Isla: A GMA News and Public Affairs Summer Special with Solenn Heussaff and Mikael Daez

Catch ISLA, a GMA News and Public Affairs Summer Special which will air this May 11, 10:45 pm on SNBO, GMA 7, after Imbestigador. It is an exciting special as Solenn Heussaff and Mikael Daez explore 6 marvelous islands out of the 7,107 islands in the Philippines. ISLA will feature Philippine's best island destinations from Pangulasian Island in El Nido, Palawan; Apo Island in Dumaguete; Danjugan Island in Negros Occidental; Salagdoong Beach in Siquijor; Lobo in Batangas; and Oslob in Cebu.

In Dumaguete, Mikael swims with friendly sea turtles in Apo Island, chills by the beach and discovers why the province is called the City of Gentle People. Solenn also visits a “wild” island known as Danjugan Island in Negros Occidental. Danjugan boasts of an enormous, unexplored bat cave with millions of fruit- and insect-eating bats. Under sea adventures also await as Solenn swims with various sea creatures. In Siquijor, Mikael is enchanted by the famous white sands of Salagdoong Beach and so-called “magical powers” of folk healers. Its mysterious reputation precedes it but Siquijor remains a must-see destination for its natural spring-water resorts and rich heritage.

Aside from being a model-host, Solenn is also a certified medic diver. Her passion for scuba diving was reignited by her visit to Lobo, Batangas. Lobo town sits astride the mountainous corridor in the southernmost coast of Batangas. It is one of the 18 biodiversity hot spots in the country identified by the DENR so the diving is exquisite and unspoilt. Solenn also takes a boat through a mangrove forest where she caught a special type of mud crab which she cooked in the traditional Batangueño way. Finally, Mikael gets up close and personal with one of the sea’s gentle giants, the whale shark, in Oslob, Cebu. The island of Cebu offers a variety of activities for adventure-seekers – from swimming, to kayaking to rock climbing. In Cebu, there’s never a dull moment and there’s always a sight to behold.

I had the privilege to take Ms. Solenn Heussaff around El Nido, Palawan, specifically in El Nido Resorts' newest eco-luxury island resort, Pangulasian. In El Nido, "Solenn goes on a luxury getaway in one of the best resorts in the world. El Nido is also known for natural wonders such as limestone cliffs, caves and hidden lagoons."



Solenn was able to see the villas of Pangulasian, specifically the Kalaw Villa and the Pool Villa, which has its own private lounge pool with an amazing view of the stretch of white sand beach. Also, she was able to enjoy a dip in the main swimming pool of the resort.



Beyond enjoying the luxuries of Pangulasian Island, Solenn was also able to visit the big and small lagoons, the most famous attractions of El Nido, and get to swim and snorkel with the fishes in the house reef.



Solenn Heussaff with the Miniloc Island resort staff.

Le Jardin: Cuisine de Gils of Trois Gourmands at BGC

Le Jardin Cuisine de Gils of Trois Gourmands is the newest French restaurant in Manila, located at the Penthouse of W Fifth Building, 5th Avenue corner 32nd Street in Bonifacio Global City, Taguig. The restaurant officially opens its doors today, May 7, to the public.



This newest food spot in BGC offers a romantic garden themed ambiance, coupled with great authentic French food, inspired with distinct Filipino ingenuity prepared by Chefs Hasset Go and Jonas Ng. Both chefs trained under the celebrated French Chef Gils Brault of Le Trois Gourmands in Ho Chi Minh, Vietnam.



Le Jardin offers a choice of a 3-course meal, a 4-course meal or a 5-course meal, with all set courses including a truffled egg appetizer, freshly made cheese, palette cleanser, and freshly baked bread. If you want something light, go for the 3-course set meal, while if you are starving, go for the 4 or 5-course set meal.



I love the ambiance of the garden-themed restaurant, with the industrial high ceiling, which compliments the whole out of Manila look, and offers a distinct inviting atmosphere to unwind and simply enjoy what's served on the plate. The appetizer came out first, the scrambled egg was light and fluffy, and the truffle oil just killed it. It was a symphony.



I got the 4-course meal, which included a cold starter and a hot starter. I got the Salad de homard or the poached lobster salad, which is a delicately plated lobster tail and salad that's seasoned and refreshing. You cannot go wrong with this dish!



I immediately finished my salad, which was followed by the Soupe de citrouille et Foie Gras Poêlé or the Squash soup with seared foie gras. Foie Gras, a food product made of the liver of the duck or goose that has been fattened, is one of the most popular and well-known delicacies in French cuisine. It happens to be one of my guilty pleasures (once in a while). I both loved the squash soup and the foie gras, and they both go well with each other, in fairness.



The palette cleanser immediately followed by appetizers. Lemon sherbet with tomatoes and basil oil. It was simply refreshing and yummy. I am ready for my main course. ;)



For my main course, I got the Pave de thon et foie gras poêlé, aux truffle or the Grilled tuna steak with foie gras and truffle sauce. One thing is for sure with me, foie gras and truffle, and the rest is history! I finished this right away. The tuna came from General Santos city or GenSan, which explains why the tuna is really good quality. The foie gras was rich, buttery and delicate, while the truffle oil was just divine. This is certainly a must try dish! :)



One of the things Le Jardin prides itself, besides good authentic French food, is that they carry a good selection of wines, imported from France, and can only be found in the restaurant. I tried the CHÂTEAU LA CALISSE ROSÉ 2011, which was a good choice. I would definitely have this piece for my wine collection.



Besides the food and the wine, they also make their own cheese, which is an all together tedious process of fermenting. This, however, is an acquired taste, as each one is aged and fermented differently to achieve the desired taste. Asked Chef Hasset which one is his favorite. He said, "the smellier, the better." I guess to each his own, as it really depends on the taste and the taster.



For dessert, I got what they recommended me, the Dessert de Gils, which would probably be the best dessert (I thought) as it is the namesake of Chef Gils. I was correct, as this concoction of vanilla ice cream, raspberry sorbet, strawberries and nougatine, was no less than heavenly.



With Chef Hasset Go :) Thank you brother for the wonderful experience!