Duck Terrine

Terrines seem intimidating but are actually easy to do. What I love about this rustic style recipe is the mix of intense flavors of the meat. Adding to that, the contrast in texture with the creaminess of the duck liver. All in harmony in a single bite with the perfect French bread.
Bon appetit!

2 pieces Gerald duck breast (1 pack approx 600g)
2 pieces Gerald duck leg
1 pack Gerald whole duck liver ( approx 450g)
500g ground pork
2 tbsp cognac or brandy
3 shallots chopped
1 garlic clove minced
20 g salt
5 g pepper
2 -3 whole laurel leaves for topping
1. Heat oven to 160C.Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins.Take out duck breast and discard the duck skin .Pour the duck fat into a bowl to cool. Cut the cooked duck meat in cubes 2-3cm.
2. Take out the bones from duck legs. In a food processor, blend duck breast and meat from duck legs in batches to a coarse texture, then tip into a large bowl. Add into the large bowl ground pork, shallots,garlic,cognac,salt and pepper. Mix together thoroughly.
3. Devein the duck liver.
4. Spread the cooled duck fat on the bottom and sides of a terrine mold or loaf pan.Pour in some meat mixture. Add in the duck liver. Cover with the rest of the meat mixture. Press down to make it compact. Top with laurel leaves. Cover with tin foil.
5. Bake in oven at 180C for 1hr and 30 mins removing foil in the last 15 mins to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.

Skate Wings in Black Butter

Skate is an unusual looking fish that has become popular recently because of its lean meat. It also gives a delicate and sweet flavor due to its diet of clams and mussels. Great to have in stock as it can be poached, steamed, broiled, grilled or in this case, pan-fried.

This classic dish has a misleading name as the butter should turn caramel brown rather than black. It's inspired from the French recipe, sole meunière, making use of only a handful of ingredients but with divine results. Let's get cooking!
Ingredients for 4 servings
450g Gerald skate wings (half-pack)
2 tbsp Gerald chopped parsley
1 tbsp capers
7 tbsp butter
1/2 cup flour
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup fresh lemon juice
1. Defrost and soak skate in water for at least 2 minutes. Dry thoroughly with kitchen towel. Set aside.
2. Mix flour, salt and pepper in a shallow dish. Dredge the skate in the flour mixture. Shake to remove any excess flour.
3. Melt 4 tbsp of butter in a large skillet on medium heat. Cook skate for 2-3 minutes on each side or until meat turns white and firm and skin is golden. Transfer on a serving plate and keep warm.
4. Add the rest of the butter in the same skillet. On medium heat, cook until butter turns caramel brown and smells nutty. Be careful not to let it burn. Quickly stir in the capers, lemon juice and parsley then turn off heat.
5. Pour the butter over skate and serve immediately.


Our breads and pastries are the most popular products at They are baked fresh daily and are made from all imported products: French butter, flour, chocolate, and even the salt!

I’m pleased to introduce a selection of 3 new breads that you can serve at your daily breakfast. As with all our breads, high hydration and long resting times are applied. It results in bread with a pearly interior and a very fresh aroma.
These are breads you won’t be able to find in other bakeries in the Philippines and that you can order only at

Parisien Loaf - (540 g or 1.1 kg)
The Parisien is a typical French bread, based on the famous baguette, only larger. It is made from French wheat flour, and our own wheat sourdough. Although based on a baguette, the ratio of crust to dough is very different and provides a unique experience. The one-kilo size is our biggest bread available.

Organic Boule - (450g)
Our fully organic boule. Made from French organic wheat, and wheat sourdough. Boule, from the French for "ball", is a traditional shape of French bread. It has acetic, black cherry, and peppery notes and flavors.

Buckwheat & Raisin Loaf - (350g)
Rich, compact, and flavorful. Made from French wheat flour, raisins, and buckwheat sourdough. It has a very intense raisin aroma and flavour. Goes well with cheese, foie gras, and the like.

As usual, you can enjoy next-day delivery on these breads. Try them as well with French Isigny butter.


Risotto is one of the most popular comfort food in Italy. It's versatile and flexible as it can be prepared with any ingredient. Keep in mind that the secret to Italian cooking is to use quality ingredients. It's reminiscent of the wonderful risotto dish I had during a long drive from Paris to Venice. It was also where I was told that we are not supposed to mix cheese and fish in risotto or pasta dish.

For seafood lovers, here's a recipe you can prepare as an accompaniment to a hearty fare, or you can make it the main course of a meal. Buon appetito!
1 pack mixed seafood
400g risotto rice (arborio or carnaroli rice)
2 shallots, finely chopped
2 cloves garlic,chopped
6 tbsp White wine
5 tbsp extra virgin olive oil
1 liter fish or vegetable broth
2 tbsp freshly squeezed lemon juice
2 tbsp butter
Sea salt and freshly ground pepper to taste
2 tbsp parsley, chopped
Prepare seafood mix by defrosting and patting dry with kitchen paper towel.
Before cooking the risotto, bring broth to a boil then turn the flame to the lowest setting possible just to keep it warm. Using cool liquid would stop the risotto from cooking.
Sautée garlic in olive oil. Turn heat to medium and add seafood mix. Stir and cook for no more than 2-3 minutes. This is to flavor the olive oil. Quickly remove seafood with a slotted spoon leaving all flavored oil on the pan. Place seafood mix in a bowl and cover with foil. Set aside.
Using the same pan with flavored oil, on medium heat, add chopped shallot and cook for 3 minutes or until soft. Add rice and stir for 2-3 minutes to coat rice. This seals the rice to maintain its chewy quality. Once the grains are translucent add white wine, keep stirring and let wine evaporate.
Here comes the tricky part, as this is the secret to the creaminess of risotto. Add the broth gradually by adding a ladleful of broth at a time. Stir using a wooden spoon. Never let the risotto dry out and do not cover the pot. When broth is absorbed, add a ladle of broth again and then stir gently. keep going for about 13-15 minutes. Season with salt and pepper to taste.
Add seafood mix and it is almost done. Continue stirring for 3-5 minutes until rice is cooked al dente ( tender on the outside but firm to the bite in the center). If broth is absorbed during this time, add broth gradually half a ladle at a time as we don't want risotto to be watery but should still flow a little when served.
As a final touch, stir in butter and squeeze in lemon juice.
Sprinkle with parsley before serving.



Many of you know for our freshly baked breads and pastries. But I have also received a few requests from some customers who follow a gluten-free diet to make some options for them. That’s why this year, we also started introducing gluten-free food items so that these customers can also enjoy bread, cookies, pizza, and pasta.

In simple terms, gluten constitutes about 80% of the protein in common grains such as wheat, rye, barley and oats. Some people can have an allergy or intolerance towards gluten, so they must follow a gluten-free diet for medical reasons.
Our gluten-free items are prepared in a separate facility from our regular breads and pastries, so there is no fear of cross-contamination. Most of our gluten-free items are also vegan (except the gluten-free salami pizza). They are also frozen to preserve the freshness as long as possible (except the pastas, which are dried).

My kitchen cannot go without a stock of salmon fillet on hand. It's versatile as it can be prepared in many different ways and takes little time to prepare. I have made it a regular treat for my family as it is not only pleasing to the palate but an easy way to get some heart healthy omega 3 fatty acid into our diet, as well. Bon appétit !

1 pack Gerald salmon fillet
6 tbsp teriyaki sauce
200 g Gerald frozen zucchini
100g Gerald frozen onions
2 cloves garlic minced
3 tbsp olive oil
Toasted sesame seeds
Sprig of onion leaves chopped( optional)
Marinate salmon fillet with teriyaki sauce for at least 20 minutes.
Heat 2 tbsp olive oil in a pan. Saute onions , garlic and zucchini for 3-4 minutes or until lightly browned. Stir in 1 tbsp teriyaki sauce. Set aside.
Drain salmon fillet and discard marinate. In a skillet, sear salmon fillet for 5 minutes on each side on medium heat.
For plating, place sautéed zucchini in a platter. Top with salmon fillet. Sprinkle with sesame seeds and chopped onion leaves.

What are your vacation plans this summer? There’s a good chance grilling outdoors is involved! As you know, steaks are one of the most popular food items to grill.

All our steaks are imported from Brazil, the United States, and Australia, countries known for their superior beef, in terms of taste and tenderness.
Our best-selling tenderloin from Brazil is grass-fed beef; grass being the natural food for cows. Most cattle bred for consumption are fed with grains like soy or corn. Grass-fed beef is known as the healthier option, as the meat is leaner and provides more omega-3 fatty acids.
We also offer USDA Choice beef from the United States, like the top-selling rib-eye, prime rib, and also US tenderloin. The Choice grade is high-quality by US government standards, and the best grade that consumers can buy. These are tender, juicy, and flavorful and are suited for grilling, broiling, and roasting.
Lastly, our wagyu tomahawk steak comes from Australia. The Australian wagyu association is the largest breed association outside Japan. Beef from wagyu cattle are known for their intense marbling of fat, which of course, delivers plenty of flavor.
I hope you are inspired to fire up the grill this summer!


My kids are picky eaters when it comes to fruits. I have to count on kitchen creativity every now and then to give their favorite fruits a new twist, as not to have the feeling of having the same thing all the time. Luckily, berries are on top of their very short list!

Berries are great tasting and has amazing health benefits. It is rich in flavonoids which are best known for its antioxidant and anti-inflammatory properties. Doesn't that make for a cool treat indeed!

Ingredients (serves 4)
1 cup frozen raspberries
1 cup frozen blackberries
1 cup frozen blueberries
4 pieces frozen mangoes cut into squares
1/4 cup freshly squeezed lemon juice
4-6 tbsp sugar adjust to taste
2 tbsp chopped mint
Mix all ingredients together and voila, you have a perfect summer treat for kids and adults alike!

Shop for Wines on is more than a bakery; it is a grocery as well! Therefore, I am more than happy to announce that you can now order quality wines from

These are wines from France and Italy that I have personally selected as they complement the range of all-imported frozen meat, seafood, and pasta that you can order for delivery.

Cox Chardonnay
(Languedoc-Roussillon, France)
pairs with:
• Grilled Seabass
• Mixed Seafood
• Mixed Seafood Platter
• Pasta

Colombelle Rosé
(Southwest France)
pairs with:
• Salmon Fillet
• Pizza
• Pork Baby Back Ribs

Les Bastions Red
(Southwest France)
pairs with:
• Grilled Steak (Beef Tenderloin, Rib Eye, Prime Rib)
• Lamb

DOC Rosso Piceno Torquis
(Marche, Italy)
pairs with:
• Pasta
• Grilled Chicken
• Grilled Lamb

Macon-Bussieres Les Devants
(Burgundy, France)
pairs with:
• Duck Breast


Prime Rib Recipe

My family absolutely adores steak! It's one dish that gets a unanimous vote at home whenever I suggest it to my kids and husband for dinner. Rightfully so, as it's a good source of protein for muscle growth, bone maintenance and weight management as it gives the feeling of fullness for a longer period of time.

Every summer, something we look forward to in France is my father-in-law's grilled cote de boeuf or beef prime rib. It's considered the most decadent cut, and I am glad Gerald has made it possible for my family to enjoy it any time.

1 pack Gerald Beef prime rib bone in (1-1.5 kg)
Coarse sea salt and freshly ground pepper
2 tbsp olive oil
1. Make sure beef is thawed and at room temperature by taking out of the refrigerator 30 minutes before cooking.

2. Preheat oven to 210 C °

3. Brush olive oil on beef and season generously with salt and pepper

4. Sear beef on a grill pan or grill for 3 minutes on each side on high heat, or until it has a nice brown crust and that criss crossing pattern that we all like.

5. Place beef in a roasting pan and toss in the oven for 8-10 minutes for medium rare. This is so, as the beef is too thick to cook all the way through on the grill, and risk making it well done which is a pity for such an excellent cut!

6. It's important to allow the beef to rest for 10 minutes after the desired doneness is achieved. No slicing or poking and just allowing for its juice to get distributed evenly inside.

7. Best served with sautéed extra fine green beans and fried potato slices just as my French in laws prefer it.