The finest European gourmet cheeses and charcuterie, the freshest seafood and prime beef, lamb and pork, it's Sunday brunch elevated to a grand feast with a Provencal touch...
Raffles Makati Hotel's Executive Chef Anne-Cecile Degenne and Chef De Cuisine Herve Clair redefine the Sunday brunch experience with the elegant Luxe Sunday Brunch Buffet at Mireio. It's Sunday brunch taken to the next level, masterfully prepared in this sunny spot of Provence at the heart of Makati...
Named after the epic poem by Nobel prize-winning poet, Frederic Mistral, Mireio exudes the warmth and rustic elegance of the Provencal countryside with its crisp white linens enclosed in panoramic floor-to-ceiling glass walls bathing the space with the ethereal summer glow of Provence. It is, like Mistral's poem, "enrayed with light." But more than the exquisite floral arrangements and Provencal-inspired original artworks that add vibrant colors to the elegant space, it's the cuisine that truly shines at Mireio. From my first ever visit two years ago, I've always been impressed with Mireio's culinary style (for more on Mireio, see my previous posts, A Provencal Lunch with Chef De Cuisine Herve Clair at Mireio, Old World Colonial Elegance and Provencal Flavors: A Weekend at Raffles Makati on a memorable weekend staycation at Raffles Makati Hotel, Where The Sun Never Sets: A Provencal Lunch at Mireio... on their signature Provencal dishes, Sunset at Mireio Terrace on their classic cocktails, and A Taste of Provence at Mireio on my first ever dining experience at Mireio). This is where the sun never sets, and the flavors of Provence shine ever so bright at the heart of Makati. And Sunday Brunch is just one more reason to visit Mireio...
The assortment of cheeses and cured meats alone are more than enough reasons to visit Mireio on a Sunday, with its focus on the finest artisan French produce. The refined yet intimate space exude a graceful vibe adding to the dining experience at Mireio. Executive Chef Anne-Cecile Degenne and Chef De Cuisine Herve Clair brings out the very best gourmet cheeses and charcuterie for the Luxe Sunday Brunch Buffet at Mireio, elegantly laid out on the center table...
...featuring fine Goat Cheese and grapes...
...traditional Comte Cheese, a French cheese made from unpasteurized cow's milk from the Franche-Comte region of eastern France...
...Camembert and Pont L' Eveque Cheese, an uncooked, unpressed cow's milk cheese from Normady...
...the delicate and mildly firm Tomme de Savoie from the French Alps and Saucisson, dry-cured French sausages...
...to Bayonne Ham, a cured ham named after the port city of Bayonne, each one offering tasty bites that can be a full meal in itself. And you can come back for more...
On one end of the sumptuous selection of cheeses and charcuterie, diners can find the classic Homemade Pork Terrine for even more tasty options at Mireio's Luxe Sunday Brunch Buffet. Have a slice. And have another...
Over at the Grazing Table, diners can have their fill of fresh garden greens and a variety of salads to set you on the right track, including tasty and savory bites like Gravlax (L), cured salmon with beetroot and dill and the appetizing Arugula Cantaloupe Melon with Black Forest Ham (R) for sweet and salty notes with every bite. 
And this being a Sunday, there's no need to rush. Simply pick up a plate and go at your own unhurried pace...
...all the way to your next plate. No matter how full Mireio can be at times during peak hours, one can still enjoy an intimate sense of privacy. You never feel rushed at Mireio.
Then, it's time to hit the first of four live stations starting with the Tartine Station. Station chefs prepare elaborate open-faced sandwiches with a variety of tasty toppings including Bayonne Ham and Ricotta with fresh arugula...
...Smoked Salmon and Green Apple (L) and Green Pea and Guacamole, each one offering unique and distinct flavors. Each open-faced sandwich is meticulously prepared on-the-spot, and it just doesn't get fresher than that. 
The day's freshest catch is served up at Mireio's Tartar Station with fresh tuna, scallops and salmon as options, prepared with fresh lemon, vegetables and herbs.
The station chef prepares your bowl with your choice of salmon, tuna or scallops and an assortment of fresh herbs and vegetables for that customized bowl as Chef De Cuisine Herve Clair looks on ensuring each bowl is made to his exacting standards. 
The sharp bite of red onions and tart sweetness of green apples combine to temper the richness of the salmon for refreshingly balanced flavors. Just perfect.
Over at the Risotto Live Station, Executive Chef Anne-Cecile Degenne makes one final check (L) before the station chef churns out his bowls of freshly made risotto prepared a la minute with nutty and earthy porcinimushrooms, indulgent truffles and aged Parmesan. And it doesn't take long before diners queued up.
Creamy with the deep notes of porcini mushrooms and truffles contrasting with the bold flavors of premium aged Parmesan, each comforting spoonful lines your palate with an indulgent richness.
A true Provencal classic, the Bouillabaisse Station served bowls of the hearty, rich and spicy stew made with a variety of fresh seafood. This is, after all, Mireio and its Provencal flavors won't be complete without the classic bouillabaisse. A specialty of Chef De Cuisine Herve Clair, Mireio's comforting bouillabaisse delivers fresh and vibrant flavors with the briny notes of the ocean coming through with every sip followed by a gentle and soothing heat from the rich spice blend.
The deep and intense flavors of the thick broth are complemented by the fresh and clean briny notes of the succulent seafood. It's the flavors of the Provencal coast in a bowl. Each bowl is made fresh as you order, ensuring you get a fresh snap with every bite from the plump shrimps and briny richness from the mussels and white fish. Simmered with leeks, garlic, onions, tomatoes, celery, and potatoes with a secret blend of Provencal herbs and spices with olive oil and saffron and a hint of cayenne to complete the dish, the origins of bouillabaisse can be traced to humble beginnings with fishermen from Marseilles using their unsold catch in a stew. It's now considered by many as one of the iconic flavors of the sunny Mediterranean, and you can enjoy this tasty tradition of authenticity and freshness in a bowl at Mireio.
In between bites, Mireio's kitchen served up even more indulgent treats like the delicately seared Foie Gras with Green Apples drizzled with a balsamic glaze. You just can't say no to foie gras. The tart sweetness of the green apples and sharp notes of the balsamic drizzle tempers the richness of the foie gras without overwhelming it, allowing you to enjoy the full range of flavors. It's dishes like these, masterfully executed, that make dining at Mireio special.
At the Fresh Seafood Station, diners can indulge in the day's bountiful ocean harvest prepared any way you like it. Just pick up a plate and load up on your fresh catch...
...from succulent Blue Crabs to plump New Zealand and Spanish Black Mussels, fresh Tiger Prawns and Calamari, Rock Lobsters and Slipper Lobsters, to Elephant, Manila, and Bamboo Clams, take your pick. If you're on a seafood diet, Mireio's Luxe Sunday Brunch Buffet's got you covered. 
Slipper Lobsters and Tiger Prawns baked with cheese...
...and Manila, Elephant and New Zealand Clams lightly sauteed in garlic butter, that's real butter. It just can't get better than that. But in Mireio, it always gets better...
That day at the Carving Station, the station chefs served tender and juicy slices of Australian Wagyu Beef Rump...
...savory Porchetta with a crisp outer layer of crackling fresh from the ovens...
...and New Zealand Leg of Lamb served with assorted roasted vegetables.
And with beef this good, you don't need any sauce at all. Trust me.
Pair it with some roasted corn and truffle mashed potatoes, and that's it. It's a fitting finale to an epic Luxe Sunday Brunch Buffet at Mireio.
But don't pass up on dessert, that would be a mistake. A very big mistake. Raffles Makati Hotel is known for their intricate chocolates, macarons and pastries. Make no mistakes on a Sunday and just go with the flow with Mireio's indulgent offerings at the Dessert Station. From delicate and decadent Chocolate Truffles... 
...Pistachio Eclair, Calamansi Meringue Eclair, and moist Black Emperor Cake, just how can you say no? The Pistachio Eclair and Black Emperor Cake are my personal picks to cap your Luxe Sunday Brunch Buffet on a high note, perfect with a soothing cup of freshly brewed coffee. 
Diets take a back seat on Sunday, so go ahead and have another Macaron. Roasted Marshmallow, Tiramisu, Ube, and Calamansi, each one with its own unique set of flavors. And have another. I've always been impressed with the way Raffles Makati Hotel creates their macarons (for more on their unique macarons, see my earlier posts, It's Definitely More Fun in Spectrum: The Awesome Sunday Brunch 2 on their Burong Manga Macaron and Fresh Catch: The Seafood Sunday Brunch at Spectrumwith the surprisingly tasty and decadent Crab Fat Macaron and Uni Macaron).
One more indulgent plate for good measure, and it's another perfect weekend where the sun never sets. Elevate your Sunday brunch with the Luxe Sunday Brunch Buffet at Mireio for P 2,450 per person and indulge in a luxurious feast from 12:00 pm to 3:00 pm. Pair your feast with unlimited soft drinks, fresh juices, local beers, red and white wine, and selected cocktails for an additional P 895. Make it a real French connection with limitless Taittinger Champagne for an additional P 1,288. See you Sunday where the sun never sets...at Mireio.
Mireio is located at the 9th Floor, Raffles Makati, 1 Raffles Drive, Makati Avenue, Makati. For more information and reservations, call 795-0707 or email mireio.makati@raffles.com.
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