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Friday, March 29, 2024

Pesto and pistou

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Two classic European sauces take center stage—or in this case, the center of the table—throughout the month of October at a premier hotel in Boracay. 

Pesto and pistou
BASIL’S BEST. Basil-based sauces, pesto and pistou, are featured in Mövenpick Boracay’s October menu that includes tagliolini with walnut-basil pesto (left) and seafood soup with tarragon pistou. 

Pesto from Italy and pistou from France are both based on the aromatic herb, basil, with olive oil and cheese.

Italian pesto, which originates in Genoa, the capital city of Liguria, Italy, is blended from garlic, basil, pine nuts, grated pecorino cheese (or sometimes parmesan), and olive oil, while its French cousin, pistou, is a Provençal cold sauce with similar ingredients, but without the pine nuts and with or without cheese.

“The seasonality of using pesto and pistou is important to us, as basil is traditionally harvested in late summer and preserved into these rich, oil-based sauces that are full of color, flavor, and healthy omega 3s—perfect for brightening up our cuisine, and our spirits, amid the cooling weather,” shares Chef Ameer Al-Ali, executive chef of Mövenpick Resort and Spa Boracay. 

Chef Ameer, who heads the culinary team at Mövenpick Boracay, will lead the kitchen in preparing the pesto and pistou based dishes. 

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Pesto and pistou
Ahi tuna with olive and eggplant pesto 

Savory favorites will include seared ahi tuna with olive and eggplant pesto and seafood soup with tarragon pistou. For dessert, a sweet treat with a real difference—Bundt cake with chocolate-mint pesto, served alongside a frothy Mövenpick Espresso.

Pesto and pistou
Bundt cake with chocolate-mint pesto

“We are excited to work with these luscious basil-based sauces, introducing them to guests in ways they have not likely experienced before,” enthuses Chef Ameer.

Mövenpick’s versions add new surprising ingredients to the blend while preserving the essence of both Mediterranean specialty sauces to create seven pesto/pistou-inspired dishes. 

Pesto and pistou
Beef fillet with red cabbage pesto

In addition to ahi tuna with olive and eggplant pesto, seafood soup with tarragon pistou, and Bundt cake with chocolate-mint pesto, there are—tagliolini with walnut-basil pesto, black cod with pesto rosso and risotto, beef fillet with red cabbage pesto, and corn chicken breast with bell pepper pesto

Pesto and pistou
Black cod with pesto rosso and risotto 

“While our guests and our local fans love to return for their favorite classic Mövenpick dishes, we always seek to surprise and delight with seasonal offerings or special food related events. We are certain that our Pesto and Pistou menu will excite the palates of even the most experimental foodies, while providing a fitting send-off to summer with a tribute to the flavors that conjure up Mediterranean sun and sea,” says general manager Andre Brulhart.

Pesto and pistou
Corn chicken breast with bell pepper pesto

Call (036) 288-2256 for inquiries. 

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