Get inspired by the chefs' signature dishes

Every chef has a signature dish, one that defines their culinary points of view and highlights their skills as food artisans. It’s definitely the first dish to grace their menu and one that leaves a lasting impression on the palate.

Did you ever wonder who dictates what a chef’s signature dish would be?

According to David Pardo de Ayala, corporate chef, The Discovery Leisure Company, it’s actually the diners — not the chef — who determine their signature dish.

“They’re the ones who associate a chef with a particular dish that they look forward to having or would order over and over again when they dine in a resto. A signature dish bears the mark of the chef or the owner of the restaurant,” explains chef David during the launch of Unilever Food Solutions’ special cookbook Manila Signature Dishes 2011 at Cirkulo in Makati City.

Ooh, la, lamb: Roasted Colorado Rack of Lamb by chef David Pardo de Ayala

Chef David, one of 11 gastronomic masters who share their signature renditions in the book, is known for his flavorful lamb dishes. For Manila Signature Dishes 2011, he entices readers to try or make their own version of his signature dish — Roasted Colorado Rack of Lamb.

“Organic arugula and fresh rosemary harvested from Tagaytay inspire this lamb dish,” notes chef David. The lamb, which is cooked using the sous-vide technique, complements the acidity of the honey-garlic vinaigrette and the leafy greens.

Chef David believes that today’s diners are concerned about their well-being; thus, he incorporates natural produce in his dishes, as shown in the cookbook.

Inspiration Every Day

Mousse wanted: Blackened gravlax with goat cheese mousse, pickled vegetables and a caper, tomato and chive veloute by chef Mats Loo

The Manila Signature Dishes 2011 is Unilever Food Solutions’ way of giving back and touching the lives of food lovers and professionals in the Philippine food service industry by providing them with inspiration every day, in the most enticing and creative way.

“It’s not every day that we get to enjoy the fruits of a most fulfilling collaboration. Manila Signature Dishes is just that — a collection of the creative philosophies of the most acclaimed culinary artisans in about 100 pages of pure inspiration,” says Pinky Laurena, managing director, Unilever Food Solutions.

The first-of-its-kind cookbook is top-billed by renowned chef and Unilever Food Solutions culinary ambassador chef Cyrille Soenen who, along with other Manila-based foreign chefs — Angelo Faoro, Freddy Thierry, Jose Miklavc, Mark Mulder, Mats Loo, and David Pardo de Ayala — offers Filipino restaurateurs and food service operators an intimate peek into their signature culinary renditions and allows readers to be privy to the secret ingredients that can make a truly successful signature dish stand out and be well received by diners.

Just pork you: Porkloin Valdostana by chef Angelo Faoro

“The signature dish of any good chef captivates the palate and fascinates the imagination of diners. From the selected ingredients to the chef’s culinary zeal, it’s the inspiration that truly makes a certain dish unique and well-loved by discriminating guests,” says the seasoned food industry stalwart.

Le Cassoulet, a flavorful stew of white beans, Pamora Farm chicken, pork belly, and sausage, is one of the best-sellers at Restaurant Cicou, owned and operated by chef Cyrille himself, at Hotel Celeste in Makati City.

“The secret to a great dish is choosing only the best and freshest ingredients,” added chef Cyrille, who had stints at Michelin-star restaurants worldwide, Duc d Enghien and Le Drouant in Paris, before he decided to settle in the country with his pretty Ilongga wife, Anna and children, Cassandra and Antonin.

Chick mate: Wood-fried roasted chicken with rosemary and thyme gratin, grilled asparagus, creamy mushrooms, and garden greens by chef Josef Miklavc

In the book, chef Cyrille serves up delish insights into his trailblazing cuisine made more flavorful with Knorr Western Sauces such as Knorr Napoli Tomato Sauce, Knorr Cheese Sauce, and Knorr White Sauce. Versatile and made with the freshest quality ingredients, the full range of classic sauces from Knorr serves as a great base chefs can use to create great-tasting dishes.

“I shared two of my signature dishes in the book not only to inspire food operators but housewives as well. I want them to get inspired by the recipes I shared so they, too, can come up with culinary masterpieces they can call their own,” notes chef Cyrille.

The cookbook also offers tips in wine pairing for the perfect epicurean experience, and pointers in developing that signature flair that will continue to draw in diners.

“We at Unilever Food Solutions believe that food is nothing less than art, and ergo, must always be created and served with inspiration. This is why Unilever Food Solutions has mounted a global advocacy called Inspiration Everyday to remind food enthusiasts and entrepreneurs alike that good food is the fruit of inspired work. Through Manila Signature Dishes 2011, we hope to inspire culinary enthusiasts to whip up their own trademark delights, whether for business or for the pleasure of impressing their family or friends,” enthuses Pinky Laurena of Unilever Food Solutions.

What’s up, duck?: Pamora Farm egg cocotte with duck liver leeks and mushroom sauce by chef Cyrille Soenen

From tarts to slow-cooked roasts, the dishes’ exciting flavor combinations and the hearty stories told in every recipe are enough to enthrall readers with new mouthwatering ideas, page after page.

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Unilever Food Solutions’ Manila Signature Dishes 2011 is now available at Power Books, National Bookstore and Fully Booked.??For inquiries, call 588-8855 or e-mail foodsolutions.philippines@unilever.com.