Skip to main content

Chef Marc Aubry of Champetre Restaurant at The Maya Kitchen

Champetre Restaurant is known for serving classic French provincial cuisine. The restaurant boasts of cozy interiors that makes everyone feel welcome.

On October 24, 2015, Chef Marc Aubry of Champetre will do a French cooking demo at The Maya Kitchen. Dishes include Chicken Liver and Cognac Parfait, Mediterranean Fish Soup, Seared Lamb Loin with Mini Vegetable Ratatouille Served with Potato Rosette & Rosemary Lamb Jus, Dark Chocolate and Espresso Coffee Mousse with Biscuits and Whipped Cream for dessert.

He grew up in Cormicy, a small village in the Champagne region of France and apprenticed with Chef Jean-Pierre Lallement of L'assiette Champenoise, a Michelin Star Restaurant. Chef Marc then trained in other Michelin Star Restaurants in France before moving to the U.S. and Canada. He arrived in the Philippine in 1989 and worked as the Head Chef of Prince Albert Rotisserie of the Hotel Intercon. He then moved on and worked with other French restaurants in the country until finally becoming the Chef/Owner of Champetre Restaurant in Bonifacio Global City.

Visit The Maya Kitchen or call 892.1185 fir more details. The Maya Kitchen is located at 8F Liberty Building, 835 A. Arnaiz Avenue, Makati City.


Comments

Popular posts from this blog

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. 

Pizza Hut Introduces Iconic Philly Cheesesteak Pan Pizza

Did you know that Pizza Hut has been in the Philippines for more than three decades already?  Pizza Hut Philippines opened its doors to the Philippines in 1984 and since then, it continuously serve and offers new and exciting flavors to its diners. Today, it will add another iconic flavor to its menu- the Philly Cheesesteak Pan Pizza.

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!