Mizazur

I figured out why Mirzaru is ranked 3 according to the World’s 2018 Top 50 Restaurants List. Everything was excellent, starting with the view of the coastline from the dinning room and watching the sunset upon arrival. Earlier in the day, after watching the Instagram story of the staff working in the garden, picking edible flowers from the garden, I knew the produce would be fresh. The edible flower they were picking appeared in one of the dished. The wines were paired superbly. I especially liked the sake “surprise” pairing. While all the courses were excellent, my favorite was the “Greens”. The baby peas were extremely fresh and sweet, almost like candy. Another favorite was the “Chocolate Cru”. The roasted rosemary flower dust sprinkled on the chocolate was genius. It was a combination I’ve never tasted before, but definitely enjoyed it. The staff was super-friendly, helpful and professional. Congratulations Mirzaru on their recent 3rd Michelin star! It is well deserved. 

Highlights and Observations 
- Favorite dish: “Greens” fresh, crunchy peas w/ salty mousse
- Second favorite dish: Sweet Onion
- Duck liver was sweet and crunchy; the wine pairing was perfect
- Fish and wine pairing below average
- Chocolate covered w/ burnt sage AMAZING

Welcoming Appetizers

Fresh Bread

Mediterranean Rose – Citrus

“Green” 

Salt-crusted beetroot from our garden – Oscietra Caviar cream 

Sweet Onion – Gana Padano aged 36 months, tuffle coulis

“Maison Mitteault” – grilled foie gra – Pomelo from Carnolès garden, turnip in maple srup, wild violetes 

Brill – Smoked shell fish sauce

Pigeon from “Marei Le Guen” – Red wine sauce, spelt and Yuzu compte 

Mixed Cheeses 

Chocolate “cru” from Peru 70%, Maison Deplanteur – Garden burnet ice cream (Chocolate covered with burnt sage)

Petits fours