LOOK: The World's Biggest Celebration Of French Cuisine Is Back With Exciting New Menus And Events

Brasserie Sagana

For table reservations, call (02) 8815-8801 or (0917) 632-7946. Check out @saganabcg on Instagram or visit the website: www.sagana.ph. Address: G/F Net One Center, 3rd Avenue corner 24th Street, BGC, Taguig.

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Chef Marc Aubry, Brasserie Sagana

Brasserie Sagana is helmed by Chef Marc Aubry, a native of the Champagne region in France, who is trained in classic French cuisine. He has been residing in the Philippines since 1989.

Café Fleur

For reservations, call or viber (0917) 192-8343. Check out @cafefleur on Instagram or visit the website: cafefleur.ph. Address: 6893 Enriquez Street, Poblacion, Makati.

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Chef Sau del Rosario, Café Fleur

Chef Rosauro del Rosario is a native of Pampanga, one of the Philippine culinary centers and a region that boasts of prominent families in the restaurant and cuisine-inclined circles. He belongs to four generations of chefs in his family, and was trained in South of France and Paris where he pursued his dream of training and working with Michelin restaurants (Le Chantecler in Hotel Negresco, Restaurant l’universe and Restaurant Divellec in Paris). Since then, it was long journey going back to the Philippines after his stints in Shanghai, Singapore (Equinox of the Raffles Hotel and Resorts) and Thailand. Today, Sau is a big proponent in promoting Philippine cuisine around the world and has been invited to different events such as the prestigious food festivals Foro Mundial de Gastronomía in Mexico, the Flavors of the World by the Culinary Institute of America in Napa, California USA, the Melbourne Food and Wine Festival, and the recently prestigious San Sebastián Gastronomika. He currently owns two restaurants (Cafe Fleur and 25 Seeds) and soon to open Sawsaw in Makati and California.

Mirèio at Raffles Makati

For table reservations, email mireio.makati@Raffles.com, or call (02) 7795-0777 or (632) 8555-9888. You may also reserve through this link: resdiary.com/restaurant/mireioaccor11064. Check out @mireioatraffles and @rafflesmakati on Instagram. Address: One Raffles Drive, Makati Avenue, Makati.

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Chef Janus Florencio, Mirèio

With over ten years of experience in hotel restaurant operations, Chef Janus Florencio is the resident chef de cuisine and looking after Mirèio at Raffles Makati. Having first joined the Raffles & Fairmont Makati kitchens in May 2013 where he worked with several dining outlets, Chef Janus has honed both exceptional culinary and managerial skills in the Raffles & Fairmont Makati kitchens, catering to the diverse needs of each restaurant and bar's cuisine and clientele. His expertise lies in Western and Asian dishes, but has continued to expand his repertoire through his stand-out creations for Mirèio's signature French and continental fare. 

Metronome

To make a reservation, kindly call or send a message to (0917) 147 3776. Check out @restaurant.metronome on Instagram or visit the website: restaurantmetronome.com. Address: G/F Grand Midori Makati, Bolanos Street, Legazpi Village, Makati.

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Chef Miko Calo, Metronome

Born in Butuan City, Miko Calo moved to Paris in 2009 to complete the Intensive Professional Program in French Cuisine offered by the École Grégoire-Ferrandi, one of the most prestigious culinary training schools in France. She was a stagiaire of renowned French chef, Joël Robuchon, whom she worked with at La Table de Joël Robuchon from 2009 to 2010 and later, as commis at L’Atelier de Joël Robuchon and La Cuisine de Joël Robuchon in London. She was a Junior Sous Chef of L’Atelier de Joël Robuchon as a member of its pre-opening team in Singapore from 2011 to 2016. She was being trained to step into the position of sous chef before deciding to return to the Philippines in 2016. Miko Calo is currently the Chef de Cuisine and Proprietor of Metronome, a French fine dining restaurant in Makati City.

Pardon My French

For table reservations, please call (0917) 877-7892. Address: 8491 Kalayaan Avenue, Poblacion, Makati.

Chef Robert Lilja, Pardon My French

Chef Robert Lilja has been based in the Philippines for 33 years, having worked with world class hotels, restaurants and resorts. In his early years as a in the 80's, he drew a lot of knowledge from French cuisine. At a time where there were very little imported products available in the Philippines, he made all the classic recipes from scratch, including ham, salamis, pates, curing, pickling was achieved. He has helped non-performing and start-up restaurants with his Chef’s Patrol consultancy company. He has started European style bakeries, charcuterie - cold cut processing, sausage making, delicatessens, fine dining restaurants, cafe's, specialty restaurants, resort restaurants and commissary kitchen preparation operations. He travels all over the world to find ingredients and share his experience with his beloved guests. In the Philippines, he is currently operating a new concept restaurant that specializes in French-Asian cuisine, called Pardon my French.

Society Lounge

By reservation only. Book your table by calling (0917) 800-9474. Check out @societylounge on Instagram or visit the website: f-tasteoffrance.com. Address: G/F Atrium Building, Makati Avenue, Makati.

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Chef Patrice Freuslon, Society Lounge

French Chef Patrice Freuslon studied at the Grand Hotel de Solesmes of Gourmet Food in France from 1984 to 1987, where he obtained his honor diploma in culinary arts. In 1988, he studied Culinary in Pastry at the Gastron Lenôtre School, Taillevant, Fauchon, Ritz, one of the most recognized culinary schools in France. Chef Patrice later obtained his professional diploma in culinary in 1991.

Cultural Thursday

Available only on October 21, 2021; this special menu is organized by the French Embassy and by the Alliance française de Manille.

Chef Didier Derouet

Chef Didier Derouet was born and raised in rural France near the city of Versailles, in a village with a population of 250. A local farm provided the village with fresh milk while his family raised chicken and rabbits and grew vegetables in their own backyard. His culinary career began at the age of 14 with an apprenticeship in Pastry, Chocolate and Confectionary in a busy pastry shop of a nearby town. By the age of 22, Chef Didier was hired by a newly created group of bakeries and cafes in the Washington DC area as a consultant. What was to be a 1-year contract turned into a 21-year long stint in the USA, working as both Executive Pastry Chef and Chef de Cuisine for 5 star hotels, restaurants and catering companies in Michigan and Texas. He returned to the Washington D.C area where he worked at the prestigious St. Regis Hotel for nearly 10 years, often participating in celebrity chef dinners held both locally and across the country.