Chef Mauro Colagreco – Placing Mirazur on the Culinary Map

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It’s almost a fairytale where you can start with, “Once upon a time, in a sleepy town of Menton, you will find a quaint restaurant named Mirazur.” Menton is actually a small town located farthest east of the French Riviera. It is far from being glitzy. It is actually a sleepy small town. Mirazur is practically located along the borders of Italy. Going to Mirazur can be likened to going on a pilgrimage. You can think of it as going on a culinary pilgrimage. Fortunately, the food is definitely worth the trip becauise Chef Mauro Colagreco ensures his customers’ satisfaction.

A Few Words about the Chef

We often find ourselves working in large hotels and restaurants, so it is nice to hear of chefs who are doing their own thing in their own restaurants. One of these chefs is Mauro Colagreco. His journey to success did not happen overnight. He honed his skills by working for various restaurants under the tutelage of some of the world’s best chefs which include Alain Ducasse, Bernard Loiseau and Guy Martin.

Over the years, he has been able to hone his skill and establish a reputation for being one of the most imaginative chefs in the industry. He would often surprise his customers with new ideas and innovative dishes. Often, a guest would leave his restaurant bursting with amazement.

It took a while for Chef Mauro to find his ingredients and completely settle in this small French village. Over time, he was able to combine local ingredients with his cooking style. Mauro embraced the local produce and created culinary masterpieces. He is completely relentless and passionate when it comes to finding the best ingredients for his recipes. His sourcing capabilities are quite astounding.

It is not surprising that with his exceptional culinary skills, people have responded well. Within a short period of time, he soon found his restaurant teeming with eager customers. Food critics would come to experience his cuisine and they’d later on write positive reviews. Many people notice, however, that his cooking shows a distinct semblance to Passard’s style. Chef Mauro does not deny this, but he has embraced Passard’s techniques and gave them his own personal twist. He creates remarkable variations of taste profile and mixture. This is a great feat especially for a young chef like him.

Chef Mauro Colagreco is still young, but he possesses boundless enthusiasm that will surely bring him to higher culinary ladder. He is a star chef in the making and he is one of those chefs that we need to take particular notice of.

Chef Mauro Colagreco’s Carpaccio de Cepes Con Huevas de Caracol y Quinoa

Ingredients for 4 servings

Quinoa 200 g

Parmesan 16 flakes

Butter 5 g

Arugula 20 leaves

Porcini mushrooms 8 firm ones, medium sized

Yarrow 20 leaves

Escargot eggs 30 g

Chervil 2 bunches

Fleur de sel

Olive oil

Method

• Quinoa: Cook the quinoa in browned butter, add the grated parmesan and cover with a ladle of vegetable stock, top with a wax paper and leave to cook over low heat, occasionally adding more stock until the quinoa is cooked.

• Green emulsion: clean and remove the stems from the chervil Meanwhile, bring to a boil 20 cl of water with 30 g of butter. Move to a mixer and add the boiling water with the butter Continue mixing to obtain a homogenous, uniform mixture.

• Porcinis: cut into flakes 3 mm thick

• Herbs: wash all the herbs in fresh water with a few drops of white wine vinegar. Drain well.

• Escargot eggs: mix the eggs in a small bowl with a few drops of oil to separate them.

Plating

Place the quinoa in the center of the dish. Top with the porcini Carpaccio

giving it a certain volume and natural look. Arrange the parmesan flakes, herbs and flowers, add the escargot eggs and the chervil emulsion. Dress with fleur de sel and olive oil.

Image Credit Guia Senior

Recipe via Lomejordelagastronomia

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