Monday, November 03, 2008 French desserts at The Terraces
DESSERTS and saccharine meriendas can’t get any better than Vanille Patisserie’s, as the new restaurant opens soon at the new Ayala Center Cebu.
Launching original cakes and pastries from French-trained Chef Valerie Lua for the first time, Vanille Patisserie is set to take the Cebuanos’ sweet tooth for a self-indulgent ride. From rich tablea turned into delectable mousse, to sponge cakes that are all the rage in Europe, Vanille offers something more for the special occasions usually celebrated with cakes, pastries and tarts.
Aside from quality ingredients (the freshest local fruit, Belgian chocolate and imported raspberries and special nuts, among others), Chef Valerie personally created her own individually prepared cakes, melding French and Filipino tastes into desserts like no other.
“The idea for Vanille started when I noticed the fusion of food in Paris. My favorite chef, Sadaharu Aoki, fully integrated Japanese cooking into his French cakes, and that is what I hope to do too: Filipino flavors in French desserts,” said Valerie.
Chef Valerie, who graduated with top honors at Paris’ Le Cordon Bleu and trained at the Eiffel Tower’s Jules Verne restaurant, will manage the restaurant with sister Vanessa.
