C-Lium High-Fiber Cook-Off at Aubergine Restaurant
Colon cancer has been in the news lately because of the late President Cory Aquino. The health buffs among us are suddenly reading up on the subject, especially how to prevent it. One of the crucial areas is proper nutrition. As much as possible, avoid red meat, especially those grilled, and focus on a plant-based diet.
Timely enough, we got an invitation for a C-Lium High-Fiber cook-off event last week. I know some friends who take C-Lium Fibre and find it helpful in improving their digestion. I’ve tried it a few times before and gave up because I was put off by drinking too gooey a liquid I might try again soon, because of all these issues in the news. This brand is recommended because it’s made of 100% pure psyllium fibre plant material. It claims to promote regular bowel movement, remove toxins and lower cholesterol, among others. Most of all, it is a 100% Filipino idea and concoction, LOL.
The cook-off pitted top chefs Tristan Encarnacion, Stefan Langenhan and Samuel Linder in coming up with high fiber dishes. One interesting thing we learned: you can add or sprinkle C-Lium to your everyday dishes. The four seasons juice mixed with C-Lium we tasted was also good.
It was nice to see one of my favorite dining places in the metro, Aubergine Restaurant Patisserie doing the high-fiber theme. I’ll put this as one of the best meals I’ve had lately.
We started off with amuse bouche (bite-sized appetizers) and tasty vichysoisse, placed in a small shooter glass. (Okay, please don’t ask me how to pronounce that )
Then, it was off to breakfast, lunch and dinner.
Breakfast: baked tomato tomato stuffed with scrambled egg, toasted whole grain bread and smoked salmon (not in photo is the poached quail egg on truffled parsley mousse – tasted divine!)
Lunch: seafood medley of lobster, scallops and Norwegian salmon with orange beurre blanc served on barley- green pea risotto and asparagus spears
Dinner : Pan-seared French duck foie gras, Australian rack of lamb and braised veal cheek with port wine jus served on vegetable-mushroom lentil stew and potato gnocchi.
Dessert: Fresh fruit salad with pistachio ice cream and hazelnut crumble
And of course, a cuppa coffee to end that fabulous meal.
Now I wonder how we were able to finish all of that. It was just sooooo good!
More cook-off photos: Rachel Alejandro of Sexy Chef Cafe, TV show chef Tristan Encarnacion and Aubergine Executive Chef Stefan Langenhan.
Aubergine Restaurant Patisserie
Address: 32nd and 5th Building
5th Ave. cor. 32nd Street
Fort Bonifacio, Taguig
Tel. No. 856 9888