{"id":3251,"date":"2016-04-17T13:58:59","date_gmt":"2016-04-17T05:58:59","guid":{"rendered":"http:\/\/gazeandgraze.com\/wordpress\/?p=3251"},"modified":"2019-02-03T15:24:32","modified_gmt":"2019-02-03T07:24:32","slug":"mirazur-good-but-no-wow-factor","status":"publish","type":"post","link":"https:\/\/gazeandgraze.com\/wordpress\/2016\/04\/17\/mirazur-good-but-no-wow-factor\/","title":{"rendered":"Mirazur in Menton – Good but No “Wow” Factor"},"content":{"rendered":"
\"Our<\/a>
Our broken legged chicken<\/figcaption><\/figure>\n

On paper, Mirazur\u00a0is set up to be a highly memorable meal with its location outside Monaco overlooking the coast and its\u00a0Michelin two-star standing and well regarded chef but it ended up being\u00a0a meal that just fell short of being really good. Perhaps it was because it was lunch and the sun’s rays through Mirazur’s full length windows made the restaurant a tad too warm to be comfortable. But it may also be that we already had a fantastic meal at the Ch\u00e8vre d’Or in Eze with a stunning view, so the “wow” factor was gone at Mirazur. So perhaps I should give Mirazur a second try. However, with all the good food in the region, I wouldn’t put Mirazur on the top of my list of recommendations but if in the Menton area, it’s worth going there.<\/p>\n

One of the things that ended up bugging me a bit was that the wooden chicken that they used as part of their petit-fours\u00a0display at the end of the meal was actually broken in one leg and it surprised me that a restaurant of this standing would still use such a carving. Perhaps I’m picky but I felt it cheapened the experience. I really did want to like Mirazur because much of the food is a lighter version of french food – aka modern french, which I generally prefer, so it is disappointing that I can’t in the end recall which dish I actually liked best. So\u00a0while the food was still good, it was not exactly memorable.<\/p>\n

\"Bread<\/a>
Bread to share<\/figcaption><\/figure>\n

Chef Mauro Colagreco is one of the few foreign chefs (he’s Argentinian) with more than one Michelin star in France. Having trained with the current greats of french cooking such as Alain Ducasse, he opened Mirazur in 2006. My experience with the restaurant started out well as they were very responsive to my emailed request for a booking and offered a choice of three menus for\u00a0our group of eight. They also accommodated our time concerns as one couple had a plane to catch. Collectively, we opted for a six-course lunch\u00a0priced at EUR85, which I thought was decent value for our meal. We\u00a0started with some tasty\u00a0canap\u00e9s and a foie gras terrine.<\/p>\n