The biggest French dinner in Manila

A total of 27 chefs from hotels and restaurants in the Philippines joined 5,000 others all over the world in the global culinary festival Goût de France / Good France on March 21. 

The biggest French dinner in Manila
From left to right: 5-hour duck (Chateau 1771); Garlic and paprika shrimps (Petit Bistro); Truffle foam capuccino style (Samira Grill); and Crab and fennel quiche (Restaurant 101)
Organized by French embassies in over 150 countries across the globe, including the Philippines, Goût de France / Good France aims to celebrate French cuisine, its traditions, and its values during a grand gastronomic evening on the same date, all over the world.

The concept is inspired by the Epicurean Dinners. On March 21, each participating chef served a traditional French menu (following the order of starter, main course, cheeses, dessert, accompanied by French wines and spirits) in their respective restaurants. 

The menus were required to demonstrate the richness of French gastronomy and may highlight local culinary traditions and ingredients in the Philippines. 

This year’s edition also dedicated a particular focus on responsible cuisine. Following France’s commitment to the fight against climate change and for environmental sustainability, participating chefs were encouraged to offer “planet-friendly” menus with dishes using less fat, sugar, and salt, expressing greater concern for “good food” and respect for the planet’s resources.

“Goût de France / Good France in the Philippines has grown remarkably since we first organized it with six participating chefs in 2015. This year, we count 27 chefs of different nationalities, diverse professional backgrounds, and based in various parts of the archipelago,” said French Ambassador Nicolas Galey.

The chefs who joined included Chef Jacq Tan of Apero and Duck & Buvette, Chef Ariel Manuel of Bistro Manuel, Chef Didier Derouet of Café Adriana by Hill Station (Baguio City), Chef Gene Gonzalez of Café Ysabel, Chef Konrad Walter of The Manila Hotel’s Champagne Room, Chef Vicky Pacheco of Chateau 1771, Chef Jessie Sincioco of Chef Jessie Rockwell Club, Chef David Olyver Virrey of Eiffel Kubo (Malaybalay City), Chef Armand Lafare of Element Boutique Hotel, Chef Martin Kaspar of L’Entrecôte Manila, Chef Bruno Tirel of L’Epicerie Gourmande.

The biggest French dinner in Manila
From left to right: Smoked salmon dome with asparagus mousseline and poached egg (Spiral Manila); Lychee-raspberry tart (Restaurant 101); Malagos dark chocolate pie (Vatel Restaurant Manila); and Pan seared scallops on white asparagus with foie gras (Champagne Room)
Chef Waya Araos-Wijangco of Gourmet Gypsy Art Café, Chef Robert Lilja of Maria Luisa’s Garden Room, Chef Clément Damotte of La Mère Poulard Manila, Chef John Louie Gonzaga of Milagritos Restaurant of TRYP Hotel by Wyndham, Chef Hervé Clair of Raffles Makati’s Mirèio, Chef Trish Panlilio of Mulberry Door, Chef Glenda Maupin of Petit Bistro, Chef Justin Baradas of Enderun Colleges’ Restaurant 101, Chef Marc Aubry of Sagana French Bistro, Chef Jonathan Bouthiaux of Anya Resort Tagaytay’s Samira, Chef Cocoy Ventura of SGD Coffee Roastery, Chef Julien Cossé of Sofitel Philippine Plaza Manila’s Spiral Manila, Chef Patrice Freuslon of Tauro Pintxos, Chef Menoy Gimenez of Tito Chef Restaurant, Chef Pierre Cornelis of Vatel Restaurant Manila, and Chef Richard Amado of La Vie Parisienne and La Vie in the Sky (Cebu City).

Topics: Goût de France / Good France , Epicurean Dinners , Nicolas Galey
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