French and Filipino cuisine came together in "From the Philippines to France: A Filipino-French Tasting Tour" at Le Cordon Bleu Ateneo

A special culinary journey unfolded at Le Cordon Bleu Ateneo de Manila during “From the Philippines to France: A Filipino-French Tasting Tour”—an event that showcased how two cultures use the same ingredients in distinct and creative ways.

The tasting tour began with a talk by esteemed anthropologist and cultural historian Dr Fernando Zialcita, who provided cultural context before guests explored ten kitchen stations that contrasted Filipino and French approaches to food—highlighting technique, presentation, and flavor.

The event was officially opened by Chef Cyrille Soenen, LCBA’s Technical Director, who welcomed the guests and set the tone for the tasting experience. Together with Chef Julien Bispo, LCBA’s Pastry Chef, they led a team of Diplôme students who prepared all the featured dishes and pastries for the event.

KOHOL IN COCONUT MILK / ESCARGOT
Two different takes on snails, one simmered in coconut milk, the other sautéed in garlic butter cream sauce with parsley and parmesan flan.

KWEK-KWEK / OEUF MOLLET FRIT
Egg dishes showing contrast in texture, one deep-fried and coated in orange batter, the other soft-boiled coated in breadcrumb.

BULALO / POT-AU-FEU
Both slow-cooked beef dishes, one hearty and rustic, the other delicate and refined.

DINUGUAN WITH PUTO / BOUDIN NOIR WITH MASHED POTATOES AND APPLES
A contrasting take on blood-based dishes, both satisfying. 

NAPOLEONES / MILLE-FEUILLE
Two desserts using layered puff pastry and cream, one finished with custard filling and sugar glaze, the other with vanilla cream and powdered sugar.

Each pairing invited guests to reflect on how a single ingredient can lead to two entirely different culinary expressions—one Filipino, one French. A thoughtful exploration of contrasts through flavor and form.

Photos by Framie Hollera-Jose, Judex Banzuela, and Franz Co