Veuve Clicquot Sunday Brunch at Fairmont Makati

Veuve Clicquot's is stamped with a Royal Warrant from Her Majesty Queen Elizabeth II (Photo courtesy of cephas.com)

When Moet Hennessy Philippines’ Richard “Chad” Alarcon phoned last week, asking if I was available for a Veuve Clicquot champagne brunch at the Fairmont Makati on Sunday, I didn’t even bat an eyelash. “Hello, yes!!!” I think bubblies make the weekend a little happier, and Veuve’s especially so. (Trivia: The champagne house founded in Reims in 1772 has a royal warrant from Queen Elizabeth II of the United Kingdom).

Veuve Clicquot's is stamped with a Royal Warrant from Her Majesty Queen Elizabeth II (Photo courtesy of cephas.com)
Veuve Clicquot’s is stamped with a Royal Warrant from Her Majesty Queen Elizabeth II (Photo courtesy of cephas.com)

Chad made the occasion even sweeter by sharing that he had also invited some of our other good friends, Marbee Go, Ingrid Go, Charo Espedido, Pepper Teehankee, Sarah Santiago, Tanya Lara, and of course Moet Hennessy Philippines country representative, Ms. Olga Azarcon.

This was a fun, eclectic bunch. Some of us had traveled together to Malaysia last year for the Hennessy Artistry event, and we had such a blast, setting Kuala Lumpur on fire, and eating our faces off at Jalan Alor. We even created our own Whatsapp group.

Walking into the entrance of Spectrum, Fairmont’s all-day dining restaurant, I was welcomed by the Veuve Clicquot lady. I always wondered how she got in and out of that table! :)

The Veuve Clicquot "champagne lady" will ensure you have a bubbly time
The Veuve Clicquot “champagne lady” will ensure you have a bubbly time

The first pouring of Veuve had the flute topped with a mini dome and charger. When you lift the cover, there’s an amuse bouche of salmon blini, which you are meant to have with your first sip. Such a cute welcome treat!

Lift the dome and you get a welcome amuse bouche of salmon blini!
Lift the dome and you get a welcome amuse bouche of salmon blini!

There was also pass-around seared foie gras, which was fantastic with the champagne (most of us asked for seconds).

This pass-around foie gras was so good, most of us asked for seconds
This pass-around foie gras was so good, most of us asked for seconds

As the Veuve flowed freely, we decided to check out the Spectrum buffet.

Beautiful selection of breads
Beautiful selection of breads
The salad selection was extensive. However, I wish they had labels so we knew which salad was which
The salad selection was extensive. However, I wish they had labels so we knew which was which
I particularly enjoyed the Mediterranean spread. Without necessitating carbs, I put dollops of the babaghanoush and moutabal the on top of the fatoush salad
I particularly enjoyed the Mediterranean spread. Without necessitating carbs, I put dollops of the babaghanoush and moutabal the on top of the fatoush salad
A large number of assorted sushi. Unlike a lot of the other hotels that display their sashimi (not in photo) for diners to get as they as you please; Fairmont controls these hoarders by putting their sashimi inside the glass case, and you have to tell them how many slices/ pieces you want, and only then will they put them on your plate
A large number of assorted sushi. Unlike a lot of the other hotels that display their sashimi (not in photo) for diners to get as they as you please, Fairmont controls these hoarders by putting their sashimi inside the glass case, and you have to tell them how many slices/ pieces you want, and only then will they put them on your plate
There’s rib-eye, porchetta, lechon, and even a Mongolian Grill station
There’s rib-eye, porchetta, lechon, and even a Mongolian Grill station
Pork... is for eating
Pork… is for eating

The most precious things I found on the buffet were the Fines de Claires Oysters! These oysters are harvested when they are 30 months old and then placed in claires (ponds dug in clay) for two to four more months, where they acquire their tint and their taste. France is the largest producer of oysters in Europe, and to them horseradish and cocktail sauce are unheard of. The most dressing to them that an oyster gets is a splash of the sauce mignonette—a simple concoction of red wine vinegar and minced shallots. Purists though may even see this—and even a squeeze of lemon—as  sacrilege, opting to eat these oysters out of their half shell in their pure form. And I can see why. They are elegant and clean, much milder than our local variety—and without those chewy bits nor metallic aftertaste. Perfection! It’s quite a deal having them at the buffet as these oysters do not come cheap!

These precious Fines de Claires oysters are beautiful, elegant and clean, and a great deal to be part of the buffet
These precious Fines de Claires oysters are beautiful, elegant and clean, and a great deal to be part of the buffet

The desserts at Spectrum are dangerously sinful.

They have a delicious cookie dough cheesecake, design your own cupcakes, and amazing melt in your mouth chocolate chip cookies.

Design your own cupcakes are popular with the kids, as they can pipe their own frosting
Design your own cupcakes is popular with the kids, as they can pipe their own frosting
Delicious cookie dough cheesecake

But what truly takes the cake is the Chocolate Souffle. They bake it for you for 20 minutes and then bring it to your table. They then pour vanilla sauce over it (Pepper pointed out that you can spot the vanilla beans). A spoonful  grazes through the different textures of the cake- from crisp (outside) to fluffy (inside) to the hot liquid melange of chocolate and vanilla. It’s soooooo good. The only reason Ingrid and I decided to split it was because of the calories.

Chocolate Souffle: a choco-gasm waiting to happen
Chocolate Souffle quite literally takes the cake

17- Chocolate Souffle 2- Fairmont Makati- Spectrum

18- Chocolate Souffle 3- Fairmont Makati- Spectrum

The gang:

Moet Hennessy's Olga Azarcon and Chad Alarcon
Moet Hennessy’s Olga Azarcon and Chad Alarcon
Marbee Go and Ingrid Go
Charo Espedido and Sarah Santiago
Charo Espedido and Sarah Santiago
Tanya Lara and Pepper Teehankee
Tanya Lara and Pepper Teehankee

As we posed for our nth group photo (check out the line of camera phones waiting for their turn), the acoustic band played an instrumental version of Blind Melon’s “No Rain,” which had the group wax nostalgic about the 90s. Here’s to another trip down memory lane!

Standing: Ingrid Go, Sarah Santiago, Marbee Go, Tanya Lara, Chad Alarcon, Olga Azarcon, champagne lady, Charo Espedido, Myleen Tobias; Kneeling: Cheryl Tiu and Pepper Teehankee
Standing: Ingrid Go, Sarah Santiago, Marbee Go, Tanya Lara, Chad Alarcon, Olga Azarcon, champagne lady, Charo Espedido, Myleen Tobias; Kneeling: Cheryl Tiu and Pepper Teehankee (Notice the line of camera phones waiting for their turn, lol!)
Sweet disposition: Each one is given more sweet treats on their way out to take home.. a really nice touch to cap of the meal
Sweet disposition: Each one is given more sweet treats on their way out to take home.. a really nice touch to cap of the meal

The Luxe Sunday Champagne Brunch is priced at P3,888 nett per person. The Sunday Brunch (without the champagne) is P2,777 nett per person. It is offered on Sundays from 12:00 PM to 3:00 PM.

Fairmont Makati is located at 1 Raffles Drive, Makati Avenue, Makati City 1224, Philippines.

For more reservations, phone (02) 555 9888 ext. 6840, or email dining.makati@fairmont.com

 

 

 

 

2 Comments

  1. It really looks like a “luxe” experience but I see that at that price point that every dish looks like its on a higher level of quality and complexity from your typical 5 star hotel buffets. The oysters are an item I have not seen in any buffet before. I like the idea of the sashimi being kept away from “hoarders” which the Peninsula buffet also does. Keeping the raw food unexposed also gives me the sense of security that my raw food is untainted.

    Excellent article and great photos!

    • The oysters are amaaaazing! Pure, clean and elegant without any aftertaste… some of the most beautiful oysters ever. Thank you for your kind words! Glad you enjoyed the post! :-) Photos captured with a point and shoot, Canon S100!

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