Panna Cotta
A scrumptious mix of sugary flavors, the Panna Cotta has its origins from Italy. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare ...
Chef Thierry Le Baut is a world-renowned chef who’s headed kitchens of Michelin-starred restaurants, including Martin Berasategui in Spain, Hotel Traube in Germany, and Hôtel de la Poste in France. He’s cooked for Princess Diana, too. Today, he’s in the Philippines as the founding Technical Director of the Le Cordon Bleu (LCB)-Ateneo de Manila, the first LCB school in the Philippines.
Eventually, Le Baut hopes to create a program that centers on Filipino cuisine, but before that, students must first learn French techniques. “It’s important for them to know it because it’s used all around the world in different cuisines.” Le Baut himself is a student, too. When asked what Filipino dish he’s most excited to try, he answers, without skipping a beat: “Everything. The staff here always tells me I’m a bit crazy because I taste everything.”
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A scrumptious mix of sugary flavors, the Panna Cotta has its origins from Italy. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare ...
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