By GIANCARLO LUIGI ROJAS
With fresh talents manning it, the De La Salle – College of St. Benilde’s signature restaurant cooks up a storm.
Vatel is a French inspired dining outlet launched in 2010. It is run by students taking a degree in Hotel, Restaurant and Institutional Management. Aside from being a full-service restaurant, Vatel also provides private dinner function rooms, buffet meetings and a host of other events.
(Creamy seafood bisque)
The school assigns a faculty member to mentor and guide the students in administrative and operational aspects. Every semester, a new batch of students organize schedules and manning positions, as well as the menu. The restaurant is conducive for their students to plan and operate a restaurant with the primary objective being a learning center in which they can apply their skills.
Chef Pierre Cornelis is at the helm of the kitchen as its executive chef. He is also part of the De La Salle—College of St. Benilde’s School of Hotel, Restaurant and Institutional Management as an instructor. A graduate from the Ecole d’hôtellerie et de Tourisme de la Ville de Liège in Belgium, he was able to craft his culinary passion with a solid foundation in French cuisine.
People have heard through the grapevine that Vatel has an exquisite mixed French Mediterranean menu selection, complemented by a chic and modern interior that makes dining a real pleasure. Located strategically in the heart of Manila, at the Hotel Benilde, Vatel is a testament to the fact that good taste isn’t just taught, but perfected.
(Warm brie salad)
(Duck a’la orange)
