Celebrating Japan’s Unagi Festival at Izakaya Sensu

Celebrating Japan’s Unagi Festival at Izakaya Sensu

Cesar Cruz Jr.

Business Mirror | September 15, 2017

Eel Thrills

In Japan, an old tradition known as Unagi Festival is widely anticipated and celebrated for a day. Unagi or eel is believed to have a property that could ward off the intense summer heat and at the same time allow one to gain his or her energy. As for its health benefits, eel contains omega-3 and omega-6 fatty acids and has a wealth of vitamins and minerals.

Luckily for Filipinos, there is no need to set foot on the Land of the Rising Sun. At Bonifacio Global City Izakaya Sensu, you can savor the many ways unagi is prepared through its version of the said festival. The festival, which runs until the end of September, gives lovers of Japanese food, as well as adventurous foodies, a chance to indulge in its masterfully prepared signature unagi specials.

Unagi Bo Sushi

There is more to the taste of eel being sweetish, light and having a firm texture. One will have a grand time discovering the medley of flavors that goes in each of the eight unagi dishes—Uzaku, Kurikara, Unagi- Shira-Yaki, Umaki, Unagi Chawan Mushi, Unagi Tempura, Unagi Bo-Sushi and Una-Don.

The Japanese chef of Izakaya Sensu uses locally sourced fresh-water eel for its versatility and pronounced taste. Butchering an eel, however, is no easy matter. A chef must earn his stripes in mastering the Unagi knife. It takes five years to be proficient in this cutting tool according to consultant chef Nobuhide Andoh.

The protein-rich dishes are surefire palate pleasers. The kurikara (grilled stick unagi with teriyaki sauce and “Sansho Japanese Pepper” miso sauce) provides and interesting taste and texture contrast with its skin and meat. The grilled dish pairs perfectly well with an order of some sake shots, Japanese beer or whisky highballs from Chotto Matte, the bar operation of Izakaya Sensu.

The Ozaku (Unagi and Vinegared cucumber salad) and the Unagi Shira-Yaki (Grilled Unagi with wasabi and soy sauce) exhibit the absorbent quality of the eel. The Ozaku cleanses the palate like an atchara would.


Japanese Chef of Izakaya Sensu

Have a bowl of steaming rice topped with unagi with an order of Una-Don. Discover how unagi brings life to Omaki ( Japanese Omelette Wrapped Unagi) or enjoy its delightful crunch in Unagi Tempura (deep-fried Battered Unagi and Okra). Pay attention to the delicate taste of Unagi Chawan Mushi ( Japanese Steamed Egg with Unagi).

The dual-concept restaurant of Izakaya Sensu and Chotto Matte is a showcase of creativity and style that brings fun and excitement to the modern Filipino, while being true to its Japanese roots.
Enjoy the Unagi Festival more by availing yourselves of Chotto Matte’s buy-one-take-one offer on select cocktails from 2 to 7 p.m. everyday.
Izakaya Sensu/Chotto Matte is at the ground floor of Net Park, 28th Street corner 5th Avenue, Bonifacio Global City, Taguig. Tel no. 283-2979.

Cesar Cruz Jr.

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Cesar studied communication arts at the University of Santo Tomas. He writes articles in the Lifestyle Section of Business Mirror as a lifestyle writer. He manages Pancit Malabon, his own restaurant at Banawe St.

Fantastic Potatoes

Fantastic Potatoes

Gabrielle R. Borromeo

The Daily Tribune | June 04, 2014

The United States Potato Board (USPB), the United States Embassy Foreign Agricultural Service (FAS) and the United States Department of Agriculture (USDA) have brought US Tablestock Potatoes closer to the Filipino by making it increasingly available in the market.

Now restaurants and households may easily get a hold of russets, long whites, round whites, waxy reds, nutty flavored blues, purples and fingerlings in their most natural state. The potatoes are grown in the ideal growing temperatures, rich soil, state-of-the-art processing facilities and generations of expertise required by the US Frozen Potatoes. Consumers can be assured of a steady supply because US potato growers offer a plentiful year-round delivery of the finest potatoes that meet stringent FDA and USDA specifications. 

To further encourage the trade of US Frozen Potatoes in the Philippines, the USPB provides several support programs for establishments that use 100 percent US frozen potato products. One of them is the Best Practices Seminars and Training Programs where restaurant staffs is trained on proper storage, handling and preparation of US frozen potatoes to create the best tasting dishes.

Seminars about menu development are also practiced to help food service partners be aware of global trends and practices. Co-Op Promotions is also another support program wherein the USPB supports part of the promotional costs of the new menu using US Frozen Potatoes. Lastly, the USPB does ongoing research into trends and consumer attitudes to further help the establishments maximize their sales by capturing market trends, consumer attitudes and eating habits of their customers.

In gratitude to the Filipinos who have learned to love the spud and now welcome it in the Philippines with arms wide open, USPB held several events in celebration.


Cheyenne and I, all dressed up for the USPB event at Discovery Country Suites Tagaytay. Matchy matchy! 😉

The first event was held at Discovery Country Suites, Tagaytay City where renowned innovative and in-demand Chef Sau del Rosario joined forces with USPB to launch their compilation of recipes called Tasteful Taters.

This recipe book, produced and currently available through the USPB, stars US Frozen Potato products in a number of popular dishes from the Philippines and all around the world, with each one tried, tested and given Chef Sau’s five-star treatment.

During the event, Chef Sau prepared a demonstration of selected dishes to showcase the mastery and skill needed to emphasize the luxurious qualities of the US Potato just as featured in Tasteful Taters. He showed the audience the process he undergoes when coming up with exciting twists to existing favorites. It is no surprise that his gastronomic wizardry has found its perfect match in the adaptable ingredient. The event was also a rare chance to see recipes come to life by the famous Chef Sau himself.

Chef Sau del Rosario preparing the demonstration.

The next event was a two-day seminar at the Makati Shangri-La Hotel. The first day was all about getting to know the US Tablestock Potatoes. It demonstrated also how to use the spud as both light fare and all sorts of meal courses from appetizers to desserts. The event was graced by Sarah Reece, the USPB international marketing manager to voice out the importance of the spud to the attendees.

A buffet spread featured the culinary possibilities of US potatoes, which remain endless, given their flexibility in elevating the flavor, texture and appearance of food.

Since potatoes have become a classic ingredient of some of the world’s best cuisines including dishes from the Philippines, USPB has promised a steady supply of US potatoes in order for the Filipinos to continue their work and talent in the food industry.

For more information about US Tablestock Potatoes, please visit www.potatoesusa.com or www.potatoesusa-philippines.com; or call 8534-8534 or 8534-8223.

Gabrielle Borromeo

Author Profile

Gabe organizes what she sees around her and loves to put it into words. She has been contributing her articles for the Daily Tribune newspaper, Tinig ng Marino (maritime) newspaper, Cook magazine, Appetite magazine and F&B World magazine.

You can contact Gabrielle at: gabrielle_borromeo@write-experts.com

Creating French Culinary Connections With Filipinos

Creating French Culinary Connections With Filipinos

Cesar Cruz Jr.

Business Mirror | December 19, 2019

(In photo: Vatel Restaurant Manila Executive Chef Pierre Cornelis)

To sample top French cuisine offerings and dining, or to satisfy cravings and curiosities in one of the world’s finest gastronomic delights, head on over to Vatel Restaurant Manila in the heart of Malate, where Executive Chef Pierre Cornelis is eager to greet guests and diners with a warm “Bienvenue!”

Just as the meaning of his first name (Pierre is French for Peter), Cornelis has actually been a solid foundation of knowledge and skills for aspiring young Filipinos who are seeking a career, and wishing to make their mark, in the hospitality and culinary industry, be it locally or overseas.

He happens to be the chief instructor and consultant of De La Salle-College of Saint Benilde’s (DLS-CSB) School of Hotel, Restaurant and Institution Management starting in 2009. Since then, Cornelis has actually made Manila his home for over a decade now.

Prior to his scholarly stint, the French chef was originally scouted for his culinary skills to help establish the La Regalade French Bistro in Makati in 2008, adjudged as one of Philippine Tatler’s best restaurants in that same year.

Thus, Cornelis actually wears two hats—or toques, at that—as he oversees the culinary ensemble of Vatel Restaurant Manila. The French-Mediterranean dining outlet can comfortably seat 72 while accommodating 40 alfresco guests at the deck overlooking the majestic Manila Bay.

Behind its commercial purpose, Vatel Restaurant Manila serves as a hatchery of the strengthened educational partnership of the college and Vatel International Business School, a leading European hospitality learning institution based in France. It trains students for middle- and higher-management positions in hospitality and tourism. DLS-CSBis one of its many partner-school around the world.

Speaking of his profession which has brought him to this corner of the world, Cornelis derives a great deal of fulfillment in being an expat.“The best thing about living here is that it gave me the opportunity to start an application restaurant, which I operate with students. I enjoy sharing my field of expertise with them.”

The Frenchman recognizes that running a successful restaurant requires an excellent team to uphold the integrity of recipes, procedures, standards and the application of expertise.

With regard to the specialties of Vatel Restaurant Manila, it follows the original way of the French to keep recipes authentic. Cornelis occasionally introduces new dishes in the menu, offering varieties and giving customers more reasons to enjoy French food.

The seasoned chef cites bistro cuisine, baguette aux echalotes (French bread with shallots) and cassoulet (meat and beans stew)as good introductions to French cuisine. His must-try signature dish is beef bourguignon (sauce with red wine, onions and seasoning).

Desserts are also something to look forward to. The Cerveza Negra ice cream, for one, will definitely not disappoint novice diners.

The French expatriate is all too eager to share his cooking philosophy which he has stood by from the time he was a newbie in the kitchen. “Choose the best produce; use the best technique. Expertly use seasoning and flavors to elevate taste. Always ensure quality and texture,” were his sagely pieces of advice.

The French advantage

WHEN it comes to his career, Cornelis was inspired by Chef Bernard Loiseau, who is regarded by peers as the most charismatic kitchen whiz of all time.

In recent years, however, the Vatel Restaurant Manila’s chief cook found encouragement in the achievements of Alain Ducasse, who happens to be the most celebrated of modern French chefs.

With regard to his inspiration in being a chef and making his mark in the culinary world, he had this to say: “I have always been interested in food and ingredients: meat, fruits and vegetables, which grew my fondness of visiting and enjoying the ambiance of the markets in Belgium and in the South of France. I look forward to their local and seasonal products.”

He shares his take on what makes French cuisine profoundly different from others. Owing to the geography of France and location, he is proud that his country has the advantage of having different climates. The neighboring areas, the Atlantic Ocean and the Mediterranean Sea, influence the varieties of cheese, wine, fish, meat, vegetables and fruits.

Cornelis continued: “The French have a selection of food varieties. We explore and enhance different flavors from our regions. Finally, we enjoy combining French techniques and cooking methods. I want people to understand that French cuisine is built from authentic, provincial rural recipes.”

The highly prolific chef started to build his portfolio from time he graduated from Ecole Hotelier et tourisme de Liege in Belgium, then harnessed his craft further in a “classic” restaurant after his studies. He further honed his culinary skills by gaining experience in cooking Mediterranean cuisine in various dining establishments in the south of France, in the environs adjacent to the Mediterranean Sea and Corsica.

Cornelis’s keen understanding of the demands of the kitchen has made him sought after not only in his native France, but overseas, as well. The chef has seen action in Montreal, Canada, where he worked with top hotels, such as the Westin Montreal and the Hilton.

During his six-year tenure as executive chef of Le Spa Eastman, where he specialized in healthy cuisine, he was able to parlay his culinary expertise into authoring a cookbook, Le Spa Eastman a votre table (Le Spa Eastman at your table).

The book, which features 100 nutritious recipes, won an award in 2006 as the Best Culinary Cookbook in French at the annual Cuisine Canada co-organized by the University of Guelph, in Ontario.

Speaking of nutrition, Cornelis admits that the creative process of turning a recipe into a gastronomic cuisine with the collaboration of a nutritionist could prove to be challenging. “It begins with meticulously choosing the ingredients. Then everything would follow.”

Recipes for Success

CORNELIS has served as competition judge and chef demonstrator at numerous staging of “Chefs on Parade” and culinary events of the Hotel and Restaurant Association of the Philippines a few years back.

In March, he was among the 26 chefs in the Philippines who were selected to participate in the fifth edition of “Gout de France,” the largest annual dinner in the world that highlights French gastronomy.

Working about 10 hours daily, the head of Vatel Restaurant Manila makes sure to “cook up something interesting” on weekends—outside the kitchen, that is. His hobbies include swimming and scuba diving, as he is a certified dive master of the Professional Association of Diving Instructors, or Padi.

For his artistic endeavors, Cornelis finds time to feed his soul by playing the electric guitar and the acoustic six-string. He can also show some moves in the dance floor with the salsa.

The premier chef may be enjoying the view from the top, literally (find out why with a visit to Vatel Restaurant Manila), but he does not stop there.

“I would like DLS-CSB to open another branch of Vatel to reach more customers and students, so they may be able to enjoy and experience dining in a French restaurant serving authentic French cuisine,” he thus expressed his earnest hopes.

It is good to note that Cornelis finds working with Filipinos a breeze:“They are nice, friendly and easy to work with. They understand that preparing and cooking at the kitchen carries a big responsibility, which is to satisfy the cravings of the discerning customers.”

His constant advice to his learners in the kitchen: “I always remind them to be consistent with the recipe to maintain the original, authentic flavor.”

Among the countless cuisines and food preparations he has been exposed to from around the world, one Filipino dish though has won his French heart: “My favorite would have to be chicken tinola. I like the combination of ginger, papaya, malunggay [olifeira] and garlic.” To which, he exclaimed, “Sobrang masarap!”

To Chef Cornelis: It’s such a delight that you love a traditional dish prepared during Christmas in almost every Filipino home, monsieur!

(Vatel Restaurant Manila is at the roof deck of Hotel Benilde Maison De La Salle, Arellano Avenue corner Estrada Street, City of Manila.)

Image Credits: Jimbo Albano

Cesar Cruz Jr.

Author Profile

Cesar studied communication arts at the University of Santo Tomas. He writes articles in the Lifestyle Section of Business Mirror as a lifestyle writer. He manages Pancit Malabon, his own restaurant at Banawe St.

Filipinos Spell the “Plus Factor” in Hotel and Hospitality

Filipinos Spell the “Plus Factor” in Hotel and Hospitality

Cesar Cruz Jr.

Business Mirror | December 12, 2019

Quezon City now has Park Inn by Radisson in North Edsa, as the international chain further solidifies its presence in a major market. The upper-midscale hotel is a testament to the global brand’s partnership with the SM Group, becoming the fourth in the Philippines after Park Inn in Davao, Clark and Iloilo. It is also the first in Metro Manila.

While the hotel has already been fully operational for some months already, General Manager (GM) Nils Rothbarth admits finding exhilaration and excitement in all the work that goes into opening a new one.

“It’s the make-or-break phase. Believe it or not: beyond all preparations that go into groundbreaking, it’s actually the securing of paperwork that’s the trickiest part,” Rothbarth intimated.

We wondered if it was just in the Philippine setting, or a normal occurrence in other countries. After all, the German hotelier has the distinction of bringing many hotels into existence, having spent a great deal of his career as a hotel “GM,” from the cities of Europe, to the capitals of a number of African countries and, now, in this side of Southeast Asia.

“Everywhere, it’s the same. When the paperwork is hurdled, then everything else follows.”

Take it from Rothbarth, who shared his being hands-on with his team members. Whenever possible, he personally interviews applicants. He could not emphasize enough the importance of having the right people to develop and empower.

“The selection process during recruitment stage is the most important one. Without the right people, which we consider as our most important asset, we won’t have a successful hotel. I probably interviewed each and every person employed here, in an effort to get to know the person and discover if we have a cultural fit,” Rothbarth explained.

“It is vital that a lot of things are not scripted, and that is the nice thing about the culture of Filipinos: Service comes naturally. You can feel their sincerity,” he added.

Having set foot in the Philippines only this January, the hotelier is already loving every minute of his stay. He may be new to the Philippines, but not to its nationals.

“From my time in the Middle East, I still remember my former colleagues—a lot of whom were Filipinos. I have always kept in touch with them over the years,” Park Inn by Radisson’s GM told this writer.

“So, when the opportunity to move to the Philippines came, there was not a second of doubt to say ‘Yes,’” the GM beamed with pride.

Filipinos, he said, have left quite an impression on him. In his own words, he finds them as “patient, friendly and sincere.”

The Radisson Advantage

Apart from manpower, the GM shared the elements that make Park Inn by Radisson stand out from the rest, starting with their company philosophy.

“I believe that what sets us apart is our people, together with our mantra which we call ‘EMMA,’ or ‘Every Moment Matters.’ Everyone has a lapel pin which says, ‘Yes, I can!” It is important for staff members on the floor to be able to make a decision for our guests and colleagues.”

That team members are able to call the shots when needed translates to a high level of enjoyment among guests during their stay which, in turn, gives the GM utmost satisfaction.

The GM also champions diversity, inclusion and women empowerment to enable more female team members to assume leadership roles. “My leaders here are all women, which is fantastic. Needless to say, they are so passionate with their work,” Rothbarth voiced out.

Being the people person that he is, the GM finds himself in the thick of things when it comes to the hotel’s operations. Quite expected that his genuine concern for his staff has allowed him to address rank-and-file employees by name.

From his manpower complement, Rothbarth also acknowledged other aspects of the success of Park Inn by Radisson. One is the partnership with the SM Group.

“Being associated with the SM brand is a definite plus for the hotel. For starters, our guests can avail of exciting rewards if they happen to be SM Advantage cardholders. They can enjoy discounts from hotel establishments, like dining in Casa, our all-day dining outlet. Or, they can opt to save points by enlisting in the Radisson Rewards Program.”

Taking a page from the late great mall magnate Henry Sy’s list of must-haves for a successful undertaking, Park Inn by Radisson, as well as its provincial counterparts, bank on their individual strategic locations to draw “staycationers” and leisure travelers.

Particularly for the neighboring locales of “QC,” this is a definite plus, as the hotel is in the nexus of the northern part of Edsa and the North Luzon Expressway via Mindanao Avenue.

“We, likewise, find ourselves serving a market that is in need of larger conference, function and events venue,” Rothbarth related. “The hotel happens to have one of the biggest ballrooms in its category, which is able to host 500 guests in one setting. Thus, we are able to cater to different branches of government, nongovernment agencies, medical associations and the like.”

Climbing the Leadership Ladder

Prior to assuming one of the highest leadership positions within his industry, the German GM shared his story of working his way up, starting from the most basic of roles.

“My first job was being a storekeeper. Basically, I ran all the inventory for the hotel. I was responsible in making sure all the goods that the hotel needs: from the most important, such as food and beverages [F&B], to the most trivial, like paper clips, are in stock and never run out,” Rothbarth recalled.

By being exposed to various hotel departments, he grew a liking for the F&B department. It taught him to be detail-oriented, especially during demanding events, such as wedding receptions, when everything is expected to be perfectly executed.

It comes as no surprise then that Rothbarth considers himself as a passionate “hobby cook.” Mussels, he said, are his go-to main ingredient for his signature dishes because of their amazing flavor, as well as versatility to allow for a host of cooking styles.

As a German who knows his kind of beer and enjoys it, Rothbarth delights in sampling domestic brews. As for local dishes, he has grown a craving for good ole sisig.

In order to stay on top of his game, the expat-hotelier keeps his mind sharp and his spirit inspired by picking up nuggets of wisdom from leisure reading. He is currently delving into Homo Deus: A Brief History of Tomorrow, and a biography on Facebook Founder Mark Zuckerberg.

For leisure activities, Rothbarth heads out of town to Subic in Zambales, and the beach towns of Batangas. He is looking forward to visit more beautiful dive spots around the country.

To cap off our conversation, we asked the established hotelier for his advice to upstarts who want to establish themselves in the hospitality industry. His straightforward reply: “Get involved, and have fun.”

Image Credits: Jimbo Albano

Cesar Cruz Jr.

Author Profile

Cesar studied communication arts at the University of Santo Tomas. He writes articles in the Lifestyle Section of Business Mirror as a lifestyle writer. He manages Pancit Malabon, his own restaurant at Banawe St.

Old Fashioned Goodness

Old Fashioned Goodness

Gabrielle R. Borromeo

The Daily Tribune | November 10, 2015

Fresh milk, premium cocoa and minimal amount of natural sugar are the only ingredients of Cocio, a Danish chocolate milk that recently arrived in the Philippines. Cocio was developed in 1951 in the home kitchen of couple Anker and Ella Pallesen in Esbjerg, Denmark and, to date, it still uses the same recipe.

Milk, especially chocolate flavored, is a well-loved beverage in the country, and many Filipino mothers make sure that it is part of the nutritious diet their children get. It is about time Cocio made it to this country to make a healthier change in the lives of Filipinos.

“We know that Filipinos will love Cocio because not only is it delicious, it’s also made from natural ingredients — that are perfect for those trying to adopt a healthier and more wholesome diet,” explains Jens Christian Krog, senior general manager of Arla Philippines, Cocio’s supplier for fresh cow’s milk. “Cocio satisfies the sweet tooth without any additives or false promises. It’s the kind of beverage that Filipinos will surely love.”

This Danish chocolate milk brand prides itself for using only fresh cow’s milk from Arla Foods, which is known as the world’s largest multi-national dairy cooperative owned by over 14,000 farmers and one of the oldest in Europe. The cocoa is from West Africa and is UTZ-Certified, which benefits farmers when more cocoa is consumed. On the other hand, the plain sugar is from established sugar suppliers. Cocio is also free from stabilizers and preservatives, which explains the sediments you see at the bottom.

The launch of Cocio in the Philippines took place in Whitespace, Makati. It marked the first time that Cocio classic will be sold in the Asia Pacific region, and the first time Cocio Dark will ever be launched.

Local Cocio distributor is Fly Ace Corp., a food and beverage consumer goods company whose commitment is towards great taste and responsible ethical production.

“I was impressed with Cocio’s meticulous processes when I visited their office in Copenhagen. Every step involved — from choosing ingredient suppliers to advertising the product — stayed true to their core values,” said Fly Ace president Jun Cochanco. “Cocio is undoubtedly the best chocolate drink in the market, and we think it’s about time we shared it with the country.”

Following the immense success of Cocio in their native Denmark, the brand was then introduced to their Scandinavian neighbors — Sweden and Norway. In more recent years, Cocio has also branched out to other European countries and to the USA.

Cocio, the straightforward cocoa drink, is available in all major convenient stores and supermarkets nationwide.

Gabrielle Borromeo

Author Profile

Gabe organizes what she sees around her and loves to put it into words. She has been contributing her articles for the Daily Tribune newspaper, Tinig ng Marino (maritime) newspaper, Cook magazine, Appetite magazine and F&B World magazine.

You can contact Gabrielle at: gabrielle_borromeo@write-experts.com

France Wine Producers and Exporters Upbeat on Growing Local Market

France Wine Producers and Exporters Upbeat on Growing Local Market

Cesar Cruz Jr.

Business Mirror | July 17, 2017

“The growing market for wines and spirits in the Philippines… served as impetus for the arrival of the French representatives in our shores.”

With the increasing demand for fine wines and spirits in the country, a business delegation of French wine producers and exporters visited Manila late in October to interact with local importers and expand the reach of their products.

The growing market for wines and spirits in the Philippines, which recorded a 7-percent current growth value and reached P1.1 billion in 2017, served as impetus for the arrival of the French representatives in our shores.

In terms of value (€3 million) and sixth in terms of volume (1.2 million liters), France has already been enjoying good business in the country from the sales of its alcoholic products. The European country is already the fourth-largest wine exporter here after the United States, Australia and Spain.

The business expedition was a vital part of “Tastin’ France,” a series of professional wine-tasting events held worldwide in 65 cities set up by Business France, a national agency supporting the development and exports, and international investment.

It is interesting to note that the wine world would not be what it is today if not for the immense contribution of France, as it has been a source of winemaking practices and styles for wine-producing countries, as well as its many grape varieties that have been planted throughout the world.

The growing market in the Philippines is a result of the popularity of wine and spirits to the younger set, which represents a potential growth segment. Factors such as giving a premium on education, being exposed to worldwide trends via traveling and the phenomenon of evolving palates, all helped pave the way for this emerging segment of alcoholic-beverage consumers.

As such, increasing numbers from the younger generation have been turning to champagne, wine and other spirits as important elements in celebrating milestones in their lives.

Though the demand for wines and spirits may be bigger in other countries in the Asean region, France has kept a keen eye of the constantly growing market of local wine drinkers.

During the official launch of Tastin’ France-Manila, Ambassador Nicolas Galey said, “While the Philippine market is relatively small compared to its other Asian neighbors, with growing interest for fine wines and the Filipino drinker’s evolving and more discerning palate, I am positive that the steadily growing market is ready for even more French players.”

Galey added, “It is our hope that these wine, champagne and cognac makers [could] introduce more French products to the Philippine market through strong partnerships, and with the invaluable guidance [from] potential Filipino importers.”

Manila was the first leg for the French wine producers, as they were also scheduled to visit Kuala Lumpur and Singapore afterward.

Cesar Cruz Jr.

Author Profile

Cesar studied communication arts at the University of Santo Tomas. He writes articles in the Lifestyle Section of Business Mirror as a lifestyle writer. He manages Pancit Malabon, his own restaurant at Banawe St.