Will someone please save me from salsify? It is an inoffensive vegetable, which I’ve now had served to me three times in the last few months, described as a “forgotten” vegetable. There is a reason for that. It has no flavor.
Today, Pat, Fanny, who is a friend of hers in from London, and I had lunch at Mirazur in Menton. It was named the best restaurant in the world in 2019 and has three Michelin stars. https://www.theworlds50best.com/the-list/1-10/Mirazur.html
Since Menton is just up the coast and Pat’s birthday is this week, we decided it was an experience not to be missed. And indeed it was special although not my personal number one.
The setting is breathtaking, on a hill overlooking the sea with Menton across the bay.
The food was strikingly presented, the service professional and pleasant. It is not overly stiff and the food was interesting.
Now for what I didn’t like: it was 6 courses plus an optional cheese course, which is far too many. And this was the smaller menu. You could not choose your dishes. You could tell the server what you didn’t want and then it’s up to the chef. I understand that the chef wants you to get an overview of his work but I would rather make my own decision based on what I enjoy. The salsify showed up twice—in a breadstick with honey and in an emulsion of forgotten vegetables. That is too much salsify.
At the beginning of the meal, the server presented each of us with a little book about ingredients and their seasons. Ok. I get it—no tomatoes in the dead of winter. But radishes, rutabaga and hay are not really my favorite things to eat. Also, it was all a bit precious. With the bread—made from the chef’s grandmother’s recipe—they presented a poem by Pablo Neruda.
The wine list was not overpriced but there were only 3 rosės. In the south of France. Surely if you want to feature local ingredients, you should have local wines?
Anyway, rant over. As performance art, it was unforgettable as you can see from our happy faces.
On our way back to the train station, we stopped at the citrus festival. The theme was “around the world” and here are some of the creations crafted from thousands of oranges, lemons and grapefruit.