Mauro Colagreco, Restaurant Mirazur, Menton, 10/18/17

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entrance

Mirazur is a 2 star Michelin place on a hillside in Menton, a short train ride from Nice and within shouting distance of the Italian border.  The restaurant is on the second story of a building that overlooks the water and hillside – a beautiful backdrop for the stunning food by chef Mauro Colagreco.  If you’re lucky you will snag one of the tables that sit aside these windows but the interior tables also can enjoy the view, it just seemed less dramatic.  The first floor has a small bit of kitchen, bathrooms and some more lounge type seating where you can enjoy coffee or after dinner drinks if you prefer.  Buenos Aires born Chef Mauro Colagreco opened Mirazur in 2006 and received his first Michelin star just one year later.  The second star was awarded in 2012.  They are open for lunch and dinner but do close for a winter break.  They offer a number of different tastings varying the number of courses included and you select which you want when you make your reservation.  Service was attentive and friendly.  

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exterior
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exterior
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Frankie checked out the place
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First floor
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downstairs exposed kitchen
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downstairs tables
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stairs to access dining room
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dining room
view
dining room
menu cover
menu cover
champagne selection
champagne selection
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Frankie climbed a tree out front

Our tasting started with some “welcoming appetizers” – a macaroon filled with black pudding  and apple,  a crisp sardine with lemon and capers, and chestnuts with truffle.  The first was a light meringue with a sweet filling that was very nice.  The sardine was really crunchy with a slightly tart taste.  The chestnuts were in a roll with a crunchy exterior and chestnut filling inside, with a fairly mild flavor.

macaroon
macaroon
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sardines
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chestnuts
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Frankie looked it over

Caramelized bacon was topped with creamy mayo and avocado.  The thin crisp bacon blended well with the avocado was a good mix of textures and tastes.

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Caramelized bacon with avocado

Beet root topped a goat cheese round that had a nicely strong beet taste but otherwise mild.

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Beet root and goat cheese

A vegetable “snail” was filled with cabbage, parsley and garlic and was crisp but slightly dull.

Cabbage, parsley and garlic
Cabbage, parsley and garlic
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another angle
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Frankie admired the table flowers

Warm bread was a round that had easily pulled apart sections.  It was a dense and soft interior with a crisp exterior.  A special olive oil was also presented for dipping if desired.

bread
bread
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closer
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with the bread
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Frankie checked out all the oils
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view from the window
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wine

The menu started with Gillardeau’s Oyster which included cream of shallot and declination of Williams Pear.  A bit of tapioca gave the surrounding broth a fun texture that nicely complimented the silky, tasty oyster.  The pear was perfectly ripe and bursting with lovely flavor.

presentation
presentation
Gillardeau's Oyster with cream of shallot, declination of Williams pear
Gillardeau’s Oyster with cream of shallot, declination of Williams pear
Frankie found some plants
Frankie found some plants

“Tourteau” crab was King crab with almonds and marigolds.  Pieces of soft meringue topped the crab mousse that was filled with shreds of sweet crab. A little grapefruit was in there somewhere that added a bit of tart flavor.  Quite good.

“Tourteau” crab with almonds and marigolds
closer
closer
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underneath

Beetroot in salt crust was served with Caviar Schrenkii sauce.  This beetroot came directly from the chef’s garden and was outstanding.  Totally fresh and a great combination of flavors.

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presentation
Beetroot in salt crust with Caviar Schrenkii sauce
Beetroot in salt crust with Caviar Schrenkii sauce
closer
closer
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Frankie admired the fresh flowers

More bread was offered.  It was a cereal bread, flat ash, countryside and flatbread.  The cereal bread was dense and nice; the flatbread very crisp but with more crispness than flavor.

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breads
Cereal and flatbread
Cereal and flatbread
Frankie napped on the purse stool
Frankie napped on the purse stool

Corn textures included hen egg and white truffles.  Popcorn, polenta chips and white truffle were with an egg yolk cooked over low heat.  Very strong corn flavor combined with lots of textures was a wonderful dish.  The corn blended particularly nicely with the earthy truffles.

Corn textures with hen egg and white truffle
Corn textures with hen egg and white truffle
closer
closer

Coco beans from Pigna were served with baby squid and pork “essence”. The large white beans were cooked to perfection and the baby squid were amazingly tender.  A very mild and simple dish and yet quite lovely.

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presentation bowl
Coco bean from Pigna with baby squid and pork
Coco bean from Pigna with baby squid and pork “essence”
closer
closer
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Frankie warmed herself on the lid

John Dory was with celeriac mousseline and shellfish smoked sauce.  Tart sorrel leaves (fruit of the lion) adorned the dish and rich mashed potatoes mixed with the celeriac.  The smoked shellfish broth was delicious.  It all mixed together into a heavenly combination of flavors and textures.  Delicious.

John Dory with celeriac mousseline, shellfish smoked sauce
John Dory with celeriac mousseline, shellfish smoked sauce
closer
closer
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wine front
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wine back

Pigeon of Marie Le Guen was served with porcini and coffee.  The plate also included some toasted grain and roasted onion and a dark rich sauce to accent the perfectly cooked bird.  Everything was totally tasty and blended into a succession of wonderful flavorful combinations.

Pigeon of Marie Le Guen with porcini and coffee
Pigeon of Marie Le Guen with porcini and coffee
closer
closer
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Chef Colagreco greets his guests and meets Frankie

The first dessert was Persimmon with Armagnac cream Samalens and rosemary flower.  The persimmon was cooked in armagnac as well as it being used to make the sauce combined with sweet cream.  Inside the cream was a boiled walnut.  A sweet but not too sweet dish, the fresh fruits made a good blend.

Persimmon with Armagnac cream Samalens, rosemary flower
Persimmon with Armagnac cream Samalens, rosemary flower
another angle
another angle
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view from table

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Chocolate was served with burnt rosemary and olive oil.  On the bottom was a tasty brittle substance that was great.  The rosemary was an interesting touch and it almost added a smokey flavor to the dish.  Everything blended well here for a tasty sweet wonderful dish.

Chocolate with burnt rosemary and olive oil
Chocolate with burnt rosemary and olive oil
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closer
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underneath
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Frankie took a nap on the hand towels

Petit fours included date compote on crisp crackers, local grapes on ice,  white chocolate and yogurt, and strawberry verbena jelly.  Great endings for a great meal!

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petit fours
petit fours
iced grapes
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petit fours
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from the side
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strawberry verbena jelly
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Frankie tried to pick
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coffee
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sugar for coffee
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Chef Mauro Colagreco and Frankie

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