For Women’s Month, Michelin star-recognizes Mexican chef Beatriz Gonzalez


On March 10, 11, and 12, visiting chef Beatriz Gonzalez will be serving a special five-course dinner at Raffles Makati’s signature restaurant, blending her Mexican heritage with her French culinary expertise. ANCX | Mar 04 2020 facebook twitter

This March is National Women’s Month, a time for us to celebrate the accomplishments of the women among us, and perhaps ponder the many complex reasons behind why there is a whole month dedicated to women. But for those looking for an excuse to simply celebrate for celebration’s sake, Mirèio in Raffles Makati is preparing a one-of-a-kind culinary event to highlight Women’s Month, and it makes sense as the hotel can boast of being the only luxury property in the country with a woman, Anne-Cécille Degenne, occupying the executive chef position.

This three-night dinner affair highlights the culinary creations of a very accomplished woman chef, Beatriz Gonzalez, who is flying from France just for the occasion to prepare a five-course dinner on March 10, 11, and 12 at Mirèio, the hotel’s elegant French Provençal restaurant.​

Mirèio with a nighttime view of the Makati skyline.

A Mexican native, Gonzalez has made France her second home. After studying at the Paul Bocuse Institute, she worked at a number of famous establishments, namely the Michelin-starred La Belle Otero (now known as Carlton) in Cannes and Pierre Orsi in Lyon. She also worked in Mexico and Italy, before returning to France to become the Deputy Chef of La Grande Cascade in Paris. She then set up her own restaurants, Neva Cuisine and Coretta, in Paris where she innovates French dishes with multicultural touches.

Chef Beatriz Gonzalez

Just reading Gonzalez’s menu for the upcoming three nights already conjures a promise of discovery and adventure as she borrows elements from her Latin American heritage (think ceviche, molé sauce, mezcal), and marries them with her French technique.

The first course is named A Garden of Flowers, featuring a dome of sea bream ceviche, leche de tigre (a spicy marinade especially made for ceviche) with confit lime emulsion and adorned with fresh flowers.

A Garden of Flowers

The next course is Australian braised oxtail ravioli topped with an espuma of Mexican molé verde, followed by roasted Mediterranean seabass with smoked beetroot with mushroom and beef jus. The main course is seared French duck breast and thinly sliced pressed potatoes with fresh wasabi and shallot on the side. The mezcal interval serves as a Mexican-style palate cleanser. The dinner is then capped with pavlova mango with extra virgin olive oil sprinkled with taget.


The exclusive dinner is priced at P4,700+ per person, with the option to add P1,300+ for wine pairings.


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