I’ve always believed that Filipino cuisine has everything it needs to captivate the world. Our flavors are bold, our traditions are rich, and our stories are worth sharing. The challenge is to keep finding fresh and exciting ways to present them,” said the Lechon Diva, Dedet de la Fuente.
This collaboration is special to us because it shows a fun and playful side of L’Entrecôte. We are known for our classics, but we also love creating new experiences that surprise our guests. Working with The Lechon Diva allows us to celebrate Filipino flavors in a fresh way, while staying true to the warmth and comfort people love about L’Entrecôte,” shares Swiss Chef Martin Kaspar.
Parallel Paths Converge
I concur. I second the motion. They are two of my favorite chefs. I helped Dedet out when she first launched her Lechon Diva business and introduced her first lechon, the Binagoongan. I also vividly recall when L’Entrecôte opened sixteen years ago, showcasing Martin’s spectacular Steak & Frites. For over a decade and a half, these two have operated in parallel, both thriving. Both have expanded their menus, and both now watch their children enter the management of these Swiss and Filipino restaurants with their parents’ characteristic grace.
For the past three years, Dedet and Martin have tossed around the idea of a Filipino-Swiss collaboration. This year, to celebrate Philippine Independence Day, they finally decided to create a true culinary first: a celebration of heritage, imagination, and the delicious possibilities that emerge when Filipino flavors meet Swiss-French classics.
The Best of Both Worlds
This collaboration highlights beloved Filipino favorites—like lechon belly and chicharrón paired with Swiss fondue and raclette—alongside kesong puti, laing, local mangoes, and bold Filipino sauces woven into European-inspired dishes. The menu offers a playful yet refined expression of what happens when two culinary worlds meet with respect, imagination, and joy.
A Divine First Course
Our group certainly felt the excitement as we arrived at the gorgeous, colorful venue. Dedet and Chef Martin welcomed us warmly, and before long, we dove into the special menu. The first, most filling, and most anticipated dish of all was the Lechon Belly Fondue! Three bowls arrived, each packed with chopped baguettes, chicharrón, and the Lechon Diva’s signature lechon belly. It was unforgettable. Fondue forks at the ready, we all dove in, plunging the crispy lechon into L’Entrecôte’s original Swiss cheese fondue. The only question on our minds was: why did this take so long? The pleasure of melted cheese embracing the crunch of the pork was, in a word, divine.
A Match Made in Heaven
Two captivating dishes followed: the Pork Belly and Swiss Raclette Cheese, and the Chicken Schnitzel with Kesong Puti. The pork belly features a cream cheese laing that makes it so Pinoy and yet so Swiss. The schnitzel arrives topped with a tomato fondue and local kesong puti. Once again, both dishes offer a delicious rediscovery—true examples of how Filipino and Swiss flavors form a match made in heaven.
A Dramatic Finale
The final savory dish brought plenty of drama: the Whisky-Flambéed Grilled Tiger Prawns Skewer. Epic and made for slow savoring, it provided a truly captivating ending.
The flags of the Philippines and Switzerland proudly topped the final course of the night: a Mango Float with Swiss Chocolate Fondue. This dessert pairs ripe mangoes with crushed graham crackers and thick chocolate. Cold and warm at the same time, the flavors complemented each other beautifully, mirroring the harmony of our entire Filipino-Swiss meal.
I had nothing but words of gratitude and praise for the two chefs afterward. It took over fifteen years to happen, but the end result was overwhelmingly positive. It begs only one question: when will the next Filipino-Swiss collaboration happen, Dedet and Chef Martin?
We eagerly await!
