Cover Metronome's foie gras tart
Metronome's foie gras tart
1 / 1
This March 25, Metronome’s chef Miko Calo and Sofitel’s chef Bettina Arguelles curate a collaborative four-hands dinner
Clear out your calendars—this is a one-night-only event you won’t want to miss.
On Friday, the 25th of March 2022, celebrated French restaurant Metronome will come alive with a whopping 11-course degustation menu, designed and executed by celebrated chefs Miko Calo of Metronome, and Bettina Arguelles of Sofitel Philippine Plaza Manila. Following a fiercely successful four-hands dinner at Sofitel last November, the formidable duo comes together to astonish diners once more but this time in partnership with Tatler Dining and at Calo’s home turf, complete with an elegant wine pairing by Metronome’s Alain Borgers.
See also: What Does it Take to Make a 4-Hands Dinner Successful?
This tandem of Calo and Arguelles is all but kismet, heralding an exquisite gastronomic feast. Reflecting on their recent partnership, chef Calo recalls “we started with a common experience: we are both French-trained Filipina chefs who worked our way up the ladder, and both worked abroad.” Cohesive yet unique, the chefs skillfully married their personal experiences into one vibrant narrative.
The mouthwatering 11-course degustation they’ve prepared for the upcoming event promises no different. Unabashedly French, the menu features refined dishes like veal tenderloin tartare with sea urchin, a foie gras parfait éclair, and an escargot vol au vent with parmesan foam. Following a “what grows together, goes together” philosophy, the exquisite wine collection is a celebration of France’s wine-growing regions in and of itself, journeying through Champagne, Burgundy, Côtes du Rhône, and the Loire Valley.
Such a show-stopping feat is all but expected from the ever-impressive duo. Hailing from Butuan, Calo worked tirelessly in the kitchens of the late and great Joël Robuchon in Paris, London, and Singapore before returning to Manila to helm modern French restaurant Metronome—Tatler Dining’s Best New Restaurant 2020. Two years later, the restaurant continues to wow, recognised as among the Most Resilient restaurants through the pandemic and was awarded Best Interior Design, while Calo was crowned Chef of The Year for 2022.
On the other hand, Arguelles ushers Sofitel Manila as its fearless executive chef, making her the first-ever Filipina executive chef of an international five-star hotel in the country. Prior to her triumphant stint in Singapore, where she led Intercontinental Singapore Robertson Quay as executive chef and was recognised as Chef of the Year 2019 by the World Gourmet awards, Arguelles trained in the kitchens of the legendary Fullerton Hotel, Wayne Nish’s Privé restaurant, and even db Bistro Moderne by none other than Daniel Boulud.
Those fortunate to have experienced their previous partnership can attest that it was no ordinary meal. As Arguelles proudly professed, it was far from just food on a plate, but “our hopes, our dreams, and our aspirations—Miko [Calo’s], mine, and our teams combined”. With such accomplished, ambitious, and brazen women leading the kitchen, the encore affair will certainly be one for the books.
NOW READ
Who are the Must-Know Filipino Women in the Food And Drink Industry?
Re-Encounters by Chele Gonzalez: A New Menu Inspired by Home
Dining Radar: 5 New Restaurants and Tasting Menus to Try This March 2022
The four-hands dinner by Metronome’s chef Miko Calo and Sofitel Manila’s chef Bettina Arguelles will take place on Friday, the 25th of March 2022 at Metronome, with time by reservation. The 11-course degustation menu with wine pairing is set at a special price of PHP 15,000 net. For inquiries and reservations, please call or send a message via SMS, WhatsApp, or Viber to +63 917 147 3776.
About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
