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at the
Fairplay Golf Hotel & Spa
Andalusia - Spain |
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Society - Extraordinary
February - 2007 |
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6 Stars
& 5 Stripes
Overall - 'Cuisine & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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| We were looking forward to a dining experience based
on the culinary traditions of southern Spain and expected to find the dinning
room dressed in the mood of 'la vida loca'. Nothing could have prepared us for
a restaurant inspired by the Provence region of France. This exquisitely
designed, intimate dining room overlooks the effervescent jade landscape of the
resort's surrounding expertly manicured golf lawns. The dress code: casual
elegant; people are hungry after a day on the golf course. As we were guided to
our table we passed a glass panel that allows guests to watch the chefs de
cuisine cooking and baking up a storm. A window into the world of culinary
delights; here clearly based on international chefs working with the freshest
of local produce. |
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| The cuisine at the La Table
De Philippe clearly stands alone. Master Chef & 'Meilleur Ouvrier' de
France
Philippe
Jégo, who, in his own words describes his cuisine as 'timeless
classic and modern French', was directing. We knew that we were in for a treat.
A country basket of freshly baked crusty stone oven bread appeared magically on
the table while we were studying the simple wine menu. We reflected on the day;
we had played golf, did some horse back riding and had indulged in a Chocolate
'wrap' at the marvelous spa… I liked especially the little French
Baguettes which I dipped over and over again into a pond of cold pressed extra
virgin, local Olive Oil. Our first course was a Caviar creation, presented as
'Mirror of Smoked Salmon on wood of olives, in mousseline of cauliflower and
black pearls'. |
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| “Jego has inspired some truly virtuosic multi- cultural
cooking.” ~ TB |
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| The appetizer was perfectly paired with a light wine:
Pazo Señorans Sel de Añada, 2000! Followed by a 'Carnaroli del
Pavese', a risotto of stir-fried Carabineros, Green Asparagus and an infusion
of the most aromatic Black Truffles. Again - paired to perfection with a Tokay
Pinot Gris Vielles Vignes Cleebourg, 2003. Our unforgettable main course: the
'Roasted Quail with Orange Supremes, Potatoe and Olive Pie & grilled spicy
Vegetables' - heavenly with a Volnay, Jadot Bourgogne, 1996! I highly recommend
this dish; The Quail was slightly pink but by no means undercooked. This one
will stay with me forever. Each bite created harmony and pleasure; always
enticing me to continue. This was followed by a display of a selection of
international cheeses served with a preserve of fennel bulb and celery.
Amazing! A Slice of Perfection is a piece of a Hazelnut Nougat Torte with
golden leaves for dessert. And if that wasn't already impressive enough, this
slice of heaven was accompanied by a deliriously, delicious 'Andalusian Extra
Virgin Olive Oil Ice Cream'. |
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| 2007 Award-Hand-Out: La Table de Philippe at the Fairplay Golfhotel
& Spa, Andalusia - Spain |
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| Jego
Philippe, Master Chef and Meilleur Ouvrier of France and his team deserve a
standing ovation. Jego has inspired some truly virtuosic multi- cultural
cooking. Congratulations and shoot for the next Star! |
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by
Thorsten Buehrmann & Arno Goudschaal
Editor: John
Lomitola
Editor-in-Chief: Ingrid Lemme |
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| © 2007 ~ Seven Stars and Stripes, Inc. |
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