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In Focus: F&B

Silversea, French Riviera's Mirazur offer exclusive S.A.L.T. experience

Article-Silversea, French Riviera's Mirazur offer exclusive S.A.L.T. experience

PHOTO: ©MATTEO CARASSALE CRUISE_Mauro_Colagreco_Photo_Matteo_Carassale.jpg
Chef Mauro Colagreco in the Sanctuaries del Mirazur gardens
Silversea Cruises is collaborating with the three-star Michelin restaurant Mirazur and Chef Mauro Colagreco to offer an immersive new culinary experience on the French Riviera.

Curated as part of the line's Sea and Land Taste (S.A.L.T.) program, the experience will take cruisers closer to the heart of French culinary traditions in Menton as they learn more about Mirazur’s concept.

Tailor-made for Silversea, this shore experience is Mirazur’s only collaboration with a cruise line. It will be available during calls to Menton and Monte Carlo in summer 2023 and summer 2024, available to passengers board Silver Moon and Silver Dawn and the new ships Silver Nova and Silver Ray.

'With his world-class team of farmers, purveyors, bakers and chefs, Mauro has created both a unique expression of coastal Mediterranean cuisine as well as a beautiful vision of what an ethical restaurant ecosystem could be,' said Adam Sachs, director of Silversea’s S.A.L.T. program.

'... Beyond just an opportunity to dine at one of the world’s best restaurants, our Mirazur experience will form truly meaningful connections between our guests and the cuisine and culture of the region.'


Chef Mauro Colagreco with Mirazur's homard vanille, left, and tarte artichaut, right

For his part, Colagreco said 'Mirazur is much more than a restaurant. It is a complex ecosystem in which many cultures, visions and talents are moving in the same direction, with the same values and respect for nature.' He's glad to welcome Silversea guests to  'discover this complexity, opening the doors of our tasting kitchen to immerse travelers into the unique craft of Mirazur and to explore the link between humans and nature on the French Riviera.'

The experience begins with a trip to the market in Menton’s old town, where Mirazur’s suppliers will introduce participants to the regional food culture, as well as the local produce — from fresh, seasonal vegetables to distinctive cheeses. A member of the Mirazur team will guide small groups of up to 12 through the market, sharing insight and context.

Next, participants will visit Colagreco’s sustainable and artisanal bakery, Mitron, to learn about ancient grains and taste traditionally baked breads and pastries, produced sustainably through certified organic agriculture.

They also will learn about the research being undertaken at the Sanctuaries del Mirazur, five biodynamic vegetable gardens at varying altitudes that are owned by the restaurant. There, gardeners study the best conditions for 39 tomato varieties, Menton’s famous lemons and various vegetables. Produce from the gardens forms the basis of the cuisine at Mirazur. 

The experience concludes with a nine-course tasting menu in Mirazur’s private tasting kitchen.

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