It was an unforgettable limited engagement as Mirèio at Raffles Hotel welcomed Michelin-starred chefs Carito Lourenço and Germán Carrizo of Valencia’s acclaimed Fierro for an exclusive, two-night gastronomic takeover last August 8 and 9, 2025.

Known for their inventive interpretation of Mediterranean flavors, the Argentine-born chefs crafted a multi-course menu inspired by their culture and culinary artistry. Fierro is a One Michelin Star dining destination located in Valencia, Spain. The 12-seat restaurant is focused on sustainable and plant-forward gastronomy and was named World’s 50 Best Discovery List. At the helm, is Chef Carito Lourenço, the first female Argentine chef to receive a Michelin Star and her husband, Michelin-starred Chef Germán Carrizo who handles R&D for Fierro, the duo are also proud Brand Ambassadors of Argentina.

The evening began with a trio of amuse-bouche that set the tone of the tasting menu. The Squid Tartare over Daikon Radish was a contrast in color and texture with the tender squid encased in a thin layer of crisp radish over squid ink sauce. The Spiced Bluefin Tuna Tartlet delivered a balance of delicate heat and fresh tuna, while the Foie Gras Cream with Mushroom’s Essence offered a luxurious finish.

For the appetizer, the chefs presented Seaweed Salad and David Hervé Spéciale Oyster with Special Cream—a briny indulgence elevated by the subtle seaweed crunch.

The second course Charred Tomato Broth and Beef had highlights of smokiness from the charred tomatoes which infused the tender beef with a hearty depth of flavor.

One of the standout dishes of the evening was the seafood course, Local Langoustine, Grilled Head, and Swiss Chard Stew—it showcased the intense flavor of the grilled langoustine head which provided contrast to the natural sweetness of the langoustine with slight bitterness from the stewed swiss chard.

A highlight was the main course, Fierro’s signature Fierro-style Duck Rice, an homage to the traditional Spanish paella, rich and aromatic, infused with the essence of duck and the chefs’ meticulous layering of flavors.

The pre-dessert palate cleanser of Thyme and Celery offered a light, refreshing and surprising flavor combination that worked quite well.

For dessert, we had the Citrus with Pistachio and Coffee, silky and creamy with a bittersweet note from the pomelo, a balance play of the sharp citrus with the richness from the pistachio and coffee cream.

Chef Lourenço and Chef Carrizo’s visit was more than a culinary event, it was a cultural exchange of tradition, flavor and artistry.