Experience a unique culinary journey with Rémy Martin and renowned French Masterchef, Cyrille Soenen, as they come together at Antonio’s for a collaborative dining event. Chef Cyrille shares his culinary expeditions from the past, present, and future, creating a dining experience like no other.
I distinctly remember the first time I savored one of Chef Cyrille Soenen’s creations. It was almost a decade ago at his CiÇou branch in San Juan. At the end of our meal, we decided to try a dessert we had never heard of before—the kouign-amann. This delightful breton cake, glazed to perfection, was topped with a dollop of salted caramel ice cream. After just a few bites, my family and I were unanimous in our decision to return to the restaurant every week for this extraordinary dish. And so, we did, without fail.
Years later, French cuisine is still relatively scarce in the Philippines compared to other cuisines like Italian or Japanese. However, we are seeing a rise in nouvelle cuisine initiatives on the horizon. One such initiative can be found at Antonio’s, where Chef Cyrille Soenen is now the head chef. During an exclusive dinner, Chef Cyrille showcased the many facets and fineries of French food, incorporating each dish with Rémy Martin, the esteemed French spirits house.
The evening began with a decadent tasting menu paired with Rémy Martin spirits. As I awaited the start of dinner, I decided to indulge in one of the Rémy Martin cocktails being passed around. At the first-floor bar in Antonio’s PGA, I watched as my “Gold Fashioned” cocktail was skillfully prepared using Rémy Martin XO, known for its exceptional quality. Topped with chocolate bitters, brown sugar, and even a touch of gold leaf, this cocktail was a work of art. With each sip, my anticipation for the culinary delights to come grew.
The first dish to grace our table was a magnificent dry-aged beef tenderloin served as a carpaccio. Chef Cyrille took an unconventional approach by infusing brandy into the ginger used in the dish. The result was a flavor combination that truly impressed. Throughout the meal, each course was expertly paired with Rémy Martin V.S.O.P, 1738, and XO, showcasing the versatility of these spirits.
The final savory dish was a lamb shoulder confit with the formidable Rémy Martin XO, leaving a lasting impression on our palates. To conclude the evening on a sweet note, we enjoyed a delectable dark chocolate clafoutis soaked in Cointreau. The use of local ingredients, such as AURO chocolate and Carabao milk, further highlighted Chef Cyrille Soenen’s commitment to sustainability, a cause supported by Rémy Martin.
This collaborative dining experience between Antonio’s and Rémy Martin not only showcased the exceptional skills of Chef Cyrille Soenen but also highlighted the teamwork and dedication that goes into creating each dish. Chef Cyrille himself shared insights into his process of incorporating Rémy Martin into his creations, elevating the flavors and aromas.
As we bid farewell to an unforgettable dining experience, Chef Cyrille hinted at two upcoming projects from Antonio’s Group. The first is a new Antonio’s Breakfast location in the Bridgetowne area, combining fine cuisine with a casual breakfast setting. The second project remains a secret, described only as a “new concept” set along the Marikina River, promising a fresh and open-air dining experience. Both projects are set to launch later this year, further expanding the reach of French cuisine in the Philippines.
With each exciting project, Chef Cyrille Soenen, his team, and his partners continue to push the boundaries of gastronomy and bring a taste of France to the Philippines.
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