Gallery By Chele presents its new menu “The Tree Of Life,” which redefines what the ever-versatile coconut can do.
José Luis “Chele” Gonzalez is the driving force behind Gallery by Chele. Born in Torrelavega, Spain, he received his culinary degree from Arxanda in Bilbao. Stints at some of the world’s most renowned restaurants—including some three Michelin Stars and World’s 50 Best Restaurants such as Nerua, El Bulli, Arzak, Mugaritz, and El Cellar de Can Roca, to name a few—have honed his approach to cooking into an entire philosophy that revolves around his passion for travel, together with his deep respect for local culture, flavors, and cooking techniques.
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He first came to the Philippines on a whim and served in the kitchens of some of the country’s top hotels such as Shangri-La Hotels and Resorts and Sofitel Philippine Plaza Manila. Eventually, he decided to put his distinct approach to cooking to the test and set up Gallery Vask, which went on to become one of the Philippines’ most acclaimed restaurants, garnering two back-to-back accolades in Asia’s 50 Best Restaurants’ prestigious annual list.
Chele’s philosophy now finds its ultimate expression in Gallery by Chele, inside both the kitchen and Stvdio Lab, the restaurant’s hub for creation and innovation and its research and development kitchen.
After a highly successful Cacao menu, Chef Chele Gonzalez, executive sous chef Carlos Villaflor, and the team at Gallery by Chele present “The Tree of Life” tasting menu, showcasing the infinite possibilities of coconut. “The Tree of Life” refers to the coconut tree, which takes a central role in Filipino culture due to its abundance in the islands and its versatility. Almost every part of the coconut tree can be utilized, whether it is for building shelter or turning its various parts into clothing or tools for daily utilities such as a broom or bunot (floor scrubber). The fruit that is available all year round is used in preparing food and beverages.
At Gallery by Chele, the coconut has become one of the most important ingredients in their cuisine. Over the years, Gonzalez, Villaflor, and team have developed several techniques and elaborations on how to integrate this tropical fruit into their dishes. Its versatility as an ingredient makes the coconut essential not only to Gallery, but also in the culinary landscape of the Southeast Asian region. From coconut water and milk, to sugar and syrup, and to different fermentations like vinegar, alcohol, and nata de coco, they utilize every part of this tropical fruit in a variety of ways, which resonates with their drive for sustainability.
Chele has always acknowledged the significance of the coconut in Asian cuisine, but its more traditional applications might not have always coincided with his culinary ideologies. “The coconut can sometimes be very heavy and can be overpowering in the mouth,” he admits. But, with the research and development they have done for the menu, Gonzalez was able to express the flavors of coconut in more innovative ways. “We were able to incorporate the coconut in ways that were very fine, subtle, and elegant. We tried our best to make the style and flavors seamless, making it a more beautiful and exciting journey for those who will experience it.”
The Tree of Life menu takes diners on a journey through the immersive dining experience that Gallery by Chele has become known for. Guests are given a tour around different locations within the restaurant, along with interesting sips and bites that the team has developed in their Stvdio Lab, before they are led back to their table where the multi-course meal will be served.
Gonzalez’s culinary philosophy has always centered on redefining luxury through local ingredients, and coconut is a prime example of this approach. For this new tasting menu, he and his team not only showcase the different parts of the fruit that can be used for various purposes, but also the interesting flavors and textures that were conjured using the different applications.
One of the menu highlights is nata de coco, a Filipino delicacy made from coconut water, which undergoes a process of fermentation and pasteurization that turns the clear liquid into a thick, jelly-like mass. He also had a blinis and ikura (salmon roe) starter where the blini (Russian pancake) takes a crunchy crystal-like form and is topped with coconut foam and ikura, producing a bite filled with texture and flavor. Then there is pil pil – a classic Basque way of cooking where fish (usually cod) is gently poached in olive oil and served with an emulsion sauce made from the olive oil and the cod’s natural juices, forming a thick gelatine-like consistency. Chele uses local lapu-lapu (grouper) and adds coconut cream to the sauce.
Wait until you try the creative cheeses made by Chele and his team. This includes a previously introduced kamote (sweet potato) camembert and a new coconut Roquefort cheese, which is as good as it sounds. These are just some of the exciting ways the Gallery team is showcasing their mastery of the ingredient in the Tree of Life menu.
The Tree of Life tasting menu comes in six or ten courses and is currently available at Gallery by Chele located at the 5th floor of CLIPP Center, 11th Avenue corner 39th Street, Bonifacio Global City, Taguig. Message or call (0917) 5461673 for inquiries or reservations.
Photos courtesy of Gallery by Chele.
