02/08/2026
Some collaborations are measured not by time, but by the relationships that continue to inspire them.
Heritage: Elements of Flavor was a celebration of mentorship, friendship, and culinary excellence, bringing together Le Cordon Bleu Ateneo through Chef Cyrille Soenen and Flame Restaurant at Discovery Primea through Chef Luis Chikiamco. Their collaboration traces back many years, when Chef Cyrille became one of Chef Luis' mentors, forging a bond rooted in learning, mutual respect, and a shared pursuit of excellence. Today, that relationship continues to shape and inspire new culinary experiences.
The evening began with a nostalgic Pulutan à la Prince Albert, pairing Knorr and Tabasco Prime Rib with a beer shot, setting the tone for a menu that celebrated both heritage and innovation. Guests were treated to an elegant Lobster Salad Remoulade, featuring romaine hearts, Pinoy vegetable macédoine, crab fat mayo, lobster butter, Asian remoulade, and coconut bisque veil. This was followed by the playful Crispy Korean Chicken "Oyster," where bean sprout "risotto," oyster foam, ginger, and sesame oil delivered familiar flavors through refined techniques.
The seafood course showcased a beautifully executed Halibut Viennoise with Manila clams, fresh mushrooms, pickled vegetables, and miso beurre blanc before transitioning to the comforting yet elevated Kurobuta Pork "Sando," served with sourdough, seasonal vegetables, and rich pork jus.
One of the evening's highlights was the Pigeon Tourte, a remarkable composition of duck and pork farce, foie gras, pistachio, Savoy cabbage, shaved celeriac, beetroot coulis, and red wine sauce, demonstrating the precision and classical foundations that define French cuisine.
To refresh the palate, guests enjoyed a vibrant Trio Sorbet featuring pineapple coriander, strawberry, and rhubarb sorbets with orange blossom sabayon. Dessert followed with a decadent Chocolate Tiramisu Tart, layering coffee mascarpone sabayon, chocolate ganache, Opaline coffee, chocolate dough, streusel, dark chocolate, English custard, ladyfingers, and espresso syrup. The evening concluded with delicate Petit Fours of dulce de leche macarons, financiers, and espresso madeleines.
Thank you to Flame Restaurant, Discovery Primea, Chef Luis Chikiamco, Chef Cyrille Soenen, and everyone who made this memorable evening possible. Here's to celebrating the enduring spirit of mentorship, collaboration & the passion that brings people together around the table.
