About Mauro Colagreco
Colagreco’s journey from his native Argentina to the French Riviera has been intense. Peppered with travel, discovery, ambition and hard work, it has seen him rise all the way to the top of his game. His boldness and vision are reflected in his instinctive, hearty food, which transcends the seasons and local area whilst remaining intrinsically Mediterranean. A champion of short supply chains and with strong ties to the natural world around him, chef Colagreco is committed to protecting the planet. He is an extraordinary, eco-conscious chef who has broken the mould, and works tirelessly to play his part in addressing climate change: a chef without borders who is constantly evolving, with a style that is pure simplicity and excellence. He and his family have lived in Menton since 2006, and it is here that he built the Mirazur. It is so much more than a restaurant: it is a Mediterranean estate, social hub, and a way of thinking and living where nature takes centre stage. In 2019, the chef’s incredible prowess was confirmed when the Mirazur won the ultimate prizes of 3 Michelin stars and first place on the list of The World’s 50 Best Restaurants – and in 2020, it was also the first restaurant ever to be certified as “Plastic Free”. Colagreco remains in motion even today, and is as passionate as ever about continuing to learn, move forward, and pursue his dreams of bringing our environmental issues into focus with his creations.
About Marcel Ravin
Marcel Ravin's journey has taken him from one Rock to another, having departed his native Martinique as a teenager, and arrived at the “rock” of Monaco in 2005. It was a 7,000-km “hop” that, ten years after his arrival, earned him a star in the Michelin Guide with the Blue Bay gourmet restaurant at the Monte-Carlo Bay Hotel & Resort. Often hailed for his creativity, his dishes showcase his personal style and culinary signature, shaped by a culture and identity where many continents intermingle. The result is daring cuisine that is constantly reinvented, mixing Mediterranean and Caribbean ingredients in tribute to both his homeland and adopted country.
