2 out of three not bad, let's start with the one dimension onion tart, heavy over-caramelised onion clumped onto dough, greasy, cloying, it did not belong on the same platter with the wonderful cauliflower mousse with roquette pesto.
A frothy soup, they said vegetable, (but which) was milky and topped with a Parmesan tuile which was indeed both crispy and parmesanny with a long cheesy aftertaste. No big deal!
One of the best things I ate was the courgette ribbons lassooing asparagus, served with vanilla and honey dressing, which was piqued by pink grapefruit zest and segments. It was delicious.
The breast of pork was served on a citrus emulsion, but the chef chose to intertwine the decoration with a wasabi sauce which was the equivalent of a sumo wrestler doing a Viennese Waltz. (see the green puddles above) No you shall not go to the dance! The 12 hour Pork was cooked as a low and slow affair at 63C (I'm not making this up, that was what they told us) which was pan seared for crusty crackling. Alas it was not very crisp and rather than melt in the mouth fork tender morsels mine was stringy and too tough!
Saffron custard, coconut mousse was slightly better, I kept waiting for the weird combo to hit me and the waiter to announce another strange pairings but this one came and went benign.
The restaurant is 50 meters before the Italian border and the parking lot is shared with the French customs inspectors!
Owner Chef Mauro Colagreco was absent on the day I reviewed.
www.mirazur.fr30 Avenue Aristide Briand
06500 Menton, France
+334 92 41 86 86