Michelin 2020
Gastronomie durable 2020

Between borders, sea, garden and mountains

Le Mirazur

LeMirazur

At the foot of the mountains overlooking the sea, a stone’s throw from Italian border postRead more, the 1930s-era rotunda building housing the Mirazur enjoys an idyllic setting.
It spreads over three levels on the hillside, surrounded by lush vegetation.
The elegant, spacious and light-drenched dining room commands a panoramic view of the sea and the town of Menton through the large windows running all the way around.



Le Mirazur

Through his personal interpretations of ingredients and flavour combinations, Mauro Colagreco has forged a style of his own.
He has absorbed his Italian-Argentinian cultural heritage and that of the chefs with whom he trained, and now follows his intuition as he draws on the local culture on both sides of the border.

Inspired by the sea, the mountains and the fruit and vegetables grown in his own gardens, Mauro invents colourful, pictorial dishes that play with textures and bold contrasts.

Mauro
Mauro
Julia
Julia
Laurent
Laurent
 Benoît
Benoît
Nathalie
Nathalie
Xavier
Xavier
Sandro
Sandro
Florencia
Florencia
Luca
Luca
Gilles
Gilles
Erwan
Erwan
Davide
Davide

“At the Mirazur, we are lucky to work with a young and cosmopolitan team, which creates a lot of culinary interchange. Exchange and sharing are an integral part of our philosophy.”

The chef

MauroColagreco

Through his personal interpretations of ingredients and flavourRead more combinations, Mauro Colagreco has forged a style of his own.
He has absorbed his Italian-Argentinian cultural heritage and that of the chefs with whom he trained, and now follows his intuition as he draws on the local culture on both sides of the border.

Inspired by the sea, the mountains and the fruit and vegetables grown in his own gardens, Mauro invents colourful, pictorial dishes that play with textures and bold contrasts.

Mauro Colagreco

Mauro’s pickof the month

Morilles

Ce sont des champignons printaniers, pouvant apparaître dès la fonte des neiges et dont le pied et le chapeau sont creux. Toutes les espèces de morilles sont d'excellents comestibles, à condition toutefois d'être suffisamment cuites.Deux groupes peuvent être distingués par leur couleur et leur forme : les morilles blondes, au chapeau assez semblable à une éponge ronde, et les morilles brunes, aux alvéoles moins profonds et au chapeau conique. D'une consistance à la fois souple, ferme, les morilles on un parfum très particulier qui mets en valeur certaines préparations sauce , bouillons. Autre avantage important des morilles, elles se sèchent aisément tout en gardant leur parfum.

Morilles

Pimprenelle

une vivace aromatique Les feuilles fraiches (uniquement) se consomment en assaisonnement pour leur goût de noix verte, voire de concombre, dans les salades, avec les poissons, les oeufs, dans des sauces...

Pimprenelle

Calmar

Les calmars constituent un ordre, apparu au début du Jurassique, de céphalopodes décapodes marins apparentés aux seiches et regroupant près de 300 espèces. En mer Méditerranée, on pêche le calmar à l'épuisette avec la technique du lamparo car il est attiré par la lumière. Le calmar est un aliment riche en sélénium, en vitamine B12, et en riboflavine64.Les calmars sont également de très bons indicateurs de pollution. Ils sont utilisés par les chercheurs en écologie marine pour analyser l'impact des polluants, sur l'évolution des populations d'animaux marins et sur leur adaptation aux changements environnementaux.

Calmar

Cerises

Les cerises se consomment nature, au sirop, à l’eau de vie, en confiture, en pâtisserie et même en tisane. Fruit frais, juteux, parfois acidulé; riches en vitamine C,et en vitamine B3; Il existe plus de 600 variétés, dont les plus connues sont la Burlat et la Bigarreau. les cerises se récoltent de fin mai à mi-août.

Cerises

  • May

Ournews

OPENING RESERVATIONS for the months of June, July, August and September 2020
OPENING RESERVATIONS for the months of June, July, August and September 2020Dear Guests and Friends, We are thinking about you in these gloomy days and hope that you are doing well! Our restaurant is closed but our hearts are open wider than ever. Our family remains united and together we are joyfully and impatiently looking forward to welcoming you back very soon in order to share new creations and experiences with you.

MirazurReservations

So that we can offer you the best possible dining experience, please let us know on booking of any dietary restrictions or allergies you have.

MirazurPress

Contact

Restaurant Mirazur

30, avenue Aristide Briand
06500 Menton
Tel: +33 (0)4 92 41 86 86
reservation@mirazur.fr

Itinerary

EDITOR Restaurant Mirazur
30, avenue Aristide Briand
06500 MENTON
Tel: +33 (0)4 92 41 86 86

PUBLICATION MANAGER Mauro Colagreco
Tel: +33 (0)4 92 41 86 86

WEB HOST Lixium
14 place Georges Pompidou
93160 NOISY-LE-GRAND
Tel: +33 (0)1 75 43 96 03

PHOTO CREDITS © Jilly Bennett © Anthony Lanneretonne © Mariano Caffè © Eduardo Torres © Jose Luis de Zubiria © Pierre François Couderc © Pascale Xicluna © Per-Anders Jorgensen © Christophe Boulze © Matteo Carassale

Dear guests, friends of Mirazur,

Thank you for your trust and interest in the restaurant.
We are fully booked until the end of 2019. We will soon begin to accept reservations for 2020.
In the meantime, we gladly invite you to register on our waiting list.
Mirazur’s entire team truly appreciates your patience and understanding, and is looking forward to welcoming you with great pleasure and anticipation.

OPENING RESERVATIONS for the months of June, July, August and September 2020
OPENING RESERVATIONS for the months of June, July, August and September 2020

Dear Guests and Friends, We are thinking about you in these gloomy days and hope that you are doing well! Our restaurant is closed but our hearts are open wider than ever. Our family remains united and together we are joyfully and impatiently looking forward to welcoming you back very soon in order to share new creations and experiences with you.