Mauro Colagreco, chef of world renowned French restaurant Mirazur has announced a series of 10 dinners featuring some of the best chefs in the world to celebrate the 10th anniversary of his restaurant in Menton.
The lineup of chefs, all friends of the Argentinian-born chef, is impressive and fitting for the 10 year anniversary of the restaurant that is considered to be one of the best in the world.
The first such dinner takes place on 27 May when David Kinch, the American chef of Manresa who was recently awarded a third Michelin star. Kinch has a unique contemporary style which mixes Japanese and Catalan influences with a very high level of creativity.
On 30 May René Redzepi, chef of Noma, will be taking over the kitchen of Mirazur to cook with Mauro Colagreco.
The third friend of Mauro to cook at Mirazur will be Brazilian chef Alex Atala of restaurant D.O.M. He will cook in Menton on 28 June.
July 7 will be the turn of Japanese chef Narisawa Yoshihiro of Tokyo based restaurant Narisawa.
Andoni Luis Aduriz of the Spanish restaurant Mugaritz will cook at Mirazur on 8 September.
He will be followed by Peruvian chef Virgilio Martinez of Central restaurant in Lima on 21 September.
Emmanuel Renaut of Flocons de Sel in Megeve will cook on 4 October.
Sebastien Bras of Bras restaurant in Laguiole, France cooks the next day on 5 October.
The next chef to visit Mirazur is Jorge Vallejo. The latter is a Mexican chef at the helm of Mexico City’s Quintonil restaurant who advocates cooking with products from the nation’s small agriculture producers. He will cook there on 19 October.
Last but not least, Massimo Bottura, chef of Osteria Francescana visits the Mirazur on 27 October. This promises to be a great series of events and a fitting way to celebrate the restaurant’s 10th anniversary.
Colagreco’s cuisine is unique as he takes inspiration from the stunning location of his restaurant. Colagreco had told Food and Wine Gazette “Our location makes our restaurant unique. We have mountains on one side and the sea on the other. We have the liberty to travel and go to the mountains but we also have the possibility to get exceptional produce from the sea. We are only a few metres away from Italy so we can marry two culinary cultures,” Mauro says.
Mauro learned to cook in his native Argentina though he grew up in Italy. He was always keen to travel and he set out to explore his country, Latin America and the Caribbean as he absorbed the various culinary traditions and tastes along the way.
After training in Argentina, he moved to Burgundy to work with Bernard Loiseau at his restaurant in the Côte d’or. He stayed there for one and a half years. After the tragic death of Bernard Loiseau in February 2003, Mauro decided to move to Paris to work at L’Arpege, the legendary restaurant run by Alain Passard. He stayed there for a year and a half and he considers this time as the one which allowed him to develop his own sense of creativity, attention to detail and imagination.
Mauro also worked with Alain Ducasse and Guy Martin before taking over the Mirazur restaurant in Menton.
You can find details about the special events here.
RESTAURANT MIRAZUR | 30, avenue Aristide Briand | 06500 MENTON | Tél : +33 (0)4 92 41 86 86 | Fax : +33 (0)4 92 41 86 87 | Email : firstname.lastname@example.org