The local culinary scene becomes more interesting with visiting chefs who give you a taste of the cooking in other places that you may not be able to visit, among them Alain Ducasse from France, Sergio Ariola from Spain, James Vinney from Australia, Ming Tsai from the United States, and Martin Yan visiting from his last book promo.
Rougie is the most popular foie gras company in France. Just last week, I was invited to the kitchen of Tivoli at Mandarin Oriental Manila in Makati, to watch, with a few others, a cooking demonstration on the preparation of this French specialty, which happens to be my most favorite food on earth.
Chef Remi Vercelli of the Tivoli first joined the Mandarin Oriental chain at its hotel in Geneva, where he became chef de cuisine of Le Sud Paul Bocuse, a brasserie (that serves French food by Paul Bocuse) on the banks of the Rhone River.
One of the questions most often asked of me is, “What is your favorite food?” Without thinking twice, I always reply, “Foei gras!” (Panfried goose or duck liver).
There are simple reminders we should remember, tidbits of advice we can nibble on to help us soothe the senses and turbo-charge the body. Here are a few guidelines and must-do’s: Gaining and losing While many seem to be struggling with weight problems, others have the opposite concern—how to actually gain. Fiber-rich foods can only [...]
The pundits have spoken: Molecular gastronomy is waning, its death knell sounded by the doors closing on Ferran Adria’s landmark restaurant El Bulli in Spain. If that’s true then I’ll miss it, if only because it was even easier to poke fun at than nouvelle cuisine. Molecular gastronomy took artsy fartsy eating to a new [...]
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