{"id":18791,"date":"2017-07-05T08:58:50","date_gmt":"2017-07-05T00:58:50","guid":{"rendered":"http:\/\/primer.com.ph\/blog\/?p=18791"},"modified":"2017-07-05T18:14:27","modified_gmt":"2017-07-05T10:14:27","slug":"tokyos-florilege-chef-hiroyasu-kawate-and-phs-chef-margarita-fores-partner-for-an-exclusive-dinner-at-mireio","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/2017\/07\/05\/tokyos-florilege-chef-hiroyasu-kawate-and-phs-chef-margarita-fores-partner-for-an-exclusive-dinner-at-mireio\/","title":{"rendered":"Tokyo\u2019s Florilege chef Hiroyasu Kawate and PH\u2019s Chef Margarita Fores partner for an exclusive dinner at Mireio"},"content":{"rendered":"

Last June 22, two acclaimed Asian chefs came together for an exclusive dining experience at Raffles Makati\u2019s elegant brasserie Mireio to showcase a fusion of their signature cuisines.<\/p>\n

Also read: Mireio at Raffles Makati: Provencal dining at its finest<\/a><\/em><\/p>\n

\"\"<\/p>\n

From left to right:\u00a0Editor-in-Chief of F&B Report Angelo Comsti, Florilege Chef Hiroyasu Kawate,\u00a0Raffles Makati Managing Director David Batchelor, Chef Margarita Fores,\u00a0and Marilu and William Batchelor\/IMAGE Raffles Makati<\/em><\/span><\/p>\n

Known for their prestigious awards from the Asia\u2019s 50 Best Restaurants, celebrated chefs Hiroyasu Kawate and Margarita For\u00e9s teamed up for F2: Floril\u00e8ge X For\u00e9s, an 8-course collaborative dinner, which married the delicious flavours of French, Filipino and Japanese cuisines. Mireio\u2019s chef de cuisine, Proven\u00e7al-born Nicolas Cegretin, who worked in Michelin-starred restaurants and 5-star hotels abroad, also joined these master chefs to create the inspired menu.<\/p>\n

\"\"<\/p>\n

At Mireio in Raffles Makati<\/em><\/span><\/p>\n

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.<\/p>\n

\"\"<\/p>\n

Chef Kawate’s \u201cYoung Corn\u201d from La Union\u00a0<\/em><\/span><\/p>\n

\"\"<\/p>\n

Chef Margarita Fores’ River Prawn<\/em><\/span><\/p>\n

The 8-course menu was decked with innovative flavors: Chef Kawate\u2019s \u201cYoung Corn\u201d from La Union was filled with polenta and served in a bas-ket; Chef Fores\u2019 \u201cBlue Crab\u201d was beautifully plated with seaweed with colatura, lemon gelantina, picked guso, and Bottarga sabayon; and Chef Cegretin\u2019s \u201cFoie Gras\u201d, a signature French cuisine, was served with a Filipino touch\u2014on Abakka pineapple, young coconut, and pain d\u2019epices. This was followed by the \u201cRiver Prawn\u201d by Chef Fores, which was wrapped in torched lardo, head cream sauce, edamame, and calamansi salt. Chef Kawate then presented a classic yet contemporary \u201cWagyu Sirloin\u201d, which was served with parched rice and alocon\u2014a local vegetable from Pangasinan.<\/p>\n

\"\"<\/p>\n

Roast Chicken by Chef Kawate and Chef Fores<\/em><\/span><\/p>\n

\"\"<\/p>\n

Comte by Chef Nicolas Cegretin<\/em><\/span><\/p>\n

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.<\/p>\n

\"\"<\/p>\n

With Mireio Chef Nicolas Cegretin, Chef Margarita Fores, and Chef Hiroyasu Kawate<\/em><\/span><\/p>\n

Chef Hiroyasu Kawate is known for his \u201cinnovative French cuisine featuring local Japanese ingredients to incorporate Japanese tastes.\u201d His Tokyo-based restaurant, Floril\u00e8ge, received one star in the Michelin Guide Tokyo 2016 and was awarded Asia\u2019s 50 Best Restaurants \u2013 One to Watch 2016.<\/p>\n

Restaurateur and chef Margarita For\u00e9s 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\u2019s Best Female Chef 2016 by the Asia\u2019s 50 Best Restaurants.<\/p>\n

In October, Margarita For\u00e9s will fly to Japan to collaborate with Hiroyasu Kawate for another pop up dinner, this time at Floril\u00e8ge.<\/p>\n

\n

This is a press release from Raffles Makati.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Last June 22, two acclaimed Asian chefs came together for an exclusive dining experience at Raffles Makati\u2019s elegant brasserie Mireio to showcase a fusion of their signature cuisines.<\/p>\n","protected":false},"author":3,"featured_media":18794,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[3470,3471,2708,2375,3052],"class_list":["post-18791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-and-current-events","tag-chef-hiroyasu-kawate","tag-florilege","tag-margarita-fores","tag-mireio","tag-raffles-makati"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2017\/07\/Nicolas-Cegretin-Margarita-Fores-Hiroyasu-Kawate-e1499225553260.jpg","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/18791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=18791"}],"version-history":[{"count":2,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/18791\/revisions"}],"predecessor-version":[{"id":18864,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/18791\/revisions\/18864"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/18794"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=18791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=18791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=18791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}