DOCSLIB.ORG

P22 Layout 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
P22 Layout 1 22 Established 1961 Thursday, June 27, 2019 Lifestyle Features Mirazur Argentine chef-owner Mauro Colagreco (center) celebrates with his team after he was crowned the world’s best Mirazur Argentine chef-owner Mauro Colagreco delivers a speech, flanked by his team, after he was crowned the restaurant during the World’s 50 Best Restaurants Awards Ceremony, in Singapore. — AFP photos world’s best restaurant during the World’s 50 Best Restaurants Awards Ceremony, in Singapore, on June 25, 2019. rance’s Mirazur restaurant-whose Argentine chef owner of the place was the perfect stereotype of an FMauro Colagreco draws inspiration from the sea, the Englishman on the Cote d’Azur, a white linen outfit and a mountains, and his own garden-was crowned Tuesday Panama hat,” he told AFP in a recent interview. “He saw the world’s best by an influential trade list, beating con- that I had no money but he wanted to know what an tenders from Denmark and Spain. The accolade came just Argentine was doing in Menton... He rented me his restau- months after Colagreco was handed a third Michelin star, rant for a ridiculous sum.” This “gave me a lot of freedom” and was the first time a French establishment has tri- to experiment, he said. The early days were tough but umphed in the World’s 50 Best Restaurant list. “I’m in the since being awarded the second star the restaurant has sky and I’m waiting to come back here,” Colagreco said as seen its popularity grow. Mirazur, located in southeast he collected his award for his restaurant in the French France near the Italian border, offers dishes made with Riviera town of Menton. “I don’t have words to explain,” ingredients from Colagreco’s own backyard farm, includ- he said. ing fresh vegetables and seafood. Despite his growing In second spot in the awards-which took place in fame, Colagreco said that he wants to “keep his feet firmly Singapore, their first time in Asia-was Noma in on the ground.” Copenhagen, and third was Asador Etxebarri in Spain. Gaggan in Bangkok was fourth, the highest ranked Asian In this file photo Argentinian chief Mauro Colagreco poses in First time in Asia In this file photo Italian-Argentinian chef Mauro Colagreco restaurant. Fifth was Geranium in Copenhagen, and sixth front of “Mirazur” restaurant on the French riviera city of For their first foray into Asia, award organizers picked poses for a photo session in the “Mirazur” restaurant on the was Central in Lima, tagged as Best in South America. The Menton. Singapore, which is well-known for its buzzing culinary French Riviera city of Menton. top restaurant award has gone to Spain seven times, the scene. But Europe continued to dominate with 25 restau- most of any country. Last year Italy’s Osteria Francescana Thank you friends for supporting us during these last 13 rants named in the best 50, including seven in the top 10. which is based on an anonymous poll of more than 1,000 took the number one spot. Mirazur took the third spot in years,” he said. Colagreco is the only foreign chef working Asia won seven, the United States six, and Latin America chefs, restaurant owners, food critics and other industry the awards last year. in France to have been awarded three Michelin stars. He six. The awards are organized by British magazine insiders from around the world. Each member gets 10 opened the restaurant in 2006 and was awarded his first Restaurant, owned by William Reed Media. They were votes and at least four of those votes have to go to restau- ‘Feet on the ground’ star the following year, before getting his second in 2012. launched in 2002 and are now as coveted as Michelin rants outside their region. The event has been held before After his victory was announced, Colagreco took to the The Argentine-born chef moved to France in 2001 and stars, although the methodology used to select the best in Spain, London, New York and Melbourne. —AFP stage joined by his Brazilian wife carrying a banner repre- worked with Bernard Loiseau, Alain Passard and Alain restaurants has faced criticism, especially from several senting four flags-those of Argentina, Brazil, France and Ducasse before spending a year at Le Grand Vefour. French chefs who say it remains unclear. Italy. “Thank you my team. You deserve it, all these years. He said that he ended up in Menton by chance. “The There are no criteria for putting a restaurant on the list, lowly, a slight figure steps onstage. under orders from the Oracle of Delphi he Tomb of the Kings, a 2,000-year- while the Palestinians view the eastern sec- SThe audience goes wild, but Ruth and that she is innocent. She appealed her Told archaeological gem in the heart of tor as the capital of their future state. Bader Ginsburg, matriarch of the case to the Supreme Court of Athens, ask- Jerusalem owned by France, is to Excavations of the site began in the 1860s, United States Supreme Court, calls for qui- ing them to overturn her sentence. “King reopen to the public for the first time since with Felicien de Saulcy of France taking on et. This is no time for celebration-she is Orestes is not happy,” says Electra’s 2010, the French consulate said yesterday. the project in 1863 and seeking to confirm here to judge Electra, the ancient Greek lawyer-real-life Washington legal eagle The elaborate Roman-era tomb with stone it was the tomb of biblical figures King tragic heroine. “I am so excited,” says one Beth Brinkmann. shelves that once held sarcophagi, consid- David and Solomon, giving rise to the site’s audience member as she sees the progres- “He wants to make Athens great again,” ered among the largest in the region, will name. sive pop culture icon, affectionately nick- which has not worked, and so he turned be opened tomorrow, and the following That theory has been ruled out, but the named “the notorious RBG,” enter the against his sister and attempted to “lock Tuesday and Thursday mornings, the con- name has endured. Several sarcophagi scene. “Go RBG!” yells someone else in her up,” argues Brinkmann. It is the first in sulate’s website said. were found inside and are now in the support of the 86-year-old judge, who a series of references to President Donald Visits will be limited to 15 people in 45- Louvre museum in Paris, including one merican television star Kim Kardashian has sparked underwent lung surgery in December. Trump and his infamous campaign slogan, minute stretches, the ticket order page with an Aramaic inscription. According to With a slow gesture, Ginsburg silences “Make America Great Again.” said, noting the need for “proper dress” at the most commonly accepted theory, it debate in Japan by naming her new line of shapewear “Kimono,” prompting some to accuse her the crowd. Her voice, reedy but clear, can the Tomb of the Kings, which is a funeral refers to Queen Helena of Adiabene, in A be heard throughout the room at ‘Dysfunctional’ of disrespecting the traditional outfit. The pop culture icon site. The graves themselves will remain today’s Iraqi Kurdistan, and she may have Washington’s Sidney Harman Hall: “The Orestes’s lawyer, Elizabeth Wydra, has a closed to the public for conservation and built the tomb for her dynasty. After de unveiled the new “Kimono” line on Twitter, revealing she had been working for a year on the underwear to offer Supreme Court of Athens will hear the similarly wry line of argument. “My client safety reasons. The vast site, located in Saulcy’s excavation, the tomb was pur- case of Orestes v. Electra.” Ginsberg, who is the victim of a witch hunt,” she says, in east Jerusalem some 700 meters (yards) chased by the Pereire brothers, a Jewish “solutions for women that actually work.” But the announcement garnered mixed reaction both at home and has become something of a celebrity after another Trump reference-this time evoking north of the Old City, is hidden behind a banking family in Paris that would later being the subject of a hugely successful his favored phrase to denigrate the investi- wall with a metal gate marked by a French hand the property over to France. Israel in Japan, with some offering their criticism on Twitter using the hashtag #KimOhNo. “She’s been to Japan many times. documentary and a Hollywood movie star- gation into Russian involvement in the flag. It has been closed since 2010 due to and France had negotiated the site’s status ring Felicity Jones, enjoys theatrics herself 2016 presidential election. The zingers hit renovations costing around a million euros and reopening, but a French consulate I’m shocked. She has no respect,” tweeted one user in Japanese. “I like Kim Kardashian, but please pick a name as a member of the Shakespeare Theatre their targets, and the audience laughs ($1.1 million). A spokeswoman for the spokeswoman declined to give details. Company’s Bard Association. The group uproariously. Washington is an overwhelm- French Consulate General said that in “We are reopening in accordance with other than kimono if it’s underwear,” wrote another. “The Japanese government should file a protest against offers leading legal figures the chance to ingly Democratic city, and Trump criticisms opening the site, France was implementing the rules we set for ourselves,” she told tread the boards twice a year as part of its are common, both open and anonymous.
Load more

Recommended publications
  • PR MICHELIN Guide France 2019 EN
    PRESS INFORMATION Boulogne-Billancourt, Monday 21 January The MICHELIN Guide France 2019: The reflection of a gastronomic France at its highest level Michelin is pleased to unveil the selection of the MICHELIN Guide France 2019. Including 632 starred establishments, the 2019 vintage has grown this year with 75 new establishments gaining either one, two or three stars: a record level never seen before. Commenting on the new selection, Gwendal POULLENNEC, International Director of the MICHELIN Guides, said: “This year, more than any other, the MICHELIN Guide France is demonstrating a gastronomic France that excels on all fronts. From remarkable regional dynamism, to showcasing new talented youngsters, and to an unprecedented number of new star-studded restaurants led by women, the 2019 vintage shines brightly in many ways”. Nestled at the foot of the mountains that protect the city of Menton, Mirazur , brilliantly led by the chef Mauro COLAGRECO, gets three stars in the 2019 selection of the MICHELIN Guide. In front of the Mediterranean Sea which unfolds and stretches as far as the eye can see, the chef allows his customers to live a unique and enchanting gastronomic moment. Here, the dishes on offer invariably follow the cycle of the seasons and magnify with delicacy and subtlety the products of the sea and the mountains, as well as the fruit and vegetables cultivated in the kitchen garden of the chef. At Mirazur , the menu is always full of amazing surprises that play with textures and combine bold flavours with simple and colourful presentation. This year Le Clos des Sens also receives the highest distinction of the MICHELIN Guide.
    [Show full text]
  • November 2012 Monte-Carlo SBM
    240 chefs and 300 Michelin stars- an international celebration of the 25 anniversary of Le Louis XV – Alain Ducasse 16 th ,17 th and 18 th of November 2012 Monte-Carlo SBM www.aducasse-25anslouisxv.com 1 PRESS KIT Monaco, November 2012 SUMMARY EDITORIAL p.3 A UNIQUE SUMMIT MEETING p.4 300 STARS AND 240 CHEFS FOR A UNIQUE GATHERING p.4 AN EPHEMERAL MEDITERRANEAN MARKET PLACE, A HIGHLIGHT OF THE EVENT. P.7 THE ALPHABET OF THE 100 MEDITERRANEAN PRODUCTS p.7 A MEETING BETWEEN THE LEADING CHEFS OF THE WORLD & MEDITERRANEAN PRODUCE p.8 LE LOUIS XV- ALAIN DUCASSE p.11 MONTE CARLO SBM p.15 THE PARTNERS OF THE EXCEPTIONAL ANNIVERSARY CELEBRATION p.16 INFORMATION AND MEDIA CONTACTS p.18 2 PRESS KIT Monaco, November 2012 EDITORIAL « My centre of gravity remains and will always be cooking. I am thus a happy cook! My inspiration comes from a combination of the Southwest of France, where I grew up and from the Mediterranean, which seduced me from a young age. But I also remain a curious cook. My roots carry me but do not hold me down. My arrival in Monaco was a magical and momentous moment in my life. It is on this rock, nestled between France and Italy that I encountered my Riviera. I know today that this land was my destiny. All my cooking is inspired from this area that sings sunlight. From it, I draw strength and truth. « Riviera »: the word alone echoes a certain invitation to dolce farniente. However, the Riviera is a land of farmers and breeders who, historically, have toiled to bring abundance from an arid land.
    [Show full text]
  • Año 9 | Nro. 36
    INVIERNO 2018 Año 9 | Nro. 36 ESTILO Whisky, rey escocés GASTRONOMÍA Tanta DESTINOS Valle de Napa FRAPPE C'est Magnifique WWW.FRAPPE.COM.AR 0810.777.3727 2 3 SUMARIO 8. 30. 42. DESTINOS GASTRONOMÍA SHOPPING Valle de Napa Tanta Día del Padre 14. 36. 44. TRAPICHE Nro.36 ENTREVISTA BODEGA: LIBROS INVIERNO 2018 Mauro Colagreco Historia en una botella 22. 38. ESTILO SUGERIDOS FRAPPÉ Whisky, rey escocés 40. ARTE 26. Fotografía argentina TENDENCIA 1850-2010: Experiencia gourmet contradicción en altamar y continuidad Editorial INVIERNO sta edición de Relax es especial ya que reúne el amor entre pa- 2018 dres e hijos. Es por eso que no queríamos dejar pasar la oportu- nidad para dedicarle unas palabras a nuestro papá: Tito Gallo. EUn tipo sencillo, de corazón gigante, dueño de un carácter de escorpión implacable; quien desde chico, con su maletín bajo el brazo y con mucho esfuerzo, supo ganarse la vida, animarse a soñar y a concretar sus anhelos acompañado siempre de una gran mujer. Un papá y un abuelo con una dulzura especial, a veces agridulce pero siempre con toques de humor. HOY este ser es nuestro gran orgullo y un guía imprescindible, que a pe- sar de las adversidades nunca bajó los brazos y siempre volvió a resurgir. ¡¡¡Te queremos mucho!!! Chris, Lore y Ani STAFF DIRECTORA EDITORIAL: María José Vispo REDACTORES: Ana Peré Vignau y Marysol Antón COLABORADORA: Analía Gallo FOTOGRAFIA DE TAPA: Fede Ibarra DISEÑO: Fernanda Cozzi FRAPPÉ S.R.L. no se responsabilizan por el contenido de las notas, ni las opiniones vertidas por colaboradores y entrevistados.
    [Show full text]
  • FODOR's PROVENCE and the FRENCH RIVIERA, 9Th EDITION
    FODOR’S PROVENCE AND THE FRENCH RIVIERA, 9th EDITION: ACTIVITIES FOR EVERY TRAVELER Being Scott and Zelda Married new money? Made a stock market killing? Or just remember the old adage “If you don’t travel first class, your heirs will”? Well, the Riviera has been a hard place to practice self- denial ever since F. Scott Fitzgerald arrived with the rest of his Jazz Age literati. So drain that glass of Dom. Enough lollygagging! It’s time for a power decision: which luxurious pleasure palace will you treat yourself to? Hey, if you can’t be self-indulgent on the French Riviera, where can you be? Cap–Eden Roc, Cap d’Antibes. Where once Hemingway ordered another Pernod and Zelda wore her latest Poiret, this famous hotel is today the rendevous of the film stars. You may find Michael and Catherine in the bar, Harrison behind his Herald-Tribune, and Barbra keeping a low profile under her parasol by the cliff edge pool. Try to be cool and focus on the menu. Château de la Chevre d’Or, Èze. Seemingly set just below cloud level, this sky-high aerie occupies some of the choicest real estate in Èze, that magical island-in-the-sky perched 1,500 feet over the sea and St-Jean-Cap-Ferrat. Little wonder the views out your window rival those from a NASA space capsule. La Colombe d’Or, St-Paul-de-Vence. Yes, those are real Picassos, Mirós, Braques, and Bonnards over your dinner table. This legendary hotel and restaurant was once the favored hangout of these artists when you could buy one of their daubs for $5.
    [Show full text]
  • 'A Kingdom of Plants' on a Plate
    CHINA DAILY | HONG KONG EDITION Friday, July 5, 2019 | 23 LIFE Eat beat Mixun’s vivacious vegetarian fare A pop­up vegetarian menu that features nine signature dishes from Mixun Teahouse in Cheng­ du, Sichuan province, is available at Jing Yaa Tang in Beijing until July 7. The a la carte menu opens with dried lotus marinated with wasabi and sesame dressing, and mushrooms in spicy­and­sour sauce. The braised mapo tofu in ‘A kingdom wild­mushroom sauce, and bam­ boo mushrooms in green Sich­ uan­pepper sauce are must­tries. Greens beans, mulberry leaves, yams and cranberry paste bring a taste of Sichuan to the capital. Taikoo Li Sanlitun North, No 11 of plants’ Sanlitun Road, Chaoyang district, Beijing. 010­6417­6688. A hotpot hot spot on a plate adds spice to life The Yunnan­cuisine chain In and Out is constantly searching for new offerings Tongwage’s Chongqing­style hotpot brings spicy frogs and from the southwestern province that’s celebrated for its diverse fare, Li Yingxue reports. fish heads in boiling broth to Beijing for the summer season. hi Junfeng recalls there one of our staffer’s hometowns, I vis­ The restaurant is decorated to weren’t many Yunnan­cui­ it their house, and their families resemble a high school class­ sine restaurants in Beijing always welcome us with delicacies room in the 1980s, and menus when he started working at we can’t find in restaurants.” look like exam papers. It fea­ Sone in 1997. And the only ingredi­ Shi traveled to Tengchong in June tures live folk music every night.
    [Show full text]
  • Kulm Hotel St. Moritz and Mauro Colagreco St. Moritz, Switzerland
    Press release Two of the world’s finest join forces: Kulm Hotel St. Moritz and Mauro Colagreco St. Moritz, Switzerland – November 2020: The legendary Kulm Hotel St. Moritz will welcome the three-star Michelin chef Mauro Colagreco this winter season when he takes over the hotel’s restaurant the K. Colagreco, is currently the best chef in the world (according to his peers in the annual Le Chef list), while his restaurant Mirazur in Menton holds the top position in the World’s 50 Best Restaurants list at present. The K by Mauro Colagreco; Kulm Hotel St. Moritz The K by Mauro Colagreco will open on 15 December (11 days after the opening of the Kulm Hotel’s winter season on 4 December), bringing his innovative creations to St. Moritz. His cuisine is inspired by his roots, his travels and the nature that surrounds him. He has created a style of his own that focuses on a personal interpretation of the ingredients and spectacular flavour combinations. His food philosophy is all about freshness, simplicity, balance of colour and bringing out authentic flavours. One of his star ingredients is lemon, which makes anchovy fillets set on fried anchovy skeletons pop and sing, while “Luxus beta vulgaris” is a signature dish that combines the everyday (salt encrusted beetroot) with the ultimate luxury (Oscietre caviar cream). Said General Manager of the Kulm Hotel St. Moritz Heinz E. Hunkeler, “We are very pleased to welcome back Mauro Colagreco, one of the most successful chefs in the world, to the hotel. In March 2017, we had the honour of Mauro doing a month-long pop-up to help us launch the Kulm Country Club, but this time around he will be with us for most of the winter season.
    [Show full text]
  • Mirazur Élu Meilleur Restaurant Du Monde
    A la une / Magazine Gastronomie Mirazur élu meilleur restaurant du monde © D.R Mirazur, le restaurant français du chef argentin Mauro Colagreco à Menton, sur la Côte d'Azur, a été élu mardi meilleur restaurant du monde, devenant ainsi le premier établissement français à remporter ce titre depuis sa création en 2002. Le Noma à Copenhague arrive deuxième de ce classement des 50 meilleurs restaurants du monde établi par le magazine britannique spécialisé Restaurant, le plus convoité de la gastronomie mondiale. Asador Etxebarri, au Pays basque espagnol, occupe la troisième place, et Gaggan de Bangkok se classe quatrième. Mauro Colagreco, arrivé troisième de ce classement lors de la précédente édition, est aussi le seul chef étranger couronné par trois étoiles au guide français Michelin. Accompagné à Singapour à la cérémonie d'annonce du classement de son épouse brésilienne Julia et de l'équipe du Mirazur, le chef de 42 ans est monté sur scène à l'annonce de sa victoire en brandissant une énorme bannière représentant quatre drapeaux : ceux de l'Argentine, du Brésil, de la France et de l'Italie. “Cette bannière représente le Mirazur et une nouvelle manière de cuisiner en France”, a-t-il expliqué, en rendant hommage à la France, qui lui a permis de “s'exprimer” à travers la cuisine, à l'Argentine pour “les souvenirs d'enfance”, au Brésil qui lui a offert “l'amour de sa vie” et à l'Italie dont provient la moitié de son équipe. “Merci à mon équipe. Vous le méritez. Merci à mes amis pour nous avoir soutenus pendant ces 13 années”, a-t-il ajouté.
    [Show full text]
  • The Biography
    The Biography Italo-Argentinian Mauro Colagreco is Chef Patron of restaurant Mirazur, located in Menton on the Cote D’Azur. In 2001, as a newly qualified chef, Colagreco 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. All of them 3*** Michelin stars Chefs. In 2006, Colagreco established Mirazur in Menton. Just six months after opening Colagreco received the ‘Revelation of the Year’ award, a brand new category to recognize his merits, from Restaurant Mirazur 30 Avenue Aristide Briand 06500 Menton France Gault&Millau, and in less than a year, he earned his first Michelin star. In 2009, Mirazur became officially one of the best restaurants in the world listed in The S.Pellegrino World’s 50 Best Restaurants. In the same year, Colagreco was also awarded “Chef of the Year” by the prestigious Gault & Millau restaurant guide - the first non-French chef ever to receive this title. In 2010, Mirazur gained 4 toques Gault&Millau Guide. In February 2012, Mauro Colagreco awarded his second Michelin star and at the same year Mirazur Restaurant reached the 24Th position in The S.Pellegrino World’s 50 Best Restaurants. In February 2013, Mauro Colagreco became part of the selected family of Grand Chef Relais&Chateaux and at the same year Mirazur Restaurant reached the 28Th position in The S.Pellegrino World’s 50 Best Restaurants. 2014 Mirazur elected the 11th best restaurant in the world and 1st in France by S.Pellegrino World’s 50 Best Restaurants.
    [Show full text]
  • Presenter Biographies
    PRESENTER BIOGRAPHIES All social media handles refer to Instagram accounts unless otherwise indicated. GASTÓN ACURIO, chef, writer, entrepreneur, and one of the most important promoters of Peruvian cuisine in the world, studied gastronomy and hospitality in Madrid and Paris, where he met his future wife, Astrid Gutsche. He founded his first restaurant in his hometown of Lima, Peru, in 1994, Astrid & Gastón, which went on to get top 20 rankings for years on the World’s 50 Best Restaurants and Latin America’s 50 Best Restaurants lists. The evolution of the menu over time from classic French dishes to experimentation with other ingredients and Peruvian preparations launched a country-wide trend. Gastón opened Astrid & Gastón franchises in Chile, Colombia, Mexico, and Spain, and created other brands, including La Mar, Tanta, Panchita, Chicha, Madam Tusan, Bachiche, and Papacho’s. In 2007, Gastón began focusing on education and founded the first school of chefs and waiters for low-income youth in Pachacútec, Ventanilla, Callao. That same year, he founded APEGA, the Peruvian Society of Gastronomy, with which he organized the first International Gastronomic Fair of Lima, subsequently named Mistura, one of the most important gastronomic events in Latin America. He has received many honors and awards, including Peru’s Order of Merit for Distinguished Services in the Grade of Grand Cross, the most important after the Order El Sol de Perú; Entrepreneur of the Year from América Económica; the World Gastronomy Award in Sweden; the World’s 50 Best Restaurants’ Diners Club Lifetime Achievement Award; and, with Astrid, the Eckart Innovation Prize.
    [Show full text]
  • The World's 50 Best Restaurants 2015
    Much food has been consumed, the tables have been crumbed and the votes are in. We reveal the 50 most inspirational, ground-breaking, experimental and utterly brilliant restaurants in the world. Bon appétit ➺ theworlds50best.com | restaurant | June 2015 | 43 50 49 NEW ENTRY 48 The French Laundry Blue Hill at Stone Barns Schloss Schauenstein Yountville, USA Pocantico Hills, USA Fürstenau, Switzerland Eat: Charcoal-grilled Eat: Blue Hill bone char cheese: local sheep’s Eat: Goose liver, with fresh goat’s Alaskan king crab cheese coated in ash from the bio-charred bones cheese and maize of pigs raised at Stone Barns After more than two decades, Thomas Keller’s It’s hard to imagine a more romantic setting for The French Laundry has lost none of its appeal. This new entry is located at the Stone Barns dinner than this castle in the Alps where Cult dishes such as oysters and pearls (a Center for Food and Agriculture – a farm 30 stunning views are matched by the exquisite sabayon of pearl tapioca with oysters and white miles north of New York City. There is no printed food of Andreas Caminada. The chef honed his sturgeon caviar) and coffee and doughnuts menu, with co-owner and executive chef Dan skills at destinations such as Wirtschaft zum remain firm favourites, but the daily changing Barber producing instead a multi-taste menu Wiesengrund in Zurich and Bareiss in nine-course tasting menus continue to evolve. called ‘Grazing, Pecking, Rooting’ offering as Baiersbronn-Mitteltal in Germany, before taking Currently undergoing renovation, The French many courses as guests want.
    [Show full text]
  • MAURO COLAGRECO Le Mirazur À Menton LES RECETTES DE MAURO COLAGRECO I JUILLET-AOÛT 2015 I TGM 271 I 25
    24 I TGM 271 I JUILLET-AOÛT 2015 I LES RECETTES DE MAURO COLAGRECO Les recettes de MAURO COLAGRECO Le Mirazur à Menton LES RECETTES DE MAURO COLAGRECO I JUILLET-AOÛT 2015 I TGM 271 I 25 Classé onzième dans la liste du World’s 50 poussé ce concept jusqu’à supprimer notre L’équipe Best Restaurants, prisé par les plus pres- carte : les gens viennent mais ils ne savent À l’image de son chef voyageur, l’équipe tigieux festivals culinaires et les médias, pas ce qu’ils vont manger. Cela nous permet est multiculturelle avec une dizaine de deux étoiles au guide Michelin… Un par- d’utiliser tous nos produits suivant les por- nationalités, « une force, un laboratoire cours sans fausse note et une belle évo- tions que nous récoltons. » d’échanges ». Parmi eux, Ricardo Chane- lution… Depuis l’ouverture du Mirazur en ton et Antonio Buono, les deux chefs en 2006, Mauro Colagreco récolte honneurs La passion du produit second de Mauro Colagreco. « Ce sont deux et récompenses. Digne élève de Bernard Loiseau, Alain Pas- personnes que j’apprécie et qui font partie sard, Alain Ducasse et Guy Martin, Mauro entière de la création. Ils sont pleins d’en- Pourtant, dans son établissement tout de Colagreco voue une passion sans limite au vie et de passion pour ce métier. Ricardo a blanc, perché sur les hauteurs, offrant un produit. beaucoup de talent ; Antonio a la main du magnifique panorama sur le village de Le potager, le jardin d’herbes et le verger goût, c‘est un grand technicien.
    [Show full text]
  • "ARGENTINE ROOTS" INSPIRED by the FRENCH RIVIERA IBEROAMERICAN GASTRONOMY MAGAZINE CIELO MAR & TIERRA Editorial
    IBEROAMERICAN GASTRONOMY MAGAZINE CIELO MAR & TIERRA | No. 25 EDITION ON THE COVER "ARGENTINE ROOTS" INSPIRED BY THE FRENCH RIVIERA IBEROAMERICAN GASTRONOMY MAGAZINE CIELO MAR & TIERRA Editorial Editorial As in gastronomy, gastronomic communication must also evolve. In previous editorials I have pointed out the importance that the world of communications has today. It seems that we are "breaking through the door of entry" into the world of the globalization of information via electronic means, and the gastronomic magazines that disseminate the culture of different corners of the world, have to adapt to this new trend. Although at the moment, the paper editions that feed the ego of those who are printed continue to be strengthened, we all know that in the not too distant future, the heavy bibliographic volumes will be replaced by light editions in virtual formats. In spite of the technological innovations, the world and the human beings that we manage in the network, we are obliged to speak the same language, and like it or not, that language has a proper name: English; and although in the universe that opens us internet every country fights for its language, before English, we all have the lost battle. In Cielo Mar & Tierra "we have not lost the battle of the language", but the numbers of our readers in different and varied places of the world, is growing rapidly ... So we transform, evolve and become universal, premiering a double edition, more tasty never, in Spanish and English, in such a way that it can be read anywhere on the planet. Despite this apparent "Anglo-Saxonization", the direction of this magazine will not neglect the Spanish edition at all, and we will continue integrating the growing increase of articles from Latin American countries and their peculiar "turns" in the world of gastronomy , Portugal, Spain and of course, these lucky islands that did not see grow as gastronomic editorial 'the Canary Islands' Welcome to globalization, welcome to Cielo Mar & Tierra.
    [Show full text]