Experience French food whipped up by the expert hands of a connoisseur as French chef Olivier Foucke brings the delectable flavors of France to Marco Polo Plaza Cebu’s culinary journey Bon Appetit.
Feast on a smorgasbord of French dishes at the Cafe Marco buffet or partake of a three-course dinner with wine pairing some 1,000 feet up at Blu Bar & Grill.
Cafe Marco’s Bon Appetit, where diners get to have their fill of such French dishes as Salade d’ Aubergine, Pare de Campagne, Blanquette de Boeuf, Cailles au Raisin, Poule au Pot, Hachis Parmentier, runs up to September 25, 2016.
Evenings with Chef Olivier at Blu Bar & Grill are also available up to September 25.
Culinary expertise
Chef Olivier started his culinary career in Dunkerque where he learned the basics of French cuisine. His passion for food and insatiable desire to discover unique dishes brought him to places like Glasgow, Geneva, Abu Dhabi, Macau, and China.
He brings 20 years of culinary experience to Marco Polo Plaza Cebu’s celebration of French food in Bon Appetit.
His heavenly desserts, among them the Croquembouche and Savarin Chantilly, will satisfy any sweet tooth and make one exclaim C’est delicieux!
Experience some French goodness at Marco Polo Plaza Cebu. Email [email protected] or call 253-1111 for inquiries and reservations.
Bon Appetit menu cycles
Cycle 1
Salads
Chicory and fennel salad
Falls salad with green lentils
New potato salad with figs
Roasted cauliflower with smoked duck breast
Homemade charcuterie
Chicken liver terrines
Dijon mustard, gherkins, silver onions
Soups
Onion soup
Hot dishes
Beef “Bourguignon”
Braised chicken with beer
Pork and beans stew
Seared duck breast, cranberry sauce
Stuffed tomato with veal stew and herbs
Fish bouillabaisse, garlic sauce
Carving
Roasted beef with herb crust, potato, zucchini gratin
Live cooking station
Pork kidney, mustard sauce
Desserts
Walnut millefeuilles
Red wine and spices poached pears
Brown beer and spiced bread brule
Apple tart with brandy
Cycle 2
Salads
Eggplant and semi dried tomato salad
Mussels and potato salad
Beetroot, white radish and Camembert cheese
Chick peas, coriander and cumin salad
Homemade charcuterie
Pork “pate”
Dijon Mustard, gherkins, silver onions
Soups
Pumpkin and hazelnut soup
Hot dishes
Veal stew with mushroom
Braised quail with red wine and grapes
Sautéed pork with mustard sauce
Poached chicken with vegetables
Baked minced beef and whipped potato
Seared fish fillet, Caper and lemon sauce
Carving
Roasted pork loin, seasonal roast roots, roast apples, calvados sauce
Live cooking station
Savory crepes selection
Desserts
Choux pieces
Apricot tart
Opera
Savarin with whipped cream
Cycle 3
Salads
Roast pumpkin, ricotta cheese, hazelnut
Roasted yellow pepper with anchovies and olive
Zucchini”Tagliatelle”marinated with mint
Red cabbage with apple and lardons
Homemade charcuterie
Duck rillettes
Dijon mustard, gherkins, silver onions
Soups
Fish soup with garlic sauce
Hot dishes
Sliced beef with mushrooms
Lamb stew with root vegetables
Pork cuts stewed with green lentils
Braised chicken with red wine
Baked chicory and ham
Poached seafood with vegetables and sauce
Carving
Roasted lamb leg “boulangere” potato
Live cooking station
White wine and cream mussels
Desserts
Chocolate ganache tart
Choux filled with pralines
Pumpkin crème with cinnamon
Black currant mousse with meringue base
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