Everything GOÛT DE FRANCE

Amb. Nicolas Galey toasts from far left: Chef Justin Baradas of RESTAURANT 101, (partially hidden) Chef Marc Aubry of SAGANA EPICERIE AND BISTRO, Michael Aspiras of LE PETIT SOUFFLÉ, (partially hidden) Exec. Chef Gilles Geneaux of LA MÉRE POULARD MANILA, Chef Jessie Sincioco of CHEF JESSIE ROCKWELL CLUB, Ducasse Education Phil. Exec Chef Marc Chalopin, Head Chef Clément Damotte of LA MÉRE POULARD MANILA, Chef Julien Cossé of SPIRAL MANILA Sofitel Philippine Plaza, (behind Amb) Chef Jonathan Bouthiaux of SAMIRA and Head Chef Pierre Cornellis of VATEL RESTAURANT MANILA. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

Written and photographed

By Jude Thaddeus L. Bautista

Legendary Chef and international food magnate Alain Ducasse conceived of a simultaneous dinner around the world highlighting French culinary technique with (preferably) local ingredients. This singular night, on March 21, 2018 is called Goût de France or Good France. Now on its 4th edition, it was originally launched in 2015 by the French Ministry of Foreign Affairs and by celebrated French chef Ducasse.

18 chefs from the Philippines have been selected to join 3,000 others to join the 4th edition of de France / Good France – the biggest dinner in the world to celebrate French gastronomy.

Goût de France is an annual event organized by French diplomatic missions in their host countries. This is a tribute to the excellence of French cuisine and its capacity to innovate and unite people around the common values of sharing and enjoyment in an environmentally friendly and healthy way.

36 hours braised beef cheeks with paprika, short jus & wild mushroom and fricasse roasted by Chef Julien Cossé of SPIRAL MANILA Sofitel Philippine Plaza. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

The concept is inspired by Auguste Escoffier’s “Epicurean Dinners”: to serve the same menu, on the same day, in several cities, for as many guests as possible.

Center in a suit: French Amb. Nicolas Galey with participating Chefs. Contributed photo

An international committee of chefs led by Alain Ducasse has selected chefs from all over the world, including the Philippines, to cook a French dinner to be served in their respective establishments on March 21, 2018.

Photo from the documentary THE QUEST OF ALAIN DUCASSE directed by Gilles de Maistre.

These proposed menus must follow the sequence of a traditional French meal (aperitif with finger food, starter, 1 or 2 main courses, cheese platter, and dessert), accompanied by French wines and spirits. Chefs are also encouraged to use local ingredients.

from left: Sofitel Philippine Plaza Manila PR Director Yasmine Hidalgo, Chef Jessie Sincioco of CHEF JESSIE ROCKWELL CLUB and Chef Julien Cossé of SPIRAL MANILA Sofitel Philippine Plaza. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

Ambassador Nicolas Galey

French Amb. Nicolas Galey, in his speech, talked about the significance of the event, “French cuisine is listed among UNESCO’s Intangible Cultural Heritage and as such, it belongs to everybody, and we want to give as many people as possible in the Philippines the chance to taste and enjoy it.”

Amb. Nicolas Galey; GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

He also dispelled the misconception of Filipinos that French cuisine is intimidating and expensive, “Daily food can be easy to make, simple, light, affordable but tasty, varied and surprising. That is why the French Ministry of Foreign Affairs partnered with one of the most famous French chefs, Alain Ducasse, to organize Goût de France. We invite chefs all over the world to prepare a typical French dinner accompanied with wines and spirits. The menu is reviewed and approved by a selection committee presided by Alain Ducasse, to be served on the same day, on March 21.”

This year is one of growth, “We are happy that 18 chefs are participating in the Philippines, 3 times more than when we started in 2015. This means that more people will have the chance to experience this Epicurean dinner this year, whether in French cafés, bistros, fine dining restaurants, hotels in Metro Manila, and also in Tagaytay, Cebu, or Mindanao (Bukidnon).”

Beetroot Tartare with Goat Cheese and Caramelized onions / Curried Prawns with Tomatoes, Avocado and Jicama by Chef Miko Calo of ELBERT’S STEAK ROOM. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

A special night however, is reserved for the official French residence, “At the same time, I will be hosting an official dinner at the French Residence to be prepared by a young Filipina chef I have recently discovered who had trained in Paris under one of the most prestigious French chefs, Joël Robuchon: Chef Camille “Miko” Calo. Because a good meal is a feast of the senses which can be complemented by music, our invitees will be entertained by a guest artist, fashion designer and singer who has been performing in Paris for Fête de la Musique: Ms. Kate Torralba, whom I thank very much to be part of an event where Philippine and French talents will meet for the enjoyment of our guests.”

from left: Exec. Chef Gilles Geneaux of LA MÉRE POULARD MANILA, Chef Miko Calo of ELBERT’S STEAK ROOM and Head Chef Clément Damotte of LA MÉRE POULARD MANILA. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

Alain Ducasse

Amb. Galey’s insight of making French cuisine more accessible to more people echoes the thinking of Chef Alain Ducasse himself. Ducasse is only one of 2 chefs who have earned at least 21 Michelin stars—the other is Joel Robuchon (with 31). He is a larger than life figure with a recent documentary film on his successes entitled THE QUEST OF ALAIN DUCASSE directed and produced by Gilles De Maistre.

The Quest of Alain Ducasse Trailer

Quoting the review by Variety.com on the documentary: “Regarded as an innovator for having transformed the French haute cuisine dining experience into honest and simple food where the diner’s pleasure is paramount, the 61-year old Ducasse now manages an empire that includes 24 restaurants in eight countries, run with 1,400 partners representing more than 40 different nationalities. The peripatetic Frenchman with Monégasque citizenship visits his establishments every three months, tastes what’s cooking and urges his staff to surpass themselves. Whether luxury dining spot or bistro, his restaurants are all about locally sourced, high-quality ingredients, prepared according to the seasons.”

Ducasse meets a student of Ducasse Education Philippines, which partnered with the Tuloy Foundation to create the ‘youth with a future’ program. Photo from the documentary THE QUEST OF ALAIN DUCASSE directed by Gilles de Maistre.

French President Francois Hollande and Prince Albert II of Monaco are among the figures who make an appearance in the prestigious docu. Ducasse’ quest to share his knowledge and educate has a Philippine connection, “Another of the many ways Ducasse makes a contribution to sustainability is through his culinary training program in Manilla. There, Ducasse Education Philippines partners with the Tuloy Foundation to create the ‘youth with a future’ program, providing scholarships for young people to attend the training program. He attends a graduation ceremony and tells the students he hopes they’ll become chefs in one of his restaurant kitchens.” ——From Berlin Film Review: The Quest By Alain Ducasse written by Alissa Simon for Variety.com

Salmn: Salmon Mi-cuit, warm potato salad, herb emulsion by Chef Justin Baradas of RESTAURANT 101- Enderun Colleges. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

Ducasse Education Philippines

Ducasse Education Philippines is currently based in Enderun College. Restaurant 101 is the application restaurant of the college. 101’s seasonal menus are conceived by Enderun’s world-renowned culinary faculty to showcase the techniques of traditional French cuisine, the bold flavors of the Asian market and a commitment to innovating with fresh, sustainable local ingredients. The student wait staff, work under the watchful eyes of the College’s food and beverage faculty.

2nd from right: Amb. Nicolas Galey, from right: French Audio Visual Attaché Martin Makalintal, Ducasse Education Phil. Exec Chef Marc Chalopin and Chef Martin Kaspar of L’ENTRECOTE. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

Ducasse Education Philippines Executive Chef Marc Chalopin also plays a pivotal role in Goût de France as the lead person in reviewing the menus submitted by the participating chefs.

Hard work and Discipline

In his speech Chalopin was proud of the many graduates they produced. One of them is Justin Baradas who through the Ducasse Institute internship program completed his internship at Le Jules Verne, a Michellin-starred restaurant in the Eiffel Tower, Paris. He also worked at various restaurants in the metro namely Top of the Citti by Chef Jessie and Mecha Uma. Chef Baradas has won several culinary awards, the most recent being the Philippine Culinary Cup in 2013. At only 24 years old, he is living up to his name as the first Filipino Chef de Cuisine at Restaurant 101.

2nd from right: Amb. Nicolas Galey, from left: Ducasse Education Phil. Exec Chef Marc Chalopin, Prof. Suzanne Caguioa and Chef Justin Baradas of RESTAURANT 101. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

 

Baradas is also one of the 18 Chefs who are part of Goût de France. He gave us an unforgettable experience with the lunch he prepared at Restaurant 101.

Chalopin believes that graduates’ success is achieved through the training they have imparted, hard work and discipline, “Aside from him I remember many students who were able to transform themselves into successful chefs, culinarians and businessmen after their exposure to French discipline in the kitchen. I have never done this job alone. Everything we have accomplished is the result of the cooperation of both France and the Philippines. I look forward for more cooperation and success.”

Amb. Nicolas Galey toasts Chef Kevin Endaya of LEMURIA and Chef Miko Calo of ELBERT’S STEAK ROOM. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

18 Chefs and Establishments participating in Goût de France

  • Michel Herbert (Le Bistro d’Agathe, Makati City)
  • Jessie Sincioco (Chef Jessie Rockwell Club, Makati City)
  • Katrina Kuhn-Alcantara (CDP Global Table, Makati City)
  • David Olyver Virrey (Eiffel Kubo, Bukidnon)
  • Victor Magasaysay (Elbert’s Steak Room, Makati City)
  • Martin Kaspar (L’Entrecôte, Taguig)
  • Joshua Mara (Gourmet Bar – Novotel Manila Araneta Center, Quezon City)
  • Kevin Endaya (Lemuria, Quezon City)
  • Robert Lilja (Maria Luisa’s Garden Room, Makati City)
  • Clément Damotte (La Mère Poulard Manila, Taguig)
  • Dino Ferrari (Paris Délice, Makati City)
  • Michael Aspiras (Le Petit Soufflé, Makati City)
  • Justin Baradas (Restaurant 101, Taguig)
  • Marc Aubry (Sagana Epicerie and Bistro, Taguig)
  • Jonathan Bouthiaux (Samira, Tagaytay City)
  • Julien Cossé (Spiral Manila – Sofitel Philippine Plaza Manila, Pasay City)
  • Pierre Cornelis (Vatel Restaurant Manila)
  • Richard Amado (La Vie Parisienne, Cebu City)

Center: Amb. Nicolas Galey, from left: Head Chef Clément Damotte of LA MÉRE POULARD MANILA, Chef Julien Cossé of SPIRAL MANILA Sofitel Philippine Plaza, Chef Jonathan Bouthiaux of SAMIRA, Head Chef Pierre Cornellis of VATEL RESTAURANT MANILA and French Audio Visual Attaché Martin Makalintal. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

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Adlai (Job’s Tears) Risotto with wild mushrooms, topped with pan seared flounder and beurre blanc / Organic Pamora farm chicken braised in red win with shimeji mushrooms, Etag (cured smoked pork from the mountain province) and shallots paired with silky potato puree—by Chef Kevin Endaya of LEMURIA. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

from right: Amb. Nicolas Galey with Chef Kevin Endaya of LEMURIA. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

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From right: VATEL Sous chefs- Gabriel Garcia, Lyle Abulan, Head Chef Pierre Cornellis of VATEL RESTAURANT MANILA, Chef Jessie Sincioco of CHEF JESSIE ROCKWELL CLUB and Chef Martin Kaspar of L’ENTRECOTE. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

Peppered U.S. Black Angus Beef Tenderloin in Creamy Cognac Pepper Sauce by Chef Jessie Sincioco of CHEF JESSIE ROCKWELL CLUB. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

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Amb. Nicolas Galey samples the food of Chef Jessie Sincioco of CHEF JESSIE ROCKWELL CLUB. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

French sisig with foie gras by Chef Justin Baradas of RESTAURANT 101. Contributed photo

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Terrine by Head Chef Clément Damotte of LA MÉRE POULARD MANILA. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

2nd from right: Amb. Nicolas Galey, from right: Head Chef Clément Damotte and Exec. Chef Gilles Geneaux of LA MÉRE POULARD MANILA. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

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Food bloggers: Raina Cheng of konyoqueen.com and Harvard Uy of alwayshungry.ph . GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

Roasted Shoulder of Lamb, Pressed Vegetable Terrine, garlic cream by Chef Justin Baradas of RESTAURANT 101- Enderun Colleges. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

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from left: Head Chef Pierre Cornellis of VATEL RESTAURANT MANILA, Ducasse Education Phil. Exec Chef Marc Chalopin, CSB Prof. Marie Castro, VATEL Sous chefs- Gabriel Garcia and Lyle Abulan. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

Foie Gras with Forest Mushroom in Filo, Golden Calvados Apple, Port Wine jus by Chef Martin Kaspar of L’ENTRECOTE. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

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Amb. Nicolas Galey chats with Chef Martin Kaspar of L’ENTRECOTE. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

Amuse Bouche – Blue cheese broccoli cornet by Chef Joshua Mara of Gourmet Bar by NOVOTEL. Contributed photo

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Bit Livarot and Leeks Tartlets by Chef Marc Aubry of SAGANA EPICERIE AND BISTRO. Contributed photo

from left: Head Chef Clément Damotte and Exec. Chef Gilles Geneaux of LA MÉRE POULARD MANILA, far right in red tie: French Cultural Counselor Yves Soberman. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

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Fresh mango feuilleté with Don Papa rum cream by Chef Marc Aubry of SAGANA EPICERIE AND BISTRO. Contributed photo

Ducasse meets a student of Ducasse Education Philippines, which partnered with the Tuloy Foundation to create the ‘youth with a future’ program. Photo from the documentary THE QUEST OF ALAIN DUCASSE directed by Gilles de Maistre.

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Modern Tiramisu of RESTAURANT 101- Enderun Colleges. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

3rd from right: Amb. Nicolas Galey, from right: Chef Kevin Endaya of LEMURIA, Chef Julien Cossé of SPIRAL MANILA Sofitel Philippine Plaza, Chef Jonathan Bouthiaux of SAMIRA, Head Chef Clément Damotte of LA MÉRE POULARD MANILA, Chef Martin Kaspar of L’ENTRECOTE, Chef Marc Aubry of SAGANA EPICERIE AND BISTRO, Chef Jessie Sincioco of CHEF JESSIE ROCKWELL CLUB and Exec. Chef Gilles Geneaux of LA MÉRE POULARD MANILA. GOÛT DE FRANCE launch, March 6, 2018 Enderun Colleges, McKinley Hill, Fort Bonifacio, Taguig. Photo by Jude Bautista

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Seared Scallops: Seared Scallop, Green asparagus, beetroot, Brittany sauce , Black caviar by Chef Jonathan Bouthiaux of SAMIRA. Contributed Photo.

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