• Spanish chef Dani Garcia to join Madrid Fusion

    Chef Dani Garcia will prepare a 10-course set menu inspired by Antoine de Saint-Exupery’s ‘The Little Prince’

    Chef Dani Garcia will prepare a 10-course set menu inspired by Antoine de Saint-Exupery’s ‘The Little Prince’

    In conjunction with the global culinary festival Madrid Fusion Manila, Spanish chef Dani Garcia from a 2-Michelin Star restaurant in Spain is visiting the country on April 4 and 5.

    Taste his culinary creations at the “Dinner with the Stars” to be hosted by and held at the New World Manila Bay Hotel.

    Supported by the Department of Tourism and Spain Tourism Board, this highly anticipated gastronomic event will feature the chef’s incredible 10-course set menu inspired by Antoine de Saint-Exupery’s The Little Prince with some of the world’s finest wines courtesy of Philippine Wine Merchants.

    Chef Garcia’s ultimate gastronomic experience starts with cocktails at the ballroom foyer and first few main courses with wines at the ballroom. Then, guests are ushered in batches to an intimate and interactive dining experience with the Garcia himself at the “sublimotion” room—with wall-to-wall LED screen showing alternate videos of The Little Prince, sceneries of the shore and ocean, and element of fire.

    After the “sublimotion” room, bask in “The Little Prince landscape.” Be transported in a contemporary recreation of the Sahara desert and mountain area with a showcase of Impy Pilapil’s modern abstract sculptures representing nature. Enjoy refreshments and freshly sliced jamon serrano and tapas in this room.

    Yellow gazpacho with  nitro-tomato

    Yellow gazpacho with

    The culinary voyage continues back to the main banquet reception where the rest of the dishes inspired by The Little Prince are served.

    Dinner with the Stars 10-Course Menu includes Patata Moai (Moai Potatoes); Canape de pollo (Crispy Chicken canapé with uni); Gazpacho amarillo con tomate nitro (Yellow gazpacho with nitro-tomato); Carpaccio de gamba con manzana y miel de trufa (Shrimp carpaccio with apple and truffle honey); Afilando el lapis (Sharpening our pencil); Tartar de Atunaliñado al momento (Tuna tartar seasoned a la minute); Lubina Frita (Fried Seabass); Arroz de pulpo y calamaresensutinta (Black rice of octopus and calamari); Ravioli de rabo de toro con consome al jerez (Oxtail ravioli with Sherry flavored consome); Limón (We froze our lemons); and Meteorito (Meteorite).

    With chef Garcia’s mastery of innovative techniques and fun culinary style evoking childhood memories, he is considered one of the top chefs of modern Spanish gastronomy.


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