Dinner for the twins at Mirèio @rafflesmakatihotel – James and John – given by the twins’ wives because we love them and because we know they want to spend their special day with their siblings #mireio#rafflesmakati #h2hcelebrations
Meet the new Chef de Cuisine – A native from Provençe, Mirèio’s new master chef, Hervé Clair, brings with him an impressive culinary pedigree. The elegant brasserie will offer exciting new classic and creative dishes under Clair’s direction, with a spirit of Provence and France.
Clair started his career with an apprenticeship in Les Pins Penché, 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 Moustiers 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 Maison 1888 in Danang, Vietnam. The famed restaurant was created by the 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 Mirèio. ( website) 
Nicoise salad 
Parmesan sable 
Deep fried squid rings
Pumpkin risoto #mireio#rafflesmakati #h2hchefs
Lobster bisque, apple, fennel, crab flakes at Mireio @rafflesmakatihotel #mireio #rafflesmakati#h2hlobster
Cod Fish
Grilled Australian Grass Fed Rib Eye
Rack of Lamb
Dessert at the beautiful Terrace!!
65% Maracaibo mousse #mireio#rafflesmakati #h2hchefs
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Caesar salad
Warm Leek Mushroom and Emmenthal quiche
Homemade Goose foie gras terrine
Roasted Scallops with Linguine Aglio Olio and Beurre Blanc
Blue Cheese Linguine carbonara with roasted prawns
Grilled US Black Angus Rib Eye
Grilled US Lamb Chops
Dark Chocolate Nelusko mousse
Fresh Mango Mille Feuille
Warm Thin Apple Tart
I asked one of the Filipino sushi chefs to write down the dishes for me
Chef Junji Nagaoka at work
Then we had dried fish from Cebu, chorizo, longganisa, 
Thank you Bambi 
Thai pomelo salad,
Laksa crab, 
Thai bagoong rice 
and cereal prawns.
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