HELD along Paseo de Roxas from May 16 to 17, Goût de France transformed Makati into a vibrant celebration of French culture, cuisine and artistry.
Originally pioneered by legendary French chef Alain Ducasse together with the French Ministry for Europe and Foreign Affairs, Goût de France was launched in 2015 as a worldwide celebration of the richness, innovation and cultural heritage of French gastronomy.
FRENCH FINESSE, SERVED WITH FLAIR Executive Chefs Nicolas Pasdeloup (left) and Marc Chalopin (right) bring the spirit of Goût de France to life through masterful live demonstrations. PHOTO FROM ENDERUN COLLEGES
FRENCH FINESSE, SERVED WITH FLAIR Executive Chefs Nicolas Pasdeloup (left) and Marc Chalopin (right) bring the spirit of Goût de France to life through masterful live demonstrations. PHOTO FROM ENDERUN COLLEGES
Taking pride in carrying this philosophy forward in the Philippines, École Ducasse Manila at Enderun Colleges emerged as one of the event’s highlights through its live culinary and pastry demonstrations.
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As the first École Ducasse campus outside France and the institution’s regional hub in Asia, the school showcased the precision, creativity and discipline rooted in French savoir-faire — values that continue to define the Ducasse approach to culinary education and modern gastronomy.
For École Ducasse Executive Culinary Chef Marc Chalopin, the event served more than an opportunity to demonstrate how French cuisine continues to evolve but also how École Ducasse encourages students to embrace innovation while mastering discipline and technique.
“We use local ingredients with the same French techniques because technique is always the most important. We don’t simply import everything from abroad, we teach students how to work with what is available locally while maintaining the discipline, rigor and philosophy of French culinary education,” said Chalopin.
Executive Pastry Chef Nicolas Pasdeloup introduced a modern interpretation of the classic French Baba dessert using tropical flavors inspired by the region.
At the heart of its approach is preparing students not only to cook, but to thrive in the realities of professional kitchens.
Dining and Cooking