Restaurant Simulation – Tre Notti

This restaurant simulation was headed by 2 of our Award Winning Chefs namely Garie Quiambao and Erika De Leon. Chef Gee tweaked his mains and used his Philippine Culinary Cup Entry for this and it was really delicious. To all the students for the restaurant simulation, thank you for a wonderful dining experience.


Bread Service: Roasted Garlic Tuscan Flatbread with Parmesan Butter

Amuse-Bouche: Lemond Whipped Cream Topped with Smoked Salmon Fresh Dill on Crostini

Salad: Nicoise 6471

Soup: Mushroom Cream Soup

Chicken: Wild Honey Glazed Chicken Breast with Fennel and Coriander Seeds, Grainy Mustard Cream Sauce, Potato Gnocchi and Glazed Vegetables

Intermezzo: Tangerine Sorbet with French Martini Caviar

Meat: Sous Vide Pork Belly served with Pork Jus, Candied Pomelo, Herb Spaetzle, Chestnut and Wilted Brussel Sprouts

Dessert: Peach and Almond Galette with Blueberry Caramel Sauce and Creme Fraiche Ice Cream

I would like to apologize because the picture of the dessert was corrupted but it was really delicious! You have to take my word on that 😉

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