Key Points
- Rêverie Café & Dessert’s Chef Pierrick Boyer incorporates Filipino ingredients like mango, calamansi, and ube into his award-winning desserts.
- A visit to the Philippines and a Filipino chef on his team inspired him to explore Filipino flavours in French pastries.
- Boyer believes Filipino cuisine is gaining global recognition and is eager to help promote it further.
After visiting the Philippines, French pastry chef Pierrick Boyer fell in love with Filipino flavours and now incorporates ingredients like calamansi and ube into his desserts.
His signature cake, originally made with passion fruit, now features calamansi for a more unique and vibrant taste.
"Fresh fruits in the Philippines — mango, calamansi, pineapple — are just on another level compared to what we get here in [Australia]," he said.
Boyer recently joined the trade event FilOz Flavours: Tickle Your Palate, Taste Your Imagination, spearheaded by RW Marketing and MasterPlan Global in collaboration with and supported by The Philippine Consulate General in Melbourne and the Department of Trade and Industry - Sydney.
The event aims to introduce Filipino flavours into the mainstream Australian food service market by showcasing their versatility, creativity, and rich cultural heritage.
If I can do more events or go to the Philippines to promote the food and culture, I’d be more than happy to do that.Chef Pierrick Boyer, Rêverie Café & Dessert
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