PR- 46 - 2025

In celebration of Filipino Food Month in the Philippines, Filipino Restaurant Month in Canada, and as part of the 130th anniversary of Le Cordon Bleu, the Embassy of the Republic of the Philippines in Ottawa proudly collaborated with the prestigious culinary institution to present “Flavours of the Philippines”—a sold-out signature dinner event held on Friday, 25 April 2025 at Le Cordon Bleu Ottawa.

Left photo: Guest Chef Liza Sare preparing the menu with Chef Atifa Prinsloo of Le Cordon Bleu Ottawa; Right photo: Dinner table setting with Filipiniana elements.

Following the success of the live cooking demonstration featuring Adobo at Le Cordon Bleu last year, this special evening highlighted the rich culinary heritage and diverse flavors of the Philippines through a gourmet dinner. The event featured a four-course menu meticulously curated and executed by Guest Chef Liza Sare, together with the chefs and students of Le Cordon Bleu.

Food preparation with Le Cordon Bleu Chef Yann Le Coz: left photo: brazo de mercedes; center photo: main course, Mechadong Baka; right photo: Ice Cream with Calamansi Rhum

Guests were treated to a refined dining experience with a distinctly Filipino flair, beginning with hand-rolled Lumpiang Prito, followed by a refreshing Kilawin (Tuna Ceviche) amuse-bouche. The main course, Mechadong Baka—a braised beef rib dish infused with Filipino spices—was served alongside French-style garlic mashed potatoes and cinnamon-glazed carrots. The evening concluded on a sweet note with the classic Brazo de Mercedes and a selection of Filipino-inspired petit fours, paired with traditional dripped coffee and tea. Guests were also treated to Calamansi Ice Cream, and Calamansi and Ube liquor.

Bartender Catherine Patawaran preparing the Calamansi and Ube liquor cocktails.

To further set the ambiance, Philippine jazz music played softly in the background, while Filipiniana elements were tastefully displayed across the room, creating an atmosphere that celebrated the beauty of Filipino culture. Guests also received special touris merchandise.

Deputy Chief of Mission Myca Magnolia M. Fischer raised a toast to thank diners, with Chef Liza Sare (left most) and her team and Chef Yann Le Coz, Head Pastry Chef Instructor of Le Cordon Bleu Ottawa (right most)

The intimate, 40-guest dinner was a signature event of the Embassy in celebration of the 4th Filipino Restaurant Month in Canada, further promoting the richness of Filipino cuisine to Canadian audiences and the global culinary community.

During her toast, Deputy Chief of Mission Myca Magnolia M. Fischer extended her appreciation to Le Cordon Bleu Ottawa for this meaningful collaboration, stating that “this event has brought us closer to our homeland and allowed others to share in this culinary journey.”

The Embassy continues to support initiatives that elevate Philippine culture and heritage through food diplomacy and cultural collaborations. END