The earth as source of inspiration and creativity beside the Mediterranean.  It is from the richness of the soil that Mauro creates his cuisine, putting what is produced by nature at the very heart of all he creates.

The herb and citrus fruit garden

At a slightly lower level than the restaurant, the Mirazur’s first garden is planted with citrus, herbs and medicinal plants.  Apart from the avocado tree (said to be the oldest and biggest on the Riviera coast) this cross between garden and orchard is full of lemon, orange, mandarin, clementine and grapefruit trees, among which is a sprinkling of mint, chive, sage, absinthe, oregano and savory, as well as edible flowers such as borage and nasturtium, which feature in Mauro’s dishes.

The vegetable garden

"When one vegetable grows naturally next to another, they are made to go together on the plate.”  This is the origin of the idea of growing our own vegetables.  Seedlings and rare vegetables are cultivated in various nurseries around Menton.

Mauro takes advantage of the terraces to cultivate his vegetable garden, which satisfies the main part of the Mirazur’s needs.  Every morning, the team goes out and picks flowers, fruit and vegetables.

There they find everything a cook could hope for:  “Para” cress, “Daykon” radishes, golden ball turnips, yellow, white and red carrots, “Green Meat” radishes (which are long and spicy), more than 40 varieties of tomato, including the “Black Prince” (black in colour), the “Pineapple” tomato, miniature beans, “Chioggia” beetroot (which is pink and white) and yellow beetroot, millefeuille achilée, purple shizo, trumpet and ball courgettes, “Celtuce” lettuce, rocket, white and blood beets, several varieties of cabbage and broccoli.  All in all, no fewer than about 100 varieties.

Depending on the season and what the earth has to offer, these fruit and vegetables offer Mauro a real source of inspiration that is constantly being renewed, making for a cuisine that follows his instincts