Embark on an exciting Swiss adventure this month at Marco Polo Ortigas, a gastronomic festival dedicated to the European country’s 725th National Day. Cucina, the hotel’s all-day dining outlet, is holding a two-week food fest celebrating all things Swiss and serves as home to the culinary masterpieces of guest chef Rolf Jaeggi from Marco Polo Hong Kong.
From August 19 to September 4, prepare to be immersed in delicious meats, fine wines and cheeses, and exquisite chocolates as the festival, aptly called All Things Swiss, entices diners with its special array of Swiss dishes taking up one section of the restaurant’s buffet spread. Discover the simplicity of this European cuisine—a marriage of French, German, and Italian cooking—that focuses on fresh flavors and homey comforts. Expect a selection of cold cuts, tasty potato dishes like rosti, meat specialties, cheeses like Gruyere and Emmental, raclette, and Swiss wines from Cucina’s offerings.
Chef Jaeggi himself led the tour into this epicurean journey as he prepared a 4-course lunch for us during the launch of All Things Swiss. First, he served us a delicious combo of Beef Carpaccio and Beef Tartare topped with a perfect quail egg and mache leaves. The dish was expertly prepared as there was not a trace of that off-putting taste from badly-made tartare. We enjoyed this starter with some 2014 Cave Valcombe Fendant Blanc d’Amour.
Next came the Swiss Barley Soup with herbs and viande des grisons—air-dried meat treated with wine and seasoning. The soup was thick in appearance yet light in the stomach—it made me more eager for the next dish.
For the main course, we had the Veal Zurichoise, a Swiss dish made of veal cooked in butter and a sauce made of white wine and cream. It came with a side of rosti—a fritter/hash brown-like potato dish that is a popular breakfast item in Switzerland. The veal was very tender, with a mild flavor that makes it nice to chew with the salty rosti. Paired with a red Swiss wine, the 2013 Grand Metral Humagne Rouge, the dish couldn’t have been more satisfying.
To cap off our meal, we were served a Plum Tart with vanilla snaps and whipped cream. I absolutely liked the phyllo-like texture of the crust, the tartness of the plum, and the mild sweetness from the vanilla and cream. Chef Jaeggi also brought out some cupcakes but I politely skipped them and focused on my tart and dessert wine, a 2007 Marugg Riesling Sylvaner.
You can enjoy these amazing dishes at Cucina’s lunch and dinner buffets—priced at PhP1,500 and PhP1,800 respectively on weekdays and PhP2,300 and PhP2,650 on weekends (Fri to Sun). Of course, you can still enjoy the restaurant’s regular offerings like the prime rib, paella, sushi, and many more. Should you wish to discover more of the Swiss food culture, drop by Café Pronto to sample their Alpine pralines or head up to VU’s Sky Bar and Lounge to indulge in a cheese buffet (PhP1,900) paired with some wines (sold per glass or per bottle). Don’t forget to check out the Victorinox showcase at the 24th floor lobby.
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Cucina
24/F, Marco Polo Ortigas, Sapphire St. cor. Meralco Ave., Ortigas, Pasig City
+632.720.7720
manila@marcopolohotels.com
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Have you been to Switzerland? What do you think of their cuisine?
My meal was sponsored by Marco Polo Manila. All opinions, however, are my own.
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