Exceedingly impressive meal, slightly more floral and light - Mirazur Menton - Buy Reservations
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😍 5/5 - Exceedingly impressive meal, slightly more floral and light
By 👻 @David H., 05/19/2022 3:00 am
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Exceedingly impressive meal, slightly more floral and light than expected but my wife's favorite meal ever.Mirazur does its best to stand out from all the other 3 star establishments with its youthful staff, vibrant light jazz Playlist (dj Maria), wonderful view from the second floor (all the tables are positioned facing the window with the kitchen and bathrooms taking up the entire first floor) and emphasis on their garden and moon cycles taking the lead for their menus. As the moon was newly new (plus other astrological information), we received the flowers meal. At other times of the month/ year one can expect roots, leaves or Fruits to comprise the melody. While flowers was excellent and well on brand, some of the dishes were a little too floral for my palate (especially the rose negroni I received; However, the orange, saffron and rum as well as the mezcal, grapefruit and some other flower were great cocktails).Equally intriguing were the toilets. Each of the 4 elements are represented by different themes. Sadly fire was closed last night but the other 3 were available and I utilized them each as intended. Earth was cool but a bit too dark, water was nice and relaxing but air (with its billowing bits of fabric) was the most fun. Now to the food! They began with a round of Amuse Bouches to start. The first bite was a little tart that while it had nice smoked eel flavor was a too rose forward. The goat cheese and puffed rice snack was ok but not the most interesting/ flavorful. The veal head was perfect; excellent texture that was not too chewy but not too soft either. Good light beef flavor with a slightly bitter cream contrasting inside. The tuna tartare esque dish was one of the highlights as well. Very strong vinegar flavor that mellowed out during the bite, good greens with it on the rocks as well. Fried squash blossoms were ok but a little greasy tempura batter and dying for sodium. Before the first official dish we received sharing bread accompanied by a poem from Neruda. The bread was warm, rustic, brown and soft. Pretty traditional Italian grandma bread but perfected by the restaurant. The geranium olive oil that came with it was smooth but too much geranium for me.The Razor clam with dashi flan and borage was amazing. Good chew from the clam with the salty flan and salty floral elements on top worked great. Good start that set a consistent tone of excellent locally sourced seafood balanced with floral notes. Like most of the dishes, very well seasoned and a little acid but mostly vibrant flavors that were intended to stand on their own. The gamberoni from San Remo were a standout hit. Apparently the chef got a call from their local seafood monger the night before we arrived telling him they were picking them up at 4am/ to prepare a dish for them. Silky smooth shrimp with a very elegant flavor (the waiters words) complemented by a Citrus oil (vinaigrette essentially made with local Citrus in their garden) and radish worked very well together. Rose was not too strong but an extra element that didn't hurt the dish. The elderberry and peas accompanying the cod tripe sounded like an odd combination but the smooth butteriness of the intestines slight acrid tinge paired nicely with the herbal and vegetal notes on top of the fish. Slippery and not too rich with the iron offsetting the heaviness, the nice pea crunch and finish made a nice dish. The langoustine 3 ways was my favorite dish of the night (artichoke a close 2nd). The hot version had a osmanthe flower bernaise that had just the right amount of floral notes. The shellfish was perfectly poached and soaked up the lovely sauce. The cold component had a decent flower gel but the rest of the meat was well chilled with just a little oil and ate succulently. The head, coming with a perfumed espuma from grasse, had good flavor but maybe too much of a flan texture.After the 4th course we received another kind of bread. Not as good (great crust and soft pillowy interior but not as warming or homey) as the first but paired with a lovely lavender butter. Heavy floral notes but went well with the light flavored The sea stew with capucine was very good but not the most exceptional. Nice to have little bits of local seafood, including whole little octopi in a briny broth but slightly too many flowers on top. Some excellent bites that retained the spirit of the menu and was a very very small dip in explosiveness of flavor and creativity.
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