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Chef Didier's Table

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Chef Didier's Table

Chef Didier is offering private dinners and catering services tailored to your preference and budget
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21/07/2024

Busy Sunday at L'Atelier Du Grain :-)

21/06/2024

Thank you John Arcilla for visiting our bakery L'Atelier Du Grain in Baguio. See you again soon 🙂

03/05/2024

Chef Didier brings a touch of elegance to dinner with a luxurious Salmon Fillet, gently topped and broiled to perfection with a butter and herb crust made from fresh butter, mixed with herbs, lemon zest, ground flax seeds, sea salt, and pepper. Served alongside a creamy lemon sauce, black rice, and sautéed broccoli and cauliflower in shallot butter, this dish guarantees a memorable dining experience.

03/05/2024

For lunch, Chef Didier prepares a succulent Pork Loin Roast, made from a special breed of pig that freely roams and exclusively feasts on chestnuts from Galicia. Renowned for its exceptional meat quality, the roast is accompanied by a topping of fresh mushrooms sautéed in butter with finely diced onions, deglazed with white wine, and simmered in organic chicken broth infused with Provence herbs. Finished with a touch of pure butter, this dish is served alongside marble potatoes and a mix of fresh vegetables roasted in truffle-infused olive oil.

03/05/2024

We conclude this week with two exquisite meals showcasing Chestnut-Fed Pork from Galicia, Spain, and a delectable Fillet of Atlantic Salmon.

For your lunch, we present a succulent Pork Loin Roast, crafted from a special breed of pig, free to roam and exclusively fed chestnuts from the region of Galicia. Renowned for their meat quality, it is served with a topping of fresh mushrooms sautéed in butter with finely diced onions, deglazed with white wine, and simmered in organic chicken broth infused with a blend of Provence herbs. Finished with a touch of pure butter, this dish is complemented by marble potatoes and a medley of fresh vegetables roasted in truffle-infused olive oil.

For dinner, indulge in a sumptuous Salmon Fillet, delicately topped and broiled with a butter and herb crust made from fresh butter, mixed with herbs, lemon zest, ground flax seeds, sea salt, and pepper. Accompanied by a creamy lemon sauce, black rice, and sautéed broccoli and cauliflower in shallot butter, this meal promises an unforgettable dining experience.

02/05/2024

Indulge in Chef Didier's dinner selection featuring a Grilled Chicken Leg Quarter, marinated in a harmonious blend of Calamansi juice, ginger, tamari sauce, garlic, honey, and rice vinegar. Lightly grilled and brushed with annatto oil, derived from annatto seeds, garlic, and pure avocado oil, this dish is served alongside fragrant Thai Jasmine rice and a medley of Chinese greens stir-fried with sesame oil.

02/05/2024

Lunch at Chef Didier's Table features a classic Hungarian Goulash, crafted by slicing Grass-Fed Beef Striploin into thin strips and searing them in olive oil with sliced onions until golden brown. Sliced red bell peppers, chopped tomatoes, and garlic are then added, followed by the inclusion of sweet paprika, sea salt, pepper, bay leaf, and organic beef broth. Carrots are introduced after an hour of slow simmering, with chopped parsley and sour cream added 45 minutes later to bring the dish to its flavorful completion. It is served alongside creamy mashed potatoes and roasted broccoli seasoned with a hint of oregano.

02/05/2024

Chef Didier's meals today feature Grass-Fed Australian Beef and Free-Range Chicken.

Lunch begins with a classic Hungarian Goulash, prepared by slicing Grass-Fed Beef Striploin into thin strips and searing them in olive oil with sliced onions until browned. Then, sliced red bell peppers, chopped tomatoes, and garlic are added. Sweet paprika, sea salt, pepper, bay leaf, and organic beef broth are incorporated. Carrots are added after one hour of slow simmering, followed by chopped parsley and sour cream 45 minutes later to finish the dish. It is served with creamy mashed potatoes and roasted broccoli seasoned with a touch of oregano.

For dinner, a Chicken Leg Quarter is marinated with a blend of Calamansi juice, ginger, tamari sauce, garlic, honey, and rice vinegar. Grilled and lightly brushed with annatto oil, made from annatto seeds, garlic, and pure avocado oil, this dish is accompanied by Thai Jasmine rice along with a blend of Chinese greens, stir-fried with sesame oil.

01/05/2024

For dinner, treat yourself to Chef Didier's Fish Tacos, skillfully crafted from King Mackerel fillets sliced into strips, marinated, and sautéed with a medley of fresh cilantro, a hint of cumin, lime juice, garlic, onion, olive oil, sea salt, and pepper. Accompanying this exquisite dish are pickled purple cabbage, ripe tomatoes, zesty lime, chipotle sauce, and gluten-free, sugar-free corn tortillas. To complete the meal, savor the roasted yellow corn and butternut squash, enhanced with a tantalizing touch of lime juice and cilantro.

01/05/2024

For the lunch menu, Chef Didier has prepared Pork butterflied chops delicately seasoned with ginger, Tamari, garlic, rice wine, and a hint of Sichuan pepper. This flavorful dish is accompanied by garlic rice and sautéed eggplant seasoned with tamari sauce, fresh ginger, and garlic.

01/05/2024

At Chef Didier’s Table, we proudly present our Wednesday specials: Premium Pork Belly from Spain and fresh King Mackerel Fillet.

For lunch, Chef Didier has crafted Pork butterflied chops seasoned with ginger, Tamari, garlic, rice wine, and a touch of Sichuan pepper. This dish is served with garlic rice and sautéed eggplant seasoned with tamari sauce, fresh ginger, and garlic.

For dinner, indulge in our Fish Tacos, expertly made from King Mackerel fillets sliced into strips, marinated, and sautéed with a blend of fresh cilantro, a hint of cumin, lime juice, garlic, onion, olive oil, sea salt, and pepper. Complementing this delightful dish are pickled purple cabbage, fresh tomatoes, zesty lime, chipotle sauce, and gluten-free, sugar-free corn tortillas. To round off the meal, enjoy roasted yellow corn and butternut squash with a tantalizing touch of lime juice and cilantro.

29/04/2024

For dinner, indulge in a succulent Chicken Breast Quarter, seared in pure Avocado Oil, then delicately braised with organic chicken broth, white wine, lemon juice, garlic, and fresh rosemary, and finally finished with a touch of French butter. Accompanied by fluffy brown rice, crisp French beans, and a vibrant julienne of carrots sautéed in shallot and parsley butter, this meal is a symphony of flavors.

29/04/2024

For lunch, Chef Didier prepares a Pure Beef Burger crafted from freshly ground, in-house 100% Grass-Fed Beef. Seasoned simply with sea salt and pepper, it's seared and roasted to perfection, then crowned with Monterey Jack cheese, grilled onion, grilled green and red bell peppers, and sliced cucumber. Homemade guacamole and pico de gallo complement this dish, served alongside oven-roasted camote fries.

29/04/2024

Feast on Chef Didier’s creations for today: Brazilian Grass-Fed Beef and Free-Range Chicken.

For lunch, Chef Didier prepares a Pure Beef Burger, made from freshly ground, in-house 100% Grass-Fed Beef. Seasoned simply with sea salt and pepper, seared and roasted, it is topped with Monterey Jack cheese, grilled onion, grilled green and red bell peppers, and sliced cucumber. Homemade guacamole and pico de gallo accompany this dish, along with oven-roasted camote fries.

Dinner features a Chicken Breast Quarter, seared in pure Avocado Oil, braised with organic chicken broth, white wine, lemon juice, garlic, and fresh rosemary, finished with a touch of French butter. Brown rice, French beans, and a julienne of carrots sautéed in shallot and parsley butter complete this meal.

29/04/2024

For dinner, indulge in Chef Didier's Grilled Tuna Belly seasoned with lemon zest and thyme, accompanied by a vibrant dressing of black olives, capers, red onion, cherry tomatoes, and premium rice with citrus-infused roasted sayote.

29/04/2024

Relish Chef Didier's Baby Back Ribs for lunch, marinated in lime juice, smoked paprika, chipotle pepper, and honey, served with our signature BBQ sauce, sautéed potatoes, and zucchini.

29/04/2024

This week at Chef Didier's, indulge in our tantalizing Baby Back Ribs, slow-roasted to perfection in a blend of lime juice, smoky paprika, chipotle pepper, and honey, served with our signature BBQ sauce. Complemented by sautéed potatoes and zucchini infused with garlic and Spanish paprika, each bite is a savory delight.

As evening falls, savor our Grilled Tuna Belly, seasoned with lemon zest and thyme, accompanied by a vibrant dressing of black olives, capers, red onion, and cherry tomatoes. Paired with premium long-grain rice and citrus-infused roasted sayote, every dish at Chef Didier's is a culinary masterpiece, promising an unforgettable dining experience.

26/04/2024

For a delectable dinner experience, savor the Pan-Seared Fresh Yellowfin Tuna Fillet, seasoned with the finest sea salt, freshly ground pepper, and a drizzle of premium olive oil. It's paired with a luxuriously velvety spinach and tomato sauce, bursting with vibrant flavors that perfectly complement the delicate tuna.

Completing this culinary masterpiece are red rice and zucchini, lovingly roasted with aromatic olive oil and fragrant Provence herbs, adding a harmonious balance of textures and savory goodness to this truly indulgent meal.

26/04/2024

For lunch, Chef Didier presents a meticulously grilled Beef Ribeye, its flavors elevated by a delicate blend of fresh herbs, garlic, cracked green peppercorn, and sea salt. Delicately sliced and served with a sauce meticulously crafted from shallots, sherry vinegar, and tarragon reduction, enriched with white wine and organic beef broth, then perfected with a hint of Dijon mustard and pure butter. This sauce echoes the richness of Béarnaise but with a lighter touch. Accompanying this dish are creamy mashed potatoes alongside trench beans and asparagus, expertly sautéed in lemon butter.

25/04/2024

We conclude the week with Brazilian Grass-Fed Beef and Fresh Fillet of Yellowfin Tuna.

For lunch, Chef Didier presents a Grilled Beef Ribeye, expertly seasoned, seared, and encrusted with a blend of fresh herbs, garlic, cracked green peppercorn, and sea salt. Thinly sliced and accompanied by a sauce crafted from shallots, sherry vinegar, and tarragon reduction, enhanced with white wine and organic beef broth, then finished with a touch of Dijon mustard and pure butter. This sauce evokes the essence of Béarnaise but with a lighter touch. Creamy mashed potatoes complemented by trench beans and asparagus sautéed in lemon butter complete this dish.

For dinner, indulge in Pan-Seared Fresh Yellowfin Tuna Fillet, seasoned with sea salt, pepper, and olive oil, served alongside a velvety spinach and tomato sauce. Red rice and zucchini, roasted with olive oil and Provence herbs, round out this satisfying meal.

24/04/2024

Indulge in our dinner masterpiece: the tantalizing Butter Roasted Chicken Breast quarter. Each tender portion is lovingly brushed with pure French Butter and delicately seasoned with sea salt, pepper, fresh rosemary, and garlic, then roasted until it achieves a golden perfection. Nestled beside a medley of leeks, celery, red onion, and rosemary in organic chicken broth, it creates a harmonious symphony of flavors. Accompanying this exquisite dish are brown rice and ripe tomatoes, gratinated with genuine Parmigiano-Reggiano cheese, adding a delightful finishing touch to your dining experience.

24/04/2024

Treat yourself to our exquisite Premium Boneless Pork Chop for lunch, imported directly from Spain. This succulent chop is meticulously seasoned and marinated before being grilled to perfection, infusing it with a delightful blend of smoked paprika, sage, fennel seed, and garlic, reminiscent of the savory notes found in Italian Pork sausage. A subtle gravy marinade enhances its flavors, while roasted potatoes and sayote, delicately prepared with onion, garlic, and olive oil, complete this sumptuous meal.

24/04/2024

Chef Didier proudly presents two delectable dishes: the Premium Spanish Pork and the Free-Range Chicken.

At lunchtime, indulge in our Premium Boneless Pork Chop, sourced all the way from Spain. This succulent chop is expertly seasoned and marinated, then grilled to perfection with a medley of smoked paprika, sage, fennel seed, and garlic, evoking the rich flavors of Italian Pork sausage. A delicate gravy marinade adds an extra layer of depth. Savor it alongside roasted potatoes and sayote, both lovingly prepared with onion, garlic, and olive oil.

For dinner, we've crafted a tantalizing Butter Roasted Chicken Breast quarter. Each tender piece is meticulously brushed with pure French Butter and seasoned with sea salt, pepper, fresh rosemary, and garlic before being roasted to a golden perfection. Nestled alongside leeks, celery, red onion, and rosemary in organic chicken broth, it's a symphony of flavors. Complementing this exquisite dish are brown rice and ripe tomatoes, gratinated with authentic Parmigiano-Reggiano cheese.

23/04/2024

As evening falls, relish our exquisite Fillet of Tuna, expertly seared and seasoned with basil, sea salt, and pepper. Delight in its rich white wine and lemon reduction sauce, accompanied by sautéed marble potatoes, carrots, and cauliflower with shallots and parsley, culminating in a truly satisfying gourmet experience.

23/04/2024

For lunch, savor our expertly grilled Pure Beef Kofta Kebabs, infused with aromatic spices and served with two divine sauces: classic Tzatziki and roasted bell pepper with eggplant. Enjoy them alongside fragrant basmati rice and zesty roasted eggplant.

23/04/2024

or a midweek culinary delight, savor our Mediterranean-inspired menu showcasing Grass-fed Beef and Fresh Tuna. Lunch features Pure Beef Kofta Kebabs, expertly seasoned and grilled, accompanied by two divine sauces and fragrant basmati rice. Come evening, enjoy a succulent Fillet of Tuna, seared to perfection and adorned with a flavorful reduction sauce, served alongside sautéed marble potatoes, carrots, and cauliflower.

22/04/2024

For dinner, Chef Didier presents his Roasted Chicken Leg Quarter, marinated in a harmonious blend of Tamari sauce, Chinese wine, rice vinegar, pure Australian honey, and Chinese 5-spice. Accompanying this delectable centerpiece are sautéed camote, along with round and Chinese cabbage, infused with the rich aroma of sesame oil and garlic, completing this satisfying meal.

22/04/2024

For lunch, Chef Didier crafted Stir-Fried Pork using thinly sliced pork rib eye, delicately marinated in Tamari sauce, sugar-free and gluten-free hoisin sauce, Chinese wine, fresh garlic, and black pepper. This flavorful dish is complemented with slender slivers of ginger, onion, broccoli, Chinese peas, and bean sprouts, served atop fragrant Thai Jasmine rice, enhanced with the subtle zest of scallions.

22/04/2024

Chef Didier’s Table goes Asian with Premium Pork and Free-Range Chicken.

For lunch, we prepared Stir-Fried Pork, made from thinly sliced pork rib eye, lightly marinated in Tamari sauce, sugar-free and gluten-free hoisin sauce, Chinese wine, fresh garlic and black pepper. It is combined with thin slivers of ginger, onion, broccoli, Chinese peas and bean sprouts served on top of Thai Jasmine rice seasoned with scallions.

Dinner features Roasted Chicken Leg Quarter, marinated in a blend of Tamari sauce, Chinese wine, rice vinegar, pure Australian honey and Chinese 5-spice. Camote, along with round and Chinese cabbage, sautéed with sesame oil and garlic complete this meal.

22/04/2024

Monday dinner calls for a delicate Broiled Alaskan Po***ck fillet, lightly seasoned with sea salt, pepper, lemon zest, and olive oil. This delightful dish is served with fresh tomato salsa, grilled corn, and pumpkin squash, enhanced with a flavorful blend of butter, garlic, thyme, and smoked paprika.

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147 C Caliraya Drive
Parañaque
1713

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