Guam Diner Bytes: Let's showcase these spectacular courses

Guam Diner Bytes: Let's showcase these spectacular courses

by Ken Stewart
The Guam Food Guy

Last month I had the distinct pleasure of being invited to a private menu tasting at Feeregalo Euro Dining in Leo Palace Resort’s Hotel Belvedere. A seven course menu was prepared by Grand Master Chef Fujigaya (formerly of Dai Ichi’s legendary Le Claret French Restaurant), who oversees the gastronomic creations at Feeregalo. In 2004 he was honored in Japan with the prestigious Escoffier Award, securing him a permanent place in the upper echelons of the world’s chefs. For this extraordinary tasting, I was able to taste every dish presented, even when the course choice was optional as with the Smoked Roasted Duck and Beef Tenderloin main course. One of the main challenges of the tasting was that we were given Feeregalo’s French bread more than once with several basket refills, which went a long way to filling up most of the attendees bellies! All in all, it was a most enjoyable epicurean fantasy made real by the extraordinary talents of Grand Master Chef Fujigaya, who will certainly prepare a special menu for your private function or special event. Let’s showcase these spectacular courses set out by Chef Fujigaya.

Course 1: Marinated Seafood Wrapped up bean Curd sheet with Yuzu flavored Tomburi Sauce

Course 2: Oyster Gratin w/white Wine Sauce & Fresh Scallop Gratin w/Provincial Sauce

Course 3: Roasted Spicy Stuffed Sea Bream w/Bordelaise Sauce & Guacamole Sauce served with Petit Salad w/French Dressing

Course 4: Onion Soup Pie

Course 5: 
A) Steamed Homard w/Herb Sauce, Bouillabaisse Sauce & American Sauce served with Sauteed Fine String Vegetable and Assorted Mushrooms

B) Lobster Thermidor (this was one of the alternate options I did have as well! It was perfectly prepared).

C) Smoked Roasted Duck Breast & Sauteed Foie Gras w/Red Wine Sauce & Creamed Horseradish Sauce (I had a few slices of this extraordinary duck, probably the best duck I’ve ever had that’s on par with Peking Duck. Chef Fujiagaya slow-cooked and smoked this duck breast and placed weight on top of the duck. It was fork tender!)

D) Tenderloin Beef Steak & Sauteed Foie Gras with V.I.P. Pepper Sauce

Dessert: I want to thank the organizers for arranging this special occasion and “Uncle Jerry” for inviting me to test dine what this fabulous chef put out on the table! The plating presentations were superb and the tastes and flavors delectable. Grand Master Chef Fujigaya is someone you would appreciate and well worth the price he charges. Bravo, Chef Fujigaya, for continuing to amaze me with your culinary genius and passion for gastronomic excellence!

Bon Appetit!

Ken “the Guam Food Guy” Stewart

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