Chef Marc Aubry
Champêtre Restaurant‘s Chef Marc Aubry brings French provincial cuisine with his demo for the Culinary Elite Series of The Maya Kitchen. Chef Aubry will cook Chicken Liver and Cognac Parfait, Mediterranean Fish Soup, Seared Lamb Loin Filled with Mini Vegetable Ratatouille Served with Potato Rosette & Rosemary Lamb Jus and Buttered Dark Chocolate and Espresso Coffee Mousse with Biscuits and Whipped Cream.
Chef Aubry arrived in The Philippines in 1989 to take charge of the Prince Albert Rotisserie of the Hotel Intercontinental for 2 years. After his stint at the Intercon, he became involved with a string of restaurants:Truffles, L’Olivier, Le Soufflé, Je Suis Gourmand before finally becoming the Chef/Owner of Champêtre Restaurant located in Bonifacio Global City. He was born in Cormicy, a small village of the Champagne region of France. He took his apprenticeship with Chef Jean-Pierre Lallement of L’assiette Champenoise, a then 1 Michelin Star Restaurant.
He moved on to L’Hotel du Grand Monarque in Chartres, and later to L’Hotel du Goyen in Audierne, both Michelin Star restaurants as well. Chef Aubry then left for the USA where he worked as a Sous-Chef for well-known L’Auberge du Soleil in California’s Napa Valley. He then became the Restaurant Chef of the Truffle Restaurant of the Four Seasons Hotel in Toronto, Canada.
Chef Marc Aubry‘s cooking demo will be on October 24, Saturday, 9am-1pm at the The Maya Kitchen Culinary Center. For more information, log on to www.themayakitchen.com or email
contactus@themayakitchen.com 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 number 09296796102.
