When it’s Christmas, Filipinos say “Maligayang Pasko!” while the French greet “Joyeux Noël!” We re-enact the “panunuluyan” of Joseph and the pregnant Virgin Mary searching for lodging, while the French burn the Yule log in case Mary and baby Jesus pass by during the night. And while we indulge in multiple servings of puto bumbong and bibingka, they partake of 13 different kinds of desserts.
We Filipinos love Christmas, and we have several traditions and a long celebration (the longest in the world, they say) to prove that. However, sometimes it’s nice to learn about how other people across the globe celebrate our favorite occasion.
Since many of us are fond of France, from its attractions to its attractive people – the ever-adventurous team of San Miguel Pure Foods Culinary Center had a marvelous idea to celebrate the holidays like how the French do, and tapped the expertise of Le Cordon Bleu Paris-educated chef Robbie Ripalda.
“Having been used to the American Christmas traditions woven into our own Filipino traditions, we wanted to try something new this year and let our guests experience how the French celebrate Christmas,” said SMPFCC culinary services manager Llena Arcenas.
At the charming The Domaine, Chef Robbie’s destination dining restaurant that specializes in French-Mediterranean cuisine, the SMPFCC, the chef de cuisine and his team whipped up an early French Christmas-themed dinner, complete with all the trappings that transported diners from the outskirts of Silang, Cavite to France.
French traditions
Upon arrival, the guests were presented with three chocolate truffles in a small box, three of which had charms inside. Those who had a charm in his or her truffle was named the king or queen of the night.
The pre-dinner activity was taken after the unique French tradition called La Fete des Rois, celebrated every Epiphany or Three Kings on the first Sunday of the new year. In lieu of truffles, the galette des rois, a classic French pastry, is sliced and served among family members wherein small figurines are hidden. Whoever discovers the small charms gets to be the king or queen for the day.
The kings and queens who each got a charm in their sweet treats led the burning of the Yule Log, a practice that is believed to bring good fortune to the family and protection from evil. This also marked the beginning of the banquet or Le Réveillon, the French version of what Filipinos call noche buena.
Authentic French cuisine
For the dinner, Chef Robbie wanted to prepare not just French cuisine but “the real French cuisine.”
“We prepared a really authentic French cuisine you don’t see in Paris, because these are the food that you see when you go outside of Paris,” explained Chef Robbie. “We offer a different taste from all over the regions of France.”
Using produce grown in Tagaytay and San Miguel food products, Chef Robbie and his team was able to fulfill his vision to cook up an authentic French spread.
The dinner started with delicious hors d’oeuvres of Rosemary Tuiles with Bacon Cream Cheese (Magnolia All Purpose Flour, Magnolia Cream Cheese and Pure Foods Honeycured Bacon), Chive Cream Cheese Profiterols (Magnolia’s Cream Cheese, Gold Butter and All Purpose Flour) and Chicken Rillets with Caramelized Onion (Magnolia Gold Butter, Ibero Olive Oil and Pure Foods Sexy Chix). The pass arounds were washed down with refreshing Orange Lemongrass Mocktail, made with Magnolia Fruit Drink.
The Magnolia All Purpose Flour and Magnolia Gold Butter proved their versatility as Chef Robbie used them to bake Black Olive Brioche, Sesame Country Bread and Soft Wheat Rolls served with three kinds of butter: Beurre Deux, Beurre au Pesto and Beurre au Epice.
For main entrées, the menu included cold buffet and hot buffet selections in true French countryside fashion. The Pork Trotter and Parsley Terrine, Pate Grand Mere, Freshly Shucked Oysters, Traditional Cassoulet, Ox tail Pot-au-Feu, and Smoked Fish Beignets showcased the potential of Monterey and Pure Foods meat products and other Magnolia and San Miguel food items in creating authentic French meals.
At the carving station, Chef Robbie and his team presented sumptuous meat selections composed of Smoked Jamon Royale with Sauce Maltaise Pomme Dauphine (Jamon Royale, Magnolia Brown Eggs, Gold Butter, All Purpose Flour and Nutri Oil), Chicken Ballotine in Sauce Supreme (Magnolia Chicken, Gold Butter, Brown Eggs, All Purpose Flour and Monterey Pork), and Beef Shank ala Bourguignonne with Red Wine Sauce (Monterey Beef Shank, Purefoods Thick Cut Bacon, Magnolia All Purpose Flour and Gold Butter).
Capping off the night was another French tradition of serving and partaking of 13 desserts or Les Treizes Desserts des Noel. Symbolizing Jesus Christ and his 12 apostles, the sweet treats included Rose Buche de Noel, White Chocolate Passionfruit Buche de Noel, Gingerbread Tartlets with Dark Chocolate Bavarois, Grand Marnier Madeleines, Rose Madeleines, Croquembouche a la Noel, Verrine of Kesong Puti Ice Cream, Verrine of Strawberry Red Velvet Otap Ice Cream, Verrine of Sili con Tsokolate Eh Chocolate Ice Cream, Peanut Butter Nutmeg Chocolate Truffles, Baracco Coffee Chocolate Truffles, Ginger Cardamom Chocolate Truffles and fresh fruits.
“I’m very thankful to the whole team of SMPFCC for giving us more perspective in utilizing our produce and their products,” enthused Chef Robbie.