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Mirazur
Mirazur is a restaurant in Menton, France rated with three stars by the Michelin Guide. The restaurant is run by Argentine chef Mauro Colagreco, who previously worked with Bernard Loiseau, Alain Passard, Alain Ducasse and Guy Martin. He opened Mirazur in 2006 at the age of 29. He was awarded his first Michelin star within a year, followed by the second star in 2012. In 2019, Colagreco became the first chef not born in France to be awarded three stars in the French edition of the ''Guide Michelin The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The ac ...''. Awards World's 50 Best Restaurants In 2019, Mirazur was voted the best restaurant in the world in the ''Restaurant'' Top 50. It had been in 3rd place in 2018 and 4th in 2017. The Top 50 first featured Mirazur in 2009, in 35th pla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mauro Colagreco
Mauro Colagreco (born 5 October 1976 in La Plata, Argentina) is an Argentine chef at the three-Michelin stars restaurant Mirazur in Menton, France. Career As a newly qualified chef, Colagreco headed to France and worked with Bernard Loiseau until his death in 2003. He then worked in Paris with Alain Passard at l’Arpège, Alain Ducasse at the Hotel Plaza Athénée and finally spending a year at Le Grand Véfour. Colagreco established Mirazur in Menton in 2006. Just six months after opening Colagreco received the ‘Revelation of the Year’ award, a brand new category to recognize his merits, from Gault&Millau, and in less than a year, he earned his first Michelin star. His second Michelin star was awarded six years later. Mirazur became officially one of the best restaurants in the world listed in The S.Pellegrino World's 50 Best Restaurants. In the same year, Colagreco was also awarded “Chef of the Year” by the prestigious Gault & Millau restaurant guide - the first non ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Menton
Menton (; , written ''Menton'' in classical norm or ''Mentan'' in Mistralian norm; it, Mentone ) is a commune in the Alpes-Maritimes department in the Provence-Alpes-Côte d'Azur region on the French Riviera, close to the Italian border. Menton has always been a frontier town. Since the end of the 14th century, it was on the border between County of Nice, held by the Duke of Savoy, and Republic of Genoa. It was an exclave of the Principality of Monaco until the disputed French plebiscite of 1860, when it was added to France. It had been always a fashionable tourist centre with grand mansions and gardens. Its temperate Mediterranean climate is especially favourable to the citrus industry, with which it is strongly identified. Etymology Although the name's spelling and pronunciation in French are identical to those for the word that means "chin", there does not seem to be any link with this French word. According to the French geographer Ernest Nègre, the name ''Menton'' c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant (magazine) Top 50
The World's Best 50 Restaurants is a list produced by UK media company William Reed, which originally appeared in the British magazine ''Restaurant'' in 2002. The list and awards however are no longer directly related to ''Restaurant'' magazine, though they are owned by the same media company. In addition to the main 1–50 ranking, the organisation awards a series of special prizes for individuals and restaurants, including the One To Watch Award, the Icon Award, the Best Female Chef Award and the Chefs' Choice Award, the latter based on votes from the fifty head chefs from the restaurants on the previous year's list. In specific regions the organisation also pre-announces a 51–100 list, showcasing more venues in the area. Often working as a barometer of global gastronomic trends, the list showcases a variety of cuisines from all over the world. The World's 50 Best Restaurants has earned its legitimacy as providing guidance to aspiring gourmets, inspiring diners to travel an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Guide
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant (magazine)
''Restaurant'' magazine is a British magazine aimed at chefs, restaurant proprietors and other catering professionals that concentrates on the fine dining end of the restaurant industry. History and profile ''Restaurant'' was founded in 2001. The magazine is published monthly by William Reed Business Media and had a circulation of 16,642 in December 2011. It produces an annual list of what it considers to be the best 50 restaurants in the world, based on the votes of 837 "chefs, restaurateurs, critics and fun-loving gourmands". See also * List of food and drink magazines This is a list of food and drink magazines. This list also includes food studies journals. Food and drink magazines * '' The Arbuturian'' * ''L'Art culinaire'' * ''Bon Appétit'' * '' Buffé'' * '' Cherry Bombe'' * '' Cocina'' * ''Cooking Light ... References External linksOfficial site 2001 establishments in the United Kingdom Business magazines published in the United Kingdom Monthly magazines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bernard Loiseau
Bernard Daniel Jacques Loiseau (, 13 January 1951 – 24 February 2003) was a French chef at Le Relais Bernard Loiseau in Saulieu. He obtained his three stars in the Michelin Guide, and had a peak rating of 19.5/20 in the Gault Millau restaurant guide. He was one of the most mediatised French chefs between the 1980s and 1990s. In 2003, a short time after having become a member of the Relais & Châteaux association, Loiseau was downgraded from 19/20 to 17/20 in the Gault et Millau guide and received a strong negative media review from the gastronomic critic François Simon in the newspaper Le Figaro, but he still had his three stars in the Michelin Guide. As criticism continued to pour in and while the medias speculated about a possible future loss of a Michelin star, he died by suicide by self-inflicted gunshot without giving any explanation. The theories aiming at explaining his death are the object of strong polemics. His decision was likely due to increased bouts of clinica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alain Passard
Alain Passard (; born 4 August 1956 at La Guerche-de-Bretagne, France) is a French chef and owner of the three michelin star restaurant L'Arpège in Paris. The son of musicians, Passard plays the saxophone. History and mentors Alain Passard began his career at Le Lion d'Or in Liffré from 1971 to 1975 under the Michelin-starred Breton Chef Michel Kéréver. There, he was exposed to the fundamentals of classic cuisine. The following year, from 1975 to 1976, Passard entered La Chaumière under triple Michelin Star-holder Gaston Boyer, a culinary classicist. In 1977, Passard worked as a member of a small kitchen team at L'Archestrate, led by Alain Senderens. In 1980, at Le Duc d'Enghien at the Enghien Casino, Passard received two Michelin stars at the age of 26. At the Carlton of Brussels in 1984, he also received two Michelin stars. Influence on culinary culture Chef David Kinch of the Los Gatos, California restaurant Manresa cites Passard as "the chef who has most inspire ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alain Ducasse
Alain Ducasse (; born 13 September 1956) is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top rating) in the Michelin Guide. Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin. In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school. After this apprenticeship, he began work at Michel Guérard's restaurant in Eugénie-les-Bains while also working for Gaston Lenôtre during the summer months. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Vergé, creator of Cuisine du Soleil, and learned the Provençal cooking methods for which he was later known. In 2012 he held 21 Michelin stars, making him the second ranked chef worldwide in terms of total Michelin stars - Joël Robuchon had 31 and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guy Martin (chef)
Guy Martin (born 3 February 1957) is a French chef who earned three stars from the Guide Michelin. He is currently working the restaurant ''Le Grand Véfour'' in Paris. Life and career Self-taught, Martin began his career as a pizzaiolo at age 17. He received his first Michelin star in 1984 after only six months as chef with a team of only three people. Martin then became head chef of the restaurant ''Le Grand Vefour'' that received three Michelin stars (reduced to two stars in 2008). In 2010, Martin was chosen to prepare the celebratory meal of the annexation of Savoie to France, held at the Château of the dukes of Savoie in Chambéry and cooked for the former French President Nicolas Sarkozy himself. Since 2011, Martin has hosted the television program ''Épicerie fine'', for two seasons of 35 episodes, in which he travels to discover the origin of various foods and gives tips to prepare them. The program is broadcast on TV5 Monde, Cuisine TV and Voyage et Campagnes TV. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guide Michelin
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
