Dining

What Happens When You Ask 27 of Manila's Top Chefs to Prepare a French Meal?

Get a taste of France at this year's Gout de France.
IMAGE COURTESY GOOD FRANCE
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On March 21, hundreds of people will get a chance to experience French cuisine, tradition, and values like no other with the biggest French dinner around the world.

First launched by the French Ministry of Foreign Affairs, Goût de France was started to bring people together while enjoying good food and good company. This year looks to be the biggest in the Philippines, with 27 participating chefs and restaurants from Metro Manila, Cebu City, Tagaytay City, Baguio City, and Malaybalay City in Bukidnon.

“Goût de France/Good France in the Philippines has grown remarkably since we first organized it with 6 participating chefs in 2015. This year, we count 27 chefs of different nationalities, diverse professional backgrounds, and based in various parts of the archipelago,” French Ambassador Nicolas Galey said.

Those participating include 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 Hervé Clair of Raffles Makati’s Mirèio, chef Trish Panlilio of Mulberry Door, chef Julien Cossé of Sofitel Philippine Plaza Manila’s Spiral Manila, chef Jacq Tan of Apero and Duck & Buvette, and more.

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Not sure what to expect? Here’s a glimpse of some of the dishes that the country’s top chefs will be preparing for the event:

Chateau 1771


A must-try is the amazing five-hour duck by chef Vicky Pacheco of Chateau 1771’s. 

Chef Jessie Rockwell Club


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Chef Jessie’s take on brandade de morue au gratin, a Provençal dish made by whipping salt cod and potato.

La Mere Poulard Manila


Breaded camembert with red fruit jam and beef cheek confit with gratin dauphinois and red wine sauce.

Restaurant 101


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Those who dine at Restaurant 101’s four-course dinner will a lychee-raspberry tart with vanilla ice cream for dessert.

Petit Bistro


At Petit Bistro, you can choose form three starters: Garlic and paprika shrimps (above), Provence prawn bisque, or stuffed portobellos.

Eiffel Kubo


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Chef David Olyver Virrey has prepared three dessert choices for the dinner: Bibingka souffle, Parisian flan, or Lutya truffles (above).

Vatel Restaurant


Fancy a pie made from Malagos’ famous dark chocolate?

Manila Hotel’s Champagne Room


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The Champagne Room’s pan seared scallops on white asparagus with foie gras is as decadent as it sounds.

Mulberry Door


Get a taste of chef Trish Panlilio of Mulberry Door’s salad nicoise with grilled tuna.

L’Entrecote


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This salmon carpaccio with oysters, chives, walnut oil vinaigrette with smoked salmon matchstick will be paired with a fine Sauvignon Blanc come March 21.

Milgaritos


Chef John Louie Gonzaga presents his take on scallops Saint Jacques.

Spiral


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At Sofitel’s La Veranda, the starter is a smoked salmon dome with asparagus mousseline and poached egg. You can also opt to have each course with fine wine.

Cafe Ysabel


For dessert, Cafe Ysabel prepared tarte tatin with mulled red wine ice cream and sauce beurre noisette.

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For more information, log on to the official website of the Embassy of France in the Philippines.

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Paolo Chua
Paolo Chua is a style writer based in Manila. He writes about fashion, trends, shopping, current news, and more for Townandcountry.ph.
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