Chef Remi Vercelli has been appointed as The Tivoli’s new Executive Sous Chef, at a pivotal time when Mandarin Oriental, Manila’s fine dining restaurant assumes a new contemporary look. Together with Executive Chef Rene Ottlik, he introduces a new a la carte and degustation menu that incorporates classic favorites with a modern twist.
No stranger to the Mandarin Oriental Hotel Group, Chef Remi Vercelli joins the Manila property direct from Mandarin Oriental, Geneva, where he was Chef de Cuisine of Le Sud Paul Bocuse, a convivial brasserie on the banks of the Rhone River. He also brings a wealth of culinary experience that began for eight years in various kitchens in France, including Paul Bocuse restaurants where he worked as Chef de Partie, and then as Sous Chef, in Lyon, France. He also worked as Sous Chef at Bistro de la Gare in Pasadena, California, as well as at Benoit Bistro Alain Ducasse in Manhattan, New York, in the same capacity. A graduate of Culinary School Manosque in France, the young French chef is a third generation chef in the family, following in the footsteps of his father, uncle and grandfather.
Diners can expect such gastronomic treats as Poached sea bass, paella and lobster espuma; US Certified Angus Prime Beef fillet and lobster Surf & Turf; Lapu-lapu, salmon and King prawn Marmite, green vegetable and fish broth; Sautéed foie gras, creamy polenta, raisin, cashew nut and aged Port wine; and Veal cheeks bourguignon style & fresh chestnut farfalle, among others. Classic Tivoli dishes such as Duck liver millefeuille, granny smith apples, mango ginger and pistachio; Lobster bisque and US Certified Angus Prime Beef Rib eye on the bone are also on the menu.
“We are delighted to have Chef Remi Vercelli join us,” notes Mark Bradford, Mandarin Oriental, Manila’s General Manager. “He brings a fresh eye to an established restaurant here in the city. Regulars have noticed that we have brought in modern twists to this elegant restaurant, and they are excited for it.”
This is what MO has to say about Chef Remi and these are professional photos of the food.
Of course, since I was extremely busy that last few days, I have totally forgotten to charge my cameras. Both were dead and all I could do was rely on my iPhone for my food shots.
The 8-course meal that we were lucky enough to have. All prepared by Chef Remi Vercelli.
Mille feuille de foie gras et Granny Smith,
chutney mangue et gingembre,
foie gras pistache.
Tartare de saumon frais,
creme ciboulette et toast.
Soupe de moule safranee
Consomme de queue de beouf,
raviolis aux herbes
Loup de mer a la poele,
un riz paella et amulsion de homard.
Bourguignon de joue de veau,
farfalle aux chataignes
Tarte a tran meringue, sorbet fram boise
Le selection de creme brulees du Tivoli.
Vittoria coffee or Althaus teas and herbal infusions with pistachio and almond biscotti.
If by now, you are not salivating, then you need to have your glands checked.
Let me assure you that these photos that I took are small portions and that if you should order them on your next visit to Tivoli, you will be happy that your plate will have more to eat than what we had. But I am not complaining. We were all stuffed even with the small bites. Another thing I can assure you off is that every single dish was delicious. Really, truly, honestly very good.
It was a delightful afternoon to have spent it with wonderful people and to have met Chef Remi Vercelli of Tivoli.
Welcome to Manila and expect to see more of us as we plan to come back for more.
The Tivoli, Mandarin Oriental