Filipino flavor, precise method
Filipino recipes
Filipino food is bold and unafraid: vinegar, garlic, soy, deep glossy sauces. Christophe meets it with French technique, and that is where the two click.
He cooks the way he eats, without reverence and without rules. A coq au vin can pass through adobo. Mussels can be built on the sour aromatics of sinigang. The point is never to copy a tradition exactly, it is to respect it and let French method sharpen it.
5 recipes in this collection
Why trust it
This collection treats Filipino flavors with the same care as French classics: clear steps, controlled heat, and sauce logic shaped by Le Cordon Bleu training in cuisine, boulangerie, and patisserie, plus two-star Michelin kitchen experience.
Technique focus
Watch the acidity, reduce patiently, season in stages, and let aromatics build the base before the sauce does its work.
Pantry cues
Vinegar, soy sauce, garlic, bay, coconut, seafood, pork, citrus, and rice-friendly sauces show up often.
Ginger-Lemongrass Mussels with Sinigang Aromatics and Sour Cream
This dish combines French steaming techniques with Filipino flavors to create restaurant-quality mussels in about 30 minutes. Fresh mussels cook in white wine with ginger, lemongrass, and tangy sour cream, then get finished with butter and decorative watermelon radish rounds for a silky, stunning presentation.
Red Wine Infused Pork Adobo with Beurre Monté
This elegant pork adobo combines Filipino braising with French butter technique to create restaurant-quality results at home. The secret is a red wine reduction that deepens the flavor, finished with silky butter that balances the vinegar's tang. Plan for 2.5 hours total, with most of that being gentle simmering while you relax. Serves 4-6 people.
Squid Adobo with White Wine Reduction
This Filipino-French fusion dish combines tender squid with a glossy wine-enriched adobo sauce finished with butter. The secret is cooking the squid fast—just 2 minutes over high heat—then building a rich sauce that's both tangy and silky. Ready in 35 minutes, serves 4-6 people.
Pansit Palabok
Pansit Palabok is a stunning Filipino noodle dish crowned with a rich, golden shrimp sauce and savory toppings like crispy pork rinds and dried fish. The magic happens when you build a deep seafood stock from shrimp shells, thicken it with rice flour, and layer it over delicate glass noodles. Takes about an hour start to finish and serves 4-6 people, perfect for family celebrations.
Sisig Pork
Sisig Pork is the ultimate Filipino bar food that transforms pork through triple-cooking—boiling, grilling, and frying—to create crispy, tender, and creamy textures all in one dish. This intermediate recipe takes about 2 hours and serves 4-6 people on a sizzling hot plate with a runny egg on top.
Mains that want rice on the table and people around it. A small collection, each dish chosen for how sour, salt and richness balance. Browse the Filipino recipes above.