There has been a cohesive approach to cutting waste across fine dining.
It is a contemporary obligation to stop and focus on the issues of sustainability and feeding the planet in the future. As chefs we have a responsibility to set trends, educate the young staff and present these ideas to larger audiences around the world.
In Mirazur, we are very conscious about waste, about using all of the vegetable that is in season and respecting the ingredient. This approach is not always an easy one, but has certainly lead to some new discoveries in the kitchen.
One of the dishes on the menu that has put this approach in value, is a fish dish in which I use collagen. In industrial fishing, many varieties of fish that are caught are thrown back to sea dead because they are of no use. I think this is unacceptable. All those fish can be reused because they are full of protein. They can be reused as gelatine which has such a pure flavour and is 80% protein.
My vision is to bring the best out of exceptional produce, and I am aware that great produce is becoming rarer and rarer, so I try to work in close proximity to nature as much as possible and do not refuse what nature has to offer.
Mauro Colagreco, Mirazur (Menton, France)
