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© Matteo Carassale

In Monaco, Mauro Colagreco was named the world’s most influential chef by his peers. The three-Michelin-starred chef from the Mirazur in Menton has designed the menu of the Monegasque restaurant Komo.

He’s now someone who can’t be ignored. Mauro Colagreco, named 2019 Chef of the Year and a winner of “The World’s 50 Best Restaurants” award, took first place in the only world ranking of chefs by chefs, the 2020 “100 Chefs” listings.

While in Monaco, at the Chefs World Summit, the three-Michelin-starred chef from the Mirazur, Menton, learned that he was following in the footsteps of Arnaud Donckele, Michel Troisgros, Alain Passard, Michel Bras and Pierre Gagnaire in this prestigious line-up, which is an indicator of current trends in gastronomy.*

Mauro Colagreco, who is Argentinean, arrived in France in 2001 and trained at the hotel school in La Rochelle before working with the great chefs Bernard Loiseau, Alain Passard, Alain Ducasse and Guy Martin. The polyglot chef then decided to open his own restaurant. He settled in Menton, on the Italian border, and opened the Mirazur in 2006. Barely six months later, Mauro Colagreco was named “Revelation of the Year” by the Gault & Millau Guide.

He went on to have a string of successes. With its first star in the Michelin Guide, the Mirazur was identified by the New York Times as one of ten restaurants in the world to watch. In 2019, Mauro Colagreco was awarded a third star in the Michelin Guide.

© Mirazur
© DR

After taking part in Top Chef in Italy and France, Mauro Colagreco is now making a name for himself internationally – in Palm Beach, Florida, with Florie’s restaurant at the Four Seasons Resort, and in Beijing, with his Azur By Mauro Colagreco restaurant at the Shangri-La Hotel.

In Monaco, he designed the menu at the Komo (for Kostenbaum Monaco), in association with fashionable pastry chef Pierre Hermé.

Mediterranean menu, featuring tapas, among other dishes, revisited exclusively for the restaurant. Runny egg, white asparagus, parmesan cream and Piedmont hazelnuts, beef Lomito, fillet of beef, tomatoes, romaine lettuce, onions, sweet potato chips, oven-baked sea bass, Provencal herbs and roast potatoes with fresh garlic are all on the menu at this concept store, which was inspired by the Colette store.

*This ranking, created by Le Chef magazine, results from a single question put to 2- and 3-starred chefs in countries where the Michelin guide has a presence, i.e. “Which five international chefs best embody the values of the profession, create food that cannot be ignored, and who are the chefs you have to have been to?”  

© DR
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