Early fascination with fine food becomes lifelong passion
My love for good and well-prepared food never fails to evoke fond memories of my childhood, when my siblings and I first learned our way around the kitchen from our
My love for good and well-prepared food never fails to evoke fond memories of my childhood, when my siblings and I first learned our way around the kitchen from our
Stepping inside The Cellar at the grandiose Grand Hyatt Manila in Bonifacio Global City, Taguig, one feels a sophisticated yet homey vibe.
In the ’60S, nouvelle cuisine was popularized by a group of French chefs led by the legendary Paul Bocuse. These chefs removed the menu in their restaurants and served only what they cooked that day based on what they bought fresh from the market.
After the first spoonfuls, Jenny Peña, Hotel InterContinental’s PR consultant, and I looked at each other. We both exclaimed: “Wow!”
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