moved to Menton and opened the Mirazur restaurant. Six months later, he was voted "Revelation of the Year" by Gault&Millau. In 2007, Mirazur was awarded its first Michelin star and in 2012 its second. In 2019, Mauro Colagreco's work was rewarded with a third star. He became the first foreign chef based in France to receive this distinction. That same year, Mirazur was voted "World's Best Restaurant" by The World's 50 Best Restaurants 2019. Drawing his creativity from his observation of nature and res- pect for the land, he has developed an agricultural project involving five permaculture and biodynamic vegetable gardens. Mirazur is the expression of a universe that places nature at the centre and a gastronomic experience that celebrates biodiver- sity in all its forms. Under the Sign of the Moon introduces readers to the world of chef Mauro Colagreco, inspired by working in gardens with the biodynamic lunar calendar. A 'lunar menu' punctuated by the continual movement of natu- re, the influence of the stars on living things and the interde- pendence and interconnectedness that permeate the cosmos. Four chapters are devoted to Roots, Leaves, Flowers and Fruits. A section dedicated to homemade artisan drinks illustrates the creative work of the sommelier team. The beautiful photographs by Matteo Carassale complete this poetic journey, highlighting the gardens, orchards and their produce, with inspired texts by Laura Colagreco: "A profession is a passion, but it's also an expertise that you acquire over time, through dialogue with what you love. It's an experience of opening up to the world that transforms us and introduces us to a fluidity very close to the natural movement of life. It's a dialogue that, at Le Mirazur, is expressed in a sin- gular language, bathed in the Mediterranean landscape and imbued with all the sounds of nature. In this unique enclave between France and Italy, Mirazur embodies a kind of 'frontier dialect', multi-dimensional and enriched by different origins and influences. It's a language made up of interactions bet- ween cooking and the landscape, between cooking pots and gardening, and one that's always reinventing itself, offering us new revelations... Working the land is an opportunity to get in touch with the substance of cooking, to tune in to its deepest beat. Above all, cooking is about translating a landscape and, through food, giving people the opportunity to incorporate it, to make it their own. Planting landscapes in our minds, to link the kitchen to the earth, to return to the spiral that, crossing the boundaries of time and space, makes 'humus' the stuff of our 'humanity'. Gardening and cooking are the professions of passers-by, enthusiasts, decipherers of signs, enchanters of the world. Cooking and gardening, two breaths of the same breath.”
www.editionsdelamartiniere.fr ISBN : 979-10-401-1238-9
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