Sunday, August 7, 2022

Colagreco in Paris. How is the restaurant “between the elegant bistro and the brewery” that the Argentine chef opened in Le Marasso

Between a fancy bistro and a brewery. This is how the delightful man chooses to define himself, as he found Mauro Colagreco in a charming and charming place in Paris. Three Michelin stars for his restaurant Le Mirazur in Menton under the direction of the chef, GrandCoeur Brewery An idyllic site on the edge of Paris’s center district, Le Marais manifests itself in a magnificent cobbled courtyard, with a decidedly suburban feel it was built in a swampy area (“marais” in French).

Next to the dance studio is a large terrace where music plays as trainees demonstrate their moves through the windows in one of the most lively venues in the corridor. inside, it Old Inn, Little Rococo (with stone, exposed beams and marble tables), its tables and lots of authentic French history in its spirit.

Mauro Colagrecokindness

At night, the candles cast shadows of the restaurant in an intimate and warm atmosphere. without fuss, but rather demanding and elegantThe menu is delicious, delicious and sophisticated, Mirazur’s inspirations revamped the local diner and the market potential is drawing near. Lemons reign with the splendor that Colagreco usually flaunts in his Instagram photos. Each dish is a delicate discovery whose intention has become steadfast in this chef’s kitchen: Highlight products of the season, specially selected.

Under the motto of welcoming diners warmly in a generous and accessible way, without neglecting the quality of the great dishes, Grandcoeur has a chef in charge who immigrated from Colombia in 2011. Juan Fernando Barajas worked on various gastronomic proposals in Paris until he joined. Runs the kitchen of this restaurant, where he particularly enjoys passing on his passion to his teams. Worried about the impact of his work, he works in his kitchen. Protect the environment and be sure to choose your products carefully, “Since I was very young in my life, I cooked at home—he says—in my family, mostly women, we had a culture in which we would cook together all the time and slowly I liked it and then I decided to make it my professional career”.

,This restaurant is our secret garden Mauro explains. The idea was to create a hidden and very intimate restaurant with a regularly changing menu, as well as to host a rotation of pop-up dinners prepared by a visiting chef. This gives us the opportunity to offer more gastronomic dishes that express the sensibility that fully identifies us”

At the new Colagreco restaurant they change the menu every two to three months, which is the rhythm of the season, and they have a variety of suggestions that are not on the menu.
At the new Colagreco restaurant they change the menu every two to three months, which is the rhythm of the season, and they have a variety of suggestions that are not on the menu. Patrick Lazik

Barajas worked with many high-flying chefs, including Gordon Ramsay in Versailles, at his restaurant at the Waldorf Astoria Tryon Palace. “Then I wanted to leave these kitchens for a while and decided to become an instructor in national education in France. I did this for several years afterwards until I decided to return to the kitchen. So I contacted Mauro. He has given me the opportunity to run his own restaurant in Paris.”

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-How do you define GrandCoeur’s cuisine?

-Like a product-based cuisine, quite Mediterranean, which features raw ingredients that are not entirely available in Paris, or which the typical Parisian does not know, and above all a very fresh dish based on three products. respect for the environment How Maharaj Mauro has taught us well. A fairly complicated kitchen because when we want to do the simplest we have to do it a lot better. It is complex in taste, in texture, in philosophy and in a detail that cannot be improved. The simplicity of our recipes is the product of a well-functioning kitchen. We must do enough tests before getting any dish that we want.

– Which people choose them?

– It’s diverse. We have the one who comes to the restaurant without knowing where he comes, but as the person who wants an experience and wants to live. There are people who know this is a Mauro Colagreco restaurant and want to come, as it is closer at hand than Menton. Both locals and tourists come. But I think all of these people have a common denominator: They want to eat well, in a beautiful place, and above all to discover thingsDon’t eat what they used to eat everyday.

-Producer and subtraction are a very special combination in Mauro’s projects, this should be no exception…

-Our ingredients are our manufacturers. We have a very close relationship, who in many respects are the same ones who supply Mirazur. We have eight of them who send us their fishing offers directly to Paris. We know there’s no sea here, but we wanna keep it The characteristic freshness of the Mediterranean, in the south of France, and we strive to do so. We use selected ingredients. We’ve worked for over two years selecting producers and we’ve managed to establish relationships with some of the people we keep at the bottom of our hearts and with whom we collaborate throughout the year, because they’re different- There are different seasons, of vegetables, of fruits that they will develop over time. These are producers who can produce one ingredient in the summer, but to respect the land, they must burn the plantations or uproot everything, and produce another that will provide nutrients to their land during the winter, The heat that will bring flavor to production.. Most of GrandCoeur’s products respect biodynamics: The idea is to consume a little less, but of better quality. I think it can also change the way we consume and our impact on the environment.

The restaurant maintains an intimate and warm atmosphere
The restaurant maintains an intimate and warm atmosphere Patrick Lazik

– What would you like dinner to see from the rest?

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-Besides all the products and techniques we apply to make it unique on the plate. We don’t want anything fancy, a restaurant with stars or anything typical in a Michelin guide. This is not our aim. Yes, it is that people come, enjoy and have a good time, and above all eat things that may mark their experience, which can take away the memorable thing that inspired them to say it. That’s “I haven’t eaten this anywhere better than a Grand Coeur.” We want to leave you something when you come.

identity in paris

They change the menu every two to three months, which is the rhythm of the season, and they have a variety of suggestions that are not on the menu but are offered to the customer. This allows the visitor Try new dishes and preparations. Be encouraged to new mixes, pairings between products that, in the long run, will lead to the final preparation of a dish that could possibly enter the menu.

“The particular challenge to grow in Paris is to create identity,” continues Juan Fernando. come for, but that you become a restaurant where people come for something, because they want to share a moment, because they want to find something, because they want to give themselves very high quality food at a reasonable price or simply because this is the place to be in Paris. Things go along with fashion here and we don’t want to be a trendy restaurant.

People arrive at Grandcoeur with somewhat high expectations, “We want to work to meet them—continues the chef—. I think The hardest thing to do in Paris is to buy good products, because we are so far from producing locations in France, we want to rely on smaller producers that are very close to Paris and those few and far between exceptions. In Paris you have to reinvent yourself little by little.

The hardest part is deciding what to try when you arrive, because the simple idea is that Grand Coeur is a restaurant that moves very fast. ,We don’t have flagship plates -Juan Fernando says-. We had those, but later we wanted to change this concept and now we have options that are quite short lived, but you won’t regret it if you try them. We have a few oysters from a manufacturer that we mix so well with a passion fruit or maracuya sorbet, and people are really surprised when they try it because who ever thought of mixing it up?! We. Our sorbets are made from passion fruit produced in the south of France. There is also a white chocolate dessert with citrus, developed in relation to the fruit. Catch of the Day is a different offering, but I’ve never had a bad feedback Regarding this option. It allows us to try something new every day.

Passionate, perfectionist and a lover of beautiful products, GrandCoeur is happy to deliver what it has on a daily basis. Without thinking about what will happen tomorrow, because, after all, we have today. How great is the surrendering heart today!”

Nation World News Desk
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