T he holiday Digital Dinner box included an aperitif, a Chase GB gin and tonic kit, courtesy of Wine Depot.
This month's special menu featured Chef Cyrille's famous pâté en croûte with duck breast, pork, and Rougie foie gras served with pickled vegetables, homemade baguette, and butter. Chef Cyrille wowed the guests with his roasted porchetta stuffed with chorizo with a side of sauteed spinach and mushrooms, and Pommes dauphinoise. The delectable feast ended with CiÇou's original Kouign Amman with salted caramel sauce perfectly paired with Remy Martin Cognac. Kevin Charuel, Remy Martin Brand Advocate for the Philippines, gave a brief introduction and guided the guests through a tasting.
LTB Philippines Chefs Association would like to gratefully acknowledge the support and efforts of Mr. Edwin Alcid and Chef Bryan Talingdan of KLG International Food Service Division, and Chef Ito Dos Remedios of Rational Cooking Systems for this event.
A great thank you to our very generous sponsors:
KLG International
www.KLGfoodservice.com.ph
Rational
www.rational-online.com
ESV International Corp.
Werdenberg International Corp.
https://www.werdenberg.com/
Rougie
Alternatives Food Corp.
www.alternatives.ph
Wine Depot
www.winedepot.com.ph
Remy Martin
www.remy-cointreau.com
Thank you to everyone who donated to LTB Philippines' Typhoon Ulysses outreach project as well. Your donations have provided rice to over 100 families this Christmas season.
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Thank you so much to our guests for sharing their time with us and making this last Digital Dinner of 2020 a successful one.
Wishing everyone a Merry Christmas and a prosperous 2021!
Cheers,
Sito Senn
President
LTB Philippines Chefs Association
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