"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
From January 1st to March 6th and from December 23th to 29th.
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.