Mi­razur

MI­RAZUR

Upscale Living Magazine - - Feature -

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

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.