{"id":24791,"date":"2019-08-05T06:00:13","date_gmt":"2019-08-04T22:00:13","guid":{"rendered":"https:\/\/primer.com.ph\/event\/?p=24791"},"modified":"2019-08-05T19:54:50","modified_gmt":"2019-08-05T11:54:50","slug":"experience-a-memorable-french-dinner-at-epilogue-by-two-powerhouse-japanese-chefs","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/event\/2019\/08\/05\/experience-a-memorable-french-dinner-at-epilogue-by-two-powerhouse-japanese-chefs\/","title":{"rendered":"Experience a Memorable French Dinner at Epilogue by Two Powerhouse Japanese Chefs"},"content":{"rendered":"

Note: Slots for August 16 and 17 are fully-booked. In order to accommodate more people, Epilogue has added slots for August 15.\u00a0<\/strong><\/em><\/span><\/p>\n

Witness the\u00a0collaboration of two Japanese chefs over fine European flavors and techniques at Epilogue’s degustation\u00a0dinner <\/strong>on August 16 and 17,\u00a0<\/strong>as\u00a0Chef Yoshiaki Ito of L\u2019Archeste, Paris cooks alongside\u00a0Chef Hiroyuki Meno of Epilogue, S Maison.<\/p>\n

https:\/\/www.facebook.com\/epilogue.ph\/photos\/a.1849797578603648\/2304670513116350\/?type=3&permPage=1<\/p>\n

In\u00a0this special Four Hands Collaboration Dinner<\/strong>, Epilogue will be visited by Chef Yoshiaki Ito, whose rise to fame included gaining a\u00a0Michelin star\u00a0in a record five months for his\u00a0restaurant L\u2019Archeste.<\/p>\n

The inspectors cited that L’Archestre’s set menus are “models of creativity and precision, espousing the seasons and always giving the best of excellent ingredients.”<\/p>\n

He will be cooking alongside Epilogue’s Chef Hiroyuki Meno for two nights only. Epilogue is known for their expertise in Italian cuisine and their dimly-lit dining area, making them the perfect destination for those who want an intimate dining experience.<\/p>\n

Also read: Epilogue in S\u2019Maison: A First Look at Japanese-European Fine Dining<\/a><\/em><\/p>\n

\"\"Wagyu MB5: Celeriac Apple, Caramelized Onion Puree, Green Pepper, Spring Onion from Epilogue<\/em><\/span><\/p>\n

The nine-course dinner<\/strong> costs Php 3,900\u00a0<\/strong>and Php 5,200<\/strong> for additional\u00a0wine pairings provided by Philippine Wine Merchants. Prices are exclusive of service charge.<\/p>\n

\"\"Image grabbed from Epilogue Facebook Page<\/em><\/span><\/p>\n

Epilogue is at S’Maison, Conrad Manila. There will be limited seats. For reservations and inquiries,\u00a0message 0917-525-0813 or send an e-mail to reservations@epilogue.ph<\/a>.<\/span><\/em><\/p>\n

Details:<\/h4>\n

What:<\/strong>\u00a0Four Hands Collaboration Dinner:\u00a0L\u2019Archeste x\u00a0Epilogue
\nWhere:<\/strong>\u00a0Epilogue, S’Maison, Conrad Manila
\nWhen:<\/strong> August 16 and 17, Dinner starts at 7 p.m.
\nFees:<\/strong> Php 3,900 or Php 5,200
\nReservation:<\/strong>\u00a00917-525-0813 or e-mail\u00a0reservations@epilogue.ph<\/a><\/span><\/p>\n

\n

Source: Michelin<\/a>
\n<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Witness the collaboration of two Japanese chefs over fine European flavors and techniques at Epilogue’s degustation dinner on August 16 and 17 as Chef Yoshiaki Ito of L\u2019Archeste, Paris cooks alongside Chef Hiroyuki Meno of Epilogue, S Maison.<\/p>\n","protected":false},"author":3,"featured_media":24794,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,2564],"tags":[8340,8341,8343,8339,8342],"class_list":["post-24791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-beverage-event","category-s-maison","tag-chef-hiroyuki-meno","tag-chef-yoshiaki-ito","tag-degustation","tag-epilogue","tag-larcheste"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/posts\/24791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/comments?post=24791"}],"version-history":[{"count":6,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/posts\/24791\/revisions"}],"predecessor-version":[{"id":24819,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/posts\/24791\/revisions\/24819"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/media\/24794"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/media?parent=24791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/categories?post=24791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/event\/wp-json\/wp\/v2\/tags?post=24791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}