REQUESTS for gift suggestions come my way frequently at this time of the year.

So, here are two of my hippest and sweetest finds this yuletide season. I’ll update you as I discover more.

Thanks to French Candy Man, Wally Schieve, of Bouquet de Bonbon, Christmas couldn’t be any sweeter. Wally is an importer of the famed French candy brand Bonbons Barnier, known for its real fruit, jam-stuffed hard candies, fruity pops, delectable coffee, chocolate candies and delicious caramel lollipops made with rich salted butter and fleur de sel (salt) from Brittany.

Wally moved to the Philippines two years ago and noticed that no one sold “real” candy. By real, he meant hard candies that tasted like the real fruit they’re supposed to be flavored with.

Thus the idea of bringing Bonbons Barniers to town, which he says brings back so many happy childhood memories from his native France.

When I visited him last week at his Bouquet de Bonbon outlet in Parañaque, I was told that the whole line of packaged candies was due any time.

If quality candy is your idea of perfect gift, Bonbons Barnier should be on top of your list. (Call 0920-2291964.)

One-of-a-kind cakes

By now, everyone knows of Marta Matute and her one-of-a-kind cakes.

Give her your theme or describe the honoree, and be ready to be amused by her creations.

This year, Marta is making Gingerbread houses. What’s so new about gingerbread houses?

Hers are custom-made—according to your specifications. Give her a photograph of, say, your house, and she will replicate it, complete with furniture, lights (that actually work) and even a garden, landscaped as it actually appears in the picture.

Her detailed gingerbread houses make fantastic gifts. I can’t say they’re good to eat: Why would you want to eat something so pretty? Perhaps after Three Kings!

One thing’s for certain, they make for great conversation piece during those merry Christmas gatherings.

Her gingerbread houses start at P350. (Call 0917-8409984 / 0917-5009984.)

Comfort food

Rockwell is home to two of my latest hearty comfort food finds.

Aren’t there moments when all you crave for is pasta lightly coated in sauce? Simple, nothing complex in terms of flavor, but well-executed, with flavors complementing each other, without discounting the noodles and cooked to al dente perfection?

Astralis opened about a month ago, when I first sampled its Japanese Mentaiko Spaghetti with Spicy Cod Roe and Nori in Cream Sauce. That experience I’m charging to first-day jitters and growing pains …

Last Wednesday, I found myself at Astralis again, craving for pasta and ordering Japanese Mentaiko. This time, it was so good—perfectly seasoned, spiced just right, with the delicate flavors of the sea.

It was an umami experience that brought my craving buds and my empty stomach to life. The pasta went down so fine, especially when ingested with lots of shredded Nori!

And since the dish is rather light, I wasn’t content. I asked for a ladies’ cut of Wagyu rib-eye with just salt and pepper. The steak and pasta complemented each other to a “T”. (Call 7032688).

While feasting on Jap spaghetti and Wagyu, I spotted Maritess Lopez at Oyster Bar Rockwell; she’s one of Glenda Barretto’s partners.

After exchanging a few words, I asked to look at the menu. My katakawan prodded me to order Boiled Ox Tongue. I just had to try it! It was served exactly when the skies turned overcast, with a slight drizzle. Perfect condition for a dish like this, I thought.

If you like boiled corned beef served with mustard and horseradish, this is for you. The texture compares to none, for only tongue chews like tongue. Truly simple yet hearty!

I was told by Tita Tess that they first tried this dish at a restaurant in Vienna. “Joe Guingona loved it so much that he managed to get the recipe, which, of course, was not in English. He went so far as having it translated, then handed it over to Glenda.”

“It is one of our best sellers!,” she added. My taste buds truly understand why! (Call 8981306.)

My new class schedules are out. The Gourmet Cocinera Holiday Series for beginners and household cooks is on-going.

(Call 9289296/0908-2372346.)

E-mail raspiras@inquirer.com.ph