IN PHOTOS: French finesse, served with flair. Executive Chefs Nicolas Pasdeloup (left) and Marc Chalopin (right) brought the spirit of Goût de France to life through masterful live demonstrations.
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.
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. 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.
IN PHOTOS: A taste of France, presented for the world. From refined techniques to timeless flavors, the dishes presented during the live demonstrations celebrated the excellence of French gastronomy.
Led by Executive Pastry Chef Nicolas Pasdeloup, he introduced a modern interpretation of the classic French Baba dessert using tropical flavors inspired by the region.
“The dish I presented was a very French and very old pastry, a baba, but with a little twist. I made it with exotic tropical fruits while still keeping the traditional elements like rum and whipped cream to create something fresh on the palate while respecting the original dessert,” Chef Pasdeloup shared.
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.”
IN PHOTOS: Executive Chefs Marc Chalopin and Nicolas Pasdeloup, as well as student-chefs of École Ducasse Manila posing for a photo.
At the heart of its approach is preparing students not only to cook, but to thrive in the realities of professional kitchens. From technical precision to teamwork and adaptability, students are trained under the same discipline and standards practiced in the global culinary industry.
“Students don’t work alone in our kitchens. They work in pairs because real kitchens are built on teamwork,” Chef Chalopin explained. “We teach not only cooking, but rigor, methodology, adaptation, and collaboration.”
“What makes École Ducasse Manila unique in the Philippines is the opportunity for students to learn directly from experienced international chefs and to experience the philosophy and standards of Ducasse here in Manila,” Chef Pasdeloup added.
Experiencing the philosophy of Ducasse in Manila
Participating in the Manila edition of Goût de France was a meaningful opportunity to represent both the institution and the enduring legacy of French gastronomy.
Chef Pasdeloup had to say, “Goût de France was a very good opportunity for us to showcase both pastry and culinary with Chef Marc, and to represent École Ducasse Manila and Enderun Colleges in an event that brings together so many people in celebration of French gastronomy.”
The institution’s participation reinforced its role in shaping the future of culinary excellence in the Philippines and across the region. Through immersive education, global standards, and industry-driven training, École Ducasse Manila continues to nurture a new generation of chefs equipped to thrive in the world’s finest kitchens.
IN PHOTOS: The spirit of Goût de France shines through. École Ducasse – Manila’s pop-up booth during Goût de France (left) Marc Chalopin sharing a lighthearted moment with a young guest during the live demonstration. (right)
Discover how École Ducasse and Enderun can shape your culinary future and turn passion into a profession, visit https://ecoleducassemanila.com/ now for more details!
Gabriel
Introvert, wanderer, blogger, foodie, a hip-hop music writer, and one of the co-founders of a tech start-up company called GigsManila.
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