way by multi-award winner Chef Christine into a beautiful entrée that whets the appetite for the next offering.

The world’s current food craze, Crisp Bacon Dipped in Salted Dark Chocolate, is the surprise ingredient in the salad which also stars Minted Strawberries, Orange Supremes and Seared Goat Cheese. It is a mélange that’s bursting with colors, textures and flavors: sweet, salty, tangy, cheesy, crunchy, soft, crisp and juicy.

Cocoa in the pasta is the secret of Chocolate Raviolis in Brown Butter and Sage Stuffed with Roasted Pumpkin and Mascarpone Cheese. Sage leaves slowly cooked in unsalted butter provide enough subtle earthiness to accentuate the heavenly combination of roasted pumpkin and creamy mascarpone.

Two Valentine must-haves, champagne and roses, are combined in a refreshing sorbet that serves as intermezzo before the main courses, which are all imaginative combinations of traditional cooking techniques and ingredients from several continents presented in a contemporary manner.

The first choice is Smoked Duck Breast with Spiced Chocolate and Juniper Berry Quintessence, presented with Wild Rice Pudding and Braised Cabbage and Carrot Slaw. The duck is cooked just right: tender and juicy with a smoky crust. The carbo frame of wild rice pudding is nicely partnered with braised cabbage and carrots.

Beef lovers could opt for the second main course choice: Chocolate Covered Braised Veal Short Ribs with Caramelized Shallots and Burgundy Reduction. The tender ribs are served with Morel Mushrooms, Haricot Vert and Creamy Cauliflower with Truffled Mashed Potatoes.

Even those on a strict no-meat diet have a great option: Vegetarian Chocolate Chili Smoked Chili Peppers, Zucchini and Yellow Squash Stewed in Chocolate Gravy with White Beans and Rice and Garnished with Garlic Buttered Kale.

The meal nears its end with the Selection of International Cheese Served with Warm Chocolate Fondue accompanied by Homemade Jams and Confitures.

Closing the dinner is Soft Chocolate Ganache with Cornflakes Feuilletine and Raspberry Ice Cream plus a selection of Chocolate Pralines to nibble on with tea or coffee.

LOVE SONG SERENADES – Adding to the atmosphere of this romantic dinner are love songs from noted jazz singer Rica Arambulo, who will serenade diners and lovers at the Champagne Room.

After dinner, the perfect way to end the evening would be a night cap at the Manila Hotel Tap Room while listening to willowy writer and singer Margaux Salcedo’s rendition of memorable classic melodies.

For inquiries and reservations, call the Manila Hotel, tel.5270011 local 1260-1262.

For feedback and comments, email to: solvanzi2000@yahoo.com.