Gastronômade Manila By Chef Aaron Isip: Sauces And DIY Kits You Must Try
For a man who loves to travel, chef Aaron Isip misses it sorely. He wanted to take flavours of the world to our dining tables during a time when airplanes are unfilled and luggages unpacked. “With Gastronômade Manila we bring you sauces inspired by travel. We've mixed flavours from the east and west that would transport you to memories of past food adventures,” shares chef and saucier, Aaron Isip.
Isip spent a chapter of his life cooking his heart out in Paris where he was awarded Chef Espoir 2015 for Île de France by renowned guide Gault et Millau, from which he won two Toques. With over 13 years of experience and a lifetime of passion for food, Isip sincerely hopes that you all will be able to use his creations to add some extra excitement to your meals.
With a focus on fabulous sauces, they have bottled up unique and flavour-packed concoctions well suited to a variety of proteins. A restaurant’s saucier is one of the most important people in the kitchen. Many people don’t realise how powerful and vital sauces are in a dish until you are missing it or you receive the wrong kind. To create the right broth, sauce, or condiment requires such a skilled hand and finessed palate. “The sauce brings the dish together," says Isip. "It can either make or break a dish. Sauces are important to me because I think it is the perfect gauge to determine a chef’s talent—the skill to create a balance of flavours that can make an impact on one’s emotions via their palate is something very outstanding and fascinating to me. It is the very essence of being a chef. Any chef can be trained to be the best in meat butchery or the fastest in filleting fish, etc. But to hone one’s palate in creating flavour takes years,” Isip explains.
To this culinary talent, flavours are the sources of his inspiration and happiness. Being a saucier sparks joy in him. “The sauce and dressage station where I was in Paris was where I excelled the most while training to be Chef De Cuisine,” shares Isip. “It was where my creative juices really flowed. I created many recipes working on that station. Every head chef passes through all the stations of the kitchen but this was my favourite,” he says.
On top of their signature sauces, chef Isip has made DIY ready to cook kits that are of the utmost quality. I have tried their steak-frites, seared tuna, duck a l’orange and sole meunière kits and I can personally confirm how oh so yummy they truly are. On top of that, they are indeed, easy to prepare!
Their newly launched items now available for pre-order are: duck a l’orange, sole meunière, Hokkaido scallops, and local Berkshire pork. Each kit comes with a recipe and is pre-marinated, pre-portioned and matched with one of Gastronomade’s signature sauces. Make sure to reserve yourself some of the newly-released kits so you can taste his fresh creations. What I highly recommend trying is his original steak-frites box which uses sous-vide Snake River Farm wagyu striploin. The tenderness and quality of the protein on its own are exquisite. His goal for this meal is to awaken past memories of your go-to French bistro.
Gastronômade Manila's signature sauces are:
Sauce entrecôte Paris-Saigon: a French-style sauce with a blend of butter, anchovy, Vietnamese and French herbs. This is paired with the steak-frites and is best with other crispy, savoury dishes.
Tamarind anchovy sauce Manila-Milano: tangy, sour, with rich umami that makes it delicious. There are hints of Italian and Mediterranean flavours due to the arugula, capers and anchovy paired with olive oil. This sauce is perfect for seafood, vegetables and pasta, and works well with surf and turf pairings. Chef Isip says that it cuts through the richness of dishes for that much-needed balance.
Chiang-Mai chimichurri: this is the most versatile sauce from his line. There are seven different herbs, all sourced from local organic farms. This sauce can be used on a wide range of proteins, carbs, and vegetables.
Read More: Chef's Table with Aaron Isip
New introductions to the family are:
Lemongrass chilli garlic oil: This unique blend of fragrant lemongrass matched with the umami aroma of galangal totally elevates the chilli garlic sauce. The sauce is great for dim sum or to simply add some Asian flair and spice to your plate, especially with Asian-inspired dishes.
Yuzu meunière: This is paired with his sole, but can be used for other seafood. Its nutty brown butter mixed with yuzu adds a citrus, tart pop.
Sobrasada sauce: Chef Isip advises that this sauce be paired with meats, veggies and that you can even try it with seafood for a surf and turf effect.
You can order his sauces on their own, in sets of three or in a DIY kit which will make creating your own meals stress-free and restaurant quality. To chef Aaron Isip, nothing beats a freshly cooked meal and we agree. On top of that, you’ll be able to say you made it all on your own! Go ahead try it out and let us know what you think!
Read More: MISE by Selina Ocampo Elevates The Home-Cooking Experience