An Interview with Mauro Colagreco, Head Chef at Mirazur

Restaurant Mirazur in Menton south of France

Real estate for sale in Monaco offers prospective buyers the opportunity to enjoy celebrated cultural attractions, spectacular views out to the Mediterranean Sea and some of the most revered restaurants in the world. In a region that is overflowing with fantastic fine dining options, the stylish Mirazur restaurant in Menton really stands out. The 2 Michelin-starred restaurant was ranked as the 11th best restaurant in the world for two years in a row in 2014 and 2015. The restaurant sits on the hillside overlooking both the old town and the sea in the beautiful southeastern corner of France, where the Alps meet the Mediterranean. Decorated in a chic and contemporary style, the 1930s building is located in grounds surrounded by an organic garden that provides many of the menu’s famously fresh ingredients. The sublime cuisine is influenced by its setting amid the lush gardens of the Riviera and bursts with seasonal colours and flavors. Here at La Costa Properties Monaco, we are huge fans of Mirazur, so we wanted to find out more about the exclusive restaurant. We interviewed Argentinian-born head chef, Mauro Colagreco, to discover his inspiration and what he thinks makes Mirazur so unique.

Q: How would you describe the style of the food at the Mirazur restaurant? Where does the influence come from?

My style of cooking and my vision stems from the interpretation of the product and the contrast of flavours. Influence and inspiration comes firstly from the place where the restaurant is located, between the Mediterranean Sea, Menton hinterland and my garden, but also from a marriage between my Argentinean and Italian roots, my French, my apprenticeship in France and all my travels and experiences around the world.

Q: How does it feel to have been listed as the 11th best restaurant in the world in 2014 and 2015?

The whole Mirazur team felt really proud and grateful and we all celebrated. It’s the recognition of our hard-work, passion and perseverance so it feels good. It is also a great honour to represent French Gastronomy.  

Q: What makes the restaurant unique and why were you awarded such a prestigious accolade?

I think the second Michelin star showed us that we are on the right track and being no. 11 in the World’s 50 Best Restaurant in the World confirms that we need to continue to do our best and reinvent our cuisine.
We change the menu frequently because it is inspired by the ingredients that are available in Menton, Italy or the restaurant’s garden. We also tend to play a lot with seasonality and minimal ingredients that focus on textures, flavours, temperatures and colours and the dishes always mirror the vibrancy of the surrounding landscape. As we don’t have fixed menu, what we wish is to give a unique experience for each client.

Q: What is your personal favourite dish from the menu?

I usually like all my dishes but there are some dishes that I work for all year until I find the perfect form, style, texture, colors; those are my favorites like “the Forest” (it is a quinoa risotto with wild mushrooms and herbs), it’s my reinterpretation of the nature in the woods. 

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Q: Have you had any famous diners?

We have worked for Dior, Cartier, Van Cleef & Arples, Louis Vuitton, etc… We have done 4 hands dinner with great Chef as Alain Passard, David Kinch, Daniel Boulud, Alex Atala and others…

Q: From where do you source your fresh ingredients?

As our menus are dependent on the fresh produce available, we try to buy local products as much as possible. At Menton and Ventimiglia market, we also have some small producers that grow seeds for us and our organic garden where we grow different vegetables and herbs.

Q: Favourite vineyard/grape/wine from the region?

My friend, Aris Blancardi, produces biodynamic wine in Bordighera, really close to the Italian border. I love particularly the pigato he makes with Rucantú and cuvée Valentino he made in tribute to my second son’s birth.

Q: Being on the border of Italy, do you find that the dining experience is influenced by Italian culture/food?

Having Italian roots myself while sourcing great fresh produce from the coastal market on the Italian side, has definitely played a role in my style of food.

Q: Will the restaurant go for a third michelin star soon? How will it improve?

Yes, I am always in search of perfection, so I ameliorate my cuisine and the restaurant. I think that to have the 3rd star we need a global set. It’s important to provide a perfect experience for clients and a real symbiosis between food, service and wines. Each client must feel unique and charmed.
Here at La Costa Properties Monaco, we are huge fans of Mirazur, so we wanted to find out more about the exclusive restaurant. We interviewed Argentinian-born head chef, Mauro Colagreco, to discover his inspiration and what he thinks makes Mirazur so unique.

Q: How would you describe the style of the food at the Mirazur restaurant? Where does the influence come from?

My style of cooking and my vision stems from the interpretation of the product and the contrast of flavours. Influence and inspiration comes firstly from the place where the restaurant is located, between the Mediterranean Sea, Menton hinterland and my garden, but also from a marriage between my Argentinean and Italian roots, my French, my apprenticeship in France and all my travels and experiences around the world.

Q: How does it feel to have been listed as the 11th best restaurant in the world in 2014 and 2015?

The whole Mirazur team felt really proud and grateful and we all celebrated. It’s the recognition of our hard-work, passion and perseverance so it feels good. It is also a great honour to represent French Gastronomy.  

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Q: What makes the restaurant unique and why were you awarded such a prestigious accolade?

I think the second Michelin star showed us that we are on the right track and being no. 11 in the World’s 50 Best Restaurant in the World confirms that we need to continue to do our best and reinvent our cuisine.
We change the menu frequently because it is inspired by the ingredients that are available in Menton, Italy or the restaurant’s garden. We also tend to play a lot with seasonality and minimal ingredients that focus on textures, flavours, temperatures and colours and the dishes always mirror the vibrancy of the surrounding landscape. As we don’t have fixed menu, what we wish is to give a unique experience for each client.

Q: What is your personal favourite dish from the menu?

I usually like all my dishes but there are some dishes that I work for all year until I find the perfect form, style, texture, colors; those are my favorites like “the Forest” (it is a quinoa risotto with wild mushrooms and herbs), it’s my reinterpretation of the nature in the woods.

Q: Have you had any famous diners?

We have worked for Dior, Cartier, Van Cleef & Arples, Louis Vuitton, etc… We have done 4 hands dinner with great Chef as Alain Passard, David Kinch, Daniel Boulud, Alex Atala and others…

Q: From where do you source your fresh ingredients?

As our menus are dependent on the fresh produce available, we try to buy local products as much as possible. At Menton and Ventimiglia market, we also have some small producers that grow seeds for us and our organic garden where we grow different vegetables and herbs.

Q: Favourite vineyard/grape/wine from the region?

My friend, Aris Blancardi, produces biodynamic wine in Bordighera, really close to the Italian border. I love particularly the pigato he makes with Rucantú and cuvée Valentino he made in tribute to my second son’s birth.

Q: Being on the border of Italy, do you find that the dining experience is influenced by Italian culture/food?

Having Italian roots myself while sourcing great fresh produce from the coastal market on the Italian side, has definitely played a role in my style of food.

Q: Will the restaurant go for a third michelin star soon? How will it improve?

Yes, I am always in search of perfection, so I ameliorate my cuisine and the restaurant. I think that to have the 3rd star we need a global set. It’s important to provide a perfect experience for clients and a real symbiosis between food, service and wines. Each client must feel unique and charmed.

Mirazur@Pierre-François Couderc

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