Mauro Colagreco lived through confinement very badly. "I had horrible anguish , " says the chef of the Mirazur (3 Michelin stars, 18/20 Gault & Millau). Accustomed to working sixteen hours a day, ill-lighted, he therefore redirected his overflowing energy on his gardens.
Read also: Mauro Colagreco ("Top Chef"): "Restaurants must be reopened with the necessary precautions"
A stone's throw from the restaurant, below a ruined villa which was once that of the King of the Belgians, the Italian-Argentinian of Menton planted, on 1 hectare, enough to delight its customers. A vegetable garden that looks a bit crazy, ordered according to the standards of permaculture: zero fertilizers, zero pesticides, intertwining of plants that protect each other from pests. Mauro Colagreco operates 3 other hectares in Castillon, around 20 minutes away. There, we are 600 meters above sea level, so that fruits and vegetables arrive at a different pace. “Downstairs, says the chef, the peas are ripe in February. Upstairs, we pick them in April-May. ” Its production allows it to cover around 70% of its needs. A voluntary limitation:
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