Meeting with Chef Mauro Colagreco
Estivale Restaurant by Mauro Colagreco:a creative southern cuisine
Mauro Colagreco, 2 Michelin star chef and indefatigable globetrotter...
Gourmet passengers should note that the new Terminal 2 dining destination was conceived in collaboration with the Great Chef. On the menu are creative southern cuisine and the promise of intense taste sensations!
Whether it’s breakfast, lunch, dinner or a working meal, Estivale offers spectacular views of the runways at any time of the day. For this first floor restaurant in Terminal 2, Mauro Colagreco has created a menu that shares his culinary vision: creative and generous. Embracing dishes that emphasise Mediterranean products and specialities: fish carpaccio, Ligurian-style pullet and herbroasted guinea fowl, drizzled with Alpes-Maritimes olive oil. Those in more of a hurry can choose from a tasty selection of sandwiches and platters. During a lull in the kitchen, the double Michelin star chef at Mirazur talked to Grand Sud about this new Nice Airport venture. Inbound or outbound whether you are travelling or not, Estivale prolongs the pleasure of your stay on the Riviera.
Interview MAURO COLAGRECO PASSION & SHARING
How did you come up with this idea? On the one hand, the airport was determined to provide a restaurant in partnership with a local chef. When SSP offered us this superb challenge, we were instantly smitten with the location. The project also plays a part in our effort to popularize gastronomy.
This idea of accessibility is important to you? Yes, it’s the common thread in all my projects. But think in terms of taste too: I am proposing simple cuisine here, essentially aiming to magnify the flavours of high-quality ingredients. In fact, on the subject of ingredients: the menu clearly showcases local produce. It’s very important to me. What’s more, the Riviera experience begins at the airport and gastronomy is undoubtedly an important element of the Riviera art of living.
How would you describe this restaurant menu? It’s local cuisine, simple and modern. Inevitably, the inspiration is Mediterranean. Besides the dishes served at table, Estivale offers an «on the go» menu.
As somebody who travels a lot, are you the kind of person who always arrives well ahead of time or last-minute and makes do with a good sandwich? (Laughter) I’m always last-minute but I’m not a good example to follow.
And for the decor, what was the aim? In collaboration with SSP, we brought my Mirazur restaurant design concept here: a pared-down space with some natural elements like wood. As we are in a very busy place, for Estivale we had to enrich it with azulejos, for example, which create a really cosy atmosphere.
To close, what would be the best compliment you could be paid for your cuisine? Quite simply that it was good. But the best reward is to see people happy in my restaurant. That’s cuisine: a moment for sharing, conviviality. In short, love.
MAURO COLAGRECO, AT THE FOREFRONT OF FRENCH GASTRONOMY
Every year since 2002, “The World’s 50 Best Restaurants” has announced the world’s 50 best tables. On 5 April 2007 in Melbourne, Mauro Colagreco finished just off the podium with Mirazur, his Menton restaurant. Fourth best restaurant in the world and the best in France, followed by Alain Passard with Arpège (12th) and Alain Ducasse with Plaza Athénée (13th); two top chefs Mauro Colagreco worked under before taking over Mirazur in 2006.