Solaire Resort has always taken pride in its lavish demeanor, marketing itself as a “gateway to luxury.” Indeed, it has no shortage of designer finds, world-class theater shows, and even fine dining options. One such restaurant is Finestra, an Italian restaurant renowned for not only presenting authentic Italian flavors but also offering culturally innovative dishes.

At the helm is Executive Chef Andrea Spagoni, a Michelin-starred talent who has brought the rich flavors of Italy to places such as New York, Hong Kong, London, and, of course, the Philippines. In a video posted on Finestra’s official Facebook page, Spagoni emphasized the restaurant’s roots: “Finestra has always been an Italian restaurant, and it still will be.”

If there’s one thing people should know about this celebrated chef, though, it’s that he never shies away from reinventing himself. He tends to give a contemporary approach to his cuisine, a sensibility he has also brought to Finestra. And for a special, one-time dining experience held at Solaire Resort Entertainment City in Parañaque, he set aside Italian flavors for a while in exchange for a night for the books: a tour to France — told entirely through taste, that is.

“We showcased dishes that would represent French cuisine heritage,” Chef Spagoni told The Beat Asia. “The aim was to present, within a few dishes, the opulence and the [depth] of such cuisine.”

Traversing France Through Rich, Authentic Flavors — And a Glass of Wine

Called Tour de France: A Wine & Dine Experience, the renowned chef presented a six-course menu paired with French wines, meticulously curated by the Director of Beverage himself, David Blais. To say Blais understands his wine very well would be an understatement. Pair these two geniuses together, and you’re guaranteed a sumptuous, memorable night. One that would make you raise a glass and say, “Santé!”

Finestra has already established itself as a restaurant like no other. The moment we walked in, we were immediately greeted with warm hospitality and a complimentary glass of wine to start the night right. It has everything you would expect from a fine dining destination. The walls are adorned with crystal-inspired hanging fixtures, while to the left of the entrance sits the wine cellar — home to more than 600 bottles, a true testament to what Finestra is all about. Against a scenic view of trees through its glass walls, the dimmed, soft yellow lighting casts an intimate glow, setting the stage for what would become a night to remember and cherish.

The setting, in all its glory, is an experience in and of itself. But at the heart of it all is the presentation awaiting us: a premium six-course dinner, paired with six wines to savor — all sourced from Winedrop, a company that delivers curated wines.

The idea was to explore regions of France “through food, but mostly through wine,” according to the beverage director. Through dishes and world-class wines, both Blais and Spagoni made sure each serving would have a story to tell. They wanted guests to experience France through their palates. Out of six wine presentations, three were served in magnums — bottles twice the size of the standard — as Blais believes in the old adage: “size matters.” And in this case, he’s right.

Gillardeau Oyster, Paired With Château Guiraud Sauternes

Inspired by the City of Bordeaux, Blais says that when you breathe in the air, you’ll be greeted by “mostly some ocean breeze.” So he meticulously paired Château Guiraud Sauternes with oysters, a match he describes in just one word: “Wow.” Everything is presented with such precision — and thoughtfully so.

In order to showcase the beauty of Bordeaux, the Gillardeau Oyster — served with gelatin and crème fraîche — greets the palate with a sea-rich flavor: slightly sour, with a satisfying aftertaste. It feels almost as if it were taken straight from the ocean, then elevated with Spagoni’s flair for reinvention. Paired with a sweet, light white wine, the dish achieves a delicate balance that remains approachable even for those less fond of wine. It definitely was such a nice and refreshing opener to the otherwise much stronger five courses that followed.

Foie Gras Terrine, Paired with Gérard Bertrand Cigalus Blanc

Blais notes that while Chardonnay originated in the Burgundy region of France, he wanted a red wine to represent it. Thus, for the second presentation, he gave Southern France a flavorful nod. In contrast to the first course, this pairing is much bolder. It comes with Foie Gras Terrine, served with pickled roots and a citrusy Sauternes emulsion.

“I like the fruitiness, the intensity of the wine. So the intensity of the wine goes perfectly with the intensity of foie gras,” said Blais.

Now, this is a biased take: we like our pork belly strong and flavorful, the kind that takes a bite or two to fully savor. This one, however, leaned toward a softer, subtler taste, which a traditional Filipino palate might not fully appreciate. Still, don’t let its gentleness fool you. It’s a dish that guests will eagerly devour — myself included, surprised at just how good it turned out to be. Truly a melt-in-your-mouth experience.

As Blais mentioned earlier in the event, he preferred pairing Burgundy with red wine, which is why even the pork belly was simmered in it. It’s, of course, paired with Nuits-Saint-Georges Burgundy, a rich red wine.

Onion Soup, Paired With Ermitage Le Méal Rhône

Blais sees all six wines as equally "beautiful," though Ermitage is his personal favorite. The Ermitage Le Méal Rhône is paired with Ravioli and radish, served in a thick broth. On creating the onion soup and Ermitage pairing, Blais said, “I told the chef [Spagoni], ‘You know what? [Ermitage] would be brilliant with a French wine and food. Of course, the guy is Italian, so he had to put some Italian touch. [French] onion soups do have cheese, so I decided not to put the cheese, but to make a cheese ravioli for the soup.”

While Ermitage is Blais’ favorite, the onion soup is the dish Spagoni is most proud of showcasing. He told The Beat Asia: “A very traditional dish that, within its simplicity, brings a complexity of flavors and a deep intensity of aromas. At the same time, [I get to] add a bit of an Italian touch with a tiny twist using ravioli in it.”

Josper-Grilled Australian Striploin, Paired With Château Durfort-Vivens Grand Cru Margaux

The Margaux is perhaps the most delicate and elegant when it comes to taste. It is paired with a tender Striploin, accompanied by Mushroom Duxelles and a pillowy Potato Mousseline. While Blais didn’t elaborate much on what the presentation was about, he described the pairing in a single word: “Beautiful.” And beautiful it was.

While Blais did most of the talking during the presentation, Spagoni spoke through his cooking, letting the flavors tell the story he wanted to share. It is, indeed, something tasted rather than heard.

Paris-Brest, Paired With Gewürztraminer Vendange Tardive

Each wine, from first up to the fifth glass, gets only stronger. But the whole journey led up to a soft, sweet end: dessert, paired with a rich, syrupy Gewürztraminer Vendange Tardive. A sweet tooth knows their dessert, and what makes a good one. And I can say for sure this one just gives the whole journey a nice, playful touch. Truly a fitting finale to what started as a bold showcase of French flavors, accompanied by a little touch of Italian on the side.

Our takeaway from this experience? It just proves that fine dining is more than just its price point. Each meticulously curated serving offers a story to tell.

Finestra at Solaire Entertainment City is open on Mondays and Sundays for dinner, while their Brunch menu is only available on Sundays. You can also book a reservation here or call them at +632-8888-8888.

Visit Finestra’s official website to learn more about their upcoming events, one-time dining experiences, and exciting offers. You may also follow their Instagram page to stay updated.

Location: Solaire Resort Entertainment City, 1 Aseana Ave, Tambo, Parañaque

Opening Hours: Mondays to Sundays, from 5:30 PM to 10:30 PM; Brunch on Sundays, from 11:30 AM to 2:30 PM