This 4-toque chef has figured out how to (really) make tomatoes the star of summer.
Summer, with its sunshine and heat, often brings a desire for freshness in the mouth. On the Côte d'Azur, a top chef has made the most vegetable of fruits the heart of his menu for August.
The tomato, often used out of season, offers a rare palette and aromatic power. It can be enjoyed in juice, sauce, salad, stuffed... As you can see, tomatoes give cooks immense creative freedom. These are just some of the reasons why a chef, renowned the world over for his cuisine and his commitment to respecting the environment, has decided to launch a unique menu.
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Since 2009, the chef at Le Mirazur (4 toques) in Menton has dedicated "part of his gardens to tomato production", he explains on Instagram. He adds that "It's a seasonal product that I particularly appreciate. Not only because of its freshness, but also because you can use it in sauces, juices, raw, cooked, dried. It's a very versatile product with which you can do lots of things." Every week, six to eight people are busy tending the five-hectare garden. Production represents up to six kilograms of round tomatoes and three to four kilograms of cherry tomatoes per day.
Mauro Colagreco has been present on the Côte d'Azur for over 20 years, and since August 13 has been offering a six-course menu to"highlight this exceptional biodiversity". He offers his guests unique dishes such as the Harlequin of Tomatoes: "For this dish, we play a lot with colors, cooking methods and textures, and in total, we use around ten varieties for this plate alone", confides the chef .
This offer is ephemeral, in keeping with the chef's philosophy of respect for the seasons and nature. For him, the menu evolves daily and cannot remain the same for several weeks, as nature does not always offer the same resources. So make the most of this opportunity to discover tomatoes as you've never seen them before at Mirazur!
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