A TAsTe of pArAdise
Amuse-bouche of egg mousseline and sea urchin
Chantilly by Shangri-La’s Boracay Resort & Spa
Executive Sous Chef Alain Rion; (opposite) Culinary
stars at this year’s Reservations in Paradise: Shangri-La’s
Boracay Resort & Spa Pastry Sous Chef Anna Atilon,
Two-Michelin Star Chef Michel Portos, Shangri-La’s
Boracay Resort & Spa Executive Chef Gilles Galli,
Shangri-La at the Fort-Manila Executive Chef Joris
Rycken, Shangri-La’s Boracay Resort & Spa Executive
Sous Chef Alain Rion
Life / Epicure