A Filipina ‘knight’ in France
Who would have thought that a girl who left the Philippines at 19 would one day be knighted in France?
Kat Borlongan knew early in life that the way for her to succeed was to do things her way. On instinct, she packed her bags. France was not even her dream then—just a possibility she discovered while working with exchange students. She learned that tuition was manageable, that students could work, that there was a way… if she was willing.
It was not easy, though. She borrowed money for her ticket. Left without the full approval of her family. Hid for days before flying out. That beginning already carried the shape of what her life would become—uncertain, risky, but her own.
When Borlongan arrived in France, reality quickly set in. She worked late nights as a waitress, finishing close to three in the morning, getting home exhausted, and still waking up for class. She lived in a small flat shared with others. She struggled with the language. She had to learn everything—how to speak, how to think, how to belong.
“In my early years, I felt very small,” she confesses.
And yet, she endured. Borlongan learned to survive, adapt, and keep going, even when at times, she felt like she could not.
In constant motion
Slowly, through hard work and consistency, Lady Luck found Borlongan. She persevered through school, eventually earning a place in one of France’s most elite institutions.
At 23, she moved to Canada and stepped into advocacy, becoming the youngest executive director of Reporters Without Borders Canada. But realizing that France was where her heart belonged, she returned.
“My path was never linear,” she says. Her world was always in motion, shifting, expanding.
Borlongan focused on building movements around open data, organizing communities, and bringing people together. She shaped a company, collaborated with global institutions, and eventually stepped into one of her most defining roles—leading the French Tech Mission under President Emmanuel Macron.
It was a moment that placed her at the center of something much larger than herself. France was transforming, pushing to become a major force in technology and innovation. And she was part of the team helping shape that direction—building programs, opening doors, creating space for founders and talent.
Embracing her Filipina roots
There is no doubt that Borlongan did important, meaningful work. And yet, for a long time, she carried a quiet burden—the feeling that she had to be someone other than herself.
She tried to blend in. To sound like everyone else. To erase the edges of difference. She even took diction classes to soften her accent. She did not want to be seen as “different.” She wanted to be seen as capable.
Until, one day, slowly, something shifted.
She began to understand that the very thing she was trying to soften—her being an immigrant, her being Filipina, her coming from a different path —was not something to hide but to celebrate. It was her strength.
Borlongan intimates that this realization did not come all at once. It came over time—through experience, reflection, and understanding that representation mattered not just for her, but also for others who might be watching and wondering if they, too, could find a place in rooms like those.
And when she embraced herself for all that she is, things shifted. No longer trying to fit into a mold, she defined her destiny. She was finally free.
A full circle moment
In time, France recognized not just what Borlongan had done, but what she represented. She was conferred the Ordre National du Mérite—one of the country’s highest honors.
During the ceremony, there were no dry eyes in the room. It wasn’t just the recognition, or even the medal itself. It was what the moment meant and who it was shared with.
Her mother. Her children. Her family. The people who knew her long before the titles. Who had seen the earlier chapters—the uncertainty, the struggle, the quiet perseverance. At that moment, everything came together… a true full circle moment.
Celebrating in true Filipino fashion
The events of the day were too overwhelming for Borlongan, almost surreal. So much so that the celebratory meal was set aside… until the next morning.
As assimilated as she is, Borlongan remains very Filipina—especially at breakfast. She loves canned corned beef, the kind brought over in precious supply from home, cooked simply but with care. Gently sautéed with garlic until fragrant, tossed with sweet cherry tomatoes, sometimes finished with a bit of basil—a blend of warm Filipino memory and a touch of European sophistication. Served with rice, eggs, and whatever else the table calls for… with a few croissants here and there.
That morning, the kitchen was full. Family gathered, a little tired, still carrying the emotion of the night before. And there was Borlongan, no longer on stage, no longer in ceremony—but at the table, settled and content as mother, wife, and daughter.
In my conversation with her, I saw a woman who has chosen to remain grounded, generous, fully alive, and uniquely herself.
Despite the prestige and the honor bestowed on her, she is, in many ways, that 19-year-old girl who left the Philippines for France with a dream; still curious, open, willing to begin again, choosing growth over comfort, and still asking what more can be done.
Chicken Asado à l’Orange
Serves 4
“This dish is my French riff on my mom’s chicken asado, the very first Filipino recipe I cooked on my own as a student here, when I was missing home. It’s an easy roast built on a short list of ingredients. When I’m craving comfort, I skip the orange and keep it simple. But when I’m cooking for a crowd, I add orange and a touch of garlic to dress it up, and pair it with a light red wine like a Gamay.” – Kat Borlongan
Ingredients
8 chicken thighs (bone-in, skin-on)
1/2 cup light soy sauce
2 Tbsp honey
Zest of 1 orange
2 Tbsp fresh orange juice
1 small garlic clove, finely grated
Freshly ground black pepper
6 thin slices unsalted butter
1 orange, cut into 6 thin slices, seeds removed (optional)
Procedure
- Make the marinade. In a bowl, whisk together the soy sauce, honey, orange zest, and juice. Stir in the garlic and a few grinds of black pepper.
- Marinate the chicken. Add the chicken and turn to coat well. Cover and refrigerate for at least 1 hour, or up to overnight.
- Prepare to roast. Heat the oven to 180°C.
- Add the butter and cover. Place one thin slice of butter on each piece. Cover with foil. Bake for 45 minutes.
- Remove the foil. Turn the oven up to 200°C. Arrange the 6 orange slices around (not under) the chicken and spoon a little of the pan sauce over them.
- Return to the oven and cook for 15 minutes more, until the chicken is lightly browned and the slices are slightly caramelized.
- Serve. Spoon over the pan juices. If you like, add a couple of fresh orange slices for brightness just before serving.
