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