La Patisserie Du Daniel
THE WATERFRONT Cebu City Hotel & Casino (WCCHC) is currently undergoing a major renovation. And with the structural changes, a new management team takes over the only convention hotel in Cebu.
I was out of the country for several months so I was delighted to meet the new faces when WCCHC Marketing Communications Manager Maebelle Varron hosted an afternoon of pastry and dessert sampling to formally introduce the newest and sweetest addition to the Waterfront Culinary Team, Chef Daniel Lagoux – the Group Executive Pastry Chef and AVP-Operations of Waterfront Food Concepts. The British F & B Director Alastair Granger welcomed us as we made our way to our seats in front of a live cooking demonstration counter. General Manager Alfred Portenschlager made his entry in his Austrian outfit, followed by jolly Patissier Daniel Lagoux in his chef’s uniform sporting a French beret and holding a live rooster with a handsome red comb. The Coq Gaulois or the Gallic Rooster is one of the national emblems of France. A little brush up on French history revealed that the Gallus means both rooster and an inhabitant of the Gaul, an ancient region in Europe that included modern France, among others. The French Rooster adorned the French Flag during the successful revolution of 1848 and was made part of the seal of the republic.
I volunteered to be the assistant of Chef Daniel while General Manager Alfred teamed up with Jigs Arquiza. The culinary skill of Chef Daniel was admirable as he allowed me to take over and whip up paper thin French Crepes. The right mixture, agility and speed in spreading the thin batter on the crepe pan make a perfect crepe. It was a fun demonstration that showed that French still reign in the culinary field. Not to be outdone, Maebelle whispered in my ear that Austrian Gen. Manager Alfred was an Executive Chef, too.
The pastries, dessert and bread layout was a sight to behold. To get to taste the spread, we agreed to share just a portion of every creation of Chef Daniel whose roly-poly physique is a proof of what he does. Chef Daniel Lagoux has a vast experience of over 20 years with Celebrity Cruises. He has worked with renowned chefs, one of whom, Daniel Boulud, I had the pleasure of meeting in New York City. He holds the honor of receiving the “Maitre de Gout” (Master of Taste) award from the Corporate Chefs of America. My eyes feasted on the pastries and desserts and started with Religieuse Café & Chocolat – profiteroles (cream puff) topped by a smaller one glazed with coffee-flavored and chocolate fondant. The Framboisine was a layered creation of soft cake beneath, mousse and raspberry wine flavored topping. The Apple Tart Viennoise, Tiramisu Fraise (strawberry), Napoleon Noisette, Apple-filled Doughnut and so many more were all palate pleasers. We all degusted with sweet abandon! The baguettes were such a delight – crusty with chewy, moist dough inside. The Two-Cheese Baguette Francoise won our thumbs up sign. Whatever we could not possibly taste went all in a fancy box that we brought home. It was certainly an afternoon of sweet avalanche.
