Where The Sun Never Sets: A Provencal Lunch at Mireio...

Flavors as vibrant as sunshine, the very essence of Provence, lights up your palate with dishes inspired by the endless summers of southeastern France...

The rustic flavors of Provence, with its sunny and fresh, rich flavors, shines for lunch at Mireio, as Chef de Cuisine Nicolas Cegretin adds new dishes to the bright and flavorful repertoire of Mireio's comforting Provencal cuisine...

The elegant interiors of Mireio are draped in natural light peering through the panoramic glass walls, recreating the sunny vibe of Provence. Chef de Cuisine Nicolas Cegretin (L) showcased new dishes for Mireio's Menu Dejeuner lunch inspired by Mistral's Provence (for more on Mireio, see my previous post, A Taste of Provence at Mireio).

A tipple before lunch is always a good idea, and Mireio's fruity and citrusy take on the Old-Fashioned is not only refreshing, adding a touch of sunshine with every sip, it opens up the palate with its bright and sunny notes (for more on Mireio's signature cocktails, see my earlier post, Sunset at Mireio Terrace).

A fresh-baked Baguette and Sourdough served with French butter and olive oil kicks-off my culinary journey to Provence at Mireio...

That day, we sampled some of Chef de Cuisine Nicolas Cegretin's new dishes along with their current bestsellers for another classic taste of Provence at Mireio. Clean and fresh flavors, recreating the very essence of Provence's eternal sunshine, are served on a plate with Chef de Cuisine Nicolas Cegretin's Tomato Tart with Clams, Snails, Rocket, and Parmesan (P 510), a light and flaky tart topped with garden-fresh greens, succulent clams and snails artfully drizzled with a creamy dressing topped with Parmesan.

Chef Nicolas then served some of his new dishes for Mireio's Menu Dejeuner, with light starters ideal for pairing with their signature mains. The classic Salade Nicoise, an elegantly plated salad with lightly seared tuna, cherry tomatoes, eggs, potatoes, onions and crisp French beans, all "products of the sun" reflecting summer's freshest produce of Nice where the salad originated, is recreated at Mireio. 

The simple yet elegant plating highlights both freshness and flavor, with the distinct notes of each ingredient weaving a rich tapestry of rustic flavors. It's summer on a plate, at Mireio.

The Pork Neck and Chicken Liver Terrine with Pickled Gralic, Shallot, and Beets is another new dish featuring the traditional French terrine. The richness of the terrine is perfectly tempered by the sharpness of the pickled vegetables, preparing you for the next slice. And another. It's classic flavors like these that make Mireio that comforting little spot of Provence right here in the metro.

Chef Nicolas then served his duo of tartare dishes, starting with the Beef with Goat Cheese and Basil (P 420 Starter/P 720 Main), another elegantly plated dish with simple yet pure, bold and rich flavors.

The richness of the savory beef, with subtle hints of Dijon mustard, becomes even richer with the egg and creamy goat cheese balanced by the sharp notes of the fresh onions, a tasty starter and another favorite at Mireio...

...along with the Fresh and Smoked Salmon Tartar with Granny Smith Apple and Dijon Mustard Cream (P 1,050) completing the tasty tartare pair. The sweet and mildly tart apples and sharp Dijon mustard contrast with the creamy and buttery texture and flavor of the fresh salmon for balanced flavors, capped by the crisp salmon skin crackling. There are only a few other dishes as honest as a savory tartare, where only the freshest ingredients combine and deliver uncomplicated yet real flavors.

After Mireio's starters and salads, the main courses were then served, starting with the Grilled Butcher's Choice Beef with Sauteed Potatoes and Black Pepper Sauce (P 1,550). That day, Chef Nicolas served a fork-tender Striploin and Flank Steak perfectly grilled to medium rare for that flavorful beefy punch. Delicately seasoned, with the sharp notes of the black pepper sauce on the side, the savory richness of the beef comes through with each slice and eager bite.

Diners at Mireio can now find new additions to the menu, including a hearty Prawn Risotto with plump grilled prawns on soft and creamy Arborio short-grain rice cooked with tart tomatoes and topped with fresh herbs...

...and the Fresh Clams a la Mariniere, with succulent imported clams cooked in wine, butter and fresh herbs adding that distinct Provence charm to your meal at Mireio. The subtle briny sweetness of the clams, the fresh flavors of the prawns and the lively notes of the risotto offer diners the rich flavors of the day's freshest catch in a pair of masterfully executed seafood dishes at Mireio.

Then, there's Mireio's signature dishes, like the Slow-Cooked Ox-Tail Parmentier with Black Truffle Jus and Mesclun (P 1,450), with melt-in-your-mouth ox-tail topped with soft and creamy, buttery mashed potatoes with the nutty notes of black truffle, another personal favorite...

...and the equally comforting Traditional Puff Pastry filled with Chicken and Foie Gras, with Poultry Foam and Mesclun (P 1,050), a light and crisp pastry with a savory stuffing of chicken and foie gras. The light foam adds even more richness to the dish, rounded out by the thick gravy. The pair of simple yet hearty dishes take you on a culinary journey along the tranquil and quaint towns of Provence with every bite. 

Our Provencal feast continued with a duo of seafood dishes, with the Mussels in Mustard and Saffron Sauce with Onion Coulis (P 1,300) served in a pot with fresh herbs...

...and the beautifully plated Pan-Seared Herb-Crusted Sea Bass and Ratatouille-Stuffed Cannelloni with Ginger and Olive Oil (P 1,350), with each dish delivering flavorful bursts of sunshine. The succulent mussels, coated in a rich Dijon mustard and saffron sauce, release a briny sweetness, while the delicate notes of the herb-crusted sea bass are layered with vibrant hints from the ratatouille. Again, the freshness of the ingredients deliver clean flavors, and Chef Nicolas won't have it any other way at Mireio.

Finally, Chef Nicolas served his Classic Crispy Pork Trotter Galette served with Potato Puree and Mesclun (P 1,150), a savory pork dish draped in a rich sauce. The subtle flavors of the tender pork lines your palate with a decadent richness for another satisfying dish at Mireio. From starters and salads to mains, Mireio recreates the essence of the Provence in a variety of sunny and vibrant dishes for a comforting lunch.

For dessert, Mireio's Selection de Fromages (P 800), a cheese selection, was served...

...followed by the Flan Tart, another new dish created by Chef Nicolas, a mildly sweet yet creamy dessert served with ice cream. The velvety smooth flan isn't too sweet, kicked up by the deep, nutty hints from the chocolate drizzle and capped by the ice cream, perfect with a cup of freshly brewed coffee.

Cap your Provencal feast with Mireio's signature Lavender Creme Brulee with Lemon Madeleine and Roasted Compote Provencal (P 450, another indulgent dessert with that rustic Provencal charm. The sinful brulee with its lightly torched golden upper layer is just pure bliss, with hints of lavender tempered by the tart roasted compote, and finally the lemon madeleine adding textural contrast. 

Mireio's Provencal-inspired cuisine is one the metro's best-kept secrets, and now diners can enjoy their special Menu Dejeuner for lunch. Simply choose between the two or three course set menus specially prepared by Chef de Cuisine Nicolas Cegretin priced at P 988++ and P 1,100++ from 12 pm to 2:30pm daily, and you're all set for a classic taste of Provence.

And as the late afternoon light slowly fades, Mireio prepares to light up the evening once more with its sunny and vibrant dishes inspired by Provence for the dinner service. At Mireio, the sun never sets, with its fresh and bold flavors shining through like the endless summers of Provence...

Mireio is located at the 9th Floor, Raffles Makati, 1 Raffles Drive, Makati Avenue, Makati. For more information and reservations, call 795-0707 or email mireio.makati@raffles.com. 

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