In essence, four hand dinners involve a restaurant’s executive chef collaborating with a visiting chef to create one-time special dinner menu. The creative collaboration is not limited to two culinary experts, hence, the six hand dinners. The challenge in these special dinners is for the culinary experts to work with new ingredients while treading in an unfamiliar territory. AOC Chinon Le Domaine Bernard Audry Cabernet Franc and other fine wines complemented the five-course dinner prepared by the young chefs. Part of the proceeds raised from the four hands Escoffier Epicurean dinner benefited the lone Philippine delegate to the Young Talent Escoffier Competition 2017 and Training Kitchen for Le Club Disciples Escoffier (Junior Chefs).

Source: Manila Times May 25, 2017 15:00 UTC