美獅美高梅於3月27日至29日期間，邀請米芝蓮三星名廚Mauro Colagreco將Mirazur餐廳的招牌美饌從法國帶到澳門，餐廳亦同時於「全球50家最佳餐廳」榜單名列第三，為賓客省去長途跋涉的行程及漫長的預訂輪候時間。「法國Mirazur 滋味」米芝蓮三星極尚盛宴只於美獅美高梅盛焰餐廳限定供應三日，定將獻上法國與地中海風味共冶一爐的星級體驗。
MGM is inviting Chef Mauro Colagreco to present the tasting menu of his 3-star Michelin restaurant, Mirazur, all the way from France to Macau. Without the hassle of travelling and long reservation waiting list at the top 3 of The World’s Best 50 Restaurants, all gourmands can enjoy this finest dining experience with exquisite French flavors and Mediterranean essence, The Taste of Mirazur, for three days only between March 27 and 29 at Grill 58 at MGM COTAI.
Colagreco以運用優質的新鮮食材烹調富地中海特色的佳餚而聞名，他亦於美獅美高梅盛焰餐廳擔任星級顧問主廚。他主理的Mirazur餐廳一直是南法芒通（Menton）炙手可熱的餐廳，剛剛更獲頒「法國米芝蓮指南2019」三星殊榮。他於2001 年起先後與Bernard Loiseau、Alain Passard及 Alain Ducasse等多位名廚共事。餐廳於最新2018年的「全球50家最佳餐廳」排名更攀升至第三位。
Chef Colagreco, which is also the celebrity consultant chef of Grill 58, MGM COTAI, received the 3-star Michelin achievement from the latest MICHELINE Guide France 2019 for his acclaimed restaurant, Mirazur, in Menton of Southern France. Notable for dishes driven by high-quality fresh ingredients, as well as the Mediterranean inspired cuisine, Chef Colagreco started his career in 2001 in France and worked with several Michelin chefs, including Bernard Loiseau, Alain Passard and Alain Ducasse, prior to the opening of Mirazur. The restaurant has been shortlisted in The World’s Best 50 Restaurants for years and climbed all the way up the third place in 2018.
The Taste of Mirazur menu in Grill 58 starts with refreshing appetizers to awaken taste buds with hints of sweet and sour flavors. The first dish is of a luscious, creamy Gillardeau oyster that carries a slightly nutty taste, layered well with shallot cream and hand-carved cucumber granite.
Followed by a carpaccio dish of Carabinero prawn with Chef’s homemade olive oil and lemon sauce, topped with dices of raspberry, herbs and edible pedals to please the palates.
The last appetizer is the slow-cooked organic egg paired with black truffle and corn textures, which combines three different sensations of sweet corn at one go. Its diverse yet harmonic flavors and mouthfeel is a perfect demonstration of the Chef’s thoughtful curation of delicacy.
This Mediterranean infused menu would not be completed without a dish of freshness from the sea. A main course of the North Atlantic halibut filet, seasoned with Sudashi infused butter and topped with finger lime and trout fish eggs, truly delivers the taste of the Mediterranean coast. The tender grain fed US beef tenderloin sauced perfectly with beef jus to arouse the richest flavor.
After the vivid savory courses, sweet indulgence is necessary to draw a perfect end to this feast of French delicacy. Naranjo en Flor, composed of five distinct layers of textures and flavors, with saffron cream, orange sorbet, almond foam, caramel crunches and lastly orange powder, to complete this authentic Mirazur’s sensational experience.