+ Follow CHEF CYRILLE Tag
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 769455
[Title] => Brasserie Cicou whips up Chinese dishes with a French twist
[Summary] => To welcome the Year of the Dragon, the popular French chef Cyrille Soenen has prepared a most enticing and delectable menu — classic Chinese with a French twist.
[DatePublished] => 2012-01-21 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Modern Living
[SectionUrl] => modern-living
[URL] =>
)
[1] => Array
(
[ArticleID] => 717568
[Title] => Setting up a sustainable culinary school restaurant
[Summary] => In two years time the Decade of Education for Sustainable Development (DESD 2005-2014) will run out.
[DatePublished] => 2011-08-18 00:00:00
[ColumnID] => 133347
[Focus] => 0
[AuthorID] => 1659389
[AuthorName] => Preciosa S. Soliven
[SectionName] => Education and Home
[SectionUrl] => education-and-home
[URL] =>
)
[2] => Array
(
[ArticleID] => 288654
[Title] => In this corner
[Summary] => Are you, like me, faced with a dilemma on what to eat and not to eat in a buffet? The many choices, all so seductively tempting and all seeming to fight for my attention, or stomach rather, each calling, "Pssst
Claude, Claude, take me, the roast Chinese goose. I am more succulent than that leche of a piglet that is just pretending to be crispy. That little pig may look golden brown and good, but I tell you, a pig is a pig and has no loyalty. When no one was looking, she gave up her crisp skin to humidity.
[DatePublished] => 2005-07-28 00:00:00
[ColumnID] => 136103
[Focus] => 0
[AuthorID] => 1778012
[AuthorName] => TURO-TURO By Claude Tayag
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[3] => Array
(
[ArticleID] => 232082
[Title] => Its Christmas time in the city
[Summary] => Christmas season is like no other, what with the entire world celebrating. And us Filipinos who are exagerado by nature, will just overdo anything. I remember a foreigner friend of mine telling me that in our dear country, we celebrate Christmas 10 days ahead of the rest of the world. A Makati-based businessman, he said that (un)officially, our Christmas begins from the December 15 payday. Practically no work gets done from that day on. Work is the last thing on peoples minds. They are simply preoccupied with their shopping lists and series of Christmas parties.
[DatePublished] => 2003-12-18 00:00:00
[ColumnID] => 136103
[Focus] => 0
[AuthorID] => 1778012
[AuthorName] => TURO-TURO By Claude Tayag
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[4] => Array
(
[ArticleID] => 177385
[Title] => The perfect storm
[Summary] => I was invited recently to the press luncheon of Hotel Inter-Continental, Manilas "Paris/Manila Culinary Pleasures" held at the Prince Albert Rotisserie. As planned, I came early to peek into what was cooking in the kitchen, so to speak. I was greeted warmly by familiar faces, from the receptionist to the maitre d and the waiters, the kitchen staff, and of course French chef Cyrille Soenen. It was like coming home after a long absence; its so heartwarming just being there.
[DatePublished] => 2002-09-25 00:00:00
[ColumnID] => 136103
[Focus] => 0
[AuthorID] => 1778012
[AuthorName] => TURO-TURO By Claude Tayag
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
)
)
CHEF CYRILLE
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 769455
[Title] => Brasserie Cicou whips up Chinese dishes with a French twist
[Summary] => To welcome the Year of the Dragon, the popular French chef Cyrille Soenen has prepared a most enticing and delectable menu — classic Chinese with a French twist.
[DatePublished] => 2012-01-21 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Modern Living
[SectionUrl] => modern-living
[URL] =>
)
[1] => Array
(
[ArticleID] => 717568
[Title] => Setting up a sustainable culinary school restaurant
[Summary] => In two years time the Decade of Education for Sustainable Development (DESD 2005-2014) will run out.
[DatePublished] => 2011-08-18 00:00:00
[ColumnID] => 133347
[Focus] => 0
[AuthorID] => 1659389
[AuthorName] => Preciosa S. Soliven
[SectionName] => Education and Home
[SectionUrl] => education-and-home
[URL] =>
)
[2] => Array
(
[ArticleID] => 288654
[Title] => In this corner
[Summary] => Are you, like me, faced with a dilemma on what to eat and not to eat in a buffet? The many choices, all so seductively tempting and all seeming to fight for my attention, or stomach rather, each calling, "Pssst
Claude, Claude, take me, the roast Chinese goose. I am more succulent than that leche of a piglet that is just pretending to be crispy. That little pig may look golden brown and good, but I tell you, a pig is a pig and has no loyalty. When no one was looking, she gave up her crisp skin to humidity.
[DatePublished] => 2005-07-28 00:00:00
[ColumnID] => 136103
[Focus] => 0
[AuthorID] => 1778012
[AuthorName] => TURO-TURO By Claude Tayag
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[3] => Array
(
[ArticleID] => 232082
[Title] => Its Christmas time in the city
[Summary] => Christmas season is like no other, what with the entire world celebrating. And us Filipinos who are exagerado by nature, will just overdo anything. I remember a foreigner friend of mine telling me that in our dear country, we celebrate Christmas 10 days ahead of the rest of the world. A Makati-based businessman, he said that (un)officially, our Christmas begins from the December 15 payday. Practically no work gets done from that day on. Work is the last thing on peoples minds. They are simply preoccupied with their shopping lists and series of Christmas parties.
[DatePublished] => 2003-12-18 00:00:00
[ColumnID] => 136103
[Focus] => 0
[AuthorID] => 1778012
[AuthorName] => TURO-TURO By Claude Tayag
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[4] => Array
(
[ArticleID] => 177385
[Title] => The perfect storm
[Summary] => I was invited recently to the press luncheon of Hotel Inter-Continental, Manilas "Paris/Manila Culinary Pleasures" held at the Prince Albert Rotisserie. As planned, I came early to peek into what was cooking in the kitchen, so to speak. I was greeted warmly by familiar faces, from the receptionist to the maitre d and the waiters, the kitchen staff, and of course French chef Cyrille Soenen. It was like coming home after a long absence; its so heartwarming just being there.
[DatePublished] => 2002-09-25 00:00:00
[ColumnID] => 136103
[Focus] => 0
[AuthorID] => 1778012
[AuthorName] => TURO-TURO By Claude Tayag
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
)
)
abtest
January 21, 2012 - 12:00am