There are two things you need to know about Mireio, the new Provencal restaurant at the Raffles. First, it has an absinthe fountain. And second, it opens its doors for the first time today. No matter how the day goes for you, come 5 p.m., you can choose to wind down with a view of the sunset and skyline from its deck with chilled, preferably alcoholic, drink in hand. Do come hungry: The dishes' contemporary looks belie their delicious, rustic roots.
Chef de cuisine Nicolas Cegretin and Mireio restaurant manager Nicolas Bracq
Set on the 9th floor of Raffles Makati, Mireio—named after a poem by Nobel Laureate Frederic Mistral depicting the life and culture of Provence—offers a lush dining experience that attempts to take you into the sun-dappled lands of southern France. Of course, when you speak of Provence and its cuisine, you'll have to consider its proximity to the Mediterranean Sea, and how its dishes reflect its landscape, with their intense flavors and emphasis on simple ingredients of the best quality. Provencal cuisine's signature ingredients (seafood, select cuts of meat, fresh summer vegetables, and the liberal use of heart-healthy olive oil) are reflected in dishes such as grilled skipjack tuna with carrot mousseline, espuma and caramel, signature beef tartare with goat cheese and basil, chilled zucchini soup with basil and chorizo, and slow-cooked oxtail Parmentier with black truffle jus and mesclun.
Grilled butcher's choice breed
Fresh smoked salmon tartare
Pan seared herb seabass
Foie gras and beef tartare
Traditional desserts are given a playful spin; Mireio offers lavender creme brulee, lemon madeleine and roasted compote Provencal, rum baba, coconut and lime panna cotta, an "exotic soup" and passion fruit and mango sorbet. For drinks, Mireio's wine selection offers a range of French and new world wines, and a selection of cocktails—keep an eye out for the tasty and striking "1947," inspired by the year France and the Philippines signed a Treaty of Amity which established diplomatic relations between the two countries: a mix of Don Papa rum and Remy Martin VSOP, served with a filter of crushed raspberries through which lemon juice is poured through, creating stunning, blood-red drops through the layers of Filipino rum and French cognac.
Lavender creme brulee
Chef de cuisine Nicolas Cegretin, himself a son of Provence, is at the helm, leading the culinary team in preparing a contemporary brasserie-style French Mediterranean menu that gives traditional Provencal cuisine a tender look yet a sharp execution, and offering sumptuous but comforting dishes that his province is known for.
View from the deck at night
For more information and reservations, call 795.0707 or e-mail mireio.m[email protected]