October 1, 2007

Degustation Menu by Chefs Sunshine & Rob II

Just three months after the first menu degustation hosted by Chefs Sunshine and Rob, I was back for another delicious adventure. This time I took my sister Ginny and treated her to the experience as an advanced birthday gift. She had never been to anything like this before so she was really excited when I picked her up for the dinner nearly two months after I made our reservations.

We shared a table with a couple of other friends at the AICA (the Academy for International Culinary Arts) where this month's degustation menu would be served. The soft lighting and stone wall lent the place a warmth and charm which the other venue sorely lacked. Every plate brought to our table was accompanied by a brief explanation from either Sunshine herself or one of her sous chefs, while the well-trained waiters who had taken our bottles of wine when we arrived made sure our glasses were never empty. My friend brought 2 reds, my sister brought the white and I brought one of the sauternes I was saving for just this occasion. (Wine isn't served but you are welcome to bring your own, they don't charge corkage).

Once again, Chefs Sunshine and Rob exhibited their culinary genius with what looks like effortless grace. To say that I enjoyed the play of flavors from every dish would be an understatement, especially when speaking of those made with foie gras or infused with truffle oil.

My favorites in no particucar order: the 21st Century Eggs Benedict - a strip of bacon embedded in crunchy toast dipped into a poached egg topped with a truffle hollandaise; the Foie-lipops - an old childhood favorite with a twist except this time it's decadent cubes of foie gras instead of candy dipped in pop rocks that pop in your mouth; the Prosciutto and Brie de Meaux roulade - my favorite cheese in the world rolled with prosciutto in a flaky wrap was delicious by itself, but was brought to a whole other level with the sweetness of the raspberry coulis; the balsamic reduction and truffle-honey beurre blanc that went with the Chilean Sea Bass and spaetzle was divine; the super tender and flavorful duck breast with its crackling skin was excellent as well. And then there was the chocolate hazelnut cake, yum!

Here are the photos I managed to snap and the complete menu:


Amuse Bouche:

Foie-lipops with Pop rocks (pic above left),
Potato Chips wrapped in a paper cone with Anchovy Aioli (not shown)
Lychee Jell-O Martini (not shown)
21st Century Eggs Benedict with Truffle Oil & Fleur de Sel (pic above right)


Ponzu Scallop Carpaccio, Mesclun Salad (above left)

Prosciutto and Brie de Meaux Roulade, Raspberry Coulis
With Hot Foie Gras Cappuccino and Cold Sweet Corn Foam (above right)


Roasted Vegetable Tart (above left)
Chilean Sea Bass, Truffle – Honey Beurre Blanc, Spaetzle (above right)



Duck Breast, Tart Tatin with Port Wine Reduction (above right)

Duck Confit & Foie Gras Croquette, Green Papaya Salad, Plum Sauce (above left)


Cold Peach Soup with Fromage Blanc Sorbet (above left)
Mint Chocolate Hazelnut Cake & Lemon Meringue (above right)


Our wines:

Tahuna Sauvignon Blanc 2007
2002 Chateau La Fleur Saint-Christophe
2002 Chateau Haut-Bailly (Pessac-Leognan)
2002 Chateau Rieussec (Sauternes)

If you'd like to sample a degustation by Chefs Sunshine and Rob, you may call AICA at (632) 672.2271 for next month's schedule. But call right away, seats get filled fast!


Anonymous said...

Looks fantastic Nens! :) Those foie lollipops look out of this world!

Anonymous said...

Pop rocks with foie?!! Now that's creative! Did the candy interfere with the foie at all?

Unknown said...

Oh God! Help me! I really need to get myself to one of these, if and when I get to go home for a visit.

Anonymous said...

I am surely salivating here...most especially over the foie and the duck breast!

christine said...

Joey, they were! But I still prefer the foie gras cone we had in the last dinner. Just cos there was more foie hehe.

Marvin, it was a really interesting combination. The textures and flavors were so different: the crunch, popping sensation and tartness of the candy surprisingly enhanced the creaminess and richness of the foie once it melted.

Knittymommy, when you do plan to come home, let's check the schedule. Since they have these dinners once a month and send out the schedule early enough, I can help you book it. :) Have you heard from Michelle yet?

Veron, the foie and duck breast were excellent! I'm salivating now too remembering how they tasted! :)

Anonymous said...

I'm not too sure about the pop rocks with foie...sounds too gimmicky, even for me! I'd rather try the foie lollipops Margarita Fores made for MM's bday, which were rolled in nuts and honey...YUM!

But the rest of the dishes look lovely. Maybe even better than when we went that first time. Overall, which menu diod you prefer?

Belinda said...

Wow...fancy schmancy, Christine! It sounds like a lot of fun, and so wonderful that you were able to treat your sister to a special early birthday celebration. :-) Also...its nice that you thought to photograph everything! It never fails that if there is a good photo opportunity...I am camera free!

Sidney said...

Great to have you back with a wonderful meal!

Anonymous said...

nice looking food... your tongue mustbe going gaga over the numerous taste sensations it got

Anonymous said...

i could die for kind of meal degustation last time i did it in one of the best resto here in antibes it was like 85euro per head sans drinks....

foie what pops! am sure the french frogs will go oh lala if i ask for this kind
i love the foie gras hot wrap in a small parcel of crepe

to be honest i have a booking for phils 20th oct but think i got to cancel it must fly to USA for work!

i was about to email u for some travelling and gourmet rendezvous maybe with joey.....

christine said...

Katrina, I have my favorites from both menus so that's hard to say. :)

Hey Belinda, pretty fancy indeed haha. A once-in-a-bluemoon treat and this time for a special occastion. :) It was well worth it.

Thanks Sidney, good to be back! :) Need to catch up on your site too. I missed so much.

Docchef it sure was! It's like I took my tongue and palate to a carnival. They're still thanking me for it now. ;)

Oh no Sha, you have to cancel? It would be so nice for Joey and I to have you over! Let us know what you finally decide k? :)

Anonymous said...

Nens, that cone was amazing! I was in another world while I was eating it!

Sha! It would be so great to get together! Let us know if you do push through with your trip ok? :)

Christina said...


You continue to torture your readers with salivatory posts. Thanks a lot.

Anonymous said...

You've been missed! Welcome back, Christine :-)

Rasa Malaysia said...

Everything looks perfecto. Yummy.

christine said...

Joey, me too! I loved everything about it especially that it was rolled in almond praline. Yum!

Aww Christina, I don't want to torture you, I'm sorry! Mwah! :)

Thank you, Ben! :)

Bee, the chefs have a lot of talent. And it's nice that they do these dinners so we can sample their creations. :) Yummy indeed.

ScroochChronicles said...

Hi Christine!! Once again you are making me envious :(

Will certainly look into this and show my husband your pics. Maybe that'll convince him to try this with me. Hmm, maybe we can do this for our wedding anniversary next month :)

Jen Tan said...

hello Christine!!! Isn't gourmet eating just fabulous? I love having small NUMEROUS plates of interesting and delicious itsy-bitsie pieces of wonderfully prepared cuisine!!! =)

I have posted some of my cuentos already...please visit if you have time ah!!! You're tips helped a great deal!

Great post...I missed reading you ah!

Unknown said...

Nens, thank you sooo much for the wonderful advanced bday gift. What a wonderful treat and experience. Not to mention the fun we had.

My fave hands down was the duck, sea bass and foie capuccino...my gosh...to die for! Yummy yummy. And ALL the wines were superb! It was a perfect evening. Thank you!!!

christine said...

Hi Cookie! A wedding anniversary would be the perfect occasion for something like this. I hope you can convince him. :)

Jen, you're right, we all deserve a treat like this once in a while. :) Thanks for the heads up, been waiting to read about your trip! Will head on over to your site asap.

Gins, you're welcome! I'm so glad you enjoyed it. Only the best for you my dear sis! Love you, mwah! :)

Susan from Food Blogga said...

What artful presentations! I;m so inspired.

Franco said...

Lovely pictures, Nena.

I am so looking forward to experience this month.

Didi said...

Nens! Need help with Bangkok IT!!

christine said...

Susan, they're really so creative. Seeing how each plate is presented is almost as much a thrill and joy to me as tasting each one. :)

Thanks Franco, can't wait to read about your own experience. Enjoy! :)

Didi, email will be on it's way real soon! :)

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chicken salad said...

man, what a post! the text in itself was already a treat and then come the photos! delicious!

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