At an early age, I was exposed to fine French cuisine via our restaurant Au Bon Vivant on Leon Ma. Guererro Street, Ermita. At that time, I wasn’t aware of the quality of food I was eating. To us kids, it was ordinary fare.
Who says adobo can never be classy and served with sophistication?
“Best Desserts: Inquirer Lifestyle’s Most Read Ultimate List.” This is the bible for the sweet tooth; it provides valuable information on where to get the best-tasting cakes, pastries, and everything in between. The pages and photos alone are mouthwatering.
When asked to be involved in the second, expanded edition of “Kulinarya,” published by Anvil Publishing, I thought it was going to be another long process. The first one took about three years to finish.
With its rib bone still attached to 850 grams of juicy beef, the tomahawk steak at 22 Prime does indeed look like an axe or a hatchet with a straight shaft. If you grip the end of the “shaft” and strike a menacing pose, you might pass for Conan the Barbarian.
You can tell by the increasingly heavy road traffic… Christmas is here!
The chef sitting across from me, Nicolas Isnard, is not happy. He lets out a dismissive snort and counts on his fingers. “There are 500 one-star restaurants in France. You had one bad experience and you say French cuisine is down, that it’s no longer important?”