Twenty years after Mirazur began writing its story in Menton, Mauro Colagreco is bringing part of that story back into the kitchen. To close the restaurant’s 20th-anniversary celebrations, Mirazur is launching Les Rencontres Alumni, four dinners between October and December 2026 bringing together several generations of chefs and talents who once worked at the Maison before continuing their careers elsewhere.
The idea goes further than a conventional series of guest-chef dinners as the Mirazur is not inviting outsiders to temporarily enter its universe. It is asking people who already belong to its history to return with everything they experienced after they left: other kitchens, other countries, different products, new responsibilities and, inevitably, a different way of cooking. Each evening will be built around a menu imagined for the occasion by the returning alumni, turning the anniversary into a conversation between what the Mirazur was, what it became and what its former talents became away from Menton.
Across four evenings, different generations of former Mirazur talents will return to Menton:
- Saturday, October 24, 2026 – Luca Adobati, Jean-Christophe Bourguignon, Marius Dufay, Yuhei Miyamoto, Florencia Montès and Donato Russo.
- Saturday, October 31, 2026 – Leonel Aguirre, Antonio Buono, Ricardo Chaneton, Marcelo Di Giacomo, Davide Garavaglia and Chiho Kanzaki.
- Friday, November 27, 2026 – Paloma Boitier, Julieta Canavate, Julian Galende, Marc-Antoine Lepage, Valentin Loison, Luca Mattioli and Andrea Moscardino.
- Saturday, December 5, 2026 – Tsuyoshi Arai, Denny Imbroisi, Nino La Spina, Gregory Mirer and Norbert Tarayre.
Each evening will feature a single menu created by the alumni, priced at €450 per person, with dinner scheduled from 7:15 p.m. to 10 p.m. What connects these chefs and talents is not necessarily a shared culinary style, but the fact that they once passed through the same kitchen. That distinction matters. If transmission simply produced imitation, every former member of a brigade would continue cooking like the chef who trained them but its real value lies elsewhere: in what is absorbed, transformed and eventually made personal.
For the Mirazur, this is perhaps a more revealing way to celebrate twenty years than revisiting historic dishes or rebuilding a past menu. Mauro Colagreco is bringing back people rather than memories, and with them the trajectories that continued beyond Menton. The question is no longer only what the Mirazur has become over two decades, but what the Mirazur has produced beyond the Mirazur. A kitchen produces meals every day; over twenty years, it also produces talents. And when those talents return, the point is not to recreate the past, but to discover what became of the flame once others carried it away.
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