Food In The Bag: french experience

Showing posts with label french experience. Show all posts

Monday, July 25, 2016

FRENCH MASTER CHEF CHRISTIAN TETEDOIE and his love for cooking.

8:03:00 AM
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Aiming for something greater, the CENTER for CULINARY ARTS MANILA partnered with INSTITUT CULINAIRE DISCIPLES ESCOFFIER to create a learning opportunity for Filipinos to master the essential techniques of French Cuisine. To celebrate the collaboration, the

MICHELIN-STAR FRENCH MASTER CHEF CHRISTIAN TETEDOIE was flown in to give an introductory class and grace a media event.

Demonstrating his skills in the kitchen, CHEF CHRISTIAN TETEDOIE didn't miss a beat as he explained and demonstrated the proper ins and outs of cooking two very delectable and iconic French dishes.

The first one was the PAN-SEARED FOIE GRAS with Rasberry Sauce and the other is the SCALLOPS PORCINI MUSHROOMS and Spice Butter.

After the demonstration, a realization came about. CHEF CHRISTIAN TETEDOIE is passionate about cooking. He loves it. He will not have lasted a long time in the culinary field much less be awarded with numerous citations and medals if he wasn't so. Those in attendance was able to experience this first hand. Upon learning that someone else would be cooking for lunch, he asked that he join the fun too. That is passion. Always wanting more and striving for more.

Everyone was actually surprised as he prepared, supervised and plated different dishes to be served that day.

The first one was the BAKED BACK of SALMON. Braised fennel with white wine and fish caviar sauce. The meat was evenly cooked all throughout making it moist. The addition of the fish caviar on top gave it a different bite. The fennel added a little sweetness to the dish.

The BEEF TENDERLOIN STRIPS was cooked in a "Rossini" style. Meaning to say, melted butter was used and that foie gras is present as well. At first sight, one would think that the meat might be a little dry but thankfully it wasn't. It was tender and the buttery essence was there. Bits of foie gras was scattered on the meat making it deadly but delicious.

For dessert, a caramelized upside down fresh mango tarte was served. This was the perfect dish to end the meal. Not too sweet and done right.

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Grateful. These actions would enable aspiring Filipino culinary talent to pursue their dreams. I think that is what CCA-ICDE wants to give. Opportunity to learn and be passionate about your love for cooking.

For those interested, the Pilot Classes for this FRENCH CULINARY PROGRAM will begin in September at the New CCA, Manila Campus located along H.V. dela Costa Street, Salcedo Village Makati City.

CCA MANILA
http://cca-manila.edu.ph/

Disclaimer: was invited to this event. wrote this based on my experience.

Tuesday, July 12, 2016

PALATE RESTAURANT in BGC UPTOWN PARADE

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I was surprised with the dishes served by a new restaurant in Bonifacio Global City. Everything was done well. I think I might have underestimated PALATE.
LOCATED in the newest retail area in BONIFACIO GLOBAL CITY, PALATE RESTAURANT is spearheaded by Executive Chef Katrina Torres. This chef is a genius in the kitchen. Having been able to train outside the country, her culinary techniques were honed perfectly.

To prepare the appetite, one could start with the MUSHROOM SOUP (235Php). 3 different types of mushrooms were used to create this dish. Topped with fried enoki and with real bits, you won't go wrong ordering this. Umami is present making it savory and flavorful.

The BEET SALAD is a wonderful surprise. Granted that I tend to shy away from anything vegetables, this had me eat and finish the entire plate.

The beet was cooked in such a way that the earthy flavor was removed entirely. It was replaced by a sweet note right in the center. The soft-boiled egg produced the liquid yolk that blended well with the goat cheese and lemon vinaigrette. This is delicious. Plain, fresh and simple.

The WATERMELON with feta, balsamic and honey caviar is refreshing.

Who would have thought to make watermelon as a base ingredient for a salad? At first look the cubes looked like ice. Rather, they are chilled watermelon. Sweet and fresh. The feta alongside the honey and balsamic created an interesting sweet and sour flavor making the flavor profile light and refreshing.

The PROSCUITTO FLATBREAD had the right idea. Having the meat with mascarpone, arugula and parmesan would make it into the perfect combination. However, I would have liked it more if the base of the flatbread isn't that chewy. Other than that, it is perfectly fine.

Masterfully done, the SALMON was pan-seared using the correct techniques. The meat is evenly cooked all throughout. The skin has a little crunch while the salmon had its flavors come out naturally. Accompanied by market vegetables and pea puree, this is instagram and taste buds worthy

Using French cooking skills, the BEEF BOURGUIGNON was served. Red wine was braised with bacon, onions and mushroom creating a thick pasta sauce. This dish might not be for everyone but it sure is perfect for wine drinkers.

The CHICKEN ROULADE was presented as if it was on a blank art canvass. The chef made the dish presentation elegant and mouth watering that it would first make your eyes drool.

The chicken was moist and tender. The chorizo cream cheese inside was interesting. Salty yet wonderfully smooth. The romesco sauce surrounds the dish making it balance.

Dessert is also another part of PALATE that would make anyone come back for more. The FROZEN CREME BRULEE has a caramel nest, vanilla cremeux and assorted fruits. This one had two types of bananas. One fried and another one glazed. The brulee in itself is not too sweet. Since there is a caramel nest, this would give the dish the right amount of sweetness based on your preference.

The CHURROS was simple but the sauces are not. One is an Almond de leche. Sweet and light. The other is spiced chocolate. On the dark side, it gives a little heat.

A palate cleanser of strawberry and basil was served to give us time to clear things up with our taste buds.

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PALATE RESTAURANT might seem intimidating. From the outside, you might see a restaurant that might cost a lot to eat at. For me, it is not. The dishes were masterfully created. The execution is spot on. Prices are competitive with other restaurants in the area. I won't think twice going back here. Cheers.

PALATE RESTAURANT
2nd Floor
BGC UPTOWN PARADE
Bonifacio Global City, Taguig City,
Metro Manila

Disclaimer: wrote this based on my experience. was invited to try out the dishes from Palate.

Tuesday, March 22, 2016

OAKWOOD NOSTALGIA: FRENCH CUISINE

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OAKWOOD'S NOSTALGIA DINING in Ortigas has never failed to surprise its diners. During a press preview, we were treated to an entire menu that revolves around French Cuisine.

Chef Jerome Cartailler has curated and explored the different dishes to be served for Oakwood's Nostalgia's guests.

Right off the bat, table side preparation of the SALADE LYONNAISE (395Php) was done.

Simple and light yet the greens were fresh and crunchy. Accompanied by bacon, croutons, soft boiled egg and mustard red wine vinaigrette.

Believe it or not, I had a few spoonfuls and I enjoyed it.

Another simple yet mouth watering dish was the ONION GRATINEE (375Php). This simple looking soup dish must not be underestimated.

Upon cracking the puff pastry cap, you would be greeted by a generous amount of onions and gooey cheese. It came off as a little sweet because of the onions caramelizing.

If you're a cheese fanatic, the QUICHE LORRAINE (370Php) would be your top choice. The cheese, lardon and cream was evident and well balanced.

Another table side dish was the BEEF TARTAR (8oz 720Php). Australian tenderloin served with fries.

This "rare steak" is another amazing dish from OAKWOOD NOSTALGIA. The beef is mixed with different ingredients that brings out the delicious flavor of the meat. Even if it is served raw, the dish is delicious. You got to pair this with toasted bread. Sooo Good!

Not to be outdone, there are also other seafood dishes that are available. Like the warm OYSTERS with LEEK FONDUE (450Php). Oysters that are baked with cheesey goodness.

If that isn't enough, they also have the HALF ROCK LOBSTER TAIL "THERMIDOR" (650Php).

Rich cheesy flavor mixed with lobster is delicious.

The PAN FRIED POMFRET and ROASTED ALMOND (990Php) is a delicate and flavorful dish.

The fish meat is marinated well. Through and through.

The use of the almond sauce was perfect as it insinuates the taste of the fish alongside the almond.

If you're into seabass, the BAKED SEABASS in SALT CRUST (850Php) is a treat. The sea bass absorbed the salty flavor coming from the crust. Although, it didn't go overboard. The crust itself is sort of a salty bread companion to the fish. Some may not like it but I enjoyed this dish as the fish was moist, soft and delicious.

Moving on, the BRAISED DUCK CONFIT AL'ORANGE (690Php) is a delicious way of serving duck. The skin is crispy and the orange sauce, although weird, works well with the dish.

The GRILLED WHOLE SPING CHICKEN (735Php) might be the better choice as the meat is moist and is well marinated through and through. I liked this one more.

You can never go wrong with GRILLED RIB EYE BORDELAISE (2,800Php). 16 oz of US RIB EYE and bordeaux sauce, this baby will not disappoint. The meat is thick yet cook to your liking. We had it at medium rare and meat was tender and moist. Writing about it made me drooled for a minute.

NOSTALGIA has an assortment of dessert that would make you jump for joy. Although they make look normal, the quality and the taste is significantly evident compared to other restaurants. I guess hard labor and love really shows in your cooking.
Creme Caramel (195Php) is like your ordinary leche flan although, the flavor is more subtle and is not overly sweet.

Wine drinkers would love the PEARS in RED WINE (265Php). The pear is marinated with wine and is served with vanilla ice cream.

Not your ordinary souffle, the ICED GRAND MARNIER SOUFFLE (255Php) is more of a creme based souffle. Normal souffle usually are baked with a specific time and temperature. This one is not. It seems that it is made of light cream and has orange liquor in the mix.

The OEUFS ala NEIGE SNOW EGGS (195Php) reminds me of ALBA'S dessert, the canonigo. It is very light and is almost like egg white and cream. Not too sweet but just on level. Like this one too.

For someone that can't decide the FACE GOURMAND (310Php) might be for you. It has a shot of espresso and some mini pastries for you to enjoy.

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French Cuisine by OAKWOOD is an amazing treat. They are serving the menu during weekdays for dinner until the end of March. I enjoyed the table side preparation of the dishes. For a hotel restaurant, the dishes are priced well and are deliciously cooked. You get what you pay for and I believe everything is fairly priced for hotel food.