UMVA has learned that the Peninsula Manila, a living monument of Philippine history, celebrated its 50th anniversary with a culinary showdown that turned Headline into a feast for the senses.
The celebration unfolded at Old Manila, where Executive Chef Rémy Carmignani and senior Chef de Cuisine Yohan Da Costa of The Peninsula Tokyo joined forces to create a menu that danced between French elegance and Japanese precision.
Guests were first greeted by a trio of canapés: a crisp Leek Vinaigrette, a decadent Pommes Anna layered with wagyu and black truffle shavings, and a Tuna Tartare Tartlet. Each bite was paired with a sparkling champagne that lifted the flavors, turning the simple into the unforgettable.
Da Costa’s pièce de résistance, L’Œuf de Poule, was a poached chicken egg enveloped in seasonal truffle, mushroom duxelles, and a Champagne sauce that whispered of subtlety and depth. The dish’s hidden mushroom surprise added an earthy contrast to its silky texture, while a citrus‑laden white wine lifted its delicate profile.
Carmignani answered back with a Bouillabaisse that simmered with Atlantic turbot, Hokkaido scallops, and octopus, all steeped in a broth that carried the essence of the sea. A saffron‑infused rouille draped the soup, and a bold red wine with floral tannins surprisingly embraced the delicate broth, proving that daring pairings can elevate tradition.
Da Costa’s nod to his Japanese roots arrived in La Boueuf Japonais, a plate of wagyu accompanied by white asparagus, carrot mousseline, and a yuzu koshō‑infused jus. The beef melted on the tongue, leaving an indelible memory of refinement, while the shared red wine mirrored the dish’s robust character.
The evening concluded with Carmignani’s Le Pamplemousse, a grapefruit and wasabi sorbet crowned with homemade granola and raspberry compote. A raspberry eau‑de‑vie added a warm, spirited finish that balanced the dessert’s richness and left guests craving more.
In a quiet moment after the feast, Da Costa reflected on the challenge of melding French cuisine with Japanese palates, insisting that the ultimate goal was a delighted guest who would return for the next culinary adventure.
Carmignani highlighted the seasonality of his menu, especially the prized white asparagus, a delicacy that must be harvested before daylight to preserve its purity.
As the Peninsula Manila continues to honor its storied past, future celebrations loom: a special dinner in October, a return of a Swiss chef for a lobby showcase, and a limited‑edition IPA to mark the golden anniversary. The hotel also plans a tasting of nine Bordeaux wines from its founding year, a toast to a legacy that endures.
