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Escoffier rendezvous at Cafe Fleur
Jorinda Flour, Javier Gamboa, Bernard Flour, Disciples Escoffier Philippines’ founding chairman Philip John Golding, Don Patrick Baldosano (Young Talents Escoffier Philippines 2019 Win-ner), Mark Roldan (Escoffier Member: Luntian Farms micro-greens), Disciples Escoffier Philippines’ president and owner of Cafe Fleur Makati Sau del Rosario, Robert Lilja (Escoffier member), Katrina Torres (Escoffier member), Julio Sy, Jr. (Escoffier member)
Photos by Pepper Teehankee on a Leica C Digital Camera

Escoffier rendezvous at Cafe Fleur

THE PEPPER MILL - Pepper Teehankee (The Philippine Star) - February 18, 2021 - 12:00am

Disciples of Escoffier Philippines had their first event at Café Fleur in Poblacion, Makati City, following protocols for social distancing and the wearing of masks (except for some photos where masks were removed). The small soiree’s purpose was to meet other members of Disciples Escoffier Philippines and discuss how to help revive the hospitality industry, as well as food and drink suppliers.

Disciples of Escoffier Philippines founding chairman Philip John Golding and president Sau del Rosario have partnered to open Cafe Fleur on 5893 Enriquez St., Poblacion, Makati City. This will be the place where they can gather to plan future events for members and their friends.

Disciples of Escoffier Philippines started in 2010 and chef Sau was elected president in 2019. Disciples Escoffier International, which started in Nice, France, in 1954, is dedicated to passing down the values and heritage of French chef and writer Auguste Escoffier. Since Chef Philip started this organization last 2010, the annual activity was to be in search of the next best young Filipino chef (aged 18-24) in the Philippines, which is part of a global competition called Young Talents Escoffier (YTE).

YTE Philippines 2019 winner Don Patrick Baldosano had a cooking demonstration that night.  He cooked a dish that was a take on Blanquette de Porc (blanquette is typically a light stew of white meat or seafood in a white sauce) using all-local products. It was black native pig (which only had a diet of carrots and apples) with blanquette glaze, potato tartare, mushroom gelee, foraged greens and blanquette jus with potato oil. Baldosano is cooking with chef Robert Lilja at Maria Luisa’s Makati Garden Club for the next Escoffier dinner.

Wine was served from Le Cellier Wines as guests enjoyed a raclette cheese, Baked Tasmanian Salmon in Salt Crust, Chicken and Herb Risotto, and Moules Marinière.

Chef Sau plans to work with different chefs to implement a YouTube video campaign to make basic French culinary techniques more accessible to the Filipinos who are aspiring to be chefs or home cooks who seek to improve their cooking skills.

Several professionals learned the basic fundamentals of cooking from the Le Guide Culinaire, a 1903 cookbook by Escoffier, often called the “Father of Modern French Cuisine.”  It is a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication. Chef Sau adds that “Once you learn them, you can be as creative as you can in making your own creations. For example, my Cafe Fleur menu is inspired by my travels around the world, and I applied my knowledge of French techniques into my food.”

 

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Follow me on Instagram @pepperteehankee.

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