Sustainable seafood

Training at the Mirazur

Mauro Colagreco, a committed chef at the best restaurant in the world

A training session on the sustainable consumption of seafood products was given by Pierre Gilles, Project Manager at the Oceanographic Institute and Auriane Pertuisot, Marine Project Manager at the Prince Albert II of Monaco Foundation. This training was aimed at 25 of the team members of the famous Mirazur restaurant in Menton.

A rich programme

The program included a presentation of the state of the world’s marine resources, eco-responsibility in the consumption of marine products, as well as the presentation of the Mr. Biodiversity label. GoodFish, certifying responsible products, a programme supported and carried out on the French and Monegasque Mediterranean coast by the Prince Albert II Foundation.

This intervention was part of the training that the Mirazur team follows throughout the year, particularly in the area of responsible practices.

More than 25 members of the Mirazur team were present, including Laura Colagreco and Luca, the second chef, as well as many young people in post or in training.
Congratulations to Mirazur for its environmental approach, as well as for its very successful year, since the establishment received a 3rd star in the Michelin Guide this year and was ranked “Best Restaurant in the World” according to The World’s 50 Best Restaurants 2019!

Mirazur Menton

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