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π 5/5 - The truth is, I'm not qualified to review a restaurant like
By π» @Paul F H., 11/18/2022 3:00 am
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The truth is, I'm not qualified to review a restaurant like Mirazur. I'm just an average guy from the Northwoods of Wisconsin in the USA who likes to cook and eat, who enjoys writing Yelp reviews (which do double duty as my journal of food and dining experiences) and fortunately, has sufficient resources to travel and occasionally book a table at a top notch restaurant. However, I do know what tastes good, and I know something about what it takes to create a phenomenally beautiful plate. The food we were served at Mirazur was impeccably composed on the plate and full of flavor.The theme of the day when we visited was leaves. Though every dish contained or featured a leafy component -- the meal was not veggie centric. After some tasty tapas served as an amuse bouche, the first course featured celtuce, stracciatella and close to a tablespoon of caviar. Next up, nasturtium leaves were paired with tuna tartare. An oyster swimming in a sage based sauce was one of the best dishes of the day -- certainly the best oyster I've ever eaten. A seafood stew featuring mussels, razor clams and basil was the fourth course. I guess you could say the fifth course was the soup course -- lovage ravioli and chanterelles in a clear broth garnished with tiny flowers. The catch of the day was a locally sourced fish from the sea bream family enhanced with shiso -- tender, moist, perfectly cooked. The heartiest dish was prime rib of veal, slow roasted over an open fire, paired with several applications featuring different kinds of cabbage. After a fig leaf granita to refresh the palate, the day concluded with algues dolce with prickly pear -- who could imagine a desert made with algae could taste so wonderful.A few additional notes: The sommelier brought us an iPad with an overwhelming selection of wines to choose from. Perhaps some guests are knowledgeable enough to figure out what they would like -- we are not -- so we decided to trust the somm and go with her suggestion -- which was a fairly dry white from a local vineyard. It was very good and complemented the meal quite well.Not everything was absolutely perfect. My wife found a piece of razor clam shell in her seafood stew. Fortunately it was small and though sharp, did not injure her mouth. I thought the veal was somewhat boring -- boring to look at (especially after so many beautifully plated dishes) and boring in taste (I.e. it was a piece of meat -- good quality meat, well cooked meat, but still -- just meat). I enjoyed the artistry and flavors of the cabbage based sides more than the meat.We arrived about 10 minutes before our reservation and were able to stroll the terrace, enjoying views of the sea, and watching someone from the kitchen staff preparing components in a small outdoor kitchen. The view from the dining room is magnificent. Maybe the locals take it for granted, but for people like us who rarely visit places like Menton and the Cote d'Azur, it was spectacular.The staff was highly professional, multi-lingual, willing and able to engage with us about the nature of the food and preparation. You can also get a look into the kitchen as you arrive or depart. It is truly impressive to see what it takes to prepare the kind of food that is worthy of three Michelin stars.So -- qualified or not -- these are my thoughts and observations about our recent visit to Mirazur. For me and my wife, it was worth adding a couple extra days to our European vacation to make a special trip to Menton and Mirazur (I.e. exactly how the Michelin Guide describes three star destinations).
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