Vineyard
Experience

Have you ever wondered what it is like to be
a winemaker? What are the decisions that
go into creating a unique wine cuvee? Our Chef
will take you to an exclusive vineyard experience
at Tenuta Selvadolce vinery with his friend Aris Biancardi.
A day of exploration and unforgettable moments are
waiting for you...

Program:

  • 16:00Meeting at restaurant Mirazur. The Chef will
    invite you for a welcome coffee or tea and will present
    you the Mirazur concept.
  • 16:30Departure by private limousine transfer to
    Bordighera/ltaly where you will visit the Tenuta
    Selvadolce vinery, which is specialized in the production
    of biodynamic wine. Mr. Biancardi will let you discover
    the amazing vineyards overlooking the Mediterranean
    Sea followed by a wine tasting.
  • 18:30Departure by private limousine transfer to
    restaurant Mirazur in Menton, where you will be able to
    enjoy a glass of Champagne and tapas as well as the
    stunning view of the Mediterranean Sea and old Menton.
  • 19:15Our Maître D will invite you to your table in the
    restaurant, where you will enjoy an exceptional wine
    and dine created by Chef Mauro Colagreco.

The Vineyard Experience includes:

  • Welcome coffee
  • Limousine transfers Menton - Bodighera - Menton
  • Visit and wine tasting at Tenuta Selvadolce
  • Glass of Champagne and tapas for aperitif
  • 6-course dinner menu Including wines, mineral water,
    coffee or tea
  • Homemade give-away

“When Colagreco says “these flavors”, he really
means the ones directly around him. One of
the most notable characteristics of Colagreco’s
cooking is a sweetness that frequently derives
from one of the Mediterranean coast’s most typical
products: fruit ... It’s a delicious lesson in what
terroir cooking really means, yet it’s only one of
the ways that Colagreco forges his unique style...”
Food Art Magazine, October 2013

Oil Mill Experience

Karim Djehkar, owner of the Oil Mill Saint Michel
In Menton and his friend Chef Mauro Colagreco
developed marvelous flavored olive oils with citrus
fruits from Michel Bachès, who has the most important
collection of citrus fruits in France. Experience every
step of olive oil production with a guided tour and followed
by a tasting session with Karim and Mauro where after
you will explore Menton Old Town ...

Program:

  • 09:00Meeting at restaurant Mirazur. The Chef will invite
    you for a welcome coffee or tea and will present you the
    Mirazur concept.
  • 09:45 Visit of Chef Mauro’s private gardens where you
    will discover a variety of vegetables and fruits used in the
    Mirazur kitchen.
  • 10:30Departure by private limousine transfer to the Oil
    Mill Saint Michel in Menton. Experience every step of olive
    oil production with a guided tour and followed by a tasting
    session with Karim and Mauro.
  • 11:00You will continue your visit in the old town of
    Menton and will finish at the covered market where Chef
    Mauro will introduce you to his local suppliers.
  • 11:45Departure by private limousine transfer to
    restaurant Mirazur in Menton, where you will be able
    to enjoy a glass of Champagne and tapas as
    well as the stunning view of the Mediterranean Sea and old
    Menton. Our Maître D will invite you to your table in the
    restaurant, where you will enjoy an exceptional lunch
    with wine pairing created by Chef Mauro Colagreco.

The Oil Mill Experience includes:

  • Welcome coffee
  • Limousine transfers Mirazur - Menton - Mirazur
  • Visit and tasting at Oil Mill Saint Michel
  • Glass of Champagne and tapas for aperitif
  • 6-course dinner menu Including wines, mineral water,
    coffee or tea
  • Homemade give-away

“When Colagreco says  “these flavors”, he really
means the ones directly around him. One of
the most notable characteristics of Colagreco’s
cooking is a sweetness that frequently derives
from one of the Mediterranean coast’s most typical
products: fruit ... It’s a delicious lesson in what
terroir cooking really means, yet it’s only one of
the ways that Colagreco forges his unique style...”
Food Art Magazine, October 2013

Découverte de Grands Vins
autour d’un
Repas Gastronomique

A quelques pas de la Croisette et au pied du Suquet,
dans un décor sobre et contemporain, la table provençale, grand plaisir culinaire,
adoptée et plébiscitée par les amateurs, rend hommage aux produits du potager.
Mais l’incontournable ici, c’est le risotto cuisiné à l’italienne, aux cèpes et
au jus de veau mais également à la truffe blanche, au jambon ou aux asperges vertes…

Amateur de grands vins, La Table 22 dirigé par Mantel vous ouvre sa cave de vins rares
et prestigieux autour d’un repas gastronomique élaboré en fonction des crus que vous aurez choisis.

Bordeaux, 3 Grands Crus
2ème Grand Cru classé
Château Léoville-Las-Cases, Saint-Julien
Second Vin de 1er Grand Cru
Les Forts de Latour, Pauillac
Château Pichon Longueville Comtesse Lalande, Pauillac

Bordeaux, 3 Prestiges
1er Grand Cru
Château Mouton Rothschild, Pauillac
Château Latour, Pauillac
Château Margaux, Margaux

Bourgogne, 4 Grands crus
Blanc
Puligny Montrachet 1er cru
Chassage Montrachet 1er cru
Meursault
Rouge
Nuits Saint Georges | Vosne Romanée | Pommard

Bourgogne, 4 Prestiges
Blanc
Bâtard-Montrachet
Corton Charlemagne
Bienvenue Bâtard-Montrachet
Chevalier Montrachet

Bourgogne d’Exception
Rouge
Romanée Saint Vivant 1994
Domaine de la Romanée Conti 1998
La Tâche 1989 Domaine de la Romanée Conti
La Tâche 2001 Domaine de la Romanée Conti
Romanée Conti 1997 •2009 •2010 •2011 •2012

Domaines référencés
Leflaive, Dujac, Frédéric Mugnier,
Bichot, Jean-Louis Chave, Dugat Py,
Leroy, Romanée Conti.

Tarif sur devis en fonction des vins choisis. Le prix comprend :
le vin, le repas gastronomique, un sommelier, un maÎtre d’hôtel et un chef.

Épicez votre talent

les cours de cuisine de MARCEL RAVIN

CHEF DU MONTE-CARLO BAY

  • Lieu : Cuisine du restaurant Las Brisas
  • Dates : Les vendredis d’octobre à avril selon disponibilité.
    Prépaiement à l’inscription. Remboursement sous conditions.

Déroulement:


  • 15h30 Accueil au Monte-Carlo Bay Hotel & Resort pour un
    briefing détendu autour d’un “fine tea” et de biscuits maison.

Quelques instants plus tard débute votre séance de travail
sous la direction de Marcel Ravin et son équipe.
Là, dans le cadre très pro des cuisines du Monte-Carlo Bay,
quelques-uns des secrets d’un grand chef vous seront révélés.

  • 19h30 Arrivent les invités car le plaisir ne serait pas complet
    si vous ne pouviez le partager avec une personne chère.
    Après avoir sablé le champagne, vous retournez en cuisine
    pour dresser les entrées et passez à table pour savourer vos créations.
  • 22h00 La journée s’achève et vous nous quitterez avec
    l’âme d’un futur chef et un panier surprise en souvenir.
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