MANILA -- The Mireio at Raffles Makati recently introduced its new chef de cuisine Herve Clair.

In a preview lunch, Clair showcased dishes that best represent his culinary experience, having worked under famed chef Alain Ducasse, as well as having leadership positions in Michelin-starred restaurants Les Fables de La Fontaine in Prais, and La Maisson 1888 by Pierre Gagnaire in Vietnam, among others.

Clair and Mireio seems a perfect fit.

The chef had a smiling countenance that seemed to match the brightness of Mireio’s sunlit interiors. He’s also a native of Provencal and had a clear vision of what he wanted to bring into the French brasserie.

“I really wanted to bring Provence to the place, so I’m using a lot of tomato [and] vegetables. Provence is all about vegetables,” he explained.

And indeed, Clair brings a “lighter” cuisine to Mireio—not scrimping in flavor or quantity, but rather with his use of techniques and chosen ingredients, manages to highlight the clean and fresh flavors of an ingredient.

Here's what to expect:

1. Slow-Cooked Octopus

The octopus was kissed by the grill and tender to the bite, as some white bean salad drizzled with lemon confit and kalamata olives provided great counterpoints of earthy, sour, and sweet. Photo by Jeeves de Veyra

2. Traditional Provencal Pesto Soup

It’s high noon, would you rather have a bowl of heavy cream soup, or some of this Provencal pesto soup? I would pick the latter, which had multi-textured vegetables (the chef revealed that he cooks each vegetable element separately) swimming in a bowl of light tomato broth with aromatic herbs. A Parmesan garnish disappears into the broth, and if you include some of the cheese in a bite, you get a kick of salt. Delightful. Photo by Jeeves de Veyra

3. Pan-Seared Salmon

Making salmon a heavy dish is an easy task, but to make it light and refreshing without taking away its richness takes skill, which is what Clair gave us here -- a pan-seared salmon paired with tomato confit, with some wilted spinach for some earthy flavors with a citrus sauce. Photo by Jeeves de Veyra

4. Crispy Braised Pork Belly

Fork-tender pork, well-rendered fat, skin that crackled to the bite, all balanced with heft by its accompaniment of potato, carrot and green pea fricassee. Photo by Jeeves de Veyra

5. Cream Puffs with Salted Caramel Ice Cream

Cream puffs at Mireio are always a treat—I’ve had them stuffed with ice cream or mousse. This time around, the puffs had salted caramel ice cream inside with nougatine. Simple and cool, ideal to cap off any of Manila’s hot summer luncheons. Photo by Jeeves de Veyra

6. Chicharon or Crispy Pork Rinds

One must also mention this pass-around dish enjoyed before lunch. Chicharon that’s as crispy as the best of them was extra addicting, thanks to a coating of tangy and earthy herbs and spices. Photo by Jeeves de Veyra