HAVE you been to the boutique hotel on Pasay Road, Makati, called Hotel Celeste?

Its suites are perhaps the hippest, most beautiful I?ve seen around town. The rooms are not huge but rich and opulent without being gaudy, with character?charming, quaint and picturesque.

By itself, the suite sets the mood for a night of romance but then again there is more. Famous French chef Cyrille of Restaurant Ciçou (located in the same hotel) twirls his French wand and voila! A menu that is simply divine, served in your hotel suite on a table set to perfection, with your own waiter heeding your every whim.

Le Dîner de la Saint Valentin consists of appetizer of King Crab in Celery Remoulade, Sweet Pepper and Fresh Herbs, Emulsionned Citrus Sauce; Scallop and Bean Sprout Risotto; Marinated and Seared Scallops; Bean Sprout Risotto; Parsley Juice and Smoked Ham Shavings, my personal favorite, so rich and delicate, it is a treat on its own. Every bite for me is Valentine.

Foie wrapped in Crispy Sweet Potatoes, Pomelos Confit and Onion Compote is a most unusual way of presenting duck liver. Nice play of textures.

Lentil Soup, Truffled Quenelle of Chicken is undoubtedly the creamiest, richest lentil soup. It is a mouthful of flavor. Excellent!

Sherbet of Strawberry and Kalamansi Basil?though this, said Cyrille, is meant to be shared, if you were the wiser one in the relationship, go for the kalamansi. It is ooh-la-la!

The main course is a choice of the three but since it?s Valentine?s, nothing is impossible. Ask the chef to simply give you a plate of all three in tasting portions. Truly, none of the three choices is inferior to the other. Besides, three stands for I love you.

Pan-Fried Chilean Sea Bass with Sea Urchin, Emulsion of Caramelized Cauliflower, Roasted Veal Fillet and Sweetbread, Sautéed Gnocchi, Asparagus, Veal Juices Roasted Duck Fillet, Caramel of Spices, Potatoes with Dried Fruits

Passion Fruit Wrapped in Chocolate, Pan-Fried Fresh Strawberry Reserve now at Celeste. There are only four suites available. The package includes overnight suite accommodations, dinner and breakfast for two, a bathtub filled with rose petals, and the cutest part of the package is one perfect rose. I wonder how that one perfect rose looks like.

I wish to congratulate Cely Sarabia, hotel owner, for a concept well done.

The same Valentine menu is available in the hotel?s Restaurant Ciçou. Call 8896728, 8878080 for reservations. Something else you must try is their set lunch menu.

Honeymoon Valentine at the Manor

Atop a tiny hill at the Manor in Camp John Hay, Baguio, is the Honeymoon cottage. With the cool, crisp Baguio breeze blowing, on a table set by the balcony is where chef Billy King and his crew serve their Eurasian Valentine menu. He is quick to say it is not fusion at all but a blend of the best Asian ingredients prepared the classical way.

I must admit it is totally different from the cuisine King is known for. Nonetheless, it is a blend of new flavors, bold.

Take the Salmon and Tuna Carpaccio in Sesame Vinaigrette. Topped with candied ginger, it is a genius of a concoction, the ginger a perfect explosion to match the fish.

The Salad of Grilled Prawn and Scallop is cooked perfectly in Asian glaze with balsamic creamy dressing. An alternative is the Roasted US Duck wrapped in Lettuce Hoisin Sauce.

The Lobster Bisque is a winner topped with Orange Cream.

Choose from Roasted US Prime Angus Rib-Eye in Périgourdine Sauce, Pan-Fried Chilean Sea Bass in Ginger Saffron Sauce or Oven-Baked Rack of Lamb in Warm Balsamic Jus Spaghettini Aglio Olio, for main course. My leaning is toward the lamb, which is prepared oriental-style, something really different.

Strawberries always cap the Baguio experience. Try Flambé with Peppered Vanilla Ice Cream, Soufflé Rothschild with Strawberry Coulis or Lava Volcano with Strawberry Grand Marnier Sauce.

The same Valentine menu is available at the Manor?s Le Chef Restaurant. Call 074-4240931.

E-mail the author at raspiras@inquirer.com.ph