“BY CHOOSING WHAT WE EAT, WE CHOOSE THE WORLD WE WANT TO LIVE IN.” – Mauro Colagreco
Chef Mauro Colagreco, the visionary behind the three-Michelin-starred Mirazur Restaurant, has redefined modern gastronomy by seamlessly blending high-end cuisine with a profound commitment to sustainability.
Mauro and the whole family at Mirazur have an unwavering commitment to sustainability, having earned the Plastic Free Certification and joined the prestigious B Corp community. Through his pioneering approach of circular gastronomy, he combines culinary innovation with environmental stewardship and social responsibility, proving that high-end cuisine can drive positive change for the planet.
The Chef
Mauro Colagreco, an Argentine-born chef recognised for his steadfast commitment to sustainability, first rose to prominence by founding Mirazur in Menton, France, in 2006. Within its first year, Mirazur earned a Michelin star; it now boasts three, and was named the best restaurant in the world in 2019 by The World’s 50 Best Restaurants. Mauro also holds a record for being the only non-French chef to have been awarded 3 Michelin stars in France.
His culinary vision centres on circular gastronomy, a philosophy that calls for sourcing local, ultra-fresh ingredients, eradicating single-use plastics, and honouring nature’s cycles. His pioneering work has garnered numerous accolades, including being named a UNESCO Goodwill Ambassador for Biodiversity in 2022, and he currently oversees more than 25 restaurants worldwide – all grounded in the same respect for the environment that underpins his entire approach to gastronomy.
Mauro Colagreco’s cooking is bold, frequently pairing unexpected ingredients—oysters with pear, vanilla with lobster, or beetroot with caviar. Exquisitely delicate, his style has a near‑feminine grace, conveying pure simplicity as complex techniques recede into the background, giving way to ultimate clarity of flavour.
A visual feast as well, his cuisine often features vivid colours or monochrome palettes, showcasing unique textures and impeccable precision. The “Flowers” menus provide striking examples: for a single dish, gardeners might collect hundreds of borage blossoms by hand, or chefs might painstakingly pluck individual thyme petals with tweezers to form a perfect five-centimetre square.
A chef unfettered by borders and truly a global citizen, Mauro embraces a philosophy of travel that animates his eclectic culinary expression. Journeying the world, he absorbs flavours and techniques, blending them seamlessly with his Mediterranean terroir to create highly personal, distinctive dishes.
UNESCO Ambassadorship
He has been crowned a UNESCO Goodwill Ambassador for Biodiversity and took part in the 16th Biodiversity COP in Cali, Colombia, under the banner “Peace with Nature.” Speaking on behalf of UNESCO, he emphasised how healthy ecosystems directly underpin food security and introduced his concept of circular gastronomy—an approach that seeks to nourish people without depleting the planet.
Over nearly two decades at his three-Michelin-starred Mirazur, Mauro has worked to embed responsible practices into high-end and everyday dining alike. In his view, transforming our food systems can drive broader positive change in society. He structures his efforts around five core pillars:
- Promoting regenerative agriculture and sustainable fishing—encouraging biodiversity, indigenous species, and resilience in land and sea ecosystems
- Championing fresh, local, and seasonal products—reducing carbon footprints while elevating food quality
- Minimising waste—including cutting food waste and eradicating single-use plastics
- Investing in research & development—continuously refining and sharing sustainable methods
- Educating younger generations—teaching children early on about the link between biodiversity, nutrition, and a liveable future
During COP16, he also proposed a worldwide educational initiative called “Graines d’Avenir,” aimed at integrating hands-on lessons about sustainable eating and biodiversity into school curricula. At a special biodiversity-themed dinner with Colombian chef Harry Sasson, they showcased local heritage ingredients—from Colombian corn to Amazonian honey—demonstrating how cuisine can honour and protect local ecosystems. In his concluding remarks on “Food Day,” Mauro underscored that by choosing what we eat, we ultimately choose the world we want to live in.
Not only is Mauro a UN Ambassador, he also won the Plastic Free Certification, which is the world’s first organisation to verify adherence to a structured approach aimed at curtailing single-use inorganic plastics. Its mission is to help both public and private entities reassess the role of plastic and adopt workable, less harmful substitutes. In January 2020, Mirazur became the globe’s first restaurant to earn this certification, reflecting several years of determined efforts to eliminate disposable plastics, redesign menus, and enforce strict supplier requirements—all while implementing systems for sorting, composting, and reusing resources. Mirazur’s achievement also serves as inspiration for other establishments seeking to eliminate single-use plastics. By regularly auditing and measuring progress, Plastic Free Certification drives continual improvements that safeguard the environment from the impacts of plastic pollution.
B Corp
On 6 September 2024, Mirazur made history by becoming the first 3‑star Michelin restaurant to earn the prestigious B Corp™ certification, joining a global community of over 8,900 companies committed to social and environmental responsibility. This milestone adds to its impressive record, having been named Best Restaurant in the World (2019), being the first restaurant to receive a Zero Plastic-Free certification (2020), and being awarded a Michelin Green Star (2020). The B Corp label, which signifies rigorous standards in governance, employee welfare, community impact, environmental management, customer satisfaction, and business innovation, is awarded after a comprehensive assessment process and a three-stage review that includes legal commitments. By obtaining this certification, Mirazur reaffirms its leadership in circular gastronomy, demonstrating that passion and success can go hand in hand with creating a positive impact on both society and the environment.
Our experience at Restaurant Mirazur
Commanding a breathtaking panoramic view of the Mediterranean, Menton, and its vibrant facades, Restaurant Mirazur stands gracefully above. The restaurant and its remarkable terraces, perched against the cliff, merge seamlessly with the surrounding landscape, creating a deeply moving spectacle. Where the splendid Villa Serena’s gardens once lay, the pioneer of circular gastronomy has restored this Riviera jewel to its original natural state.
At Mirazur, the menu is entirely at the chef’s discretion: a nine‑course “carte blanche” tasting, ensuring that, since 2009, guests never experience the same dish twice—unless they specifically request it. Any allergies or preferences are noted during reservations and when placing orders, so that each menu remains in harmony with individual tastes. With this kind of three-Michelin-star dining experience, it stays with you. You reflect on the meal for months and years afterwards.
This nine‑course progression demands a vast amount of creative energy from the team. Each dish features a primary ingredient, frequently a common staple, around which a smaller selection of complementary items revolve. Once an ingredient has been used in one course, it will not reappear in any other sequence of the meal (apart from fundamental elements such as oil). Such complexity is compounded by the moon’s varying phases, which can bring as many as three different themes in a single week, necessitating a constant evolution aligned with that day’s arrivals from the garden and responsible local fishing sources.
Consequently, the notion of a “signature dish” is rather foreign to Mauro Colagreco, whose culinary approach adapts seamlessly to nature’s shifting bounty. It’s akin to having 365 seasons, yet this method resonates with the daring spirit of UNESCO’s Goodwill Ambassador, who continually tests his own limits of creativity day after day.
What we ate
Mauro Colagreco strives to share this life force with all of us. Guided by ancestral wisdom, he has developed four distinct menus – Roots, Leaves, Flowers, and Fruits—each designed as an immersive sensory journey encompassing sight, smell, sound, and, of course, taste, depending on the day of your visit. The result is an unforgettable experience that is based on observing nature and studying the influence of the moon and planets on the Mirazur gardens. This biodynamic calendar way of thinking about things isn’t just a way of thinking, but plants do receive that beneficial cosmic stimuli that stimulates their development.
As the menu varies by season and day, here are the dishes that I had the pleasure of trying from the Leaves Menu:
Spring Stem | First Growth – Beta vulgaris
The meal opened with an ode to rebirth: young beet leaves, tender and vibrant, layered over a subtly earthy emulsion. The dish celebrated vegetal purity, minimalist, yet full of energy, with a faint sweetness and mineral echo reminiscent of freshly turned soil.
Salanova | Vermouth Sauce – Lactuca sativa
Next came a delicate rosette of fresh raw Salanova lettuce, lightly dressed in a silky vermouth sauce, garnished with turnip and celery, Parmesan, parsley chips, fresh almonds, and wild herbs. The pairing elevated the often-overlooked leaf, drawing out bittersweet herbal tones that were both elegant and contemplative. The vermouth’s gentle warmth lingered softly on the palate.
Sage | Oyster – Salvia officinalis
An interplay of land and sea: briny oyster enveloped by the soft, almost resinous touch of sage. The herb’s aromatic strength was restrained, acting more like a breath than a blanket, allowing the oceanic salinity to shimmer through this wonderful cooked oyster.
Asparagus | Wild Garlic – Asparagus officinalis
A springtime classic reimagined. Slender spears of asparagus offered grassy freshness, while a vibrant wild garlic purée added pungent depth. The dish danced between crisp vegetal snap and mellow, allium warmth—a balanced celebration of seasonal greens.
Lovage – Levisticum officinale
Served as a bridge between bolder plates, this course distilled the essence of lovage into a cool consommé. Its celery-like brightness, with whispers of anise and yeast, acted as both palate cleanser and aromatic reawakening.
Celtuce | Catch of the Day – Lactuca sativa
Celtuce, the unsung lettuce cultivar, was showcased for its crunchy texture and mild bitterness. It accompanied a delicate fish, enhancing the dish with gentle vegetal contrast and crispness, like a forest breeze alongside the ocean.
Shiso | Duck – Perilla frutescens
An elegant convergence of East and West. Rich slices of duck breast were uplifted by the menthol-laced, citrusy aroma of shiso. The herb’s sharp edges cut cleanly through the fat, turning the dish into an interplay of warmth, fragrance, and umami. On the side, a whole onion acted as a bowl for a duck-infused broth spiked with cubes of foie gras.
Sorrel | Strawberry – Rumex
A vibrant pre-dessert that played on acidity and sweetness. The sorrel’s zesty, lemon-like tang provided an exhilarating counterpoint to ripe strawberries—an invigorating transition that scrubbed the palate while teasing its sweet tooth.
Fennel | Vanilla – Foeniculum vulgare
Dessert merged vegetal finesse with flavour. Thinly shaved fennel was presented alongside dill, a fennel Sorbet, Madagascar Bourbon vanilla, chantilly fennel, and a carpaccio of crispy candied fennel. The result was an astonishing harmony of anise and floral sweetness, subtle, fragrant, and deeply satisfying.
Bread courses
The leaves menu offers two bread courses. The first one is a sharing style loaf paired with an organic olive oil with lovage. With its bold character, refined bitterness, and intense aroma, lovage is a herb that brings a distinct, no-nonsense flavour to the dishes it is paired with. Huilerie Saint-Michel is a family business dating back four generations, and Mauro has been working with them since day one.
Developed in collaboration with chefs Gaël and Mickaël Tourteaux of Le Flaveur restaurant in Nice, this olive oil adds a truly garden-fresh, green note to its pairing. The second bread course is even simpler and yet absolutely addictive: Mauro Colagreco’s team brings out their instruments and starts shaping your butter at your table! The butter was extremely creamy and tasted very fresh.
Wine Selection
Mirazur offers a distinct wine tasting menu paired with the food. The tasting I had the pleasure to experience began with the 2018 Valentin Zusslin Clos Liebenberg Riesling, a deep straw-coloured wine with floral aromatics and strong minerality. It offered a long and clean finish.
A highlight was the 2012 Clos du Tart (magnum, Coravin pour), with a fresh red-fruited bouquet and structured tannins. After an hour in the glass, it softened beautifully, revealing earthy nuances and impeccable balance. The 2016 Domaine de Chevalier Blanc (Pessac-Léognan) followed. Its nose was restrained, showing white fruit and melon. Despite time in oak, the profile was subtle, with some tropical notes, though it lacked a bit of vibrancy.
The evening concluded with the Cota 45 Pandorga Pedro Ximénez, which was raisiny yet light – a lovely, understated end.
Circular Gastronomy
Circular gastronomy is a culinary movement introduced by Mauro in 2006, inherently grounded in respect, necessity, and vision, with the goal of reconnecting cuisine to nature and embedding a genuine commitment to society. Driven by his determination to protect the planet, its resources, and its biodiversity for the sake of future generations, Mauro established his guiding principles in a manifesto that spans multiple areas where the entire industry can engage in reshaping the global food paradigm, regardless of a restaurant’s scope. In summary, this manifesto encourages decisions that favour nature, the use of ultra-fresh, local, seasonal, and preferably organic or biodynamic ingredients, care for soil to sustain its vitality, culinary practices that honour both plant and animal biodiversity, complete product utilisation, careful sorting and recycling, a strict ban on single-use plastics, support for local communities, efforts to educate and train others, and measures to reduce carbon footprints—ultimately striving for a form of gastronomy that genuinely respects life.
A Tour of the Mirazur Gardens
We had the honour of touring the gardens. Head Gardener Paolo maintains five separate plots totaling five hectares around Menton, each with its own microclimate, topography, and soil conditions. Most notably, the Rosmarino garden benefits from an unusually mild microclimate and year-round warmth, enabling it to host subtropical species such as banana, mango, and dragon fruit. Overall, more than 1,500 plant varieties have been introduced across these five plots—some 60–80% of Mirazur’s kitchen ingredients come from these gardens, depending on the season. A new 17-hectare solidarity plot is also being rehabilitated to expand Mauro’s concept of a “circular farm.” During the tour, we saw for ourselves how beautifully healthy and rich the soil was. Menton is the kind of place where you can grow almost anything, and the location of the gardens creates an almost greenhouse-like effect for these lucky plants.
Two key approaches guide this work. First is permaculture, which centers on minimal soil disturbance, companion planting, organic composting, and careful use of natural resources. The goal is to enrich soil quality and protect biodiversity, such as through crop rotation, mulching, the reuse of plant debris, and maintaining pollinator habitats (including on-site beehives and free-roaming chickens). Second is biodynamics, based on Rudolf Steiner’s holistic system that considers cosmic influences, particularly lunar phases, when planting and harvesting. This outlook inspires Mirazur’s four biodynamic menus, each themed around one of the plant’s primary parts (root, leaf, flower, or fruit). By matching daily harvests to lunar rhythms, Mirazur aims to capture a plant’s fullest energy in its dishes and deepen the diner’s connection to nature.
Final Thoughts
The future looks very bright for this amazing restaurant with an 11-room hotel opening in an orchard near Mirazur, due to open in 2026. This hotel will be 100% natural and with a focus on environmentally sustainable hospitality. A legacy that will remain in Menton for many years to come.
This Leaf Universe tasting menu we experienced was not about boldness or excess, but about clarity, expression, and respect for nature’s rhythms. Mirazur’s ability to spotlight the overlooked, lettuce, sorrel, lovage, and render them ethereal is what elevates the experience from meal to meditation. We felt like we had been on a full circle journey. One we will never forget.
To discover more, visit: mirazur.fr
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All imagery courtesy of Mirazur Restaurant.