Chef-owner Patrice Freuslon of Society Lounge or S Lounge, brings his Asian inspired creations as he headlines a cooking demo on May 17, Saturday, 9am-1pm at The Maya Kitchen.
Chef Patrice describes his cuisine as a ‘passion, a modern labor of love’ as he skillfully combines the flavors of Asian ingredients with French technique.
For his demo, Chef Patrice will do Foie Gras Crème Brûlée, (duck liver, crème, eggs, spice), Shitake Mushroom Risotto with Coriander Pesto (Arborio rice, chicken stock, fresh mushroom, dry shitake, fresh cream, parmesan, fresh coriander, nuts, olive oil, parmesan) Seared Scallop with Apple Cider (scallop, fresh apple, apple cider, butter), Roasted Duck with Mango and Black Pepper Sauce (filet of duck, fresh mango, black pepper, demi glace) and Chocolate Chips Chouquettes (pate a choux and chocolate chips).
Chef Patrice was born in France. He studied Culinary Pastry in The Gaston Lenotre School, Taillevant, Fauchon, Ritz. He was given a Rated A, the highest rate for a chef, by the Gault et Miliau, the best food guide magazine in France.
He has served as Executive Chef in Le Berlioz in Grenoble, France as well as on board the renowned cruise ship Maxim’s de Mers. There was also a stint as Executive Pastry Chef in Hotel Hyatt Regency in Houston, Texas as well as successful collaborations in Lebanon and the Middle East.
Chef Patrice has another resounding success in his hands with Society Lounge located on the Ground Floor, Atrium Building, Makati Avenue corner Paseo de Roxas, Makati City. The elegant restaurant transforms into a trendy bar lounge at 11pm with great music and, of course, the impeccable creations of Chef Patrice.
For more information on other courses offerings, log on to www.themayakitchen.com or firstname.lastname@example.org or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108 / Mobile No. +63947 835 2290.
Press Release: This means that this material is fully and directly from the company issuing the press release. This also means that this website is not the author of the statement being read. The Cuisineuer is simply providing the information for readers who may be interested.