Don’t miss ‘Héritage’ at Flame

Then there’s the food. Flame has long impressed me with cooking that is confident without being showy. Every plate is thoughtfully composed, driven by sound technique rather than unnecessary flourishes, allowing quality ingredients to speak for themselves.

(Photo: Discovery Primea)

It was the perfect stage for “Héritage,” the latest installment of Discovery Primea’s “Elements of Flavor” series, a one-night-only dinner on July 28 that reunites executive chef Luis Chikiamco with one of his earliest mentors, chef Cyrille Soenen, technical director of Le Cordon Bleu Ateneo de Manila and a Maître Cuisinier de France. Joining them are fellow Le Cordon Bleu Ateneo faculty members chef Julien Bispo, pastry chef, and chef Régis Doré, master baker, bringing together decades of experience spanning Michelin-starred restaurants, luxury hotels, international competitions, and culinary education.

For Luis, the evening carries personal significance. “Cooking with chef Cyrille again feels like coming full circle. I learned so much from him early in my career, and having him here at Flame makes this collaboration especially meaningful. Héritage reflects the values we’ve always shared, respect for technique, appreciation for great ingredients, and the belief that the best meals are the ones that bring people together,” he said during the preview dinner last July 21.

Pulutan a la Prince Albert, a title that refers to the iconic restaurant in InerContinental Manila, where chef Cyrille led the kitchen (Photo: Discovery Primea)

That philosophy became evident from the first course and continued throughout the evening. While the menu spans dishes such as Pulutan à la Prince Albert, Lobster Salad Remoulade, Crispy Korean Chicken “Oyster,” Halibut Viennoise, Kurobuta Pork Sando, Pigeon Tourte, Trio Sorbet, Chocolate Tiramisu Tart, and Petit Fours, what stood out is the discipline behind every plate.

Among the dishes, the Halibut Viennoise was my clear favorite. It demonstrated the techniques that define truly accomplished cooking—technically precise, elegantly balanced, and allowing the fish to remain the centerpiece. I savored every bite.

Cripsy Korean Chicken Oyster and Halibut Viennoise (Photo: Discovery Primea)

The Pigeon Tourte was equally memorable, while dessert, particularly the Chocolate Tiramisu Tart, provided a refined ending.

For Cyrille, the evening was never about revisiting old recipes. “To me, heritage is much more than preserving recipes. It is about preserving techniques, craftsmanship, respect for the ingredients, and honoring the chefs who came before us. We don’t simply recreate dishes from the past, we seek to understand the methods behind them and carry them forward while creating something meaningful for today’s guests.”

Pigeon Tourte (Photo: Discovery Primea)

Working alongside Luis again, he said, felt effortless because they continue to share the same philosophy. “Working with chef Luis again has been a real pleasure. We created many memorable dinners together over the years, and seeing him now lead the culinary team at Discovery Primea makes me very proud. Developing this menu was easy because we share the same philosophy, we challenge ourselves every day while always thinking about the pleasure we can bring to our guests. I sincerely hope this is only the first of many collaborations.”