Brandade de morue au gratin from Chef Jessie Rockwell ClubAt one degustation table along the corridor of Champagne Room, chef Jessie Sincioco was busy preparing Essence of Wild Game with Herb Dumpling, which she eagerly had me sample: delicious, clean, savory broth in a shot glass. That’s what these chefs had to offer: something that pays tribute to, and celebrates, what we love about French cuisine. Pan-seared scallops on white asparagus with foie gras from Champagne RoomAs French Ambassador Nicholas Galey said in his remarks, Goût de France was an initiative undertaken after UNESCO added French cuisine to the World Heritage list. “It’s a celebration of gastronomy, beyond the usual image of high-quality but very expensive French cuisine or wines,” notes Ambassador Galey. Chef Konrad Walter of Champagne Room.

Source: Philippine Star March 16, 2019 16:00 UTC