Mirazur

Bruno Paillard Première Cuvée Champagne

Wasabi Leaf, Mint, Parsley, Oxalis, Nettle

Mother’s Bread, Local Olive Oil

Navelwort, White Beans, Shrimps

Coriander, Mandarin, Urchin’

2022 Chateau de Pibarnon The White

Puntarelle, Bagna Cauda, Sardine, Bottarga

Watercress, Oyster, Hazelnut, Tapioca

Sourdough, Normandy Butter

Wild Garlic, Charbonnier, Morels

Nasturtium, John Dory, Peas, Razor Clams

Millefeuille, Lamb, Cabbage

Sorrel, Goat Cheese

Fennel, Vanilla

Chartreuse Birthday Cake

Rosemary Financier, Fresh Cream

Milk Ice Cream, Menton Citrus

While “storyteller cuisine” is not a style that is universally loved there are few Chefs thinking as deeply about nature as Mauro Colagreco, the Italo-Argentinian Chef and owner of Restaurant Mirazur overlooking the French Riviera.

Named “best restaurant in the world” in 2019 and holding 3 Michelin stars for the past decade, the privileged location merely an added bonus for diners with a table near open windows, Mirazur’s concept focuses on the influence of the Moon and the planets on Plants and how they taste each day.

Using an agricultural calendar based on biodynamics, each day seeing the kitchen focus on one of either roots, leaves, flowers or fruits, it is after a cordial welcome that diners first visit the kitchen before taking stairs to a room decorated in wood and natural stones.

The father of “circular gastronomy,” and first Chef to be appointed a UNESCO Goodwill Ambassador, it is alongside Colagreco that some fifty people are responsible for everything from gardening to dish washing, and across the course of nearly three hours no less than half seemingly make an appearance either downstairs or tableside.

Offered Champagne to start, a fair priced Wine list offered along with several heavy hitters, “Leaves” opening nibbles include a quintet of Tarts, Raviolis and Crackers all sourced from the Chef’s Garden with a focus on textures and freshness.

Open since 2006, the same local Olive Oil and mother’s Bread offered to diners since then, the first of nine proper “courses” entails fresh Shrimp in White Bean Puree between Leaves of Navelwort while the follow-up goes airy with a cloud of Coriander hiding Orange-soaked Uni.

A space well-suited to White Wine, the blend from Chateau de Pibarnon matching seasonal Citrus, hollowed spears of Puntarelle filled with Sardine thrive in Bagna Cauda before a carefully-topped Oyster and all the parts of Garlic served in such a way that none of it is overwhelming.

Offered a second Loaf with hand-formed Butter and a story, its purpose seemingly to collect the Sauces henceforth, line-caught John Dory arrives hidden by gently cooked Nasturtium with a beard of Razor Clams before a “Millefeuille” of Lamb and various styles of crispy Cabbage.

Not wavering from the theme for Cheese or Dessert, local Goat Cheese akin to Panna Cotta beneath Sorrel Gel, cooked Fennel drops the acrid notes in favor of sweet Licorice atop Vanilla before Ice Cream mixed tableside with a variety of fresh and preserved Citrus.

Gracious throughout, every dining room attendant smiling and pleasant, mentions of a birthday additionally saw the team produce a Chartreuse Cake complete with candle alongside a bowl of Rosemary Financiers and fresh Cream large enough to serve a six-top.

www.mirazur.fr