At Raffles Makati is a brunch buffet that satisfies even the most luxurious of food cravings. The Mirèio Brunch Society was launched in January and has been drawing patrons to its carefully curated offerings every Sunday. The picture-perfect spread is the signature menu of chef Hervé Clair, a native of Provençe, France. He trained with renowned chef Alain Ducasse in three of his famed restaurants: the La Bastide de Moustiers in Provençe, the Parisian bistro Aux Lyonnais in Paris, and the renowned Le Relais du Parc also in Paris.

He also worked as sous chef at Les Fables de la Fontaine in Paris, a prestigious Michelin-star restaurant. Before Raffles Makati, Clair was at La Maison 1888 in Danang, Vietnam, a restaurant created by the legendary three Michelin-star chef Pierre Gagnaire. Clair’s cuisine is a showcase of his level of skill and impressive culinary pedigree.

Mirèio, the Raffles’ upscale brasserie, is where Clair stages his opulent feast. As you walk in, an array of freshly baked breads and the breakfast corner welcome you. In this station, soft-boiled free-range eggs are prepared and served with foie gras foam, crispy pancetta and bread chips. Should you fancy a classic salmon eggs Benedict, this is where they can whip that up as well.

Grazing table
There’s a massive stack of assorted seafood (slipper lobsters, tiger prawns, black mussels, Manila elephant clams and black mussels) ready for the grill, served with garlic butter. For fish fanciers, sea bass, baked in salt crust, awaits. Just past the seafood are roasts, all in a row: Australian Wagyu beef rump, classic lechon, roasted New Zealand leg of lamb. Point at what you fancy, and it is sliced and brought to your table to be enjoyed. At the center of the room is a grazing table with picnic baskets filled with cold cuts from Spain and Italy. Artistically laid out alongside the cured meats are various cheeses from France, house-made terrines, antipasti, assorted nuts and dried fruits. Appetizers, shooters and salads are neatly setup together.The skewers of red wine-poached pear, smoked ham, mozzarella and basil are visually appealing. The freshness of the salad greens, the colors and textures of the other vegetables bring a pop of life and color to the room. There’s also a tartare station where salmon, prawn and tanigue are prepared for you, a la minute; a truffle risotto and ravioli station; and foie gras corner.

To cap the meal on a sweet note are all sorts of cakes, pastries and confections. What I find most impressive is the attention to detail. Throughout our meal, surprises pop up now and then.
A welcome shot made with Tito’s vodka, kale, malunggay syrup, cucumber, herbs and calamansi perks me up. There are Clair’s signature dishes, gorgeously presented in small portions, like the truffle and celeriac soup with homemade terrine of foie gras. And the ladies and gentlemen who attended to us—how could I not take notice? From the time we walked in, they were all so polite.
With a feast like this, coupled with excellent service and free-flowing Moet champagne and music by DJ Agnes, can you think of a better way to spend your Sunday? INQMirèio: (632) 77950777;; @iamreggieaspiras kitchen rescue