Committed to respecting nature and the seasons, the chef of the Mirazur restaurant in Menton, 3 stars in the Michelin Guide, goes out to meet consumers to share his approach with as many people as possible.
This Tuesday had started like the other days in this hypermarket. In the fruit and vegetable department, apples, pears, shopping bags, shopping carts and a bit of monotony for the chore of shopping.
And suddenly, a ray of sunshine. This Italian-Argentinian accent that floods the stalls is that of Mauro Colagreco.
Take full advantage of the seasons!
Mauro Colagreco, 3-star chef
Because this Tuesday the en primeur advisor is none other than the world-famous chef, 3 stars in the Michelin Guide, whose restaurant Le Mirazur in Menton was crowned best restaurant in the world in 2019.
Mauro Colagreco has for years been a chef committed to respecting nature and the rhythm of the seasons. For the gourmet menus served at his table, he grows his fruit and vegetables in the gardens of his restaurant on the heights of Menton. Respect for the land, watering with spring water, cultivation according to the cycle of the moon, and of course monitoring the cycle of the seasons.
At Mirazur we have the luxury of being able to feed a handful of people who are lucky enough and have the means to consume at this level. I want to open this speech to a wide audience.
Mauro Colagreco
With dumbfounded customers, he makes the article of spring products, to be consumed immediately as long as it is high season, or to be transformed to enjoy them all year round.
The strawberries ? Nothing like a jam to rediscover their flavor next winter.
Asparagus ? Why not put some in jars.
Artichokes ? After a little cooking, they can be made into jars and consumed for at least 6 months. In oil or vinegar water with a bouquet garni, opening a jar will be like rediscovering the happiness of the sun.
This is also the case for fava beans, or peas, which are in high season. Most of the time, the pods are thrown away, although they can be made into a pesto sauce to keep.
The starred chef did not hesitate to associate his image with that of a large retail chain. He sees it as a way to share his approach with as many people as possible. The Casino brand could not dream of a better ambassador to support its approach in favor of the planet.
We were looking for a personality who embodies these values of respect for the climate, eating well, this commitment to the planet. Mauro Colagreco was obvious, he whose committed gastronomy approach is undoubtedly unique in France.
Tina Schuler, General Manager of Casino Brands
The brand took advantage of this on Tuesday to launch in its Mandelieu hypermarket its “seasonality barometer”. For each product, this tool specifies whether it is “out of season”in “beginning of the season” or in “high season”. A way to guide the consumer towards an informed choice.
Beyond this Tuesday’s event, the brand has convinced Mauro Colagreco to get involved in a lasting collaboration, which will take shape over the seasons.
The brand also strives to highlight products from the know-how of local producers who respect the environment and the cycle of nature. Thus the market gardener of Cannes Jean-Charles Orso, Bernard Auda who cultivates in the Nice country, or even Frédéric Thibaud, strawberry producer in Alleins in the Bouches-du-Rhône.
By choosing what we eat today, we also choose the world in which we want to live.
This is the message that chef Mauro Colagreco wants to convey throughout the seasons.