Chef Erica Paredes is taking Paris by storm with her delicious Filipino fusion cuisine, made from local and seasonal products. Her Hainan and adobo wings, one of her signature dishes, has a cult following. This is no surprise, as every crunchy bite is packed with a mix of flavor from savory to sweet, all influenced by Filipino Cuisine but remixed in Chef Paredes own way.
Photo Credit @reyna.paris
Cooking was always the thing in Chef Erica Paredes’ life that made her happiest. She puts her heart and soul into preparing the dishes that she serves at home. She describes cooking and feeding people as her “love language”, but she never considered making it a career.
Paredes had a successful career as the director of marketing for a beauty brand in the Philippines and wasn’t looking for a change. However, a trip to France sparked something inside her and completely changed the trajectory of her life. Six months later, she relocated to Paris, enrolled in Le Cordon Bleu cooking school, and the rest is history.
Photo credit: @miorta
She started her career in France creating French cuisine but realized that cooking Filipino food was her passion. With her culinary skills and her flair for creating deliciously innovative dishes, she's carved a niche for herself in a city known for its culinary arts and will soon open her own restaurant in the trendy 11th arrondissement of Paris of in the spring 2022.
Lechon de leche with verjus adobo sauce, photo credit: @reyna.paris
We asked her how music plays a part in her workday, and she replied, “I always need to listen to music when I cook, whether it's at a restaurant kitchen or at home. My usual go to is 90s hip hop and R&B because I don’t care what anyone says, my generation had the best music! Sometimes when I’m working on a non-workday, I slip in some old school slow jams too! I also automatically like a restaurant if the playlist is good.”
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With the holidays upon us, we asked Chef Paredes to share some of her favorite holidays treats she did not disappoint.
We headed to her Paris apartment where she showed us how to make the traditional French Financier cakes with her own creative touch, paired with Vin Chaud (French mulled wine). Find the recipe below and bring a touch of France to your holidays.
Parmesan Financiers Recipe
140 g almond flour 45 grams flour
4 egg whites
180 g sugar
75 g butter, melted pinch of salt
45 g grated parmesan
- Mix dry ingredients add egg whites
- Add butter
- Fill mini cupcake tins a little more than halfway and bake at 180C for 12-14 minutes
1 750 ml bottle red wine (Gamay or Pinot Noir) 400 ml orange juice (no pulp)
200 g sugar
2 cinnamon sticks
5 star anise
Peel from one orange peel from 1 lemon
- Mix all ingredients and bring to a simmer (do not boil or it will burn off the alcohol)
- Simmer for 20 minutes and serve hot