Skip to main content

L'entrecote At The Maya Kitchen

The Maya Kitchen presents the unique cuisine of Chef Martin Kaspar of l’entrecôte Corner Bar & Bistro on September 27, Saturday, 9am-1pm.

Chef Kaspar will demonstrate Baked Mussels Au Cafe De Paris Butter, Shrimps Piri Piri, Beef Stroganoff, Marinated Salmon on Lemon Risotto and Duck Liver on Potato with Caramelized Onion, Calamansi and Berry Glaze. 

            A native of Baden, Switzerland, Chef Kaspar is part owner of l’entrecôteCorner Bar & Bistro located at the Burgos Circle, Forbes Town Center, Bonifacio Global City. He also teaches at the Alain Ducasse Culinary Institute at Enderun College.





            His restaurant’s name is inspired by the legendary Le Relais de Venise–L'Entrecôte in Paris. Founded in 1959 by Paul Gineste de Saurs, the restaurant has made a name for itself by just serving steak-frites for its main dish with a unique butter sauce.

            Chef Kaspar is no stranger to the Philippines having first set foot in the country in 1986 as a young Junior Sous Chef at the then Hyatt Regency.  He then occupied different culinary postings in Manila Hotel, The Byron Hotel and Stars of Giorgio before going back to Europe and joining the Swissôtel Group in 2000 starting out in Zurich then going to the group’s Sydney, Australia property.

            Chef Kaspar came back to the Philippines in 2010 to establish l’entrecôte Corner Bar & Bistro and is now a permanent resident.

For more information, log on to www.themayakitchen.com or e-mailcontactus@themayakitchen.com   or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F  Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.

Comments

Popular posts from this blog

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

Chowking is Now Offering Milksha, Taiwan's Best Milk Tea

Taiwan's best milk tea is now available at select Chowking branches in Metro Manila. Milksha was voted as the No. 1 Milk Tea brand by university students in Taiwan and recognized as "The Best Reviewed" milk tea brand by Daily View, a known online media platform in Taiwan. 

Bolzico Beef To Go via GrabFood

Since last year, when the Covid-19 pandemic took over the world and made everything stop, most people (me included) resorted to food delivery as it is safer than going to the restaurant, grocery, or market to buy food. One such favorite delivery app is GrabFood.