The Tivoli, Mandarin Oriental, Manila’s signature European fine-dining restaurant, brings its culinary portfolio to greater gustatory heights as it welcomes French Michelin Star Chef Nicolas Isnard to lord over its kitchens until November 24. Held with the support of Etihad Airways, the gastronomic event will offer gourmands and food connoisseurs the sublime signature dishes of the renowned chef.
Chef Isnard co-owns the L’Au¬berge de la Charme restaurant, which earned a Michelin Star in 2009, within a year that he and his three partners began operation. The restaurant also boasts four Gault and Millau toques. His cuisine combines tradition and innovation, mixing distinctive rustic flavors with provincial produce in the presentation of classic French dishes. His innovative style has conquered the palates of connoisseurs worldwide, including Beijing, Dubai, Moscow, Abu Dhabi, Singapore, Saigon and Casablanca; and Jakarta and Macau, specifically at the Mandarin Oriental hotel in these cities.
The fresh and sumptuous flavors of Chef Isnard’s home country will make its way to the most discerning palates of Manila with a daily a la carte menu, including his specialties such as Prawn, petits pois, pamplemousse and menthe, Bouillabaisse d’Oeuf au Safran, and Baba au Rhum façon Pina colada. His culinary expertise will be featured in the signature three-course Business Lunch menu, where busy executives can indulge in a fine meal while discussing the day’s affairs. Ladies-who-lunch can also opt for the two-course menu or the appetizer and salad buffet for a lighter meal. To fully experience the artistry of his cuisine, a six-course Degustation.
Menu is the perfect choice for discriminating diners. Food lovers who wish to learn some expert tips from Chef Isnard can join an intimate tête-à-tête with him in a cooking class on November 23.
Chef Isnard started his culinary career in Avignon, south of France, and later worked with many renowned chefs in France, including the one Michelin star Le Vieux Logis, and the two Michelin star La Rotonde in Lyon where he was Chef de Partie under Philippe Gauvreau. At 25, he was the chef de cuisine at L’Auberge du Vieux Puits under three Michelin-starred Chef Gilles Goujon from 2002 to 2005, before joining Le Château de Curzay, which gained its first Michelin star under his direction.
“We all look forward to welcoming Chef Nicolas at The Tivoli,” says Executive Chef Rene Ottlik, adding that the Tivoli kitchen brigade headed by Executive Sous Chef Remi Vercelli are excited to be collaborating with the Michelin chef. “We feel privileged to be the third Mandarin Oriental property to be working with him, and confident that during his stint at The Tivoli, we can further delight our guests by taking their fine dining experience to a whole new level.”
For more information call 750-8888 ext 2433 or email momnl- firstname.lastname@example.org.