Experience the evolution of French cuisine, mastered by Mövenpick.

I am fortunate enough to be invited over dinner a few weeks back as Mövenpick Hotels & Resorts brings the best of French “Bistronomie” to its restaurants around the world including our very own Mövenpick Hotel Mactan Island Cebu. Derived from the word “bistro” and “gastronomy”, Bistronomie stands for premium French cuisine at unbeatable prices. Without compromising on quality, classical dishes were reinterpreted in an unpretentious way and served in a bistro-style atmosphere.

Lovely set up at The Sails Restaurant and they even gifted us this recipe book! Not only can I taste these French dishes but I can also try to recreate my own at home.

“Rillettes De Canard” or Duck Rillettes for our appetizer

Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. Used here is meat from duck leg.

“Salade Niçoise”

This is one interesting salad. For me at least. It was consist of tuna, sardines, artichoke heart, boiled egg, fava beans and sliced cucumber drizzled with vinaigrette, and decorated with olives, basil leaves and caper berries. YUM!

“Plateau de Fruits de Mer” (Seafood platter)

The platter was consist of shrimp, fresh oysters, scallops and salmon served in an ice-cooled bowl. Scallops was my fave!! So yummy!

It even comes with a serving of french fries! They suggested that we dip the fries into the garlic and sweet creme butter sauce and oh boy was it delicious!

“Cabillaud à la Bordelaise” (Cod fillet)

With its origins in the Bordeaux region, the Bonnefoy or white sauce known as Bordelaise is flavoured with shallots, thyme and parsley and is butter-assimilated.

It was explained to us that getting a Cod in itself is very hard these days and is mostly found at the Pacific and North Atlantic Oceans. Having to taste one of these, for me is already a privileged.

“Pot au Feu à la Bourgeoise” or the beef topside hot pot

Now I’m drooling as I’m typing this. This is like the French version of our Filipino Bulalo soup. It was so gooood I could literally finish a cup of rice with this! haha The bone marrow was also somewhere there hiding beneath those vegetables.

“Café Gourmand” – a French take on the British “afternoon tea”

The “Bistronomie” “Café Gourmand” combines aromatic Mövenpick coffee with “Reine de Saba” (“Queen of Sheba”), an irresistible chocolate cake baked with Mövenpick’s very own 72% cocoa Swiss chocolate.

P.S. Photos below are the actual service size of each dish. what you see above is already divided amongst ourselves.

Whew, writing this makes me very hungry! I bet you are too! Don’t worry because you too can have the chance to try Mövenpick’s limited-time Bistronomie menu at Mövenpick Hotel Mactan Island Cebu (or any Mövenpick Hotel all over the world) which runs from October 20 to November 20, 2017.