^
+ Follow CHEF REMY Tag
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 1312568
                    [Title] => Rodski Patotski is a Level 60
                    [Summary] => 

At the end of the animated film Ratatouille, disgraced film critic Anton Ego casts smiles at Chef Remy and says, “Surprise me.” It caps off a film that is – to borrow the New York Times’ A.O. Scott – “a flawless piece of popular art.”

[DatePublished] => 2014-04-14 10:51:30 [ColumnID] => 0 [Focus] => 0 [AuthorID] => 1691158 [AuthorName] => Rick Olivares [SectionName] => Lifestyle Features [SectionUrl] => lifestyle-features [URL] => ) [1] => Array ( [ArticleID] => 806767 [Title] => Fresh, white asparagus at The Tivoli [Summary] =>

Mandarin Oriental’s executive sous chef Remi Vercelli unveils this season’s prized delicacy: fresh, white asparagus flown in from France and Germany. The sublime, white asparagus is the star of a menu that features chef Remi’s contemporary French cuisine at The Tivoli of Mandarin Oriental, Manila.

[DatePublished] => 2012-05-15 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Newsmakers [SectionUrl] => newsmakers [URL] => ) ) )
CHEF REMY
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 1312568
                    [Title] => Rodski Patotski is a Level 60
                    [Summary] => 

At the end of the animated film Ratatouille, disgraced film critic Anton Ego casts smiles at Chef Remy and says, “Surprise me.” It caps off a film that is – to borrow the New York Times’ A.O. Scott – “a flawless piece of popular art.”

[DatePublished] => 2014-04-14 10:51:30 [ColumnID] => 0 [Focus] => 0 [AuthorID] => 1691158 [AuthorName] => Rick Olivares [SectionName] => Lifestyle Features [SectionUrl] => lifestyle-features [URL] => ) [1] => Array ( [ArticleID] => 806767 [Title] => Fresh, white asparagus at The Tivoli [Summary] =>

Mandarin Oriental’s executive sous chef Remi Vercelli unveils this season’s prized delicacy: fresh, white asparagus flown in from France and Germany. The sublime, white asparagus is the star of a menu that features chef Remi’s contemporary French cuisine at The Tivoli of Mandarin Oriental, Manila.

[DatePublished] => 2012-05-15 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Newsmakers [SectionUrl] => newsmakers [URL] => ) ) )
abtest
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