A heart-warming dish created only in Japan, with Japanese seafood finished with a Mediterranean touch.
Chef Mauro Colagreco of the restaurant "Mirazur" came to Japan for the first time in seven years with the title of "World's No. 7" at the "COOK JAPAN PROJECT". The purpose was to present a 6-night limited dinner. "Cook Japan Project" is a limited-time gastronomy event produced by "Granada," a company that operates and produces restaurants. For 2019 months from April 4 to January 2020, we will invite over 1 chefs from around the world to create event-only original course menus using Japanese ingredients. is the concept. Among the impressive lineup, including three-star chefs, Mauro is the highlight. What kind of ingredients did he choose and what kind of works did he create? He tasted the dish.
At Mirazur, which faces the Mediterranean Sea, seafood is often used. The local fishermen, whom Mauro calls his "family" and who he trusts, deliver "Mirazur quality" seafood. "I think the Mediterranean coast of France has the best variety and quality of seafood. A variety of fish, from small fish to deep-sea fish, shrimp, and even sea urchin are fried."
Mauro stands in the center of the Cook Japan Project's spacious kitchen and finishes cooking. On the blue wall in the back are autographs from star chefs who have visited Japan.
Even Mauro, who is used to eating world-class seafood, discovered some advantages of Japanese seafood that were not found in France. In particular, the fresh taste of white fish and shellfish is different from that in France.
"Rose, citrus and vegetable bouillon shaped like blackfin" from "Cook Japan Project". The beautiful presentation is impressive, with blackfin cut into sashimi, daikon radish of three colors, orange and grapefruit layered like rose petals, and plankton jelly sprinkled like drops.
This time's menu featured a lot of Japanese seafood, including tuna, oysters, kinki, and eel. Of the courses, the one that felt the most Japanese was the ``rose, citrus, and vegetable bouillon in the shape of blackfin.'' Japanese seafood, especially white fish, is plump and elastic, fresh, and does not have a strong mineral aroma. In other words, it is suitable for eating raw food, which the Japanese prefer, and for simple cooking methods that bring out the flavor of the ingredients. Using that white fish as an ingredient, I marinated it in oil, typical of French cuisine, and added an Asian flavor with kaffir lime. In Menton, where lemons are produced, lemons are often used in cooking. Therefore, we blended Japanese citrus fruits to create a Mirazur-like flavor. ``Which dish did you like the most?'' The chef asked, and I answered, ``This!'' ``I did it. Because this is a dish that I created with Japanese tastes in mind, and that can only be made in Japan.'' With that, we broke up the relationship.
A classic Mirazur flavor that we want to deliver to Japanese guests as well.
These "chef-driven" pop-up restaurants build menus based on what customers want. At Mirazur in Menton, the team works together to create delicate, high-quality dishes using ingredients harvested from an organic garden just a minute's walk away, with perfect control over the temperature and timing of serving. Ta. Also, when I participated in a pop-up event held in Macau, the aim of the event was to introduce Mediterranean cuisine and ``Mirazur'' to local guests who were not familiar with French fine dining. A dish that is faithful to `` has appeared. In other words, the ability of the eater is also questioned.
``Oysters, grapes, and buckwheat from Ako, Hyogo Prefecture'' from ``Cook Japan Project.'' The creamy oysters wrapped in perilla leaves and lightly cooked are matched with the equally creamy beurre blanc sauce. The fruity Shine Muscat was marinated with apple vinegar and grappa to bring out its acidity.
“Kinki, Sudachi Sauce, Salmon Roe” from “Cook Japan Project”. One of Mauro's specialties is the juicy kinki, which is slowly cooked at a low temperature and is a popular dish at Mirazur. Sudachi was used in the sauce instead of lemon. The chewy texture of salmon roe and tapioca is fun.
This time, the Cook Japan Project guests came not only from Japan but also from all over Asia. Many people are trying Mauro's cooking for the first time. Therefore, while assembling the menu based on an original Japanese menu, we incorporated dishes that would allow you to experience the uniqueness of Mirazur.
``Salt-roasted beets, fresh cream and crystal caviar sauce'' from ``Cook Japan Project.'' One of Mirazul's signature dishes. The top image of the first part is a dish served at Menton Mirazur, but this time I used Japanese beets.
Photography by ©COOK JAPAN PROJECT
One of them is ``salt-roasted beets with fresh cream and crystal caviar sauce.'' Japanese beets are juicy and mild enough to be eaten in salads, but Mirazul's beets are grown underground for a long time, so they are large, packed with fruit, and have an earthy aroma. As a result, adjustments were necessary, but the Mirazur character was conveyed.
The dessert "Naranjo en Flor" is also offered at Mirazul. The main ingredients are saffron cream and orange sorbet, and various expressions of orange are woven into it, such as almond-scented espuma, orange powder, and crystal-like orange.
Photography by ©COOK JAPAN PROJECT
Why we continue to travel globally even after achieving the world number one ranking
Anyway, Mauro is always active, including this visit to Japan. He takes the stage at culinary conferences and symposiums held around the world, generously sharing the techniques and experience he has cultivated with audiences.
He is also active in collaborating with chefs from around the world. Just before coming to Japan, Massimo Bottura of Italy's Osteria Francescana and Alex Atala of Brazil's DOM attended a gastronomy event held in Miami, USA. He collaborated with world-famous star chefs such as Atala) and rushed to Japan on that basis.
As you walk through Aoyama, you'll notice window displays displaying Japanese-style combinations of tableware, woodwork, and gold leaf. Mauro believes that "all of these things that you feel with your five senses become an original experience that is unique to you."
Mauro said this while tasting Japanese whiskey on the rocks, which he is currently interested in. ``Not just me, but all chefs want to try local foods they don't know about, and always want to discover new ingredients.Cooking is built on tradition, but it also has a personal expression. Each person's experience is reflected in that. I want to continue to evolve."
How will this visit to Japan affect Mauro's future creative activities? What is the goal of a chef who is always aiming high? I would like to visit Mirazur again someday to confirm this.
COOK JAPAN PROJECT
Scheduled to be held until January 2020, 1.
Venue: Coredo Nihonbashi, 1-6-1 Nihonbashi, Chuo-ku, Tokyo ANNEX COOK JAPAN PROJECT
TEL 03-6821-5689
Chefs scheduled to come to Japan in January 2020
January 1th to 9th: Russia “White Rabbit” Chef Vladimir Mukhin
https://cookjapanproject.com/category/select/cid/178
January 1th to 16th: Chef Antonio Romero, Suculent, Barcelona
https://cookjapanproject.com/category/select/cid/87
January 1th-24th: Chef Virgilio Martinez, Peru “Central”
https://cookjapanproject.com/category/select/cid/211
January 1th: Catalonia/Tokyo “Sant Pau” & Barcelona “Moments” Chef Carme Ruscayeda
https://cookjapanproject.com/category/select/cid/206
Reservations can be made from the website below. Online discounts are available for reservations made on the site.
https://cookjapanproject.com/
Mauro Colagreco Mauro Colagreco
Born in 1976 in La Plata, Argentina. He grew up in a family with Italian roots and moved to France in 2001. After attending a culinary school in La Rochelle in southwestern France, he studied under France's leading chefs such as the late Bernard Loiseau, Alain Passard, Alain Ducasse, and Guy Martin. In 2006, she opened Mirazur. Six months after opening, the restaurant was awarded "Revelation of the Year" by the French restaurant guide Gault & Millau. In 6, she received one Michelin star. In 2007, she was ranked in the "World's 2008 Best Restaurants". In 50, she received two Michelin stars, and in 2012, she received three Michelin stars.
https://www.mirazur.fr
Mirazur
30 avenue Aristide Briand 06500 Menton
Lunch 12:15-14:00, Dinner 19:15-22:00
Winter holidays/irregular holidays
For inquiries regarding reservations:
TEL:+33(0)4 92 41 86 86 (受付時間 9:00〜11:30、15:00〜18:30)
MAIL: reservation@mirazur.fr
Mirazur official account
Instagram:restaurantmirazur
Mauro Colagreco personal account
Instagram:maurocolagreco
Twitter:@maurocolagreco
Facebook:https://www.facebook.com/maurocolagreco/
Photography by Yuji Hori
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