There is proof that food is good for the soul and well, excellent food is excellent for the soul :). Notice all the people who come out of restaurants that serve great food– they come out with big smiles on their faces *if the food is good*! Good food + good company = unforgettable experience and happy people! 🙂
Today at Mandarin Oriental, I was invited to The Tivoli for a wonderful lunch that was prepared by a Michelin Star- Rated chef who’s currently in town from Japan.
Chef Olivier Rodriguez
Business Lunch is at Php 1,480 +++, and the 7- course Degustation Dinner is at Php 2,800+++.
The dashing Chef Olivier (we heard he speaks very fluent Japanese too!)
I chose to order straight from the menu (a la carte) as opposed to the business lunch. For my appetizer, I opted for the Velouté glacé d’avocat, blanc- manger d’oursin et macédoine de coquillages au safran (a mouthful, non?)
 |
| Avocado Veloute with Sea Urchin Blanc-Manger and Saffron Scented Shellfish Composition |
What I especially loooved about this dish– the flavors come in different layers- layers upon layers upon layers of flavors! Tangy, sweet, salty! And the textures were very intriguing– it’s like I want to keep on tasting and tasting it just to figure out how many flavors I can taste!
 |
| Oven cooked Challans duck breast with tarragon emulsion, ‘daube’ style legs with celeriac purée |
And for my main course, I had Le canard de Challans: la poitrine au sautoir avec une sauce a Pestragon, la cuisse en salmis et purée de céleri rave. Ok, I don’t consider myself a connoisseur when it comes to duck. But! I can say I’ve had a LOT of duck breast in the last few years or so (magret de canard), and this is a brilliant dish! The tarragon emulsion is exceptional and the duck was cooked perfectly. So yes, this is WORTH going back for. And yes worth Php 1,340+++. Without question.
As for dessert, you probably already know I don’t have a sweet tooth. But I make certain exceptions. Like today, this is really an exception!
 |
| Blackberry scented Manjari chocolate bar with Earl Grey tea ice cream and balsamic vinegar dressing |
Yes, what an unusual pairing– balsamic vinegar dressing with chocolate and Earl Grey tea ice cream! But oh wow. If I wasn’t so shy to ask our host for a second serving, I would have already! *hehehe*. I’m a big fan of Earl Grey tea so to have it in ice cream form is just heaven. It is really a heavenly dessert. Sinful, but oh so heavenly!
To be honest, the whole dining experience of having a meal prepared by Chef Olivier Rodriguez is phenomenal and unforgettable. The food I just had is very comparable to the food I’ve had at Taillevant in Paris some years ago *sigh, that was sooo long ago*. And this Mandarin Oriental meal is much, much cheaper 🙂
If you peeps are really foodies like I, do make the effort to reserve now at the Mandarin Oriental’s The Tivoli because Chef Olivier Rodriguez will only be in town until the 23rd (where he is also scheduled to conduct a special cooking class). Call Mandarin Oriental now, at (+632) 750-8888!
x
Mrs. T
(VERY satisfied diner of The Tivoli)