The world's No. 1 star chef who won the triple crown in the gastronomy world comes to Japan
Approximately 50 minutes by car from Cote d'Azur Airport in southern France. There is a restaurant called ``Mirazur'' in Menton, a small town on the border with Italy that is famous for its lemons. It is a three-star restaurant praised by gastronomists who travel around the world to dine out as ``the best in the world.'' The chef leading the team is Mauro Colagreco from Argentina. In early December, I spoke to him about his first visit to Japan in seven years.
In January 2019, Mirazur was awarded three stars in the French edition of Michelin 1, which is extremely rare for a restaurant run by a non-French chef. In June, it became the first French restaurant to take the top spot in the 2019 edition of the World's 6 Best Restaurants. Furthermore, in November, Mauro himself was named the world's best chef in the 2019 edition of the World's 50 Best Chefs.
In June 2019, the team behind Mirazur won first place in the 6 edition of the World's 2019 Best Restaurants held in Singapore. He took to the stage holding a flag sewn together from the national flags of four countries: Argentina, Brazil, France, and Italy. On the right is sous chef Luca Mattioli, who accompanied Mauro on this visit to Japan. Photography by The World's 50 Best Restaurants
In December 2019, the news that a current star chef would come to Japan and demonstrate his cooking in Tokyo quickly traveled around the world, attracting attention not only in Japan but also in Asian countries. So to speak, he came to Japan with the title completely ignored, but when Mauro reunited with him for the first time in about six months, he didn't seem at all anxious or excited. He still maintains his simple atmosphere and is smiling with his usual gentle smile. "I'm happy to finally be able to come to Japan."
Commonalities between Menton and Japan discovered by a chef who loves ingredients
Generally, what motivates chefs from around the world to come to Japan is the desire to cook with Japanese ingredients, which are said to be of the highest quality in the world. But Mauro has already achieved this with his own restaurant. He described his home turf of Menton as ``a little Japan.'' ``Both lands are made up of the sea, land, mountains, and forests, and the sea brings fresh seafood, the earth brings meat, vegetables, and grains, and the mountains and forests bring forest blessings such as game and mushrooms. , it will be rich in ingredients.” Menton and Japan. He says it was a lot of fun exploring the commonalities and differences between them and incorporating them into recipes.
“COOK JAPAN PROJECT” will be held for 2019 months from April 4 to January 2020. True to his word, Mauro came to Japan and put his skills to use in a project where star chefs from around the world create new dishes using "Japanese ingredients."
Within the limited time of nine days, they traveled to Kyoto for two days and one night and worked tirelessly. They also visited several production sites, including a pickle processing plant, and a restaurant. Despite his busy schedule, he enjoyed reuniting with old chef friends, including Yoshihiro Narisawa of NARISAWA in Minami Aoyama, Tokyo, and Hiroyasu Kawate of Florilege in Gaienmae, Tokyo. Through these experiences, he was impressed by the balance between Japanese evolution and tradition in fine dining.
Reunited with Hiroyasu Kawate at Florilege in Gaienmae, Tokyo.
"I want to try Kawate's cuisine someday." In response to Mauro's wishes, Kawate cooked a Japanese-style French dish using domestically produced crab, beef offal, and eggplant. He happily answered Mauro's questions about Japanese ingredients and seasonings.
A beautiful three-star restaurant in Menton in the south of France that blends with the local community.
Here, we will also introduce his home ground of Menton and its restaurants.
When I visited Mirazur to enjoy a meal, a farmer with beautiful wrinkles carved by the strong sunlight of southern France rubbed his soil-stained hands and said, ``Even if his restaurant becomes successful, he will not rebuild his house, wear branded clothes and watches, or drive a luxury car. That's the kind of person who is looking for better ingredients." He says with a laugh that it's difficult because he has to deliver fresh and beautiful-looking herbs and vegetables every day.
Mauro is popular at the organic market just across the border on the Italian side. said a beekeeper who collects honey with many different flavors from each seasonal flower. “The products that come to this market are of the highest quality, but he pops in several times a week and selects only the highest quality items. By conveying the appeal of the ingredients, everyone is motivated and the level of the market as a whole has risen."
Mirazur is a restaurant in Menton, southern France. It was ranked 2018rd in the world in the World's 50 Best Restaurants in 3, and 2019st in 1. Photography by ©Mirazur
Mirazur is a beautiful house that looks like something out of a picture book, built on a small hill overlooking the Nice coastline. Chickens are leisurely grazing among the well-tended herb garden and lemon trees. The large windows in the dining room offer spectacular views of Italy and France, and the slight scent of the sea breeze.
Mauro has a farm next to his house, where he can harvest fresh vegetables and herbs anytime. Photography by ©Matteo Carassale
When I told them what they had heard during my visit, Mauro rubbed the tip of his nose in embarrassment. ``My watch gets in the way of cooking, and I load up my car with a lot of vegetables at the market.I sometimes get invited to award ceremonies, so I have at least one or two nice clothes. Give me a gift." He is a loving wife.
``I like not only Japanese food, but also the streetscapes and people.It's different from the nature of Menton, but I think the city of Tokyo is very unique and individual.In Japan, where the pace of change is fast, I've been away for 7 years. It was a great experience, so I'd like to come to Japan again next time." In the second part, I will report on the dishes made using Japanese ingredients for the "COOK JAPAN PROJECT," which is the purpose of my visit to Japan.
Mauro Colagreco Mauro Colagreco
Born in 1976 in La Plata, Argentina. He grew up in a family with Italian roots and moved to France in 2001. After attending a culinary school in La Rochelle in southwestern France, he studied under France's leading chefs such as the late Bernard Loiseau, Alain Passard, Alain Ducasse, and Guy Martin. In 2006, she opened Mirazur. Six months after opening, the restaurant was awarded "Revelation of the Year" by the French restaurant guide Gault & Millau. In 6, she received one Michelin star. In 2007, she was ranked in the "World's 2008 Best Restaurants". In 50, she received two Michelin stars, and in 2012, she received three Michelin stars.
https://www.mirazur.fr
Mirazur
30 avenue Aristide Briand 06500 Menton
Lunch 12:15-14:00, Dinner 19:15-22:00
Winter holidays/irregular holidays
For inquiries regarding reservations:
TEL：＋33(0)4 92 41 86 86 (受付時間 9:00〜11:30、15:00〜18:30)
MAIL: reservation@mirazur.fr
Mirazur official account
Instagram:restaurantmirazur
Mauro Colagreco personal account
Instagram:maurocolagreco
Twitter:@maurocolagreco
Facebook:https://www.facebook.com/maurocolagreco/
Anthology
SEIZAN Gaien B2, 5-4-1 Jingumae, Shibuya-ku, Tokyo
TEL: 03-6440-0878
Lunch 12:00-13:30 (LO), Dinner 18:30-20:00 (LO)
https://www.aoyama-florilege.jp/
COOK JAPAN PROJECT
Scheduled to be held until January 2020, 1.
Venue: Coredo Nihonbashi, 1-6-1 Nihonbashi, Chuo-ku, Tokyo ANNEX COOK JAPAN PROJECT
TEL 03-6821-5689
Chefs scheduled to come to Japan in January 2020
January 1th to 9th: Russia “White Rabbit” Chef Vladimir Mukhin
https://cookjapanproject.com/category/select/cid/178
January 1th to 16th: Chef Antonio Romero, Suculent, Barcelona
https://cookjapanproject.com/category/select/cid/87
January 1th-24th: Chef Virgilio Martinez, Peru “Central”
https://cookjapanproject.com/category/select/cid/211
January 1th: Catalonia/Tokyo “Sant Pau” & Barcelona “Moments” Chef Carme Ruscayeda
https://cookjapanproject.com/category/select/cid/206
Reservations can be made from the website below. Online discounts are available for reservations made on the site.
https://cookjapanproject.com/
Text by Shifumi Eto
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