September 6, 2019

New Dishes to Try at Mirèio, Raffles Makati



Mirèio recently launched new items its menu which features Provençal-inspired dishes. Located on the 9th floor of the Raffles Makati, this brasserie-style restaurant is known for its authentic and artfully presented French cuisine.



Chef Hervé Clair of Mirèio has created new dishes which were inspired by the Rhône Valley and the Mediterranean Sea. With the sun-drenched flavors of the dishes and the natural daylight that floods the interior of the restaurant, guest will surely savor the spirit of Provence in every bite of these new dishes.



We visited Mireo last week to try out some of the new dishes. As always, a meal here at Mireio begins with a generous serving of freshly baked focaccia, baguette and rye breads. For appetizer, we ordered three new items from the menu, starting with the Seaweed Butter-Seared Scallop with Leek and Shallot Condiment. The scallops were very tender while the light seaweed flavor of the butter complemented the natural sweetness of the scallop.

Seaweed Butter-Seared Scallop, Leek, Shallot Condiment
Noix de Saint-Jacques rôties au beurre d’algues, poireaux et condiment aux échalotes

For our next appetizer, we had the Pan-seared Foie Gras with Raspberry and Rhubarb Chutney, and Buckwheat Tuile. I think this is an enhanced version of this Mireio dish because the foie gras is now more delicate and buttery. The crust was very rich in flavor and contrasted very well with the inside. The chutney has a refreshing sweet and tart taste which also cleanses the palate.

Pan-seared Foie Gras, Raspberry and Rhubarb Chutney, Buckwheat Tuile
Foie gras poêlé, chutney de rhubarbes et framboises, tuile de sarrasin

For our main course, we ordered the Australian Pan-seared Grass-fed Beef Tenderloin, Homemade Truffle Potato Gnochhi, Roasted Artichoke, Chantrelle, Bone Marrow Beef Jus. It was a huge chunk of beef tenderloin which was perfectly cooked to be tender and moist. I love the light earthy flavor of the gnocchi and the mildly sweet taste of the artichoke.

Australian Pan-seared Grass-fed Beef Tenderloin, Homemade Truffle Potato Gnocchi,
Roasted Artichoke, Chantrelle, Bone Marrow Beef Jus
Filet de bœuf élevé en plein air, gnocchi de pommes de terre à la truffe,artichauts rôtis, 
girolles et jus de bœuf à la moelle

Another main dish we ordered was the Maine Lobster Tail Thermidor, Lobster Bisque Mashed Potato, Roasted Green Asparagus and Cherry Tomato. I love how creamy the lobster meat was. They were tender and very easy to the bite. The crust added another layer of texture and flavor to the dish. The mashed potato was lightly sweet which complemented the creaminess of the lobster.

Maine Lobster Tail Thermidor, Lobster Bisque Mashed Potato, Roasted Green
Asparagus and Cherry Tomato
Queue de homard du Maine thermidor, purée de pommes de terre à la bisque de homard,
asperges vertes et tomates cerises

Finally for dessert, we had the Macaron with Mint Crème Brûlée, Chocolate Crémeux, Fresh Mint Ice Cream. I love the combination of chocolate and mint as a drink, and more so for a dessert. What I like about this dessert is that real mint leaves were used to flavor the creme brulee and the ice cream. You could actually taste the fresh minty herb flavor.

Macaron with Mint Crème Brûlée, Chocolate Crémeux, Fresh Mint Ice Cream
Macaron crème brûlée à la menthe, crémeux aux chocolat, glace à la menthe fraiche

We also tried the Black Forest Gateaux, Dark Chocolate Cake, Kirsch Cream, Cherry Sorbet. The cake itself had a very rich chocolate flavor and was not too sweet. The cherries had the complemented the dark chocolate cake, giving it the distinctive black forest flavor. The cherry sorbet offered a refreshing finish to meal.

Black Forest Gateaux, Dark Chocolate Cake, Kirsch Cream, Cherry Sorbet
Forêt noire, crème au kirsch, sorbet cerise

Below are my recommended 3-course menus featuring the new dishes of Mireio. I will be trying more dishes in the menu and I will update this post with more recommendations.


Menu A

Pan-seared Foie Gras with Raspberry and Rhubarb Chutney, and Buckwheat Tuile
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Australian Pan-seared Grass-fed Beef Tenderloin, Homemade Truffle Potato Gnochhi, Roasted Artichoke, Chantrelle, Bone Marrow Beef Jus
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Black Forest Gateaux, Dark Chocolate Cake, Kirsch Cream, Cherry Sorbet
  Menu B

Seaweed Butter-Seared Scallop with Leek and Shallot Condiment
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Maine Lobster Tail Thermidor, Lobster Bisque Mashed Potato, Roasted Green Asparagus and Cherry Tomato
---
Macaron with Mint Crème Brûlée, Chocolate Crémeux, Fresh Mint Ice Cream






Mirèio
9th Floor, Raffles Makati
1 Raffles Drive, Makati Avenue, Makati City, Philippines
Contact: +63 (02) 795 0777
Email: mireio.makati@raffles.com
Available for Lunch from 12:00nn to 2:30pm daily; for Dinner from 6:00pm to 10:30pm daily

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