Mauro Colagreco is the chef patron of Mirazur restaurant which holds two stars ins the Michelin Guide France. It's located in Menton on the Cote D’Azur and is also listed in the World’s 50 Best Restaurants list.

Mauro Colagreco’s Mirazur has been recognised as one of the world’s best loved restaurants having gained two Michelin stars since its humble beginnings 10 years ago and since reaching the top 10 on the World’s 50 Best Restaurants list.

What accolades does Mauro Colagreco have?

The 35 year-old chef has gained world-wide recognition winning numerous accolades and titles for his simplistic yet creative approach to local, season led cuisine. The Menton based restaurant, Mirazur, currently holds two Michelin stars and is listed at no. 6 on the World’s 50 Best Restaurants list. In 2009 Mauro became the first non-French chef to earn the title of ‘Chef of the Year’ by the prestigious Gault & Millau Restaurant Guide.

Speaking of Mirazur and its success, Mauro said: “It’s a place that really is like my home and really reflects my style. I never dreamed of being here, two Michelin stars, restaurant of the year in France, etc.”

Why did Mauro become a chef?

Mauro discovered his love for food at an early age. The Italo-Argentinian chef began his illustrious cooking career at the Gato Dumas hotel school in Buenos Aires, where he also worked in some of the city’s most prestigious restaurants including Catalinas, Rey Castro, Mariani and Azul Profundo.

He said: “My love of food came very early, I started studying school in Buenos Aires. On my first day when I was in the professional kitchen I said, ‘wow, I love this.’”

In 2001 Mauro took up an internship in France with Bernard Loiseau where he remained as demi-chef de partie until his death in 2003. He later moved to Paris where he spent the next few years working with the likes of Alain Passard at l’Arpège, Alain Ducasse at the Hotel Plaza Athénée and finally a year at Le Grand Véfour. Each of them a holder of three Michelin stars.

How many Michelin stars does Mirazur have?

Mauro opened Mirazur in Menton on the Cote D’Azur in 2006. The restaurant is housed in an impressive, angular, 1950’s building and lies behind the old town of Menton. Situated at the foot of the mountains and set over three levels, the restaurant offer panoramic views of the harbour, the Menton bay and the terraced orchards and gardens.

Just six months after opening Mauro was awarded ‘Revelation of the Year’ a brand new category created by Gault Millau to recognise his creativity and talent. In less than a year it received its first Michelin star which was then followed by a second star in 2012. The restaurant has retained its two star rating ever since. In 2009 it was also listed as one of the world’s best restaurants on The S.Pellegrino World’s 50 Best Restaurants currently sitting comfortably in the top 10 at no. 6. The following year Mirazur gained four toques Gault & Millau Guide to France 2010.

What inspires the menu at Mirazur?

With its south facing position the location provides the perfect environment for Mauro 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.

Mauro said: “Normally I take my inspiration from the product, in Mirazur I like to say that we don’t have full seasons, we have 365 days a year seasons because each day is a new day.

“The favourite season for me is spring time, the vegetables are amazing. We have a fantastic garden with a fantastic view.

“The wind from the sea is very important in our vegetables as we get a little taste of the sea in our vegetables.”

Aside from the sea wind influencing the taste and texture of the vegetables, Mauro also cites the citrus orchard as a big part of the menu at Mirazur as Mauro explains, “Mirazur is very rich in this area and of course lemons are very important to Mirazur because Menton is very famous for their lemons.”

“You’ll always find a touch of lemon in our food or some citrus.”

Mauro has created a style all his own at Mirazur that enthuses his Italo-Argentinian heritage whilst drawing on his local surroundings to create clean yet colourful plates that are big on bold flavours and textures.

Mauro explains, “We have two big cultures of food, we have France and we have Italy, and in the middle of all that we have an Argentinian guy.

“I always say we have food that is freedom food.”

Particular menu highlights include Langoustine in Dashi Broth and Gamberoni di San Remo which have been designed to encourage diners to taste the raw purity of his food.

Mauro said: “Our food is very simple and natural, and very fresh.”

Every single stage of the dining experience at Mirazur has been creatively designed and carefully planned to give its customers an unforgettable experience that is both delicious and above all fun.

Today Mauro has a team of around 36 both in the kitchen and front of house who help him continue to keep the two Michelin star Mirazur restaurant a success.

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