Lexi Gonzales and Gil Cuerva go on SWEET NATURE DATE at ‘Enchante!’ | Farm To Table - video Dailymotion

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Aired (July 27, 2025): While waiting for Chef JR Royol to cook their special request, Lexi Gonzales and Gil Cuerva explore ‘Enchante’ in Tagaytay to discover what else Mother Nature has to offer. With its romantic vibe and relaxing surroundings, this place is perfect for your next honeymoon or date spot, food explorers!  For more Farm to Table Highlights, visit this link: https://shorturl.at/JiWPM

Transcript

00:00Hi sir!

00:02Good afternoon sir!

00:04Thank you!

00:06Thank you!

00:08Thank you for having us!

00:10Thank you!

00:12The name of the farm is Enchante?

00:14Enchante?

00:16Enchante!

00:18From the French word,

00:20it's nice meeting you!

00:22Nice meeting you sir!

00:24Why do you think it's Enchante?

00:28I'm working as IOTW

00:32more than 20 years in Africa

00:34which is a French colony.

00:36Sir, how long is this farm?

00:38Around 2014, we started here

00:40but it's not like that.

00:42More on farming.

00:44Little by little,

00:46the development of the place is progressive.

00:48It only started with one

00:50cottage.

00:52For renovation.

00:54Even for farming,

00:56Yes!

00:58Oh!

01:00Oh!

01:01Galing!

01:02Galing!

01:04It's a big size.

01:06Sir, what do you see here on the farm?

01:08We still have to grow.

01:12Like this September,

01:14the season of Santol,

01:16Bangkok is a big one.

01:18It's a big one.

01:20We still have to grow.

01:22We tried it.

01:24Black pepper,

01:25luya.

01:26Like there's a restaurant.

01:28The guests,

01:30the guests,

01:32the guests,

01:33they're related to the place.

01:36So, Japanese.

01:38It's like a wheel.

01:40It's inspired from the place

01:42in Nakasendo.

01:43What are the guests that are

01:44going on?

01:45Usually,

01:46families,

01:47they're dining in.

01:48And,

01:49the cost of the price,

01:51you can see the difference

01:53from the establishment outside.

01:56They wanted to remain accessible

01:58and also,

01:59somehow affordable for them

02:01to taste what it's like

02:03to experience Japan.

02:05Because,

02:06the ingredients,

02:07they were sourced out

02:09in Japan.

02:11Oh!

02:12Okay.

02:13That's the taste.

02:14While also,

02:15staying here.

02:16Yeah.

02:17So,

02:18it's a complete package

02:19somehow,

02:20but we're still improving.

02:21I feel like you're in Japan.

02:23I remember when I was in Japan,

02:25I went to this place.

02:26Inari.

02:27Yes, Inari.

02:28Yes, Inari.

02:29Yes, yes.

02:30And then,

02:31they call this to re-eat.

02:32Yeah.

02:33Before you enter,

02:34you have to clap

02:35three times.

02:36Oh!

02:37Yeah, yeah.

02:38Okay,

02:39we may enter now.

02:40Good.

02:44Diyan po yung taniman

02:45dati ng mga piña po.

02:47Oh!

02:48Piña!

02:49Yes.

02:50Ganda na view.

02:51Ganda na view.

02:52Tapos,

02:53anong nangyari sa mga piña?

02:54Ah,

02:55dahil po sa,

02:56yung,

02:57yung supply ay marami dito sa Tagaytay,

03:00bumabaksak yung price ng piña,

03:03so we stopped planting piña.

03:05Pero,

03:06pinalitan na namin siya ngayon ng mga,

03:08yung,

03:09yung,

03:10yung pinakita ko sa inyo,

03:11yung,

03:12yung,

03:13yung,

03:14yung,

03:15yung,

03:16ginger,

03:17hindi siya nabubulok agad.

03:18And then,

03:19nag-upisa na rin kami magtanim ng mga,

03:20coconut.

03:21Kasi ang price,

03:22ang coconut dito sa Tagaytay,

03:24medyo maganda.

03:25Kumpara sa,

03:26yung,

03:27food-bearing na,

03:28coconut.

03:29So,

03:30bumaba po tayo doon,

03:31pero medyo may hirap po.

03:32May ilog po doon.

03:33Ah, talaga?

03:34May hirap po.

03:35So, hanggang pagbaba sa inyo pa rin.

03:36Oo.

03:37Sinilipan ko eh.

03:38Yung magiging separation lang,

03:39yung ilog po.

03:40May flowing pa pong water.

03:44Chef!

03:45Ito na kami!

03:46Oo!

03:47Oo yun!

03:48Sakto!

03:49Ayan na!

03:50Sabi sa inyo eh.

03:51Wow!

03:52Pagdating nyo sakto.

03:53Wow!

03:54So, ito na yung mane natin.

03:58You can smell the ginger.

04:00Yeah!

04:01Amay na amay ito.

04:19You can smell the ginger.

04:20Sod!

04:21The ginger.

04:22Smokin.

04:23Oo.

04:24Keep going.

04:26Uh!

04:27Okay.

04:28Here you go.

04:29Main.

04:30Ayan.

04:31Here you go.

04:32The ginger.

04:33Okay.

04:34We are too big.

04:35Window.

04:36Let's go.

04:37We are too big.

04:38The ginger.

04:39The ginger.

04:40Nice?

04:41Okay.

04:42And now sound.

Lexi Gonzales and Gil Cuerva go on SWEET NATURE DATE at ‘Enchante!’ | Farm To Table

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