Chef Nicolas Cantrel debuts as Restaurant 101’s new Executive Chef with a special dinner that showcases his culinary savoir-faire, on Saturday, the 1st of October 2011, 7:30PM at Enderun Colleges; he will be joined by French Chefs Jérôme Lacressonnière and Franck Geuffroy from Alain Ducasse Formation. La Cuisine d’Alain Ducasse by Nicolas Cantrel celebrates the culinary philosophy of world-renowned Chef Alain Ducasse, applying the best techniques to the freshest ingredients, cooked with the passion and attention to detail that are the hallmarks of the great chefs. The dinner will be complemented with carefully selected French wines from the local wine distributor Sommelier Selection.

Diners will whet their appetites with a first course of seasonal vegetables complimented by a marmalade of tomato and truffle. Then, a fish course of a seared red snapper with a burst of citrus and scallions will be paired with a wine from the Domaine Robert-Denogent, in Pouilly-Fuissé, Burgundy; the meat course, a roasted rack of lamb served with artichokes and melted potatoes will be paired with a wine from the Château Gombaude Guillot in Pomerol, Bordeaux. Dessert is a whimsical confection from the former Pastry Chef of 3-star restaurant Alain Ducasse at the Plaza Athénée, Chef Franck Geuffroy—a ‘chocolate bar’ that is both melting and crispy, and captivates with the unexpected local tang of calamansi—featuring the fine Valrhona chocolate. It will go beautifully with a 10-year-old Tawny Port from Portugal.

Restaurant 101 is the application restaurant of Enderun Colleges. It charms with its blend of chic Parisian elegance and the youthful energy of its student wait staff. Chef Cantrel adds his own vision to the seasonal menus that highlight the contemporary French techniques, using the vibrant flavors of Asia, and fresh, sustainable local ingredients.
Chef Cantrel’s dynamic style and classic techniques helped him to win over Iron Chef Marc Forgione in Battle Gruyère Cheese on Season 9 of Iron Chef America. He has spent years honing his craft in the kitchens of Alain Ducasse, at La Relais du Parc (Paris), La Bastide de Moustiers (Moustiers Sainte Marie), the three-Michelin-star Le Louis XV (Monaco), Aux Lyonnais (Paris), and Mix in New York. For this dinner he teams up with Chef Jérôme Lacressonnière, who built a reputation for using French techniques, and respecting local tradition, while handling the most delicate Japanese ingredients at Beige, the signature restaurant of Alain Ducasse in Tokyo, Japan; and Chef Franck Geuffroy, whose beautiful desserts have won him accolades in the Championnat de France du Dessert. These two chefs now share their knowledge with others at Alain Ducasse Formation.

La Cuisine d’Alain Ducasse by Nicolas Cantrel is a dinner not to be missed by those who appreciate an innovative and thoughtful approach to cooking with ingredients so fresh that they will make your senses sing.
La Cuisine d’Alain Ducasse by Nicolas Cantrel. 01 October 2011, 7:30PM, Restaurant 101, Enderun Colleges. 1100 Campus Avenue, McKinley Hill, Fort Bonifacio. PhP 5,000 (+5% service charge)/person. For reservations, please call 856-5000 local 101/403-7840, email, or visit

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