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Restaurant Mirazur.

Restaurant on the seafront. France,Menton

Mauro Colagreco

Restaurant Mirazur Menton 06500

Italo-Argentinian Mauro Colagreco is the Chef-Owner of Mirazur restaurant, in Menton, on the Côte d’Azur. His training began at the Gato Dumas hotel school in Buenos Aires, and he also worked in some of the most prestigious restaurants in the city, including Catalinas, Rey Castro, Mariani and Azul Profundo.

In 2001, this young chef, straight out of hotel school, set off for the world’s leading gastronomic destination. Mauro Colagreco headed to France and trained initially with Bernard Loiseau, where he remained as demi-chef de partie until the latter’s death in 2003. He then worked in Paris and held the posts of sous-chef de cuisine to Alain Passard at L'Arpège, demi-chef de partie to Alain Ducasse at Hôtel Plaza Athénée, and then spent a year at Le Grand Véfour. In 2006, Mauro Colagreco settled in Menton in a 1950’s building. This was Mirazur, a building with sweeping views of the Mediterranean. Barely 6 months after it opened, Mauro Colagreco was awarded the ‘Revelation of the Year’ award by the Gault Millau guide, a brand-new category to recognise his achievements, Less than a year later, he won his first Michelin star. In 2009, Mirazur officially entered the ranks of the best restaurants in the world, listed in the S. Pellegrino list of the World's 50 Best Restaurants. That same year, Mauro Colagreco was also awarded ‘Chef of the Year’ by the prestigious Gault & Millau restaurant guide – the first non-French chef ever to have received the title. In 2010, the Mirazur was also awarded 4 toques by Gault & Millau and, in February 2012, Mauro Colagreco won his second Michelin star and was placed in 24th position in the S. Pellegrino list of the World's 50 Best Restaurants and he was appointed Chevalier des Arts et des Lettres and became Grand Chef Relais & Châteaux.

What was your most moving culinary experience?
At the table of my grandmother Amalia; she made me love cooking.

What was the most amusing kitchen incident you ever witnessed?
The day when I left a bucket of water, in which I desalted some algae, in the cold room. Several days later, a bit unnerved, I found them and when I looked in the bucket, the water had taken on the pink colour of the algae. Then I decided that I should at least taste it. And this is how I discovered dulse water (the algae species), which I continued to use for a long time in one of the classical dishes of Mirazur.

Your best piece of advice for amateur chefs?
Take it easy.

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