A cozy, laidback atmosphere. Impeccable service. Outstanding food of classic French provincial cuisine. This ‘pastoral’ taste and look of Champêtre Restaurant is what Chef Marc Aubry will bring to his demo on October 24, Saturday, 9am-1pm for the Culinary Elite Series of The Maya Kitchen.
Chef Aubry will cook Chicken Liver and Cognac Parfait, Mediterranean Fish Soup, Seared Lamb Loin Filled with Mini Vegetable Ratatouille Served with Potato Rosette & Rosemary Lamb Jus and Buttered Dark Chocolate and Espresso Coffee Mousse with Biscuits and Whipped Cream.
Chef Marc Aubry was born in Cormicy, a small village of the Champagne region of France. There he did his apprenticeship with Chef Jean-Pierre Lallement of L’assiette Champenoise a then 1 Michelin Star Restaurant. He then moved on to L’Hotel du Grand Monarque in Chartres and later to L’Hotel du Goyen in Audierne, both Michelin Star restaurants as well.
Chef Aubry then left for the USA where he worked as a Sous-Chef for well-known L’Auberge du Soleil in the Napa Valley of California. Next stop was Canada as Restaurant Chef of the Truffle Restaurant of the Four Seasons Hotel in Toronto.
Chef Aubry arrived in The Philippines in 1989 to take charge of the Prince Albert Rotisserie of the Hotel Intercontinental for 2 years, after which he was involved with a string of restaurants, Truffles, L’Olivier, Le Soufflé, Je Suis Gourmand to finally be the Chef / Owner of Champêtre Restaurant located in Bonifacio Global City.
For a fee of P1500, you can experience Champetre’s cusine as prepared and delivered by Chef Marc Aubry himself. A modest lunch / food tasting follows the demo.
Bookmark http://themayakitchen.com/classes for the latest Maya Kitchen class schedules and future Culinary Elite Series features.
For more information, log on to www.themayakitchen.com or e-mail [email protected] or visit The Maya Kitchen Culinary Center every Tuesdayto Saturdayat 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 /892-5011 local 108.