Carte Blanche at Allium by Chef Mark Tan

 Last week, we had the best meal ever in our country! Check out today’s Philippine Star and read about the carte blanche menu at Allium which started yesterday. Click below to go to the article online Last year we went to Allium and we had a nice dinner
Previous entry: Allium August 21, 2014

 

 Yesterday they started their new Carte Blanche menu.

They will be doing away with their standard la carte menu. In its place, Chef Mark Tan will be introducing two tasting menus: a four-course menu called the Market Menu and a long format tasting menu know as the Carte Blanche.

Here is a preview of our dinner last week.

 Enjoyed with this bunch 🙂 They can accept 8 carte blanche diners an evening so why not book the whole table and enjoy the company!  It makes a big difference too in the experience 🙂  ALWAYS! 

Bartenders Jeric Co and Poch ( from the Curator ) have prepared a beverage menu to pair with the delicious carte blanch

Be ready to have the meal of your life 🙂  This is what we had but call in to find out more on the carte blanche

So happy to meet the sister of a friend and designer, Kristine Dee.

Sommelier, Pierre Dee Addison.
She went to CIA in 2000 and stayed in the US for 10 years. She has a culinary degree but decided to work in Philadelphia and Atlantic City, New Jersey managing restaurants. Pierre has worked for Nobu in New York, Susanna Foo Chinese Cuisine in Philadelphia and a long stint with the Dougherty Family in New Jersey to run their Steakhouse (Knife and Fork Inn) as well as manage their wine lists for Docks Oysterhouse and Knife and Fork Inn. It was in Knife and Fork Inn where she gained Wine Spectator’s Best of Award of Excellence for the wine list at Knife and Fork.

“My wine training comes from the Court of Master Sommeliers where I got my certification. I also am a graduate of WSET Levels 2 and 3 from the US and was pursuing my Level 4/Diploma Studies with WSET very recently in Hong Kong until I got pregnant with my 2nd and eventually 3rd child. I met my husband in the US and returned to Manila in 2011 after giving birth to our first child. I’ve worked for importers here and now have decided to consult for small, mom and pop places in need of help with their wine programs to give me flexibility to do what I love to do and at the same time be there for the boys.”

We hope to see more of you Pierre! 🙂

LOVE FOIE! A wonderful meal is never complete without a foie dish 🙂  

Fresh breads baked in house – all yum!

 This was one of my favorite cocktails

and it came with this amazing dish – Tokyo Negi – Japanese Leeks served with house cured salmon roe and a seaweed emulsion ( First time to try seaweed/ nori this way)

  Palate cleanser

Corn and Clam Snow with Fresh Japanese Geoduck and Pen Shell Scallops and Sea Grapes.

 Mission figs ( flown in from France) Caramelized cream and Creme fraiche sorbet! It all blended so well together – super love.  And love dishes with a story. Chef Mark Tan remembers eating fig newtons in his college dorm and now he makes his own version from scratch! After this he still surprised us with more dessert!!! I love Carte Blanche haha!! Overwhelmed and truly amazed at Chef Mark Tan’s talent

 The Mignardises were Canele de Bordeaux and an Orange-flavored Macaroon.

 Laiskonis Egg. A chocolate pot de creme , caramel sauce, caramel foam, maple syrup, maldon salt. It’s a dessert by Micheal Laiskonis formerly of Le Bernardin which actually is not part of the carte blanche, it was requested by Joey so they served it with the Mignardises

 After having a 15 course dinner, we went up to the second floor of the restaurant to see where all the magic happens.  The kitchen is on the second floor and while you are there ask for a tour I am sure Chef Mark will gladly show you around. 

 In this kitchen are several gadgets he calls his “toys” that look like equipment in a chemistry laboratory. A Rotary evaporator which is used to make reductions. Talent combined with equipment equals amazing inventions

Aside from all those gadgets were eight young chefs. It made us appreciate even much more the dinner we had and how much passion and love was put into it

CCTV cameras in the kitchen to see what’s going on in the dining area.  They watch your reaction while eating haha!! so make sure to give a thumbs up 🙂

Be one of the first to try this fascinating menu!