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Located in France on the stunning Côte d’Azur, Mirazur is the brainchild of chef-patron Mauro Colagreco. It holds the highest international accolades, including the ultimate three Michelin stars and the No.1 slot on The World’s 50 Best Restaurants list. Mauro’s culinary style is celebrated for seamlessly blending sea, garden, and mountain flavours. The residency will provide the perfect platform to share in Mirazur’s signature Lunar Menus – driven by nature and aligning with the moon’s cycles.

This return journey to Singapore will be an emotive one for Mauro as Singapore holds a very special place in his heart. It was here in 2019, that his beloved Mirazur was declared No.1 at The World’s 50 Best Restaurant Awards and where he was so warmly welcomed by the residents of the city-state.

Diners can look forward to experiencing the revolutionary lunar menus served at Mirazur’s home in Menton, France. A holistic, ecological approach to farming, gardening and eating, biodynamic agriculture pays attention to the interdependent relationships between flora and fauna of the natural habitat and the energies that influence its growth cycle. A sensitive gardener who lovingly maintained Mirazur’s hillside garden with wide varieties of fruits, flowers, vegetables, and herbs, Colagreco has been a keen observer of these elements — particularly the moon. Just as ancient cultures have followed the rhythm of the stars to cultivate and harvest crops, Colagreco believes that the moon at different phases influences different elements in nature, and in turn, the different parts of the plant: earth for roots, water for leaves, air for flowers, and fire for fruits. Thus, he creates dishes using produce in their absolute prime, according to the lunar cycle.

Guests can fully appreciate the lunar cycle’s central role in Colagreco’s new culinary philosophy from the moment they enter the reception area of the Mandala Club.  The space of Clan Cafe will be reimagined as a lunar garden lobby that sets the scene: porous textures that bring to mind the mysterious face of the moon; reflective surfaces that glimmer as the sea off the Côte d’Azur shimmers in the moonlight; soft turf to recreate the lushness of Colagreco’s beloved terraced gardens of Mirazur; calming hues of green, blue and white to inspire serenity.

The main dining room, KIN, is the stage for Colagreco’s inimitable cuisine; the Argentinian Italian will present four menus of 6-courses for lunch and 9-courses for dinner: Roots, Leaves, Flowers and Fruits. Each designed to highlight ingredients at their best according to the moon’s different phases. Highlights from the menu at Mirazur include;  lamb confit served with a mille-feuille of salad leaves and seaweed from the Leaves menu; and The Dark Side of the Moon, a dish from the Roots menu, comprising of fish, black garlic and liquorice, utterly devoid of colour visually, yet bursting with umami on the palate. Complementing the changing menus is the evolving visual theme of the dining room, morphing from a flourishing jungle to a flower field, from a magical underground world to a tropical fruit garden bursting with colour. Only one menu will be available at any one time, with the first five days of each menu evolution reserved exclusively for club members and their guests.

In today’s urban societies, we are increasingly distanced from a regular relationship with nature,” shares Chef Mauro. “Bridging the gap between our current lifestyles and our need to reconnect with life cycles is what inspires us the most in our daily work. I’m very excited for my team, who will be able to offer a unique experience to guests with Mandala Club.”

This dynamic restaurant project cements Singapore’s ongoing status as a global hub for gastronomy. It also lays the path for future world-class experiences to come when Mandala Club is unveiled in late summer this year.

For Mandala Group, it marks the beginning of an evolution. It demonstrates their skill and resourcefulness in curating and delivering world-class programming as part of a strategy to redefine the private member’s club scene in Asia.

Ben Jones, The Mandala Group CEO and new owner of Straits Clan says, “Our commitment to delivering extraordinary experiences for members is being brought to life before we even open our doors and we are honoured to present Mirazur at Mandala Club.”

The event, which sees a converging of talents from across the world, reflects Mandala Club’s identity: international in outlook and perspective, yet proudly Singaporean.

Reservations

Club members are afforded priority booking via the member app or the concierge team, from 9 am, Thursday 15th April, with general release opening from noon, Wednesday 21st April. Reservations at this time will be available for the first three menus only (Leaves, Flowers and Roots from 14th May – 18th July), with tickets for the fourth and final menu (Fruits from 20th July – 11th August) to be announced over the coming weeks.

Non-members may visit www.mandala.club to register their interest and enjoy early bird access from noon, Tuesday, 20th April before the public’s general release.

Mandala Club will donate proceeds from the 15th May dinner service to =DREAMS, an initiative by the South Central Community Family Service Centre to empower promising and deserving children who come from low-income households to break out of poverty and dream of a future where they are not limited by their family circumstances, through residential-based intensive educational program after-school education and holistic support.

For news, updates, ticket release dates, menu development and behind the scenes content, follow Mandala Club and the Mirazur residency @mandalaclub.sg.

About Mirazur

In 2006, Mauro Colagreco established Mirazur in Menton, France, in an unusual 1930’s Modernist building, with sweeping views of the Mediterranean. Set in a landscape between the mountains and the sea, its south-facing position provides the perfect environment for Colagreco to grow a vast vegetable garden. In 2019, Mirazur received three stars from the French Michelin Guide and won the N°1 position on The World’s 50 Best Restaurants’ list.

Julia and Mauro Colagreco, driven by the quest for new experiences and new challenges, then concentrated on their vegetable gardens, integrating into the heart of the Mirazur kitchen the work they have been doing for years in biodynamic agriculture governed by the lunar calendar. In this new stage of Mirazur, set to the rhythm of the continuous movement of nature, cosmic influences and interactions with all living things, the teams have developed cuisine in four variations, resulting from this silent vital flow.  Depending on the day of their arrival at the restaurant, customers will be immersed in one of the four experiences: Root Mirazur Universe, Leaf Mirazur Universe, Flower Mirazur Universe, Fruit Mirazur Universe. Guests will discover pure, colourful and fresh plates that express Mauro Colagreco’s cuisine: vegetable-focused, using magnificent products from his region. In 2020, Mauro Colagreco was the first to obtain the “Plastic Free Certification” for restaurant Mirazur.

About the Mandala Group

The Mandala Group is a Singapore-based group with a vision to redefine the full potential of extraordinary hospitality, lifestyle, and development without compromise. With a design focus at its core, it aims to excel in the fields of architecture, food and service – with an emphasis on equality, not subservience. The Group balances head with heart and brains with a playful spirit.

Its business interests span Membership Clubs, Beach Clubs, Villas & Chalets, and Hotels across multiple territories, including Singapore, Indonesia and Japan. Brands and operating businesses within the Group’s portfolio include Straits Clan (re-launching as Mandala Club, August 2021), Ulu Cliffhouse and Mandala Places in Bali, and The Seasons Niseko chalets in Niseko, Japan, where the Group’s first hotel concept is currently under development and slated for launch in 2024.

Image Credits: Mauro portrait and food images © Matteo Carassale; Mandala Club image © The Mandala Group