Guillermo Bitanga to join Pied à Terre for five-night residency

Guillermo Bitanga is set to join Michelin-starred Pied à Terre for a five-night residency, offering an array of dishes with a French-Filipino infusion.

From April 29 to May 3, 64 guests will have the opportunity to attend the intimate series in Fitzrovia, with eight guests per service seated around the restaurant’s Kitchen Table.

Guillermo, who previously worked at Alain Ducasse at The Dorchester and La Dame de Pic London, has been invited by Pied à Terre’s head chef Alberto Cavaliere and co-owner David Moore.

The duo described Guillermo as 'an incredibly talented chef' and said they are thrilled to share his impressive cooking with a wider audience.

Diners can expect imaginative plates like a crisp sisig tart topped with atchara pickle, and chicken skin laced with tamarind powder and coconut vinegar gel.

Starters include a mushroom adobo croquette with mushroom ketchup and salmon kinilaw dressed in ginger-vinegar with pickled radish.

The menu continues with cod Bicol Express, a coconut-based dish accompanied by spinach and pickled daikon, followed by BBQ liempo—caramelised pork belly served with liver sauce, tamarind gel, and fragrant jasmine rice.

The main dish is a lamb caldereta pithivier, Guillermo’s take on the Filipino stew, encased in flaky pastry and paired with piquillo pepper pomme purée and lamb jus.

A rhubarb granita infused with sampaguita, the national flower of the Philippines, offers a delicate palate cleanser before the final course: a silky stem ginger leche flan, rich and spiced with warmth.

Drink pairings will be available, including both alcoholic and non-alcoholic options, alongside Pied à Terre’s renowned wine and cocktail lists.

Guillermo said: “I’m truly delighted to be bringing my French-Filipino cuisine to Pied à Terre for five nights. The Kitchen Table is the perfect space in which to introduce my food; it will allow me to engage with the guests and present the dishes, which are so personal to me, in an intimate setting.”

David Moore added: “Alberto and I are excited to be welcoming Guillermo to Pied à Terre. He’s hugely talented, and his dishes marrying traditional Filipino flavours with French fine-dining technique deserve a showcase like this.”

Written by Abi Kinsella

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