Recently in Manila and his first time in the Philippines, 2 Michelin-starred chef Thierry Drapeau taught a special limited-group engagement French cooking class to aspiring chefs and foodies at the Centre for Culinary Arts (CCA) at its Makati campus.
Capping his two-day stay, Drapeau masterminded a must-experience sit-down dinner for a select 40 diners, which was held at the CCA Grand Kitchen and in partnership with the Institut Culinaire Disciples Escoffier (ICDE). Ably assisted by French master chef Marc Toutain, who flew in from Hong Kong for the occasion, the two chefs co-created a menu that embraced the best of Filipino produce and to help execute this four-course repast, they involved the CCA students as part of their training.
Capping his two-day stay, Drapeau masterminded a must-experience sit-down dinner for a select 40 diners, which was held at the CCA Grand Kitchen and in partnership with the Institut Culinaire Disciples Escoffier (ICDE). Ably assisted by French master chef Marc Toutain, who flew in from Hong Kong for the occasion, the two chefs co-created a menu that embraced the best of Filipino produce and to help execute this four-course repast, they involved the CCA students as part of their training.
Known for his “cuisine of the soil” inspired dishes, Drapeau hails from the city of Nantes, France, and at the age of 21, he was appointed chef de partie (station chef/ line chef) at a 2 Michelin-starred restaurant, La Bateau Ivre. Eventually, the determined high-achiever opened his very own restaurant, Logis de Chabotterie. A decade later, Chabotterie was awarded with 2 Michelin stars.