MENTON, COTE D’AZUR
In 2006, Mauro Colagreco established Mirazur in Menton in an unusual 1930’s Modernist building, with sweeping views of the Mediterranean. Just six months after opening, Colagreco received the ‘Revelation of the Year’ award, a brand-new category to recognize his merits from Gault Millau and in less than a year, his first Michelin star.
In 2009, Mirazur officially became one of the best restaurants in the world listed in The S.Pellegrino World’s 50 Best Restaurant list. The list has become the most anticipated indicator of the best places to eat globally. In the same year, Colagreco was also awarded “Chef of the Year” by the prestigious Gault & Millau restaurant guide - the first non-French chef ever to have received this title.
In 2010, Mirazur gained four toques Gault&Millau Guide to France 2010, on February 2012 Mauro Colagreco was awarded his second Michelin star and a prestigious third star in February 2019. Mirazur was declared No 1 at The World’s 50 Best Restaurant Awards 2019, marking the first time France has received the number one position since the awards started in 2002.
Italo-Argentinian Mauro Colagreco is Chef Patron of restaurant Mirazur, with training at the Gato Dumas hotel school in Buenos Aires, where he worked in some of the city’s most prestigious restaurants including Catalinas, Rey Castro, Mariani, and Azul Profundo.
In 2001, as a newly qualified chef, Colagreco headed to France and took an internship with Bernard Loiseau, where he remained as demi-chef de partie until Loiseau’s death in 2003. He then worked in Paris and held the positions of sous-chef de cuisine to Alain Passard at l’Arpège, demi-chef de Partie at Alain Ducasse at the Hotel Plaza Athénée, finally spending a year at Le Grand Véfour.
Mirazur’s south facing position provides the perfect environment for Colagreco to grow a vast vegetable garden, harvest his own avocados from a two hundred-year-old tree and pick the best and ripest fruit from the citrus orchard. Perhaps Colagreco’s most celebrated characteristic is his ability to seamlessly marry the land and sea. His menu draws comfortably from local seafood found in the Bay of Menton, delicacies from the region and produce from his own private gardens and orchards.
Mauro Colagreco’s cuisine defies categorization. His dishes embrace the surroundings in a unique and all-encompassing way. Mauro’s skill lies in his sensitive balance of taste and flavor, allowing each magnificent ingredient of its place. His attention to detail even considers the effects of the air in the restaurant. www.mirazur.com