Chef Alexis Bouillet, Ojie Dominguez PiggingOutOnSundays, Reese Rayos The Foodie Station , Chef Nicholas Vergnlole
It was a sunny day, when I hied off to Grand Hyatt Manila for their exciting Culinary Master Experience featuring World Pastry Chef 2011 Champion Alexis Bouillet together with Grand Hyatt Manila’s Pastry Chef Nicholas Vergnole. The venue was 66 storeys high with a spectacular 360 degree view of BGC. Had a blast trying my hand at recreating Chef Alexis’ beautiful chocolate choux dessert under his watchful eyes and kind tutelage
Grand Hyatt Manila, in partnership with Cluizel Paris, prepared a special collaboration for The Peak Grill’s newest dessert. The launch was held at Penthouse No. 66 in an exclusive Culinary Master Experience led by World Pastry Champion of the 2011 World Skills Competition and Cluizel Paris’ ambassador, Chef Alexis Bouillet, together with Grand Hyatt Manila’s executive pastry chef, Nicolas Vergnole.
The master chefs showcased their innovative skills and precision techniques in creating fine desserts through a fun and interactive chocolate demonstration and tasting graced by 20 notable media guests and food leaders. This collaborative event aims to create the perfect dessert infusion of locally produced ingredients and Cluizel’s indulgent chocolates.
For the first demonstration, Chef Alexis and Chef Nicholas showed us how he created the Dark Chocolate Praline Choux. It is made from chocolate choux puff and chocolate crumble topped with hazelnut milk chocolate whipped ganache, roasted hazelnut, 72% kayambe dark chocolate namelaka, cocoa nibs and asin tibuok, one of the world’s rarest salt found in Bohol.
It was a delight trying my hand at recreating Chef Alexis’ work of art, under his kind tutelage. Did a decent job if I may say so myself (lol) which earned me a black apron for my effort. Yay!
He then continued with the next dessert – Cocoa Pod Plated Dessert,. Think eggshell-shaped chocolate with Gruétine meringue francaise, cocoa streusel, Laguna 70% dark chocolate namelaka, dark chocolate espuma and cocoa nib ice cream.
What fun as it is now foodie EJ Bunag and The Hungry Chef Nathaniel Uy ‘s turn to get their hands dirty mimicking the technique and precision of Chef Alexis and Chef Nicholas in the making of Cocoa Pod Plated Dessert
Then the most awaited part – the tasting!
Guests were asked to judge which between the two dessert masterpieces deserves a spot on The Peak’s Grill’s menu. My vote goes to the Cocoa Pod Plated Dessert. Alas it was bested by The Dark Chocolate Praline Choux which had the most votes. This winning dessert will be available to dine-in guests starting December 2022.
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| Thank you Ms. Inah Manalaysay, Director of Marketing & Communications Grand Hyatt Manila |
The Peak Grill is open on Tuesdays to Saturdays,from 5:00 PM to 11:00 PM. Prior reservation is required. Guests may book a table at bit.ly/The PeakBGC.
For inquiries and reservations, call (63 2) 88381234 or email manila.grand@hyatt.com. For updates on the hotel’s latest promotions, follow Grand Hyatt Manila on Instagram @grandhyattmanilaph and on Facebook, www.facebook.com/GrandHyattManilaPh.