CHANTILLY: getting Dumaguete dessert-savvy

When Chantilly started more than 20 years ago, Chef Claudine Luague-Giganan, fresh from her culinary training in Switzerland, could not imagine selling gourmet cheesecakes to her native Dumaguete City in Negros Oriental.

“Not today,” says the chef.  “Chantilly’s customers don’t want the basic cakes anymore.  They’re expectations are high.”  Today, there is no need to educate the Dumaguete customer.  They know what they’re eating, and what they want.

When it was time to move to a new location in Claytown, Chef Claudine called in her favored architect who also designed the original Chantilly along Silliman Avenue to design a compact white-washed shabby chic interior.

“Because it is compact, I wanted to give the cake house a sense of lightness, the blank wall behind the counter with open shelves with salvaged decorative shutter windows from the original store,” says Architect Ned Carlos, creative director and principal architect of the Dumaguete City-based CARLOS & ANTIQUE ARCHITECTS.

Custom-made chandeliers salvaged from glass bottles were hung and reused Victorian-style chairs and tables were furnished to bring in the rustic yet feminine feel.  The architect also wanted to bring in the outdoors by letting in natural light by day and fresh feel at night.

With shabby chic interior prescribing to the Swiss ideology of desserts, Chantilly’s pretty and delightful cake creations believe in hearty slices in line with Filipino taste.

Says Architect Ned Carlos, “While Dumaguetenos love their sweets, their exposure to international-quality desserts began with Chantilly.”