87
elite traveler
SUMMER 2019
59-71
Mirazur Menton, France Head chef: Mauro Colagreco FOOD FOR THOUGHT WITH MAURO COLAGRECO By Lauren Jade Hill It was after working with culinary greats Bernard Loiseau and Alain Ducasse that Italo-Argentinian chef Mauro Colagreco decided to open his own restaurant on the Côte d’Azur. Now, Mirazur is among the world’s most highly rated places to eat and one of the highest climbers this year. This impressive jump follows the recent news of Mirazur earning its third Michelin star. “How can I begin to express such overwhelming emotion and gratitude,” Colagreco enthuses when asked for his reaction. “Gratitude towards my team for their dedication; my family for their sacrifice and support; our loyal guests and the purveyors; Michelin for recognizing our work from the beginning; and finally, France — a country where I chose to express myself, that adopted me, transmitting its values of Liberty, Equality, Fraternity.” To understand Mirazur and Colagreco’s culinary style you need to look at the restaurant’s history and surroundings. “I opened a restaurant in a place I’d never been before,” he explains. “It was totally a new world, a new discovery. I didn’t know the culture, the producers or products, and it was my first restaurant. My style was built in this way. I had a lot of freedom, with no inhibitions.” Hence, Colagreco favored carving out a distinct identity over following the latest food trends. “It’s important as an artist to have your own style,” he says resolutely.
Ristorante Hotel Al Sorriso Novara, Italy Head chef: Luisa Valazza Contact Angelo Valazza,
[email protected], +39 032 298 3228, alsorriso.com 2018/59
The exquisite dishes at Mirazur are now celebrated for representing the land Colagreco draws inspiration and sources ingredients from. “It is Mediterranean cuisine with a totally different vision,” he says. “It sits between the cuisine of two rich cultures, French and Italian, and this place between mountains and ocean.” The announcement of the restaurant’s third Michelin star comes shortly after the release of Colagreco’s cookbook, also named Mirazur, which pairs recipes of signature dishes with insight into the Mirazur universe. All of this attention couldn’t have come at a better time. In March, Mirazur reopened after a complete renovation, not only with a transformation of the dining room, but also a complete change in the menu. At such a significant time in Mirazur’s journey, now is the time to visit. “To really understand Mirazur and see what makes it different, you need to come,” Colagreco concludes, giving us even greater reason to make the journey to this lush pocket of France.
Pavillon Ledoyen Paris, France Head chef: Yannick Alléno Contact +33 153 051 000, yannick-alleno.com 2018/61 ▲ Narisawa Tokyo, Japan Head chef: Yoshihiro Narisawa Contact +81 357 850 799, narisawa-yoshihiro.com 2018/60 ▼ Tantris Munich, Germany Head chef: Hans Haas Contact Boris Häbel,
[email protected], +49 893 619 590, tantris.de 2018/62
Arzak San Sebastián, Spain Head chef: Juan Mari Arzak Contact
[email protected], +34 943 278 465, arzak.es 2018/66 La Vague d’Or Saint-Tropez, France Head chef: Arnaud Donckele Contact
[email protected], +33 494 559 100, chevalblanc.com 2018/67 Toqué! Montréal, Canada Head chef: Normand Laprise Contact Christine Lamarche, coowner,
[email protected], +1 514 499 2084, restaurant-toque.com 2018/68 Mirazur Menton, France Head chef: Mauro Colagreco Contact
[email protected], +33 492 418 686, mirazur.fr 2018/80 ▲ Attica Melbourne, Australia Head chef: Ben Shewry Contact
[email protected], +61 395 300 111, attica.com.au 2018/69 ▼
Photos Per-Anders Jorgensen, Eduardo Torres
Bras Laguiole, France Head chef: Sébastien Bras Contact Véronique Bras, restaurant director,
[email protected], +33 565 511 820, bras.fr 2018/63 Chef’s Table at Brooklyn Fare New York, USA Head chef: César Ramirez Contact +1 718 243 0050, brooklynfare.com/chefs-table 2018/64
Mirazur's crab cannelloni
Vue de Monde Melbourne, Australia Head chef: Justin James Contact Hugo Simoes Santos,
[email protected]. au, +61 396 913 888, vuedemonde.com.au 2018/65
Made in China Beijing, China Head chef: Kent Jin Qiang Contact fb.reservation.beigh@ hyatt.com, +86 106 510 9608, beijing.grand.hyatt.com 2018/71
