Located on the French side of the Riviera, overlooking a stunning view, Mirazur has earned a name for itself being an idyllic spot to sit back and tuck into the refined cuisine that comes out from the kitchen.
Helming the ship is Argentine-Italian chef Mauro Colagreco. Colagreco arrived in France in 2001, where he worked with the likes of renowned chef Bernard Loiseau, who passed away in 2003. Colagreco also worked under chefs Alain Ducasse and Alain Passard, before he opened Mirazur in 2006. The restaurant received its first Michelin star within a year, and got its second Michelin star in 2012.
Here, we sit with chef Colagreco to find out more.
Helming the ship is Argentine-Italian chef Mauro Colagreco. Colagreco arrived in France in 2001, where he worked with the likes of renowned chef Bernard Loiseau, who passed away in 2003. Colagreco also worked under chefs Alain Ducasse and Alain Passard, before he opened Mirazur in 2006. The restaurant received its first Michelin star within a year, and got its second Michelin star in 2012.
Here, we sit with chef Colagreco to find out more.
Dining at Mirazur comes with a beautiful view.
My first encounter with the Michelin Guide was... at El Racó de Can
Fabes, the late Santi Santamaría’s restaurant in the village of Sant Celoni, 45
minutes north of Barcelona. It was awarded the coveted three Michelin stars
and I can see why. I was amazed by the attention to details, the service and all
the dishes – it was incredible!
The day my restaurant received two stars... is one I’ll never forget. It
was a real joy because our first Michelin star was awarded very soon after
Mirazur opened, and we hadn’t really realised the extent of the effort needed
to get a second. We had to work very hard, and it was a fantastic day when we
got our two stars.
The first thing I did after receiving the stars... was to congratulate my team and my family. More importantly, I thanked them for their hard work and unconditional support. It’s something that evolved through 11 years of dedication, and I never, ever take it for granted.
The first thing I did after receiving the stars... was to congratulate my team and my family. More importantly, I thanked them for their hard work and unconditional support. It’s something that evolved through 11 years of dedication, and I never, ever take it for granted.
Calamares et Bagna Cauda from Mirazur
How much influence has the Michelin Guide had on your career?
Michelin stars have always been something I’ve aspired to – the first time I ever ate at a Michelin-starred restaurant, I fell in love with the world of fine dining. To me, Michelin stars are a recognition of the work we do and a sign of consistency. It is a guide that shines a light on the hard work of chefs around the world; it has helped to elevate the level of gastronomy, and encouraged chefs to break boundaries and be adventurous. Most importantly, it has helped many chefs continue to earn a living from their passion.
Michelin stars have always been something I’ve aspired to – the first time I ever ate at a Michelin-starred restaurant, I fell in love with the world of fine dining. To me, Michelin stars are a recognition of the work we do and a sign of consistency. It is a guide that shines a light on the hard work of chefs around the world; it has helped to elevate the level of gastronomy, and encouraged chefs to break boundaries and be adventurous. Most importantly, it has helped many chefs continue to earn a living from their passion.
The first piece of advice I would give to young chefs aiming for
Michelin stars is…
Keep focused, don’t ever become complacent, and express your passion and creativity. Even though there will be moments when you want to give up, you need to be strong-minded. Hard work and dedication will win in the end.
Keep focused, don’t ever become complacent, and express your passion and creativity. Even though there will be moments when you want to give up, you need to be strong-minded. Hard work and dedication will win in the end.
Recommended Reading: View more stories in the First Day I Got My Michelin Stars series here.
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