Chef de Cuisine Bertrand Charles is spending most of his time at The Peninsula Manila’s signature restaurant, Old Manila. Its kitchen is his new workplace where his culinary artistry is being plated for discriminating paltes.
Working gratis at a Moroccan brasserie in France ignited a passion for cooking. Not too long after, he enrolled at the Lycee Pelyvalent Hotellerie Stanislas in Nancy and spent two years for formal training. This was followed by an apprenticeship with two-starred Michelin Chef Jean Pierre Vigato of Restaurant Apicius.
The Frenchman travelled the world as part of his work and now finds himself in the Philippines where he helms the kitchen of Old Manila. Dishes like his signature pan seared foie gras and yellow fin tuna served with caramelized apple, pickled ginger and toasted almond are now part of the menu. Unorthodox technique complimented by his French roots have new Old Manila appetizers such as lobster bisque served with slipper lobster, red gambas and clams.
Mainstays such as Beef Fillet Wellington or Home Cured Gravlax, are carved tableside and served with hearty sides.
Desserts are done using traditional baking techniques, adding local ingredients to the recipes. Suggested dishes to end a tasty meal include a Malagos Chocolate desert dish served with pinipig and carabao milk ice cream.
Text by Chino R. Hernandez
Old Manila is located at The Peninsula Manila, Makati. For reservations phone (2) 887 288
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