{"id":59654,"date":"2020-12-20T20:39:23","date_gmt":"2020-12-20T19:39:23","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/2020\/12\/worlds-best-chef-mauro-colagreco-is-conquering-the-riviera-one-city-at-a-time\/"},"modified":"2020-12-20T20:40:53","modified_gmt":"2020-12-20T19:40:53","slug":"worlds-best-chef-mauro-colagreco-is-conquering-the-riviera-one-city-at-a-time","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/en\/2020\/12\/worlds-best-chef-mauro-colagreco-is-conquering-the-riviera-one-city-at-a-time\/","title":{"rendered":"“World’s best chef”: Mauro Colagreco is conquering the Riviera, one city at a time"},"content":{"rendered":"\n

At the Mirazur, his three Michelin star restaurant in Menton, Mauro Coalgreco delights guests with dishes from all around the world that are as surprising as they are sustainable. We met with the Italo-Argentinian chef to talk all things career, from his early days in Buenos Aires to his atypical dishes, and his new bakery in Monaco. <\/strong><\/p>\n\n\n\n

We meet with Colagreco during a mild winter afternoon on the C\u00f4te d\u2019Azur. At the mention of Mauro Colagreco\u2019s name, gourmets will recognise the mark of exceptional talent, but Colagreco is an unlikely household name. Surrounded by the hopelessly empty chairs of the Mirazur, the Italian-Argentinean chef looks back on his early days.<\/p>\n\n\n\n

“I studied literature and economics and finished university at twenty. I didn\u2019t know what to do in life, so I started helping a friend in his Buenos Aires restaurant,” he tells us. “It was a revelation.”<\/p>\n\n\n\n

When Mauro Coalgreco speaks, he stares into space. “I had wasted a lot of time, which is why, like most great chefs, I flew to France.\u201d And so, Colagreco enrolled at the Lyc\u00e9e H\u00f4telier de La Rochelle.<\/p>\n\n\n\n

Learning from the Greats<\/h2>\n\n\n\n

At the time, Colagreco did not plan on staying in France for long, but 20 years later, he\u2019s still hasn’t left. \u201cI have beautiful memories of when I was first introduced to the French art de vivre<\/em> and the culture of enjoying food.\u201d\r\n\r\n \r\n\r\nMauro Colagreco\u2019s cuisine is the fruit of years of collaborations with France\u2019s biggest chefs. He first works with Bernard Loiseau, before going to Paris in the Plaza ath\u00e9n\u00e9e, under the supervision of Alain Ducasse and at the Arp\u00e8ge, with Alain Passard.<\/p>\n\n\n\n

\u201cLoiseau introduced me to classic French sauces. He knew how to make classic dishes avant-garde. Ducasse taught me rigour and attention to detail, while Alain Passard introduced me to the art of cooking vegetables.”<\/p>\n\n\n\n

Chefs must educate the new generation of cooks about the importance of sustainable cuisine. <\/p><\/blockquote>\n\n\n\n