Coq au vin—our tribute to French cuisine
Tonight, March 21, all roads lead to France, or at least to French food.
Tonight, March 21, all roads lead to France, or at least to French food.
Samira Restaurant of Anya Resort Tagaytay recently joined select restaurants worldwide in celebrating Goût de France.
Last March 21, French food was cooked by 3,000 chefs in 3,000 restaurants in five continents. The event is known as Gout de France, or “Good France”—the country represented by its food.
With much food and drink vying for the attention of diners these days, it takes a worldwide event to remind us about a nation’s cooking and its extraordinary spirits.
From dealing with diners who want the food on their plate made “sweet,” or those who ask for patis (fish sauce) on the side—these are examples of the travails of chefs cooking French cuisine in the Philippines.
Several years ago, while studying in Alliance Francaise, our instructor joked that the French are the Filipinos of Europe—they’re both noisy, always arguing, and seldom obey the rules. He might as well have added that they both love good food.
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