Tokyo’s Florilege chef Hiroyasu Kawate and PH’s Chef Margarita Fores partner for an exclusive dinner at Mireio
Last June 22, two acclaimed Asian chefs came together for an exclusive dining experience at Raffles Makati’s elegant brasserie Mireio to showcase a fusion of their signature cuisines.
Also read: Mireio at Raffles Makati: Provencal dining at its finest
From left to right: Editor-in-Chief of F&B Report Angelo Comsti, Florilege Chef Hiroyasu Kawate, Raffles Makati Managing Director David Batchelor, Chef Margarita Fores, and Marilu and William Batchelor/IMAGE Raffles Makati
Known for their prestigious awards from the Asia’s 50 Best Restaurants, celebrated chefs Hiroyasu Kawate and Margarita Forés teamed up for F2: Florilège X Forés, an 8-course collaborative dinner, which married the delicious flavours of French, Filipino and Japanese cuisines. Mireio’s chef de cuisine, Provençal-born Nicolas Cegretin, who worked in Michelin-starred restaurants and 5-star hotels abroad, also joined these master chefs to create the inspired menu.
At Mireio in Raffles Makati
The night kicked-off with cocktails at the beautiful al fresco terrace at 6:30pm. Guests were then welcomed by Raffles Makati Managing Director David Batchelor, followed by Editor-in-Chief of F&B Report Angelo Comsti, who organized the event. Throughout the dinner, Chefs Kawate, Fores and Cegretin shared their insights on all the dishes that were served and meticulously prepared using mostly authentic, Filipino ingredients.
Chef Kawate’s “Young Corn” from La Union
Chef Margarita Fores’ River Prawn
The 8-course menu was decked with innovative flavors: Chef Kawate’s “Young Corn” from La Union was filled with polenta and served in a bas-ket; Chef Fores’ “Blue Crab” was beautifully plated with seaweed with colatura, lemon gelantina, picked guso, and Bottarga sabayon; and Chef Cegretin’s “Foie Gras”, a signature French cuisine, was served with a Filipino touch—on Abakka pineapple, young coconut, and pain d’epices. This was followed by the “River Prawn” by Chef Fores, which was wrapped in torched lardo, head cream sauce, edamame, and calamansi salt. Chef Kawate then presented a classic yet contemporary “Wagyu Sirloin”, which was served with parched rice and alocon—a local vegetable from Pangasinan.
Roast Chicken by Chef Kawate and Chef Fores
Comte by Chef Nicolas Cegretin
A collaborative chicken dish from both Fores and Kawate presented a slow cooked roast chicken with annatto oil, adlai, and duhat glaze. Before dessert, Cegretin prepared a Comte, aged for 36 month and served it with asparagus. Finally, to cap off the delicious dinner, Fores and Kawate collaborated once again with a delicious dessert of chocolate caramel, avocado mousse, fresh chico, and a shot of pili milk.
With Mireio Chef Nicolas Cegretin, Chef Margarita Fores, and Chef Hiroyasu Kawate
Chef Hiroyasu Kawate is known for his “innovative French cuisine featuring local Japanese ingredients to incorporate Japanese tastes.” His Tokyo-based restaurant, Florilège, received one star in the Michelin Guide Tokyo 2016 and was awarded Asia’s 50 Best Restaurants – One to Watch 2016.
Restaurateur and chef Margarita Forés built her culinary empire from her passion for Italian cooking. She is at the helm of the Cibo restaurant chain; notable eateries Lusso, Grace Park and Alta in Ascott BGC; Cibo di M Signature Caterer, and the Casa Artusi Culinary Center, among many others. She has been given numerous accolades, including Asia’s Best Female Chef 2016 by the Asia’s 50 Best Restaurants.
In October, Margarita Forés will fly to Japan to collaborate with Hiroyasu Kawate for another pop up dinner, this time at Florilège.
This is a press release from Raffles Makati.
