A pranzo al ristorante MIRAZUR di MAURO COLAGRECO, 3 stelle Michelin ⭐⭐⭐

April 21, 2024

Siamo andati a Mentone, al ristorante Mirazur dello chef Mauro Colagreco, tre stelle Michelin e dichiarato miglior ristorante al mondo nel 2019 dalla classifica The world’s 50 Best Restaurants.
In una location mozzafiato, con un servizio preciso ma accogliente ed informale nonostante il blasone, abbiamo assaggiato il menù FRUTTA, dove ogni volta l’elemento protagonista e caratterizzante della creazione è un particolare frutto, pur non trattandosi necessariamente di un piatto vegetariano. I menù si alternano in base al calendario lunare e a seconda del giorno potreste sperimentare il menù FOGLIE, RADICI, FIORI e FRUTTA.

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Se volete sapere:
– che attrezzatura usiamo per il canale 📽
– quali sono i nostri libri di cucina preferiti 📚
– cosa usiamo per cucinare 🍳
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Dove prendiamo le musiche per i nostri video:
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Per contatti: gianoefranci@gmail.com

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#mirazur #michelin #ristorantistellati

Do we need to waste time explaining where we are?
Gentlemen, welcome to Mauro Colagreco’s Mirazur.
- Luca Adobati - Nice to meet you , welcome
Hello, Giano, nice to meet you.
Pleasure.
Friends, I remind you as always that we are in a restaurant abroad,
so we put subtitles available in four languages,
Italian, English, French and Spanish.
This is a small welcome drink
we do an infusion of green apples and oranges
This will be our view for today
Not bad eh
We immediately started with a beautiful tour
in the Mirazur gardens
I don’t know if I’ll show it to you now, in the end
Giano will decide it the one who takes care of the edit
And they also gave us a tour of the ground floor where the kitchens are
Basically the Mirazur it extends over 3 floors
and 90 people work here
Welcome to Mirazur
to the universe of fruits
you have the barbajuan which is a local recipe,
it is warm and scented with yuzu, a Japanese citrus fruit
here you have cedar with beef tartare
St. George mushrooms, a local mushroom in different consistencies
passion fruit with calamari
And the last one, scented with bergamot, is prawns
It is filled with cheese with a very pleasant citrus scent.
At Mirazur they alternate, depending on the day
different types of menu.
Fruits, roots, flowers and leaves.
Today we will taste the fruit menu.
Be careful, I already know what some of you are thinking.
It won’t be a fruitarian menu.
I mean, they won’t just feed us fruit. b>
It will be a menu where the protagonist element will be fruit.
But obviously guys, we will eat a bit of everything.
Delicious little shrimp temaki.
In my opinion the fruit here is bergamot.
crispy tartlet
The fruit of this one
passion fruit
 >you can’t get this wrong because it’s really predominant.
As usual, needless to say, we’ll go with a pairing of wine for me
and something non-alcoholic for Franci. b>
I would like to tell you juices but I don’t know what will come.
You have to tell me the fruit, Franci.
The citron.
- You try to guess? - No, I remembered it.
This place guys, not only it has 3 Michelin stars
as you may have guessed from the cover of this video, b>
but it was also the best restaurant in the world in 2019.
Which by the way is the same year in which it received its third Michelin star.
We are talking about a temple of world cuisine.
How beautiful is this amuse bouche with the mushrooms coming out.
Maybe there wasn’t any fruit here.
Lo chef calls it the sharing bread
This is his grandmother’s recipe
by chef Mauro Colagreco.
and the invitation is to share it >
The olive oil is scented with local citrus fruits from Menton
and pink pepper.
This is a little poem by Pablo Neruda 
to understand the philosophy of sharing bread
We call it "bread", but that’s a little lie
because there’s a little butter inside, salted butter .
It’s more like a brioche.
It’s delicious. Really, it’s delicious.
Smell of butter and bread.
This is the most dangerous element which, as always, reaches your table
because you become addicted to it
but be very careful because you risk not getting to the end
So me and Franci
 >we’ll eat it wholeheartedly
without creating any kind of problem
perfect
Yes, but try to have a little modesty.
But why?
Why should I have any when those watching at home
know very well that I don’t have any.
But I’ll stop here.
I’ll move on, guys.
Here we have a sort of sauvignon blanc
but not alcoholic
we make it with peas
a little elderflower vinegar
and a little sugar.
This wine is Cuvee Orgo, and it comes from Kakhetie 
which is the largest region in Georgia.
made from Kisi grapes, a typical variety of Georgia
it is a wine aged in steel
to maintain the freshness of the wine
if Franci steals my wine, consequently I find myself forced
to drink her juice
It looks a bit like kombucha, even if it isn’t
It looks like it but it isn’t.
This is the first creation from the fruit menu
You have the peas
The chef created this dish in honor of his son
for Valentin
Valentin loves going in the garden
and eating little peas like they were candies
- have you tried them? - yes, the purple ones
and when you taste them it’s like an explosion
of water, sugar, very delicate
in French we say > "tears of peas"
fresh kiwi and vegetable cream
First of all this cake stand is beautiful
 It’s a fresh, crunchy dish but there’s also that fatty note
that makes it delicious and makes you want to go next
The story of the dish is beautiful
because the idea of eating a dish
that was created for the chef’s son
it’s super fascinating
we tasted
the peas in the garden
and so I already know
that they are very sweet, very crunchy
and delicious
The quenelle gives it that fatness
which makes the dish
delicious and not a collection of vegetables
enough bread
I’ll wait for you at the end of the meal
the second "wine", is the "verdejo" variety
 >we added a little kiwi
with a little green apple
a little lavender
peach vinegar and a little orange 
Nicolas Reau, a young producer
in the Loire Valley, makes a 100% chenin
wine that ages in old barrels, >from 12 to 15 months
enough!
make your own channel about bread and oil
but how beautiful are these irregular glasses 
we continue with the pear
jelly, juice
with the oyster
and the shallot-scented sauce
Chef Colagreco, when he came to France for the first time
the first thing he tasted was the oyster
and for him it was too salty, too tasty
so we took the perfume
and added the pear to it >to give delicacy
and you also find the tapioca
normally when the oyster opens
you find the small pearl inside
is wonderful because there is a contrast of textures
really clear
between the accompanying fruit
the sweetness b>
and the flavor of the oyster itself
beautiful and delicious
I really like the idea of the tapioca
used to simulate the pearls that there are in the oyster
A chenin blanc
we made it with chamomile
with some osmanthus, which is a flower
 hazelnuts, almonds
and we finished with peach vinegar
Germany, we are in Moselle
Heymann-Lowenstein winery
it’s a Schieffertevassen made with riesling
a dry white wine, rather mineral
with a fruity, chamomile touch
 >and elderflowers
do you prefer white or black?
white, thanks
it’s a tartlet with broad beans
rosemary, pistachio and robiola
the aim of the dish is to appreciate the broad beans
taking it with your hands
the exact same dish b>
but in different colours
not only as regards
the actual plate
but also the colors of the flowers >
the beans are very fresh
from a taste point of view
they have a very delicate bitter note
they are crunchy
 >the tartlet, in addition to being beautiful
is really very tasty
Giano is scolding me
because I’m not eating it in a proper way adequate
so we’ll see how he does now
wasn’t it perfect?
we have a pinot noir
raspberries, strawberries b>
also a little beetroot
and finally a little hibiscus to give structure
a nice orange wine from Slovakia
it is a wine made with different grapes
riesling, traminer
on the nose tell me if it doesn’t taste like chocolate
has a vague hint of cocoa, I’ll give you credit for that
thank goodness that every now and then she gives me credit
for the record, I asked
and there is criollo cocoa
every now and then I nail something
even though I’m half drunk
every now and then something I get it right
you did yours today
we continue with the sparrow mushroom
potato, wild garlic and asparagus
for this dish the chef says
mushrooms are the fruits of the forest
very good aroma
you can smell the garlic
which I personally adore
the element that makes you salivate
is an acidic sauce
that binds all the elements well of the dish
it looks like beurre blanc I would say
in my infinite gastronomic culture
all the dishes we are tasting b>
they are delicate
but at the same time extremely tasty
with very well defined flavours
the potatoes are the most surprising element of the dish 
and you will say: a potato?
yes guys
I’m sorry guys
in fact I’m not sorry at all
in this dish I have to do the scarpetta
in our bakery we use unmodified yeast
it is Pétanielle Noire de Nice 
which has almost disappeared due to climate change
so the same idea lies in the butter we serve
it’s a butter from Brittany
I invite you to watch how I make it because you will be next
we do it with the traditional method
we eliminate the water inside
to bring it to room temperature
after which we create a nice presentation
and they make us work
First you have to create a cube
something square
you have to make a cube Franci
yes yes there is no need to translate it for me
- I made one similar to… - the tower of Pisa
you can make a cloud >
you can make a dolphin
Franci please don’t fail
and I think
you have to rub as hard as he did
starting to take shape
ok
quite satisfied
not quite the same, but it’s something
 Franci, have you ever made butter
directly in the dining room inside a 3 Michelin star?
no
uh, this is hot too
how yellow is it?
did you produce a good butter?
a young chardonnay
apple, pear
and a little bit of lemon to give acidity
this is a 2021 vintage, very aromatic, round
it is made with clairette grapes, chardonnay, obeidi
from a non-alcoholic pairing point of view
I really like
the storytelling
and the approach they have
starting from a wine
to recreate its aromas through
non-alcoholic elements
we get new bread
and the old bread?
we didn’t let them take it away, guys
it was incredibly delicious
to whom we should give due honor
today I am particularly proud of you
because despite the fact that you are literally killing yourself
with bread & oil and bread & butter
you haven’t give up yet
please, continue like this until the end of lunch
handmade casoncelli
with grapefruit, lobster
the foam on top is scented with grapefruit
and the bisque at the bottom is scented with lobster
so it’s really delicate, a little acidity
and…
it’s very good, you have to try it
Mauro Colagreco’s casoncelli 
wonderful, right?
this transparent jelly you see above
is grapefruit, very acidic
which contrasts
with the fatness and sweetness
of the dish, also given by the lobster
the acidity of the grapefruit, strong
and also the slightly bitterness of the grapefruit
really mixes very well
with the sweetness and butteriness
of this lobster
which however at bitten is also callous
so it also gives satisfaction when you eat it
the casoncello is divine, it dances around it
in some way >
as far as I’m concerned
the best dish I’ve tasted so far
now we’re in Greece
this is the Ktima Ligas winery
it is a Roditis, rather mineral and citrusy
it ages both in steel and in barrels
and has a nice balance >between the acidity
its structure and the fruity scent
I never hold back to help Giano
in times of need
we continue with the sudachi
a delicate Japanese citrus fruit
the fish is ombrina boccadoro
the tapioca, and the orange pearls they are trout roe
the sauce is very important for this dish
because it counterbalances the taste of the fish
and has a very aromatic and acidic perfume
for this dish I steal the show from Gianni
by showing you
 >the "cutlery" moment
and particularly focusing on the beauty of this knife
let’s say that the knife is more scenic
 than useful
given the softness of the croaker
this dish
exceeds the casoncelli Giano
enveloping, savory, delicate , delicious
and at this point I won’t deny that you’ve given me a lot of hype
eggs are interesting because they give that little bit of bite
and are inserted into this creamy sauce
so they give a little fattiness to the fish
 slightly acid, you say it’s beurre blanc again?
and it’s really good
I don’t know if it beats my casoncelli
I I remain of the opinion that the casoncelli with lobster
are the best but really
it’s an incredible dish
it has never happened in our videos >
but on this tour I have to do it
short room tour in the bathroom
because they have bathrooms which I’ll show you now
this is the ‘anteroom
where there are two beautiful sinks
but if you come to the Mirazur
you have four doors to the bathrooms
that is, four bathrooms 
if you guessed the order:
earth
air
fire
and water
if you come to the Mirazur also going to the toilette is an experience
The next course is the olives
the Taggiasca olives
we will serve them with the pigeon
by Laurent Cherie in Alsace
this is cabernet franc
made with raspberries and red peppers
we also add red wine
but we use rotaval to eliminate the alcohol
and then we add a little of red wine vinegar
now we are in Spain
this is Sicus, Garut
is the name of the vine, it is a wine that ages in amphora
for 7 months
and also a little steel
the last step of the fruit menu
olives
you have the shallot stuffed with olives and anchovies
the pigeon, the fresh Taggiasca olive
and the risotto
I think I can say
without "but" and without "if"
this is the most beautiful dish to look at
of all those that have arrived so far
it is truly a painting
I would like to show you
anchovies
they are incredible
this black one is the shallot
pigeon, olive
obviously the pigeon was cleaned
and served in its entirety
you can see the various pieces of the pigeon
so the thigh, the breast
the other part of the chest
let’s try to take a few elements together
I’m honest, I often complain
about the fact that in these places they put the pigeon
because it almost seems like an exercise
it almost seems that if you don’t serve the pigeon
you can’t be a restaurant of a certain type 
never like today
I’m happy that they brought me the pigeon
because this dish is devastating
I’m sorry but I have to do scarpetta again
they asked us: by any chance, by any chance
would you like to take a look at the cheeses?
you serious?
of course we want to take a look at the cheeses
we have a range of different cheeses for today
my colleague served you a salad composed of various fruits from our garden
a bread with figs and hazelnuts from our bakery
and cracker bread from Sardinia
 >so this is a sauternes
yes, it’s a chateau d’Yquem
- and this is a fortified wine - exactly
they offered us with the cheeses
pairings of sauternes and fortified wines
but just the sauternes cost 200 euros per glass
now, it’s true that with YouTube you become rich
and famous, but
it seemed a bit too much to me and so we declined
I hope you don’t get upset
- shall we go with our cheeses? - shall we go with our cheeses
on this tour we didn’t miss anything
even the cheese moment
well, you’re in France
I’ll split this in half
to appreciate it better
no, because the other half is mine
then I’ll go with
orange jam instead
generally
we always avoid the cheese part
because we are usually always too full
at this point
but In my opinion, there was still room here
among other things, not in all places there is always the cheese moment
let’s say that in France
it tends to be always present
the bread from Sardinia is nothing other than
the carasau bread
yuzu, the delicate Japanese citrus fruit
and stracciatella 
the objective is to take all the consistencies together
to balance the aromas during tasting
a citrus sorbet guys
but there was a base of stracciatella
I didn’t really listen to the description
but there are some crunchy notes
that make it incredible
naranjo en flor
this means
orange sorbet
saffron flower cream
 and the white foam is an almond preparation
you started with the bread to share
i.e. with the Italian part b> by chef Colagreco
and ending with the second part Argentina
naranjo en flor is like the Argentine tango
represents the colors of the dress of the woman dancing the tango
this is a sauternes
we cook it in reduction b>
with white sugar, moscovado sugar
a little honey, cinnamon, cardamom
a little bit of orange
and obviously saffron
this is Pacherenc de Vie bilh, from the Chateau Bouscassè, 2012
Brumaire, a beautiful sweet wine
very fruity, made with petit manseng
dessert in places like these is never an easy dish 
because when you get to this moment
you are exhausted
I have to say, I don’t feel exhausted
and I’m happy because this thing means that I
can appreciate the dessert better
and it’s really very good
 it has a heart of sorbet
then there is a part of cream, wow
some saffron, the crunchy
it has a South American feel
here you have the tartlet with caramel and tonka bean
mandarin ice cream
local citrus fruit jelly
cake pistachio
and peanut chocolate
- what flavor is it? - I don’t remember
- mandarin > - it seems, did he say mandarin?
can you recognize the mandarin taste, can’t you?
yes, you’re right
after 4 hours of lunch Franci regresses
he doesn’t even know what the tangerine flavor is anymore
because it’s very delicate b> not because I’m stoned
I love peanuts
a peanut covered in peanut
in this idyllic situation
where we are almost the last customers
we could do a quick review of this remarkable lunch
tell me Gianni, what do you think?
incredible location, you have this crazy view
restaurant on several floors
they let you visit the gardens very interesting 
which also makes you understand better what arrives on your plates
Welcome to one of the many Mirazur gardens 
- Arugula, you eat it and then tell me. - It’s super spicy. 
The arugula you buy and eat is not arugula, this is arugula. 
Because the spiciness reaches the end of your mouth. 
What you normally eat is salad. 
They sell it to you as arugula, this is arugula.
you understand how much more important the quality is than the quantity of things
 >So if we put that leaf on a plate
I don’t have to put ten leaves. Just once and my mouth explodes.
in the restaurant the menu is based according to the biodynamic calendar. 
Flowers, leaves, roots and fruits
They are the four parts of a plant
and if today is the day of leaves or fruits
 >today we collect only leaves or fruit. 
A flower picked on its day is much brighter
and lasts much longer.
Papaya guys. I had never seen it in Italy
I mean, we actually are in France but, you get the point. 
Here we have a bunch of bananas that overlooks the Aurelia
And in the middle of the vegetable garden since the chef lives here on the side
every now and then he comes to train himself. 
This, guys, is turmeric
nasturtium, guys
we’ve encountered it a thousand times in fine dining restaurants, let’s say b>
Why the flower? Because in the same plant 
the variety of colors and shades change
Passiflora, passion fruit. 
This is a yellow Mexican variety, normally burgundy. 
You don’t see this one around here much
And all of a sudden I’m in Bangkok. 
Have you ever seen a caper plant?
Look at those tiny peas
they have to grow further? No, no, they are used like this or smaller
They are drops. 
Not only is this garden immense
but the cool thing is that everything you see is edible
Aromatic, fruit
and then above all strange plants that typically are not found or grown in Italy
Because here he told us that there is a practically perfect microclimate
Unfortunately you work without a view. 
You imagine that the worm is the organism that eats the most
and poops the most, let’s say, in the world. 
It is practically the best ally for someone who works with the land. 
This is a Californian variety which is just right for… 
I mean, no, wait, you’re telling me that you know even the varieties of worm?
No, not all. 
So this little tour that we did
and that is available for all customers, right? 
It’s not just to flex the
fact that they have amazing gardens, that they grow bananas, papaya
borage, nasturtium. 
But it also serves to make you understand what you are going
to eat when you enter a place of this type
the processes behind it b>
the flavors you feel, of aromatics that perhaps you have never
seen in your life or that you know very well but which perhaps have some
 >variants you don’t know about, like pineapple sage
So if you come
to the Mirazur, ask to take this tour and
do it before sitting at the table, not afterwards.
They have this beautiful open kitchen.
Here there is a person who only takes care of
the sauces, here there is a person who only takes care of
garnishes which would be the side dishes,
but also the first courses. And someone who deals
only with proteins, who deals with cooking only the meat or only the fish.
Hot pass on one side, cold pass on the other
It’s the first time I’ve seen a
kitchen with so much natural light, it almost makes me want to work here. b>
This is the software where you keep track of all the things related to customers.
The guy who is allergic to this, the other guy’s birthday… >
Yes, the guys from Italy that want to take a photo with the chef…
Beautiful. In the cellar I imagine just a couple of labels, nothing special…
I reckon this is the cellar we use
to present to customers, we have a cellar
with much larger separate storage.
tell me directly the number of labels, how many do you have?
Many. I’ll show you the wine list later.
It’s an incredible swag.
We’re always looking for something new.
I’m filming some private stuff, because here are the experiments.
These here? Spoiler!
These are things we can’t show yet.
The menu. They alternate on different days
four menus, leaves, fruits, roots and flowers.
We ate the fruits, which doesn’t
mean, as you could see, a vegetarian menu.
What does that mean?
That the fruits are those that most characterize the dish at that moment,
dishes that have all a great preponderance of vegetables.
And I appreciated this very much, but
we ate both meat and fish.
Did we like it? Very much.
We are in a 3 Michelin star restaurant in France.
And it’s the first time we ate in a 3 starred
restaurant in France, the chef is Italian -Argentinian.
I would add that I really liked
both the casoncelli dish with lobster,
but equally and unexpectedly the dish >
of pigeon for the reasons I told you before.
So in total we paid €1,158
divided into two menus of 450 euros each. b>
My pairing of wines is 140, Franci’s non-alcoholic one is 80,
the cheese trolley is 29 and the water.
Initial champagne kindly offered .
So we are the last two customers of the restaurant
we remind you that
If you liked this video, you might consider
the idea of subscribing to help us grow.
and we say goodbye to you
and remind you that we could see each other again in the next video.
Apschhhh

46 Comments

@Gs-ft9kc 3 weeks ago
Franci sempre top
@Mirtilla1983 3 weeks ago
Vi hanno proposto uno Chateau d’ Yquem, non esattamente "un" sautern 😂😂😂
@AlbertoDellavedova1970 3 weeks ago
“il momento cutlery”… dai, su, Francy…
@user-hv1gr3tf2u 3 weeks ago
Fantastico, non ci sono parole.
👍👍👍
@hydra9094 3 weeks ago
pazzoidi XD
@rexsauzer7605 3 weeks ago
Preferisco sempre i vostri video da casa 😊 oppure il tuk tuk 😅
@maporcazozzaful 3 weeks ago
Giano traduci in Francese la frase " Bocca di Ercole "😆😅🤣😂
@pasticcinoism 3 weeks ago
Finalmente un nuovo video stellato!!!! Non aspettavo altro 🥰
@mariadimarco9702 3 weeks ago
Grandi🥰🥰
@raffo8864 3 weeks ago
Ma i piatti , tipo la carne e la pasta, sono caldi?
@marco-avv.gabrielemarcochi786 3 weeks ago
Giano il Mirazur è letteralmente a 100 metri dalla frontiera con l'Italia. A fine video mi sarei aspettato di vederti saltellare sulla linea di confine come Homer Simpson gridando "Italia, Francia, Italia, Francia" 😂
@nicolacoda1107 3 weeks ago
❤
@giorgiomarretti7275 3 weeks ago
Ciao raga,sono di Sanremo e ho amici che lavorano lì,il ristorante si trova esattamente sulla frontiera Italofrancese ,non esiste che a quel prezzo non vi parlino in italiano
@costisordorin5785 3 weeks ago
Il conto …un po’ salatino 😕
@cosnikdogsaidso8323 3 weeks ago
Chateau d'Yquem perla rara. Ho avuto la fortuna di trovarlo ed è stato il regalo per uno dei miei testimoni di nozze nel giorno del mio matrimonio.
Un investimento da fare in bottiglia e non al calice ovviamente 😂.
@shotokhan4078 3 weeks ago
mi concendo uno stellato ogni 6 mesi circa e dal punto di vista economico sono convinto che non sia così tanto alto visti i costi dei ristoranti normali, però devo dire che un tristellato è un impegno economico pesante! Per tutto il resto davvero bei piatti!
@carlorosmini6783 3 weeks ago
Chateau D'yquem….. un sauternes ?? Forse volevi dire il sauternes !! )))) Sicuramente il ricarico è importante per un calice, ed hai fatto bene a saltarlo, ma comunque stiamo parlando di una bottiglia che va sui 500 euro
@MarcoCanovaTrue 2 weeks ago
Tantissima roba
@SimoneAntichi-mh5vj 2 weeks ago
Questo è un capolavoro
@totolino85 2 weeks ago
450 il menù rispetto ai 3 stelle che conosco però è sul caro ( crippa mi pare sia 280 e i Roca idem ? Niko Romito e Uliassi erano 190 , ora saranno 210230? ) . So che l'arpège per esempio costa ste cifre ma sei anche a Parigi.
@eliagrosso420 2 weeks ago
Bravissimi ragazzi! Io vorrei solo permettermi di dire che far pagare 29€ il formaggio dopo il conto generale di oltre mille euro mi pare una poracciata, cioè io pensavo che fosse compreso nel menu.
@giacomomalandruccolo4334 2 weeks ago
La cosa che fa sorridere è che è tipo il terzo edificio che si incontra se si passa il confine con la Francia
@danielebruno94 2 weeks ago
Guardo questo video in pausa pranzo mangiando una triste pasta e lenticchie riscaldata
@giacomopiccinetti1092 2 weeks ago
Tanta tanta roba
@wtumadremtupadre 2 weeks ago
La mediterraneità di uno chef Italo Argentino che cucina in costa azzurra e biodinamico mi colpisce molto
@gandgpolaroid6406 2 weeks ago
4 bagni diversi , incredibile.. Il personale di servizio è davvero pronto per innalzare l'esperienza al massimo . Incredibile esperienza
@wastingtimeontiktok398 2 weeks ago
ma la faccia di franci a fine video…? hahahahahaha
@LucaCupido1999 2 weeks ago
Ma se faceste una sezione podcast con gli chef dei ristoranti dove andate dove vi fate anche un'intervista?
@utentegoogle8116 2 weeks ago
Entusiasmante, che arte incredibile. Immagino la difficoltà e l'organizzazione per mandare avanti un posto del genere in questo modo.. impressionante
@vito1555 2 weeks ago
il mio stipendio in 250 grammi di frutta.. hahaahahhaha
@matteocorreale525 2 weeks ago
Spettacolo
@zarg8328 2 weeks ago
"l'idea di mangiare un piatto che è stato creato per il figlio dello chef è affascinante"….ma perchè?! Ma quante favole, dai…una storia assurda e inutile per cercare di spiegare un piatto contenente di fatto una cucchiaiata di piselli crudi, due fette di kiwi e un cucchiaino di cremina…sembrava quasi che il cameriere stesse raccontando che il figlio dello chef avesse avuto chissà quale idea geniale. Roba che fa chiunque abbia un orto.
Si sta esagerando ormai.
Oppure i clienti dei tristellati hanno ormai perso ogni contatto col mondo reale.
@quart87 2 weeks ago
più che un coltello, è un Massaro…😍
@federicoara6661 2 weeks ago
Ma potevate anticipare che sareste venuti dalle mie parti!!! Vi avrei offerto ná pizza!!!
@riccardonico2057 2 weeks ago
inglese voto 0
@le88cf 2 weeks ago
Chateau d’yquem è il Romané-Conti dei Sauternes!
@righiriva 2 weeks ago
AMO COLAGRECO , HO FATTO L'OTTIMO CETOA CAP MARTIN
@corradobonino2137 2 weeks ago
Giù il cappello signori
@brenno3949 2 weeks ago
Tamarindo, era Tamarindo. Un appunto, vini georgiani, libanesi, slovacchi e nemmeno uno italiano ?
@lightercollector9666 2 weeks ago
Tutto bello, finché han nominato il biodinamico.
Mi fa ribrezzo solo l’idea di sostenere in qualche modo teorie antiscientifiche, esoteriche, truffe e simili.
@ivanquartulli6765 2 weeks ago
Vi adoro
@chiccolavoro9579 2 weeks ago
Pane e olio , pane e burro , 1158 euro..
@user-mh5of2lr4w 2 weeks ago
Lo Chef Mauro Colagreco merita assolutamente la terza stella Michelin. Il rapporto con i suoi giovani collaboratori lo pone nel Gotha dei veri maestri di vita e di cucina. Grande Mauro
@lucafonzari8898 2 weeks ago
Mai una critica… secondo me dovreste avere il coraggio di esporvi di piu… in ogni caso vi seguo sempre con piacere
@salvatorealletto719 2 weeks ago
Si ma io o leggo o vi vedo. Fate anche la traduzione.
@francoarcumeggia2033 2 weeks ago
sono sempre sterefatto in quanto in tutti i ristoranti stellati i vini italiani non sono quasi mai contemplati neppure nei ristoranti italiani. mah saremo caduti cosi in basso

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