Share on Facebook Share on Twitter Share on Pinterest If you’re searching for new places to eat and drink during the holiday season, you might want to try Mireio, Raffles Makati’s latest dining destination. Located on the ninth floor of the hotel, Mireio is an elegant brasserie-style restaurant that offers Provençal-inspired cuisine. Pronounced “mee-reyo,” the 77-seat restaurant is named after the famous poem written in 1859 by Nobel Prize-winning poet Frederic Mistral. The poem is the poet’s tribute to his beloved Provence countryside, written in the old Occitan language, and the story depicts the journey and forbidden love story of a wealthy farmer’s daughter named Mirèio who falls in love with a humble basketmaker, Vincent. “Raffles has a heritage of literary association,” explains David Batchelor, managing director of Raffles and Fairmont Hotels Makati. “Raffles in Singapore has hosted Hemingway, Somerset Maugham, Kipling, Joseph Clement, etc. We thought it would be a very nice idea to have that sort of literary connection for this restaurant,” he adds. Provençal-themed artwork can be found throughout the restaurant The restaurant’s interiors reflect this literary connection. The logo recreates the handwriting of Frederic Mistral. A Cubist mural by Marcel Antonio is displayed on the wall, and Provençal-themed artwork can be found throughout the restaurant. Guests may also find an old copy of the poem by the reception area. Mireio Terrace With a view that overlooks the Makati skyline, Mireio is a romantic dining place, especially before sunset. There’s even an extended Mireio Terrace on the rooftop where you can watch the fireworks displays this New Year’s Eve as you enjoy finger food from the Mireio menu and unique craft cocktails created by Raffles’ resident mixologists. There’s even a cocktail that celebrates the friendship between France and the Philippines named 1947, the year when the two countries signed the Treaty of Amity. The drink is made of Remy Martin VSOP, Don Papa Rum, lemon, and berry mix, which is added last to symbolize the blood compact. Or you may want to try the restaurant’s Absinthe Fountain, best shared with four of your friends. Take turns dropping water into the fountain to dilute the perfect mixture of sugar and Absinthe. A view from the terrace Absinthe Fountain Absinthe Fountain costs P395++ per glass Mireio’s Craft Cocktails Inspired by the South of France and Mistral’s Poem: Monsieur Mistral – Named after the poet Frederic Mistral, the cocktail’s main ingredient is Absinthe—a controversial spirit that was popular amongst the artistic class during Mistral’s heyday. The cocktail is made up of Remy Martin VSOP, Grand Marnier, Absinthe, Laphroaig, and lemon mix. Monsieur Mistral Mireio– An ode to the poem’s protagonist, it is made with French vodka, Grey Goose, and Green Chartreuse. Mireio’s femininity and religious fervor are the inspiration for the drink. Mireio Vincén (Vincent)– Named after Mireio’s love, the smoky cocktail is made of 10 yrs Laphroaig and Hendrick’s Gin, lemon mix, soda water, and cucumber Vincén Ma Cherie– It means “sweetheart” in French. Made with Calvados, Midori, pineapple juice, panutsa syrup, and calamansi juice Ma Cherie Infusion– Cognac-infused chamomile tea, lemon mix, calamansi juice, egg white, and Chamomile Infusion Valley of the Saints – Created with Chambord, lemon mix, honey syrup, cucumber, sparkling wine, this cocktail represents Mireio’s pilgrimage in the poem where she suffered heatstroke and started speaking to the saints during her hallucination. Valley of the Saints Frenchy Rita – Made with Sauza Silver, Cointreau, lime mix, and green chili, this cocktail has a spicy finish. Frenchy Rita The menu offers mouthwatering French Mediterranean cuisine created by 30-year-old chef Nicolas Cegretin. Cegretin was born in Provence and has culinary experience from the iconic Hotel La Mamounia in Marrakech and Michelin-starred restaurants in Europe, Lasserre, and Apicius. Dishes from the menu may be paired with choices from a selection of champagne, red, white, rose, or sweet wine. Chef Nicolas Cegretin A sample of a six-course menu paired with red and white wines: Amuse Bouche Fresh Smoked Salmon with Granny Smith apple and Dijon mustard cream; Chilled zucchini soup with basil and chorizo; Roasted Duck Foie gras, Granny Smith apples, and ginger chutney; Grilled Skipjack tuna with carrot mousseline, espuma, and caramel paired with Chateau Roubine Cru Classé Amuse Bouche Fresh Smoked Salmon with Granny Smith apple and Dijon mustard cream paired with Chateau Roubine Cru Classé Chilled zucchini soup with basil and chorizo Grilled Skipjack tuna with carrot mousseline, espuma, and caramel Slow-cooked oxtail Parmentier with black truffle jus and mesclun paired with paired with Chateau de Roquefort Vin de Pays Gueule de Loup red wine Slow-cooked oxtail Parmentier with black truffle jus and mesclun paired with paired with Chateau de Roquefort Vin de Pays Gueule de Loup red wine Slow-cooked oxtail Parmentier Rum Baba, coconut and lime panna cotta, exotic soup, mango and passion fruit sherbet paired with Chateau Roubine Rum Baba, coconut and lime panna cotta, exotic soup, mango and passion fruit sherbet Mireio offers a breakfast buffet for P1,600 and a P2,000 dinner menu. Holiday Menus: The Christmas Eve four-course set menu is P4,900 per person with an additional P1,300 per person for wine pairing. For New Year’s Eve, enjoy a five-course menu with one glass of Champagne for P6,000 per person or opt for the spectacular view of Makati skyline by the terrace and party while enjoying the fireworks display for P2,500 per person. For more information and reservations, call +632 795-0707 or email mireio.makati@raffles.com. Food and Interior photos by Star Sabroso