How can he do that, one may ask. “My sense of effort, hard-work, passion and my team”  he answers ever so simply. Much more goes into it, of course. Mauro Colagreco did not become an icon of la grande cuisine by chance, but rather through constant exploration and an eye for perfection.

 

As a young cooking apprentice, he knew right away that he needed to be learning with the greatest French chefs. He consequently worked in the kitchens of Bernard Loiseau, Ducasse, Guy Martin. The rest is history. Or rather his story.

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His environment-friendly and sustainable approach to cooking is crucial. The Mirazur became the first restaurant in the world to be certified “Plastic-Free” by reducing plastic use in its kitchen by 90%.

 

Mauro Colagreco is profoundly tied to the Earth. “I am a gardener posing as a chef”, he jests. A profound and sincere commitment that really speaks to his values. 80% of the fruits and vegetables served at Mirazur are cultivated in its own garden.

  

All of this leads to his revolutionary decision that in the restaurant there would now be “365 seasons, so that no two clients will ever eat the same thing”. No more signature dishes, the menu is dictated by the biodynamic lunar calendar, through four main axes: Roots, Leaves, Flowers and Fruits. And it’s not mere Chef storytelling! This wild endeavour makes each service unique and each of the happy few who taste it enthralled at the poetic nuances of this exceptional menu.