Soft and beautiful Renuka Nadkarni-Hattangadi of @adfactorspr @just.a.pinchofsalt invited me for this most memorable afternoon. A prelude to the #MastersofMarriott pop up by Chef Mauro Colagreco,being hosted by Culinary Culture at the Marriott.
I packed my work day stroller and dashed to the ballroom at St.Regis,Mumbai. And found myself surrounded by chefs and food bloggers, who had flown in from all over the country, especially for this launch.
The world’s no 1 chef Mauro Colagreco, Italian Argentine chef at the three-Michelin stars restaurant Mirazur in Menton, France,mesmerized all of us with his humble and modest approach.
The conversation with the chef was lead beautifully by Mr Vir Sanghvi, please watch snippets of the tete e tete in all my video captures attached to this story.
About the chef, Mauro newly qualified, headed to France and worked with Bernard Loiseau until his death in 2003. He then worked in Paris with Alain Passard at l’Arpège, Alain Ducasse at the Hotel Plaza Athénée and finally spending a year at Le Grand Véfour.In a 1950’s building,chef Mauro established Mirazur in Menton in 2006. It opened to rave reviews using fresh local ingredients to cook based as his core philosophy. Just six months after opening Mauro received the ‘Revelation of the Year’ award, a brand new category to recognize his merits, from Gault&Millau, and in less than a year, he earned his first Michelin star. His second Michelin star was awarded six years later.
Mirazur became officially one of the best restaurants in the world listed in The S.Pellegrino World’s 50 Best Restaurants.
His third Michelin star was awarded in january 2019.
I would procure fresh local and seasonal ingredients and make a dish for just one day, with infinite finesse and meticulation that brought out a burst of unique flavour.
Chef Mauro works at special natural flavours and different menus, to only serve limited quantities of each of his creations. His 5 kitchen gardens throw him a colour thrust of fresh food produce,daily. His team works tirelessly to project his vision. As chef Mauro travels across the world to attend to his 10 restaurants and concepts,he doesn’t forget to cook whenever he gets the opportunity. The dilution of your passion runs at risk, during your journey from a chef to an entrepreneur or celebrity.
Mirazur is what it is because of its team. Staff of as many as 14 nationalities work behind and upfront to create it’s Michelin star experience. Chef Mauro says the current theme to his menu is ” food without borders”. He pushed hard to keep his background and origins aside,to put forward his own concept that reflects on his food table.He started with a totally free vision to create. He proudly says he has more than 30 different cultures in his blood, he lets all these influences seep in as he cooks and visualises.The world needs to open it’s mind,to cook without borders, food has to express emotions on the palate. Chef Mauro loves to cook for others and says the best time he had was when he cooked with his son Luka.