Gallery by Witchcraft, L’atelier Du Grain’s unique take on Cordilleran cuisine for Ibagiw ’25

Gallery by Witchcraft and L’Atelier du Grain offers an amazing experience of warm ambience and artistry, Nov. 21, in this year’s Ibagiw Creative Festival’s Gastro x Art Creative Crawl.

Marie Venus Tan, co-chairperson of the Ibagiw Festival and the City of Baguio Creative Council, opened the ceremony with a message about it’s aim: to celebrate the culture, art, food, and words for which Baguio is known followed by a message from Cristina So, the owner of the Gallery, while Chef Didier Derout of L’Atelier du Grain welcomed the guests, expressed their gratitude, and hoped the guests would enjoy the food.

Benj Cruz serenaded the diners with a soulful voice as the open area of the event showcased a variety of artworks by different artists including the “Alab ng Puso” by Amparo Magallanes and others.

A full-course meal was offered using its homemade ‘etag’ and ‘kiniing’ as the main dish, coupled with the Cordillera’s abundance of crops and exceptional culinary skills.

The appetizers that have already been taken to each table, offering a fusion of familiar dishes paired with soft bread – the Kiniing Igat Pate and Kiniing Chicken Empanaditas. Followed by a warm soup, the Binungor Soup – a mixture of Etag, Oyster Mushroom, Labong, and the main dish, the water snail.

Afterward, a freshly mixed vegetable, fruits, and nuts were served with a sweet dressing and a sprinkle of cheese, balancing the sweet and tangy flavor.

The main course followed, with three dishes: Fish Roulade with Red Rice Arancini, Wanes Sausage, and Smoked Beef with Sweet Potato Puree.

After a warm meal, drinks inspired by known sweet desserts, with varying amounts of alcohol: Ginataang Liqueur, Ube Liqueur, Maja Blanca Liqueur, and Kombucha Tea.

The full-course meal won’t be complete without a dessert from the amazing chefs at L’Atelier du Grain, with their creation, Sweet Potato Cheesecake.So stressed that their goal is to introduce Cordilleran cuisines, not only during the festivity but also to their future guests.

“We’ve been with the Gastro Crawl for two years, and every time we introduce new dishes. Actually, I myself, sometimes, didn’t even know there is a type of igat or kinds of rice, the heirloom rice but everytime we have something like this, it is like an education for me also, that there is that kind of dish and that,” She shared.

Behind the success of the full-course meal are the Head Chef, Chef Erick Lucon, and his team at The Gallery, and the Sous Chef, Cath Perido, and his team at L’Atelier du Grain, hoping to create more dishes that showcase the Cordillera.

With their commitment to bringing a unique take on Cordilleran ingredients and cuisines, The Gallery and L’Atelier du Grain unleashed another adventure into the culture of the Cordillera through its mood, gastronomy, and artistry. – Jaeda Pad-eng, PIO Intern / Gaby Keith