The book "Under the sign of the moon"
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Highlights
At the foot of the mountains and overlooking the sea, a few steps from the Italian border and surrounded by an orchard-garden full of aromatic herbs and fragrant citrus fruits, stands Le Mirazur. This three-star restaurant has followed the evolution and inspiration of its chef, Mauro Colagreco. Drawing his creativity from observation of nature and respect for the soil, he and the restaurant have developed an agricultural project involving five permaculture and biodynamic vegetable gardens. More than just a restaurant with a garden, Mirazur is the expression of a universe that places nature at the centre and a gastronomic experience that celebrates biodiversity in all its forms.
Under the Sign of the Moon introduces readers to the chef's world, inspired by working in gardens with the biodynamic lunar calendar. A 'lunar menu' punctuated by the continual movement of nature, the influence of the stars on living and the interdependence and interconnection that runs through the cosmos.
A 360° and sustainable gastronomic experience that can be found in four universes and, in this book, through four chapters devoted to Roots, Leaves, Flowers and Fruits. A section dedicated to homemade artisan drinks illustrates the creative work of the sommelier team.
Matteo Carassale's superb photographs complete this poetic journey, highlighting the gardens, orchards and their produce. This book is an invitation to immerse ourselves in a unique universe, a magical place, and to discover the singularity and creativity of chef Mauro Colagreco, his vision of cuisine and his philosophy of respect for the land.
Terms of sales
From 1 December to 10 December: receive an exclusive signed book from chef Mauro Colagreco at home.
All books will be dispatched on 12 December, guaranteed under the Christmas tree.
The book "Under the sign of the moon"
A book that takes us into a unique world, a magical place, and invites us to discover the singularity and creativity of chef Mauro Colagreco, his vision of cuisine and his philosophy of respect for the soil.
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