It’s a genuine indulgence. You can shape it into anything you want – sauté it, serve it hot, serve it cold, crème brulee it, cure it, grill it, pan sear it…and so on. I tucked into a beautiful cured foie gras with caramelized pear and wine jelly prepared by Guest Chef Alex Beaulieu at Club Med Cherating recently, where I was invited to experience the culinary month event.
Guests of Club Med Cherating and Club Med Phuket got to try Club Med’s signature culinary specialties and participate in cooking and cocktail making classes. During the first day of my visit, I learnt how to properly roll a sushi and how to shape it nicely. I also enjoyed a crepe party where I got to ‘design’ my own crepe. I piled mine up with plenty of chocolate.
Ask most chefs when they first started cooking. Most of them started young – between 6-12 years old – and they probably learnt by watching their parents or grandparents in the kitchen. At Club Med, even children were given the opportunity to participate in the various cooking classes (Petit-Chef) to bring out the little chef in them. There were even combined cooking classes for parents and kids to encourage family time and parent-child bonding.
One of the things I love about Club Med is its all-inclusive package – accommodation, bar drinks and snacking, a good selection of cuisines from all over the world, children’s facilities and outdoor adventures. That means free flow of drinks and unlimited food supply throughout the day! And when someone like me says ‘unlimited’, that’s a big thing.
I was never hungry or thirsty throughout my stay at the resort. I had breakfast, snacks, lunch, teatime and dinner on top of my countless rounds of Jungle Daiquiri, Cherating Punch and Bloody Mary.
For the Asian themed night, I brought along my blue kebaya. Dinner featured a good mix of Asian and international cuisine with more focus on the Indian and Chinese selection. I mentioned this before and I’m going to say it again – Club Med G.Os (Gentle Organisers) are a dedicated bunch. Every night, they put up performances to entertain the G.Ms (Gentle Members).
There were also booths showcasing the history, food and culture of various Asian countries. I had fun making my own Bbopki (Korean sugar candy). This is made by heating sugar and baking soda in a small ladle and putting the mixture onto a flat metal surface. It is then flattened with a press and you can shape the mixture as per liking. As you can see, I wasn’t very good at it. Lol.
I also made a fool of myself trying the trapeze. I have it on video so you can all laugh at my doofus-ness. But that will be shared in my next Club Med post. Wait for it!
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Read about my Club Med Cherating trip last year:
*The all-inclusive package for the Deluxe Seaside Room which I stayed at is RM780 per person per night (weekdays), RM858 (weekends), RM897 (shoulder season) and RM988 (high season). Please call (03-7957 5678) or email Club Med Cherating for more information.
**Airfare package is from RM570 per adult for a return flight on economy class ticket with Malaysia Airlines, excluding tax and fuel surcharge. Airport transfer is available at RM140 per adult and RM100 per child. Prices quoted are for return transfers from the airport to Club Med Resort by coach, van or car.