BY JOSE PAOLO DELA CRUZ
A weekend feast in Provence through good food, good wine, and a new man who can take you there! No need for a visa either.
All these await gourmands in the metro as Raffles Makati’s signature, elegant brasserie-style restaurant Mireio introduces its new master chef, Chef De Cuisine Herve Clair. A true son of Provençe, Clair brings with him an impressive culinary pedigree that shows in the creative execution of classic French and Provençal fare.
His opening salvo, a special lunch hosted for some members of the media, was a gastronomic journey across five courses.
Among the notable dishes he presented are the slow-cooked octopus, white bean salad, lemon confit and kalamata olives; traditional Provençal pesto soup; pan-seared salmon with wilted spinach, tomato confit and virgin citrus sauce; crispy braised pork belly, potato, carrot and green pea fricasse; and giant cream puffs with salted caramel ice cream and nougatine. Each dish is a revelation, showcasing a balance of playfulness and temperance in every bite.
Stealing the show is the pan-seared salmon, that’s crisp and flaky on the top, and moist and buttery on the inside. The greens and sauces then add texture to the moist salmon, making every morsel even more appealing.
A close second is the crispy braised pork. The pork skin is a crackling delight that breaks at the gentle touch of the fork, before revealing an almost surreally soft medley of fat and meat underneath it. The fork-tender entree, is so good on its own, it’s easy to forget the bed of vegetables it is laid upon (although that, too, is a treat on its own.)
Finally, there’s the cream puff, which is the size of a small saucer. It comes filled with salted caramel ice cream that just takes one places in summer’s sweltering heat!
Chef Herve Clair started his career with an apprenticeship in Les Pins Penches, a gourmet restaurant in Château de Toulon in France. He continued to develop his passion for the culinary arts by training under culinary idol Alain Ducasse in three acclaimed Ducasse restaurants, namely: the La Bastide De Mouster in Provence; the parisian bistro Aux Lyonnais in Paris; and the renowned Le Relais du Parc at the Hotel Mariott Paris—all known for their classic and innovative take on French gastronomic cuisine. After seven years with the Alain Ducasse Enterprise, he went on to become the Sous Chef in the prestigious, Michelin star restaurant, Les Fables de la Fontaine in Paris. In 2014, he then first joined the hotel industry at the charming Hotel & Spa L’Alta Peyra in Saint Véran, France.
Prior to joining the property, Chef Clair was Chef Adjoint at the La Maisson 1888 in Danang Sun Peninsula Resort. The famed restaurant was created by legendary, three-Michelin star chef Pierre Gagnaire, who Clair worked closely with. With his background and expertise in French cuisine, Chef Clair will take the helm of the culinary team at Raffles Makati’s Mireio.
For more information please visit mireioatraffles.com.
