Brittany Clams vs. Pearl Oysters in Four Hands Dinner at the Peninsula
One night only for this East meets West dinner at Old Manila.

Two are better than one, as the adage goes, and we’re all for it when it comes to a wine dinner prepared by two top chefs sharing Michelin mentoring and star training between them.

The Peninsula Manila's chef de cuisine Bertrand Charles and 210° Kitchen + Drinkery founder William Mahi will put their heads (and their hands) together to create a spread that pays homage to the extravagance of French fare and the diversity of Asian flavors. On May 10, Wednesday, the chefs will work in tandem to serve up FOURtaste, a four-hands dinner at Old Manila at The Peninsula Manila.

Bottles of AOC Chinon Le Domaine Bernard Audry Cabernet Franc and other fine wines have been especially chosen to complement the six-course menu. From Charles, diners may expect Brittany clams paired with wild gambas, chardonnay jelly and tarragon, and white asparagus, cooked meunière, with spaghetti, morels, and whisky.

Bertrand Charles

Also dabbling in seafood, Mahi will be preparing pearl oysters with hijiki seaweed, six-month ceps vinegar and caviar. Apart from that, his culinary talents will shine through with an Asian-inflected Atlantic cod with pho consommé, cuttlefish, sea snail, piquillo, kalamansi, and Brussels sprouts.

William Mahi

Together, the duo will whip up a main course of pigeon de Vendée with roasted breast, confit leg cromesqui, and stuffed braised cabbage. Both chefs are set to showcase their individual culinary flair in combining French and Asian flavors. 

As if two weren’t already enough, a third chef, Xavier Castello, joins in creating the dessert: Bailey’s cremeux with feuillantine praline.

Part of proceeds from the four-hands epicurean dinner will go to the lone Philippine delegate to the Young Talent Escoffier Competition this year and Training Kitchen for Le Club Disciples Escoffier. 

Old Manila, The Peninsula Manila, Makati, [email protected], 887.8888.

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