"When two vegetables grow next to each other naturally, they are made to go together in a dish. I've actually created my own vegetable garden to grow the vegetables I use in the restaurant. "
Menus 320 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
In 2016, Mirazur began to seek sustainable alternatives to plastic in its operations and supply chain. The search led to a long-standing relationship with Italian Company EKOE, which proved such a catalyst that Mirazur pushed to capture the knowledge developed in a framework that could help others act. This led to the launch, in 2019, of a groundbreaking, “plastic-free” certification by an EKOE spinoff.
Mirazur’s own certification, awarded at the top level in 2019, involved a stock take of the restaurant’s progress. Single-use plastic has been eliminated and overall plastic use reduced by 89%, often by carefully rethinking operations. Where not possible, green alternatives, like PLA, have been selected, or new ones developed from scratch, such as EKOE’s corn-based alternative to polystyrene for fish boxes. These alternative materials are composted on site using special, solar powered “hot boxes”. Mirazur is a champion of Relais & Châteaux’s commitment to plastic reduction as an association. Furthermore, the restaurant is building on its success on plastic in other areas and now, researching what else can be achieved through circular-economy type thinking. It is even in dialogue with Menton’s mayor about the scope for introducing accelerated hot composting at municipal level.