de nous offrir de nouvelles révélations. Une langue qui convoque tous les sens et qui donne place à une sensibilité de plus en plus précise, affinée dans la beauté du monde, dans l'émotion du partage. Travailler la terre, c'est l'occasion d'entrer en contact avec la substance de la cuisine, de se mettre au dia- pason de son battement profond. Cuisiner, c'est avant tout tra- duire un paysage et, par le biais de l'aliment, donner la possibi- lité de l'incorporer, de le faire corps. Planter des paysages dans les esprits, pour relier la cuisine à la terre, pour revenir à la spi- rale qui, traversant les frontières de la temporalité et de l'espa- ce, fait de “l'humus” la matière de notre “humanité”. Jardiner et cuisiner, des métiers de passeurs, de passionnés, des déchiffreurs de signes, des enchanteurs du monde. Cuisiner et jardiner, deux respirations d'un même souffle.” Sometimes, with all the new cookery books coming out, the- re's one that strikes a chord. It's no accident: the magic of the creations, the poetry, and a unique philosophy work from the very first moment. Sous le signe de la lune ( Under the Sign of the Moon ), published by Editions de la Martinière, is one of a mino- rity of books that have a real impact. Long before savouring the 80 fabulous gourmet recipes by chef Mauro Colagreco, we are connected to beauty, and to an emotional reality that Indian anti-globalisation activist Vandana Shiva forcefully states in the book's preface: "...We are what we eat... We exist thanks to the nutrition and breath that plants give us, thanks to the food and oxygen they provide. We are the biodiversity that we grow and eat. The bio- diversity of the soil, the plants in our garden and our intestines form an interconnected flow of life and food, aromas and beau- ty. The richer the biodiversity of the living soil, the richer the phytochemical compounds, trace elements and nutrients in our food, the tastier our food... In the past, the human race ate ten thousand different varieties of plants. Today, our diet is reduced to a few dozen products marketed throughout the world, devoid of taste and nutrients, but saturated with toxins... We are made of the same elements from which the earth and the uni- verse are made. When we eat food grown and cooked with love, care and rigour, we become aware that we belong to the living earth. And our desire to care for the earth opens up to all forms of life. We are no longer thoughtless, carefree consumers. We are becoming citizens of the Earth, beings of the Earth. Mirazur invites you to open your palates, your hearts and your minds to the incredible garden of biodiversity that we can cultivate whe- rever we are." Located at the foot of the mountains and overlooking the sea, a stone's throw from the Italian border and surrounded by an orchard-garden teeming with aromatic herbs and fragrant citrus fruits, stands Mirazur. This three-star restaurant has fol- lowed the evolution and inspiration of its chef, Mauro Colagreco. After arriving in France in 2001, the Italian- Argentinian chef enrolled at the Lycée Hôtelier in La Rochelle, before working with some of France's greatest chefs (Bernard Loiseau, Alain Passard, Alain Ducasse, Guy Martin). In 2006, he
~C L A S S & R E L A X L I F E S T Y L E M A G A Z I N E - 2024 ~
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