Whoogy’s, also known as Hugo, is coming to the kitchens of Amandine Chaignot’s Café de Luce until October 12. The pop-up restaurant has been renamed Casa Don Papa, and it takes on Filipino colours. On the menu, a combination of tradition and modernity for a successful culinary journey.
After a short but intense trip to the Philippines, Woogie Alias Hugo is back with memories full of taste, ready to share his vision of cuisine by drawing inspiration from his discoveries. The food influencer has imagined a menu straight from the Philippines with chef Amandine Chaignot creates a pop-up restaurant. Welcome in Café de los Chef, the title is renamed Casa Don Papa for this occasion. Since September 12 and for one month, you can discover new Filipino specialties like ensaladang talong, lumpia, fried chicken adobo or paparoco. Don Baba Rum, originally from Negros Island, is also ubiquitous in his recipes. Meet the man who humbly introduces himself as an amateur cook.
What are your sources of inspiration during your trip to the Philippines?
First of all, I explained to our guide, who was also named Don, that I didn’t want to do a western tour. I really wanted to see underground and atypical things. We ate a lot, both at the table of many Restaurants Or in the markets. There are many cultures mixing there. It’s hard to sum up because there are over 7,000 islands and thus over 7,000 ways to see things. They are generally very simple, in a positive way, in their cooking. The basic ones here are ginger, garlic, vinegar, soy sauce and of course chili pepper. In Negros Island it is more traditional while in Manila we found influences from all over the world. We were able to taste the recipe for duck leg, a very French dish mixed with adobo, the marinade that is the emblematic specialty of the country. At first, I was a little uneasy, and there were a few products I didn’t know about. Above all, I wanted to bring freshness so I took inspiration from what spoke to me.
How was the map made?
What I wanted to do here was talk to people. Without pretensions, but with my own influences by re-twisting typical Filipino spices and condiments, even if I don’t really like the term. I have always loved preparing signature dishesOther countries Which we don’t necessarily know, in my style of course, to introduce it to millions of people in France. For example, we tasted a Filipino ceviche, kinilao, which we revisited to incorporate into the menu. I tried to create something as simple and accessible as food sharing by bringing in new flavors and new labels without necessarily destabilizing it. I want to inspire people to prepare certain recipes at home. Street food is what I felt there, something easy to share, and that’s what drives me to food.
How did you collaborate with Chef Amandine Chegnot?
The post-opening work was to validate the menu with her so she could tweak it with signature items from her restaurant like frog legs or the flaming crepes which we visited again. We thought about it together, and she was able to bring her experience and insight. It was a sharing and I had to convey to him what I had tasted. It’s really nice to be able to work with a chef, she has experience that I don’t have. I don’t know how to create a proper list to send to, say, 50 guests, so it helped me in that sense.
