Getting into trouble, Mauro Colagreco loves it!
The chef of the Mirazur may well multiply the openings of establishments - the Ceto and the Riviera Restaurant in the Maybourne Riviera hotel, in Roquebrune-Cap-Martin -, he will always find the time to discuss with you his crusade for the rehabilitation of 'a bread worthy of the name.
"It is not the bread that hurts us, but the bread that is badly made!"
he asserts.
The truth.
Read also
Restaurants: the 25 addresses for the start of the school year across France
Two years ago, the three-star chef bought the Au Kiss du Mitron bakery in Menton, where a 1906 wood-fired oven was still in operation:
“An incredible historical heritage, one of the last in the region.
I couldn't let it go out, ”
he says.
His high standards then led him to take a very close interest in wheat and flour.
Because, before the bread, there is the grain, and a man in France knows it better than anyone, it is Roland Feuillas, founder of the Masters of my Mill, in Cucugnan.
This meeting is crucial for the young baker who, in the
This article is for subscribers only.
You have 60% left to discover.
To cultivate your freedom is to cultivate your curiosity.
Continue reading your article for € 1 the first month
I ENJOY IT
Already subscribed?
Log in
/cloudfront-eu-central-1.images.arcpublishing.com/prisa/I7VDOA36LJC3ZK5KUHFHE2COJA.jpg)
/cloudfront-eu-central-1.images.arcpublishing.com/prisa/RZZQ7BGE3ZKJ3MIWRGWA5SPOGY.jpg)
/cloudfront-eu-central-1.images.arcpublishing.com/prisa/KMEYMJKESBAZBE4MRBAM4TGHIQ.jpg)
