25 Pinoy chefs join annual Goût de France at the Manila Hotel

Published March 10, 2019, 3:56 PM

by Francine Ciasico

By Roy Mabasa 

Some 25 notable chefs in the Phil­ippines will join over 5,000 other chefs across five continents in the world at the Manila Hotel for the Goût de France/Good France, an annual event celebrating responsible cooking and touted as the biggest French dinner in the world.

French Ambassador to the Philip­pines Nicolas Galey will lead the launch­ing of the culinary event on Wednesday, March 13, 2019, 6 p.m., at the Cham­pagne Room of the Manila Hotel.

Goût de France (FACEBOOK / MANILA BULLETIN)
Goût de France (FACEBOOK / MANILA BULLETIN)

Launched in 2015 by the French Ministry of Foreign Affairs and organized by French Embassies all over the world, Goût de France aims to promote French cuisine, its traditions, and its values during a grand gastronomic evening taking place in thousands of restaurants, on the same date, all over the world.

This year, the region of Provence will be in the spotlight and will be showcased during events in France and around the world, including the Philippines.

Touted as the biggest French dinner in the world returns, the international event was organized following the in­clusion of the “Gastronomic Meal of the French” in the UNESCO World Intan­gible Heritage list.

On March 21, 2019, each participating chef and restaurant will serve a special French menu (starter, main course, cheeses, dessert, accompanied by French wines and spirits), demonstrat­ing the richness of French gastronomy, responsible cuisine, and local culinary traditions or ingredients.

There will be a preview of the special menus prepared by the following 25 participating Goût de France chefs in the Philippines: Chef Konrad Walter of Manila Hotel’s Champagne Room; Chef Gene Gonzalez of Café Ysabel; Chef Jacq Tan of Apéro and Duck & Buvette; Chef Ariel Manuel of Bistro Manuel; Chef Didier Derouet of Café Adriana; Chef Vicky Pacheco of Chateau 1771; Chef Jessie Sincioco of Chef Jessie Rockwell Club; Chef David Olyver Virrey of Eiffel Kubo; Chef Bruno Tirel of Epicérie Gourmande; Chef Waya Araos-Wijangco of Gourmet Gypsy Art Café; Chef Mar­tin Kaspar of L’Entrecôte Manila; Chef Clément Damotte of La Mère Poulard Manila; Chef Richard Amado of La Vie Parisienne Cebu; Chef Robert Lilja of Maria Luisa’s Garden Room; Chef Hervé Clair of Raffles Hotel’s Mirèio; Chef Trish Panlilio of Mulberry Door; Chef Glenda Maupin of Petit Bistro Manila; Chef Justin Baradas of Enderun College’s Restaurant 101; Chef Jonathan Bouthiaux of Anya Resort Tagaytay’s Samira; Chef Cocoy Ventura of SGD Roastery; Chef Patrice Freuslon of Society Lounge (Tauro Pintxos); Chef Menoy Gimenez of Tito Chef; Chef Julien Cossé of Sofitel Philippine Plaza Manila’s Spiral; Chef Victor Magsaysay of Toyo Eatery, and Chef Pierre Cornelis of Vatel Restaurant Manila.

 
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