The Six-Hands Dinner at Origine: A flavorful journey

The ambiance at Origine, nestled within Bonifacio Global City in the Philippines, is always warm and inviting. But on the night of October 19, this Spanish restaurant at Brittany Hotel was extra special. An air of anticipation complemented the soft glow of subdued lights. Laughter and exclamations of delight punctuated the gentle hum of conversation. It was not just any dinner. It was the Six-Hands Dinner at Origine, a unique gastronomic event that brought together three master chefs: Chef Alexandra Cacho, Chef Sau Del Rosario, and Chef Francis David.

Collaboratively, they crafted a nine-course menu that was a symphony of flavors, a fusion of Spanish and Fil-Spanish cuisine that tantalized the palate and delighted the senses.

Origine, in its very essence, pays tribute to beginnings, to that shared past between Spain and the Philippines. Its name, meaning “origin”, captures the nostalgic heartbeat of the place. Here, history is not merely remembered but relished, bite by bite.

The Culinary Maestros

Chefs Alexandra, Sau, and Francis are the three culinary geniuses behind the Six-Hands Dinner, each bringing their unique style and expertise to this extraordinary dining experience.

Chef Alexandra Cacho

Within the warm confines of Origine, every culinary creation bears the imprint of Chef Alexandra. With roots deeply anchored in the vibrant flavors of Spain and a Master’s degree in Spanish culinary arts, she has been the soul behind celebrated kitchens like Gaudi and Tapella.

Chef Alexandra doesn’t just cook; she weaves Spain’s rich story through her creations. At Origine, her signature dishes are more than meals—they are experiences.

Chef Sau Del Rosario

Chef Sau’s magic lies in weaving together tradition and innovation. With Pampanga in the Philippines as his culinary playground and training from the Culinary Institute of America, Chef Sau ventured across the globe before bringing his expertise back home.

Famed for infusing the Filipino heart into every dish, his Ensaymada with chorizo and manchego is a testament to his skill—a delightful dance of Filipino nostalgia and Spanish sophistication.

Chef Francis David

Brittany Hotel’s culinary symphony has a maestro—Chef Francis. Enriched by the likes of Chef Josh Boutwood and Chef Tony Boy Escalante in his culinary journey, Chef Francis crafts experiences.

From the charming Tea For Two to the vibrant Tavern at Brittany, Chef Francis crafts experiences. It’s no surprise that his Beet Salad and grilled bacalao aren’t just meals but stories of Spanish tradition whispered through flavors.

The six-hands dinner experience

The Six-Hands Dinner is a unique concept in the culinary world that brings together the expertise of three master chefs. It’s a gastronomic symphony where each chef contributes their signature dishes to create a diverse and exciting menu.

Pass-around and Starters

The culinary journey began with Chef Alexandra’s Pan con tomate y jamón ibérico. A traditional canvas of ripe tomatoes, garlic, and crusty bread sets the stage for the salty, decadent jamón ibérico (Spain’s famed cured ham) to shine.

Next, Chef Sau presented his take on Sopa de ajo, a traditional Spanish garlic soup. A comforting bowl where crispy jamon serrano chips played against the perfectly poached egg. With a crown of black garlic espuma, it was a spoonful of Spain—rustic, warm, and layered with hearty flavors.

Salad and Entrée

The beet salad was not what you’d expect. Chef Francis brought together earthy beets, sharp Manchego cheese, and sweet Pedro Ximenez balsamic vinegar. The result was a harmonious blend of flavors that cleansed and prepared the palate for the entrées.

As for the entrées, it was a trio of delights.

Chef Alexandra offered a taste of the sea with her Arroz meloso con su gamba. This creamy rice dish, similar to risotto, was cooked with succulent shrimp, creating an entrée that was comforting and indulgent.

Chef Sau then showcased his innovative approach to Filipino cuisine with his Ensaymada with chorizo and manchego. This savory twist on a classic Filipino sweet roll, filled with spicy chorizo and melted Manchego cheese, offered a nostalgic bite that was both fluffy and savory, an ode to Filipino breakfasts and Spanish evenings.

The final entrée, crafted by Chef Francis, featured Calamari with roasted peppers and salchichón, a Spanish dry-cured sausage. It was a delightful medley of textures and flavors that set the stage for the main courses.

The Mains

The first main course was Chef Francis’ Grilled bacalao, served with potato confit and mojo sauce. The bacalao, a type of salted cod, was perfectly grilled while the potato confit added a creamy counterpoint. The mojo sauce, a traditional Spanish condiment, tied everything together with its vibrant flavors.

For the main course, Chef Sau served Duck a la catalana with lentils and prunes. The combination of tender duck meat, earthy lentils, and sweet prunes created a memorable flavor.

The final main course was Chef Alexandra’s Entrecôte frito with a touch of piquillo peppers. The steak was perfectly cooked, boasting a crispy exterior and a juicy interior. The piquillo peppers added a sweet and slightly spicy touch, complementing the richness of the steak.

Sweet Finale

To conclude this culinary journey, Chef Alexandra presented Tocino de cielo, a traditional Spanish dessert made from egg yolks and sugar. This golden and glossy dessert was a fitting end to an extraordinary dining experience, leaving a delightful sweetness on the palate.

The Six-Hands Dinner at Origine was a unique event that showcased the brilliance of Chefs Alexandra, Sau, and Francis. It was an exclusive opportunity to taste their signature dishes and experience their culinary philosophies in one sitting.