By Pauline Joy M. Gutierrez
WOVEN into the fabric of Swiss culture is its profound appreciation for food. Very much like Filipino traditional recipes, which draw from various regions and cuisines, the Swiss incorporate into their cooking many influences, too, including that of French, German and Italian flavors.
As August marks the 725th celebration of National Swiss Day, Marco Polo Manila, the five-star hotel nestled in the bustling commercial business district of Ortigas, brings to the Philippines a piece of Switzerland by appropriating the traditional Swiss festivity with a weeklong celebration, billed as “All Things Swiss,” a fête of the finest chocolates, cheese, wines, pralines and assorted dishes from various parts of the Alps. The festivities will run from August 19 to September 4.
Leading the launch of the Swiss promotion was the guest of honor, the Swiss Embassy’s Deputy Head of Mission Raoul Imbach, while TV personalities Sarah Lahbati, Annabelle Rama and Renee Salud also graced the event, which was held at the Grand Ballroom of the hotel. Sounding off the gastronomic affair with trumpets and horns was a Swiss military band of 14 talented musicians and arranged by the Swiss chief of the Armed Forces, Lt. Gen. André Blattman and the Federal Department of Foreign Affairs. Guests were treated to a full menu of fine feasting, as Marco Polo marked the start of the journey through the celebration of the multifaceted quality of Swiss cuisine. The first course of the carte du jour was beef carpaccio with beef tartar, quail egg and mache leaves. This is an Italian hors d’oeuvre (appetizer) consisting of thin slices of raw beef carefully plated with lemon, olive oil and shavings of cheese.
For soup, there was the Buendner Gerste Suppe (or Swiss Barley soup) complemented with air-dried beef and different herbs.
Veal Zurichoise was what was served for a filling main dish, while plum tart with vanilla snaps and whipped cream was offered for a scrumptious dessert. The hotel also served gipfeli, a Swiss German variety of a minicroissant but a little crisper and more delicate than the French version.
These dishes are included in the culinary class that will be staged by Executive Chef Rolf Jaeggi, who is flying from Marco Polo Hong Kong for the Swiss event. This cooking class is priced at P2,300.
Marc Polo also offers a wine dinner that features a special four-course set menu that brings in the flavors of Switzerland. The finest wines from the largest wine regions of the Alpine country are paired for each course. Guests can experience this for P2,888 at Cucina, the hotel’s all-day dining restaurant on the 24th floor, which features live-open kitchen shows featuring specialties from the world’s culinary capitals. More delicious food experiences can be enjoyed from Monday to Thursday at P1,500 for the lunch buffet and P1,800 for the dinner buffet, as the hotel indulges guests with a wide selection of Swiss dishes for a food festival also at Cucina. Moreover, visitors can delight in a chocolate buffet featuring only the most delectable pralines.
Café Pronto, which is home to an array of savories, sandwiches, chocolates and a host of freshly baked confections, will be featuring a wide assortment of the finest pralines. Boxes of 3, 6 and 12 are available for purchase.
For a more laid-back indulgence of Swiss cheese and wine, guests can visit Vu Sky Bar and Lounge, which is on the 45th floor of the hotel tower. The unobstructed view of the metropolis’s skyline is a perfect match for capping the heavy week off with the classic pairing of wine and cheese, available every night for the duration of All Things Swiss for P1,900 for the cheese buffet. Swiss wines are sold separately and are available either by glass or the bottle.
And because timekeeping is a huge part of the legendary reputation for excellence of the Swiss, Marco Polo has arranged a showcase of Victorinox watches to give guests yet another display of its renowned artistry and impeccable craftsmanship.