Etiquette de Manille & Red Archon

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Champagne Lounge: Angel Champagne

In Articles, Tasting Notes, Uncategorized, Wine, Wine is King on May 18, 2016 at 1:58 pm
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Tasting Notes by Pauli Antoine. This Angel Champagne appeals to the style conscious consumer. You will love its bottle presentation, packaging and sensitive pricing.  I  fell in love with the “White Angel”.  Angel is a cuvée blended from three different grape varieties: Chardonnay, Pinot Noir and Pinot Meunier.  Pauli Antoine at The Champagne Lounge at ProWine Asia Singapore April 2016 . Angel Champagne http://www.liquidfx.my

Champagne Brut: The colour is intense, the nose is fresh with  a precision to the pear, green apple, white flowers and mineral aromas. Long and elegant finish.

“The White Angel” Champagne Brut Rose: The colour is delicate while the nose is intense with layers of small red berries, pomegranate, strawberries, and floral bouquet. The finish is delicate.

Champagne Brut Vintage: The colour is intense with fruity aromas. There is
the depth and richness of brioche, quince, pear, and toasted nut aromas. This wine has a wonderful length and sublime finish.

Tasting Notes by Pauli Antoine

In Articles, Uncategorized, Wine, Wine is King on May 16, 2016 at 1:13 pm

Masterclass with WSET at ProWine Asia

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WINE & SPIRIT EDUCATION TRUST, WSET  is regarded as the international standard in wine and spirit education for professionals and enthusiasts.

When you are buying wines, what does the seller mean by  “well-balanced” and how do you check that?

The language of wine: a Systematic Approach to Tasting by Jude Mullins DipWSET – International Director, WSET

Jude Mullins guided us through the language of WSET’s Systmatic Approach to tasting, which is increasingly becoming the language of the international wine professional. At the masterclass of Mullins, we identified the key characteristics of particular wines and how to describe those characteristics at the right level.

For a systematic approach to tasting wine, you start with the right questions—

Here are some ways of questioning. Example: What is the appearance of this wine? Clear or Hazy? What is the intensity of this wine? Pale or Deep?

WSET Systematic Approach to Tasting Wine

  • Appearance – clarity, intensity, colour
  • Nose – condition, intensity, aroma, characteristics
  • Palate – sweetness, acidity, tannin, body, flavour, characteristics, finish
  • Conclusions – quality

Appearance

  • clarity – clear – hazy
  • intensity – pale – medium – deep
  • white wine – lemon – gold – amber
  • rosé – pink – salmon – orange
  • red – purple – ruby – garnet -tawny

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Table Manners & Good Posture Workshop

In Etiquette for Children, Table Etiquette on October 13, 2015 at 4:41 am
Table Manners and Good Posture special workshop will be on Saturday, October 24, 2015 at the Radisson Blu Hotel Cebu. To reserve a seat, please contact us at askpauliantoine@gmail.com

Table Manners and Good Posture special workshop will be on Saturday, October 24, 2015 at the Radisson Blu Hotel Cebu. To reserve a seat, please email us at askpauliantoine@gmail.com

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Savour Australia at New World Hotel

In Culinaria Icons, Culinary Affairs, Travel and Culture on October 8, 2015 at 4:54 am
Savour Australia at New World Hotel. Enjoy this medium rare grilled Steak Ribeye with corn and cherry tomatoes—

Savour Australia at New World Hotel. Enjoy this medium rare grilled Steak Ribeye with corn and cherry tomatoes—

New World Makati Hotel's Executive Chef Robert Davis

New World Makati Hotel’s Executive Chef Robert Davis

Executive Chef Robert Davis

Executive Chef Robert Davis

Guest Chef Tim Hollands joins the kick off the promotion last week with a curated wine and cheese pairing, followed by a presentation of the special menu items exclusively available during the three-week promotion at the New World Makati Hotel.

Guest Chef Tim Hollands joins the kick off promotion last week with a curated wine and cheese pairing, followed by a presentation of the special menu items exclusively available during the three-week promotion at the New World Makati Hotel.

Enjoy Australia's quality cheese at its best!

Enjoy Australia’s quality cheese at its best!  (Photo by Pauli Antoine)

Cheese Dates starts on October 19 at the Lounge of the New World Makati Hotel; enjoy fine Jindi and Ashgrove cheeses from Victoria and Tasmania, and may be paired with De Bortoli DB Family Selection Wines at The Lounge.

Cheese Dates starts on October 19 at the Lounge of the New World Makati Hotel; enjoy fine Jindi and Ashgrove cheeses from Victoria and Tasmania, and may be paired with De Bortoli DB Family Selection Wines at The Lounge. (Photo by Pauli Antoine)

Savour Australia at New World Hotel this October until the 8th of November 2015.

Savour Australia at New World Hotel this October until the 8th of November 2015.

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The romance of Ladurée and genteel tea leaves in Paris

In Desserts, Tea Etiquette, Travel, Travel and Culture on October 2, 2015 at 8:01 am
Photos by Pauli AntoineParisian tea salons. In 1862 Louis Ernest Ladurée, a miller from southwest France, fashioned a bakery at one of the most elegant business districts in Paris. Ladurée pastry shop's decor was designed by Jules Cheret, a famous painter and poster artist. Cheret inspired by the painting techniques used for the ceiling of the Sistine Chapel and the Garnier Opera.
Parisian tea salons. In 1862 Louis Ernest Ladurée, a miller from southwest France, fashioned a bakery at one of the most elegant business districts in Paris. Ladurée pastry shop’s decor was designed by Jules Cheret, a famous painter and poster artist. Cheret inspired by the painting techniques used for the ceiling of the Sistine Chapel and the Garnier Opera.
Ladurée Dessert Shop and Tea Room · Madeleine 16 rue Royale (Rue Saint-Honoré), 75008 Paris, France

Ladurée Dessert Shop and Tea Room · Madeleine 16 rue Royale (Rue Saint-Honoré), 75008 Paris, France

Delightful double-decker French Macaron framboise rose at Ladurée's Parisian tea room. Love the balance of sweetness and rose flavor.

Delightful double-decker French Macaron framboise rose at Ladurée’s Parisian tea room. Love the balance of sweetness and rose flavor.

Ladurée Beauté home fragrance

Ladurée Beauté home fragrance

Ladurée romantic boxes

Ladurée romantic boxes

A token from Paris—Ladurée keychain ring Eiffel Tower Macaron charms my heart...

A token from Paris—Ladurée keychain ring Eiffel Tower Macaron charms my heart…

Ladurée Beauté floral candles

Ladurée Beauté floral candles


Australian Oranges Now in Season!

In Cosmic Green, Culinaria Icons, Culinary Affairs, Tea Etiquette on July 30, 2015 at 10:56 am
The Australian Embassy, in partnership with Citrus Australia and the Victorian Government, launched 'Australian Oranges - Now in Season', to mark the season and availability of Australian oranges in the Philippines.

The Australian Embassy, in partnership with Citrus Australia and the Victorian Government, launched ‘Australian Oranges – Now in Season’, to mark the season and availability of Australian oranges in the Philippines.

Grilled chicken with honey and Orange sauce

Grilled chicken with honey and Orange sauce

Chris Everingham of the Philippine Volcanoes and Chef Wade Watson of Bondi & Bourke

Chris Everingham of the Philippine Volcanoes and Chef Wade Watson of Bondi & Bourke

At the launch, Australian Ambassador Bill Tweddell and Fil-Aus celebrities Iya Villania, Chris Everingham of the Philippine Volcanoes and Fely Irvine. Chef Wade Watson of Bondi&Bourke highlighted that ‪#‎AussieOrangesPH‬ can be enjoyed as a healthy and delicious snack, in smoothies, salads, or used as an ingredient in a range of sweet and savoury recipes. Oranges have long been considered a valuable part of a healthy and nutritious diet and it is well established that nutrients in citrus promote health and provide protection against chronic disease.

At the launch, Australian Ambassador Bill Tweddell and Filipino-Australian celebrities Iya Villania, Chris Everingham of the Philippine Volcanoes and Fely Irvine. Chef Wade Watson of Bondi&Bourke highlighted that ‪#‎AussieOrangesPH‬ can be enjoyed as a healthy and delicious snack, in smoothies, salads, or used as an ingredient in a range of sweet and savoury recipes. Oranges have long been considered a valuable part of a healthy and nutritious diet and it is well established that nutrients in citrus promote health and provide protection against chronic disease.

'Australian Oranges - Now in Season' from 28 July to 31 August 2015. Visit Landmark, Robinsons, Rustans, S&R, Shopwise, and SM Supermarkets. Filipinos can look forward to enjoying Australian oranges that are not only healthy, fresh, and safe, but also affordable.

‘Australian Oranges – Now in Season’ from 28 July to 31 August 2015. Visit Landmark, Robinsons, Rustans, S&R, Shopwise, and SM Supermarkets. Filipinos can look forward to enjoying Australian oranges that are not only healthy, fresh, and safe, but also affordable.

Rib-eye with Oranges

Rib-eye with Oranges

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Lovely Orange cheese dessert!

Lovely Orange cheese dessert!

With Trade Director of the Victorian Government Ms. Suzzane Ong, Marilen Fontanilla, Dolly Zulueta, Cook Magazine's Editor-in-Chief Dino Datu

With Trade Director of the Victorian Government Ms. Suzzane Ong, Marilen Fontanilla, Dolly Zulueta, Cook Magazine’s Editor-in-Chief Dino Datu

Filipino Culinary Treasures at Diamond Hotel

In Culinaria Icons, Travel and Culture on June 5, 2015 at 2:47 am
Manila, Philippines – Diamond Hotel Philippines presents “Feasts from the Filipino Kitchen,” featuring homegrown culinary personality Dedet dela Fuente Santos and famous Pepita’s Kitchen.
Dedet takes culinary treasures to the next level.
The Lechon Diva’s creations reached as far as Singapore and New York.  Catch Dedet’s modern style of stuffing lechon with different rice mixes at Corniche, Diamond Hotel from June 3-14, 2015.

Photos by Pauli Antoine
For starters, you must try the Selection of Pate —Balut, Laing, Liver with Mango... For starters, you must try the Selection of Pate -Balut, Laing, Liver with Mango…

Pepita’s French Lechon de Leche - stuffed with truffle rice was named Tastiest Dish in Asia in London by Chowzter in 2014.

Pepita’s French Lechon de Leche – stuffed with truffle rice was named Tastiest Dish in Asia by Chowzter, London in 2014. The best of Pepita’s Kitchen Degustacions will be served in Diamond Hotel’s buffet from June 3 to June 14. Celebrate with Truffle Rice Stuffed de Leche, Sisig Rice Stuffed de Leche and Original Dedet’s Lechon

Vinegar is King: Selection of Chicharon (Bulaklak, Balat ng Manok, Bituka) served with Pinakurat Vinegar, Spiced Soy-Vinegar, and Green Mango Sour Sauce

Vinegar is King: Selection of Chicharon (Bulaklak, Balat ng Manok, Bituka) served with Pinakurat Vinegar, Spiced Soy-Vinegar, and Green Mango Sour Sauce

Why not pair your favorite Bagoong with Salted Egg, Kamias, Guava Slices, Singkamas Slices, Sweet Dried Mango and Champoy Powder!

Why not pair your favorite Bagoong with Salted Egg, Kamias, Guava Slices, Singkamas Slices, Sweet Dried Mango and Champoy Powder!

Diamond Hotel's Chef Marko and Pepita's Kitchen Dedet dela Fuente Santos. You have to try Chef Marko's Goto with foie gras and other condiments--- Crispy Tofu, Calamansi Slices, Boiled Quail Egg, Fish Sauce, Spring Onions, Foie Gras Cubes, Crispy Shallots, Fried Garlic

Diamond Hotel’s Chef Marko and Dedet dela Fuente Santos of Pepita’s Kitchen.

You have to try Chef Marko’s Goto with Foie Gras Cubes and Crispy Tofu, Calamansi Slices, Boiled Quail Egg, Fish Sauce, Spring Onions, Crispy Shallots, Fried Garlic…

Fresh tablescapes at Corniche!

Fresh tablescapes at Corniche!

Fresh catch!

Fresh catch!


Dining at Purple Yam, New York

In Culinaria Icons, Travel on April 12, 2015 at 6:53 am
Dining at Purple Yam, New York with Chef Romy Dorotan and friends—

Dining at Purple Yam, New York with Chef Romy Dorotan and friends—

When in New York, don’t miss Chef Romy Dorotan and Amy Besa’s Purple Yam

Here’s to celebrate the wonderful food creations and beverage concoctions of Romy—a Filipino culinary icon, proud of his heritage, well-celebrated in New York City.

Purple Yam's Signature Blends

Purple Yam’s Signature Blends

Purple Yam's Signature Blends by Romy Dorotan

Purple Yam’s Signature Blends by Romy Dorotan

Romy prepared wonderful Martinis for us at Purple Yam, New York. The Signature Blends made for Purple Yam— Mount Apo blend, Demon Flower and Indigo Saffron Palette

Romy prepared wonderful Martinis for us at Purple Yam, New York. The Signature Blends made for Purple Yam— Mount Apo blend, Demon Flower and Indigo Saffron Palette

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Martinis in New York! Wonderful creations, we tried them all at Purple Yam. You must try the Passion Fruit, Rasberry, Guava, Young Coconut or Thai Chile Pepper. Thanks to Romy Dorotan and Amy Besa of Purple Yam, New York.

Martinis in New York!
Wonderful creations! We tried them all at Purple Yam. You must have the Passion Fruit, Rasberry, Guava, Young Coconut or Thai Chile Pepper.
Thanks to Romy Dorotan and Amy Besa of Purple Yam, New York.

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Purple Yam’s Homemade Ice Creams and Sorbets—Purple Yam, Jackfruit, Avocado

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Dumplings, Noodles, Pancakes, Pinoy dishes and homemade desserts are all so good here!

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Feeling close to home— One of my favorite desserts was prepared by Romy Dorotan at his restaurant in New York City.

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Lebanon Chateau Ksara Winery

In Articles, Travel and Culture, Wine on March 30, 2015 at 5:15 am

CHATEAU KSARA Lebanon’s oldest winery by Pauli Antoine The historical Chateau Ksara is not only Lebanon’s oldest winery, it is one of Lebanon’s oldest and most successful businesses. The winery’s more than 150 years of uninterrupted production, even in times of change, is a remarkable achievement and a source of immense national pride for the people of Lebanon. The success of Chateau Ksara is a continuation of a colorful winemaking and trading history that dates back more than 5,000 years. Lebanon sits on the site of ancient Phoenicia, one of the world’s oldest merchant civilizations, and one of the first to sell wines to other nations. The passion for viticulture grew out of necessity. The Phoenicians lived in the ancient ports of Byblos, Sidon and Tyre where arable land was scarce. It made sense to grow grapes and produce wines in exchange for gold or other crops. The Phoenicians’ trading fleets carried wines throughout the Mediterranean to Egypt, Carthage, Cyprus, Greece, Rome, Sardinia, Spain, and beyond the Straits of Gibraltar to France and England.

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The Jesuits sold the winery to its present owners in 1973. After many years of hard work and innovations, their efforts have been rewarded with the chateau’s success as the nation’s largest wine producer, attracting more than 70,000 visitors every year. Today, one in every three bottles of Lebanese wine is produced at Ksara and exported to over 30 countries.

The Jesuits sold the winery to its present owners in 1973. After many years of hard work and innovations, their efforts have been rewarded with the chateau’s success as the nation’s largest wine producer, attracting more than 70,000 visitors every year. Today, one in every three bottles of Lebanese wine is produced at Ksara and exported to over 30 countries.

In the caves of Chateau Ksara Winery ...After Ksara take a side trip to the ruins in Baalbek and visit the temple of Bacchus, the Roman god of wine.

Chateau Ksara’s amazing 2km long caves and its Vineyards… After Ksara take a side trip to the ruins in Baalbek and visit the temple of Bacchus, the Roman god of wine.

Lebanon's oldest winery is merely continuing a 5,000-year-old trading tradition. Chateau Ksara, Lebanon.

Lebanon’s oldest winery is merely continuing a 5,000-year-old trading tradition.
Chateau Ksara, Lebanon.

Lebanon sits on the site of ancient Phoenicia. Here's the beautiful Jounieh Bay, Shrine of Our Lady of Lebanon Mont Harissa, photo by Pauli Antoine

Lebanon sits on the site of ancient Phoenicia.
Here’s the beautiful Jounieh Bay, Shrine of Our Lady of Lebanon Mont Harissa, photo by Pauli Antoine

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The Jesuits sold the winery to its present owners in 1973. After many years of hard work and innovations, their efforts have been rewarded with the chateau’s success as the nation’s largest wine producer, attracting more than 70,000 visitors every year. Today, one in every three bottles of Lebanese wine is produced at Ksara and exported to over 30 countries. Chateau Ksara, oldest winery in Lebanon by Pauli Antoine, featured by F&B World Magazine

The Jesuits sold the winery to its present owners in 1973. After many years of hard work and innovations, their efforts have been rewarded with the chateau’s success as the nation’s largest wine producer, attracting more than 70,000 visitors every year. Today, one in every three bottles of Lebanese wine is produced at Ksara and exported to over 30 countries.
Chateau Ksara, oldest winery in Lebanon by Pauli Antoine, featured by F&B World Magazine

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Look at these Olive trees…

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Great wines by Chateau Ksara, Lebanon

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Cool and chilly in these 2km long caves at Chateau Ksara Winery and Vineyards, Lebanon…

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at the vineyards of Chateau Ksara, Lebanon

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Thanks to Chateau Ksara, Rania and Maura!

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Chateau Ksara carries the ancient legacy of winemaking in the Mediterranean

Chateau Ksara carries the ancient legacy of winemaking in the Mediterranean—


The Essence of Amuma, Bluewater Resorts Cebu

In Articles on March 10, 2015 at 12:10 am
The Essence of Amuma Living Par Excellence By Pauli Antoine Let there be light! No two brands should be alike. A brand must have its own identity, just like every person has a unique genetic blueprint. Without a core identity, all you have is a generic product. More important is the summation of a brand’s DNA, its raison d’être or its essence. It’s often kept short—just two or three words—to distill and capture the brand’s enduring heartbeat as it grows over time and extends to vast territories.

The Essence of Amuma Living Par Excellence By Pauli Antoine Let there be light! No two brands should be alike. A brand must have its own identity, just like every person has a unique genetic blueprint. Without a core identity, all you have is a generic product. More important is the summation of a brand’s DNA, its raison d’être or its essence. It’s often kept short—just two or three words—to distill and capture the brand’s enduring heartbeat as it grows over time and extends to vast territories.