A Filipino food blog. We're your tastebuds.
Today is March 5 2021
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By on 18 February, 2016
Recently a group of us were treated to one of France’s iconic dishes: Poulet Bresse Demi Deuil (Bresse Chicken in Half-Mourning) prepared masterfully by Chef Cyrille Soenen. The reason why the term “Half-Mourning”, or a combination of black and white, is used is because black truffles are inserted between the skin and and the meat before …read »
By on 8 December, 2014
Sanju had proclaimed his love of Brasserie Ciçou’s kouign amann in an earlier post. It has even earned it’s spot as one of Manila’s best desserts. Cyrille Soenen has now taken his famous version of the kouign amann even further with a new stand-alone booth at the Mega Fashion Hall selling nothing but. KA by …read »
By on 26 February, 2014
A few months ago, Noel Ermitaño, who writes one of the best blogs on wine called Eye On Wine, broached the subject online of whether it would be possible to do a recreation of the grand meal depicted in the 1987 movie, Babette’s Feast. Within minutes he got a reply from Chef Cyrille Soenen (of …read »
By on 14 December, 2011
My Friend Cy has been a fan of Chef Cyrille Soenen’s version of Kouign Amann (kween a-mon) for a long time. She has always considered it to be one of her favorite desserts. Well, I finally got to try it this week as she invited C and I to join her for dinner at Chef …read »
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