i tagged along with delapena family during their visit to dr. cabaluna’s tagaytay summerhouse yesterday, and the chef who prepared the christmas lunch was Chef Jean Pierre Migne, who previously worked for diamond hotel and century park hotel.
drinks were served first - margarita made from scratch, oo walang margarita mix. yeah. and mojitos which was like sprite with a drop of toothpaste but was way more awesome.
then lunch was served.
lengua with fried banana and olives - with lengua not totally looking like tongue. and the banana made it rule.
stuffed cabbage - which was made dec.23, and would taste even better the longer you leave it in the fridge. according to JPM twas a recipe made by french chefs from the left overs of the bourgeoisie and turned it into a better tasting meal
portuguese paella of sorts - made from fresh fresh seafood [na natitikman mo pa yung taba ng hipon]
and some form of cream-based clam soup, a regional recipe from some province in france, which i had two bowlfulls of, maybe a third kung hindi lang nakakahiya kumuha pa.
it was a very pleasant, easy-like-sunday-morning [but its a saturday] kind of day. tapos hindi ka na makahinga sa busog. and the stories of chef jeanpierre engaged you from start to finish. thanks to tito art tita vi and drs cabaluna and chef jpm
ps. chef jeanpierre was talking about the ampatuans and on how they looked [they were former clients] he was describing their skintone and how “black” they were, then everyody looked at me and eventually chef jean was looking at me as well, and then he said “no, no, that’s [me] a beautiful black!”
ha! im a beautiful black.
