Salmon Tartare
NEW York is one of the best cities to dine in the world. It is a city of superlatives. And diners can
And diners can expect every kind of cuisine imaginable with over 10,000 restaurants in this exciting city. It is, therefore, not surprising that culinary graduates and chefs, aspiring for a career in world class cuisine, are training, working and trying to make it in New York City.
It is, therefore, not surprising that culinary graduates and chefs, aspiring for a career in world class cuisine, are training, working and trying to make it in New York City.
A telephone call from Cebu from Joy Onglatco linked me up with her daughter Chinchin, who works for Barney’s New York as an assistant personal shopper. A well-traveled young lady, Chinchin decided to work in New York City after acquiring further fashion and arts–related education in LA and Venice. She extended a dinner invitation at Rotisserie Georgette along 60th
A well-traveled young lady, Chinchin decided to work in New York City after acquiring further fashion and arts–related education in LA and Venice. She extended a dinner invitation at Rotisserie Georgette along 60th
She extended a dinner invitation at Rotisserie Georgette along 60th street not far from the fashionable 5th Avenue where her boyfriend, Francis Jereza, works as Sous Chef. Yes, Francis belongs to the prominent Jereza family who is behind the University of Southern Philippines in Cebu.
Rotisserie Georgette is an elegant restaurant where “Louis XV meets the kitchen” interiors with a nice balance of comfort and
sophistication. Executive Chefs Stephanie Adams and Francisco Blanco, together with its accomplished owner Georgette Farkas, offer contemporary food with
Executive Chefs Stephanie Adams and Francisco Blanco, together with its accomplished owner Georgette Farkas, offer contemporary food with French accent.
Poulet De Luxe—whole roasted chicken with Seared Foie Gras, Provencale Sauce
Chilled glass of Domaine Saint Andrieu Cotes de Provence rosé opened up a new acquaintance, meeting Chinchin for the first time. Francis was busy in the kitchen, but he took the time to make sure we were well attended to. The open kitchen caught my attention with a brass-trimmed rotisserie where fine meats and poultry rotate over an open fire. A whole Branzino (European bass) was temptingly turning over the flames. Chinchin took care of the choices and the starters were all palate pleasers. Opening our appetites was
The open kitchen caught my attention with a brass-trimmed rotisserie where fine meats and poultry rotate over an open fire. A whole Branzino (European bass) was temptingly turning over the flames. Chinchin took care of the choices and the starters were all palate pleasers. Opening our appetites was
The open kitchen caught my attention with a brass-trimmed rotisserie where fine meats and poultry rotate over an open fire. A whole Branzino (European bass) was temptingly turning over the flames. Chinchin took care of the choices and the starters were all palate pleasers. Opening our appetites was
Opening our appetites was Burrata Mozarella on a bed of crushed spring peas with lemon, mint and toasted almonds. Burrata is a fresh Italian cheese made from mozarella and cream. The Roasted Octopus Provencale on eggplant purée, topped with arugula and frisée, green olives was given a spicy twist by harissa, a North African chili sauce. The twice-cooked octopus tentacles were tender with a roasted smoky taste.
The Roasted Octopus Provencale on eggplant purée, topped with arugula and frisée, green olives was given a spicy twist by harissa, a North African chili sauce. The twice-cooked octopus tentacles were tender with a roasted smoky taste.
The twice-cooked octopus tentacles were tender with a roasted smoky taste.
We also had Gnocchi Parisien and a delicious Salmon Tartare embraced by thin avocado slices and tangy lemon sauce. The main course was, naturally, the signature Poule de Luxe, roasted whole Zimmerman chicken with wild mushrooms; skin breasts stuffed with herbs and quinoa and topped with thick succulent slices of seared Foie Gras served with Provençale sauce. Back home, this is our “
The main course was, naturally, the signature Poule de Luxe, roasted whole Zimmerman chicken with wild mushrooms; skin breasts stuffed with herbs and quinoa and topped with thick succulent slices of seared Foie Gras served with Provençale sauce. Back home, this is our “lechong manok”, served French style! Desserts were fabulous Berries with Roasted Rhubarb on berry sorbet and RG Ice Cream Sandwich with Crème
Desserts were fabulous Berries with Roasted Rhubarb on berry sorbet and RG Ice Cream Sandwich with Crème Chantily.
RG Sous Chef Jeresa with Chinchin Onglatco and writer.
Meeting Francis Jereza after dinner revealed a 28-year-old sous chef whose interest in food took over the reins of his career. He moved to the states after obtaining a degree in Ateneo de Manila to join his parents who petitioned him. After a brief job with World Bank in Washington DC, he relocated
After a brief job with World Bank in Washington DC, he relocated in New York and enrolled in a six-month Classic Culinary course in the International Culinary Center (formerly the French Culinary Institute). His three-month training as Culinary Stagiaire (apprentice or intern) in the acclaimed Best Restaurant in the World from 2010 to 2014, NOMA Restaurant in Copenhagen owned by Chef Rene Redzepi, opened his eyes to the use of seasonal ingredients
His three-month training as Culinary Stagiaire (apprentice or intern) in the acclaimed Best Restaurant in the World from 2010 to 2014, NOMA Restaurant in Copenhagen owned by Chef Rene Redzepi, opened his eyes to the use of seasonal ingredients foraged from seashore and forests.
He has a lot to learn, Francis claims, but he wants to focus on the idea of his cuisine with “refined basics.”
