A Provencal Lunch with Chef de Cuisine Herve Clair at Mireio

Just like the famed eternal sunshine of Provence, the sun, it seems, never sets in Mireio. Known for their classic interpretation of Provencal cuisine with its bright, vibrant and comforting flavors, Mireio continues this tradition with its new Chef de Cuisine...

Mireio, the signature and elegant brasserie-style restaurant of Raffles Makati, recently hosted a special lunch preview to introduce their new Chef de Cuicine, Herve Clair. Chef de Cuisine Herve Clair brings with him a unique culinary style perfected through years of experience working with some of the world's finest establishments. Loyal diners and guests at Mireio will be glad to know that the sunny flavors of Provence, with all its fresh and vivid notes, will continue to shine in this little corner of Provence high above the Makati commercial and business district.   

The bright, spacious and elegant interiors of Mireio is draped in natural light coming in through panoramic floor-to-ceiling glass windows, with fragrant hints of lavender taking you far away to the verdant fields of rustic Provence (for more on Mireio, see my first post from two years ago, A Taste of Provence at Mireio).

A refreshing Aperol Spritzer greeted guests at the exclusive lunch preview...

...along with freshly-baked bread to kick-off another memorable dining experience at Mireio. And just like Mistral's epic poem, it's not hard to fall in love all over again with Raffles Makati's signature French restaurant.

Inside Mireio's kitchen, Chef de Cuisine Herve Claire and Executive Chef Anne-Cecil Degenne make a preliminary check ensuring everything is in order for the special lunch preview. A native of Provence, Chef de Cuisine Herve Clair's vast culinary experience makes him fit right in with Mireio's Provencal cuisine. His culinary journey began with an apprenticeship in Les Pins Penches, a renowned gourmet restaurant in Chateau de Toulon followed by stints with culinary icon Alain Ducasse in his three restaurants, La Bastide De Mouster in Provence, the Parisian bistro Aux Lyonnais, and the prestigious Le Relais du Parc at the Hotel Marriott Paris. After several years with Alain Ducasse, Herve Clair moved to become the Sous Chef in Les Fables de la Fontaine in Paris. It wasn't long before Herve Claire accepted the challenges of the demanding hotel industry with his first stint with Hotel & Spa L'Alta Peyra in Saint Veran followed by overseas assignments with Danang Sun Peninsula Resort as Chef Adjoint of La Maisson 1888 created by three-Michelin star chef Pierre Gagnaire. It's this level of experience that ensures diners will continue to enjoy world-class cuisine at Mireio...  

...as Chef Herve fired up the kitchen. David Batchelor, Managing Director for Raffles Makati and Fairmont Makati (R), introduced Chef de Cuisine Herve Claire to the guests during the exclusive preview. Chef Herve described the Provencal style dishes for the special lunch, adding his own unique style to Mireio's signature cuisine.

More tasty bites were served before the lunch courses, including the richly seasoned crunchy Pork Rinds. Perfectly crunchy with an airy crispness, the flavorful blend of seasonings add a layer of contrasting sharpness to temper the richness of the pork for balanced flavors. You'll definitely want one more. And another...

Then, the first course was served. Chef de Cuisine Herve Clair's Slow-Cooked Octopus, White Bean Salad, Lemon Confit and Kalamata Olives delivered fresh and clean flavors, from the briny sweetness with hints of smokiness from the octopus to the bold tartness of the lemon and kalamata olives capped by the hearty white beans to complete the dish. The use of the freshest and finest ingredients brings all the flavors, masterfully executed in an elegant dish. And that's just for starters.

Strengthening the French connection to your dining experience at Mireio is their selection of fine wine paired with each dish, starting with the Chateau Roubine Blanc 2016. The flavors of each course is complemented by the wine pairing, allowing you to savor the subtle nuances of each distinct note with every bite and sip.

After a few more glasses of wine, the second course was served. The intricately layered dish features a selection of fresh vegetables with a wide range of bright hues that reflect the colorful culinary heritage of Provence. A light broth is then poured on the vegetables for the second course...

The Traditional Provencal Pesto Soup combines a fresh medley of vegetables with the deep and flavorful notes of the light broth delicately infused with the flavors of various ingredients. The subtle sweetness of the vegetables light up the palate followed by the mildly tart notes of the broth adding depth to the dish. It's Provence in a bowl, paired with a glass of Chateau Roubine Rose 2016. 

Chef de Cuisine showcases his classical approach with the third course, the Pan-Seared Salmon, Wilted Spinach, Tomato Confit and Virgin Citrus Sauce. The elegantly plated dish takes the buttery notes of the salmon to its purest form complemented by the bright flavors of the tomatoes and citrus sauce. Like many Provencal dishes, there is a seamless blend of both rustic and comforting flavors with a delicately balanced play of contrasting notes, pairing well with the crisp La Larme D'Or 2015 Chardonnay.  

But Chef de Cuisine Herve Clair has one more savory surprise up his sleeves. The Crispy Braised Pork Belly, Potato, Carrot and Green Pea Fricassee is yet another masterfully executed dish with the juicy and crisp pork belly delivering both textural contrast and flavor. The richness of the pork belly lines the palate with rich flavors, completed by the nutty sweetness of the vegetables. Each component brings its own layer of flavor to the dish, perfectly capped by a glass of Francois Labet 2015 Pinot Noir.

Chef de Cuisine Herve Claire ends the Provencal feast with an indulgent dessert, the Cream Puffs, Salted Caramel Ice Cream, and Nougatine to cap another memorable dining experience at Mireio. The special preview is a sneak peek at what Chef de Cuisine Herve Clair has to offer, and it's looking good and sunny at Mireio. From starters to dessert, Chef de Cuisine Herve Claire brings the flavors of Provence to Mireio. And the sun never sets at Mireio, with the fresh and vibrant flavors of Chef de Cuisine Herve Clair's signature Provencal dishes glowing all the way to dinner at Mireio.

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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