Flower Power

A Michelin-starred chef's seasonal menus are inspired by nature's bounty

- STORY BY TERRY ZARIKIAN Mauro Colagreco London

A RENOWNED PROPONENT of biodynamic production— which he first championed at his three-Michelinstar restaurant, Mirazur, in Menton, France—chef Mauro Colagreco bases his signature menus on the star and moon cycles, and their effectiveness in developing roots, leaves, flowers and fruits. He says, "Decoding nature through our senses, deciphering it and knowing it more, allows us to translate its language, and in doing so to preserve it.”