Sagada

Return to Manila

7 AM and time to get up. A quick shower and ready for breakfast. Again Chef Didier and Merna have a surprise for us; tarts, croissant, pan de chocolat, marmalade, sausages all home made. And of course eggs any style. Half of it we cannot finish, not that big on breakfast, but no problem all goes into a box to take home. We ordered a bunch of croissants, fruit cakes and baguettes to take home.

"Dining at Chef Didier’s Table is not just an experience. It is an adventure. We chose a tapas dinner, and we were transported in Spain for the entire time it took us to finish our meal. The ambience was set even before we arrived. A pitcher of sangria awaited us as we took our seats, and that pretty much set the mood for the night. The bread basket was heavenly. Fresh from Chef Didier’s oven, the yeasty goodness couldn’t be passed up even knowing there will be 11 appetizers coming our way. Soup, shrimp, clams, mussels, roasted vegetables, ham, chicken, beans, pork, dessert…we had them all! And they were all superb! No place in the city could offer any of these dishes the way Chef Didier does. Only he can prepare such a sumptuous feast as one would have in Spain without leaving Baguio. His table is a magical place that takes guests to fantastical journeys of the palate. Chef Didier and Ate Merna, you are such a lovely couple. Your cozy home, wonderful personalities, and amazing food spell out a splendid time at your table. Thank you for our trip to Spain."

Cheese cake and tarts

Croissants, Pain au chocolat and banana bread

More croissants

Time to go. Jas would like to pass the city market and buy veges and fruits. Not an easy task squeezing through Baguio traffic and no parking at the market. The plan is to drop off Jas at the market place and then make a slow round back to the market. It worked and the car is fully loaded. Ready to head down to Manila .... where we join the Manila traffic.

Wet Market Baguio

Vegetables galore