Restaurant Mirazur

Night view

Server
Chef Mauro Colagreco and David Toutain

Piglet

Garden squashs in its own juice
Apples

Menton, France September 2, 2009

David and I arrive at Mirazur kitchen to "work" for a "day." The cooks report to the kitchen 8 am sharp in the morning and stay for two services. A whole piglet is being broken down by a petite Japanese commis...crack the front leg came right off. An intern mop a wet spot by the stairs. Tomatoes are being slowly cooked in it's own juice. Sous chef check over menu. There's no joking around, only serious cooking, and what a beautiful thing to watch.

The next day we are sitting outside, sipping on champagne and enjoying the warm air. David and Chef Mauro are speaking in French...catching up on old times when they worked together at l'Arpege. Note to self, need to learn French! I knew I was in a treat for something special and hold back on the bubbles. I especially adore the perfectly, crisp brunoise green apple with mint, shallot cream, and soda of seaweed. Give me more please! Crudo shrimps scream oceanny (is that a real word...) accompany with sweet-crunchy slivers of peaches. Varieties of squash from the garden cooked to perfection with a lovely broth. The young piglet are gorgeous, glistering in its own juice, seducing me to take another bite. And then there was dessert. I couldn't resist the adorable macaroon. Everything is simple and delicious. Bravo to the chef and his staff!