Launched in summer 2021, Silversea’s S.A.L.T programme debuted on Silver Moon. The programme offers all travellers on Silver Moon, Silver Dawn and Silver Nova the chance to experience the local food culture of the destinations they visit, with the experiences being both on-board from The S.A.L.T Lab where guests can learn to make local dishes from the destinations they visit and ashore where guests can get closer to the heart of local culinary traditions.
Silversea has partnered with the three Michelin-starred restaurant Mirazur, headed by Chef Mauro Colagreco, to offer guests a new culinary experience on the French Riviera. Curated as part of Silversea’s S.A.L.T. programme, the experience will take guests closer to French culinary traditions in Menton, as they learn more about Mirazur’s concept. Tailor-made for Silversea’s guests, the 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—offered to guests sailing aboard Silver Moon and Silver Dawn, as well as Silver Nova and Silver Ray.
Silversea’s collaboration with Mirazur will include the following:
Mirazur’s chefs, bakers and gardeners, the experience begins with a trip to the market in Menton’s old town, where suppliers will introduce guests 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 groups of up to 12 guests through the market.
Next, travellers will visit Chef Colagreco’s sustainable and artisanal bakery, Mitron, where they will learn about ancient grains and taste a range of traditionally baked bread and pastries—produced sustainably through certified organic agriculture. Guests will visit the bake-house, which contains Menton’s oldest wood oven, to meet the expert artisanal bakers, and to see first-hand how different varieties of wheat are milled daily to preserve freshness and flavour.
Guests will learn about the research being undertaken at the Sanctuaries del Mirazur, five biodynamic vegetable gardens at varying altitudes—from the sea to the mountains—that are owned by the restaurant. Here, teams of gardeners study the best conditions for 39 tomato varieties, Menton’s lemons and various vegetables. The crops yielded by the gardens form the basis of the cuisine at Mirazur, which celebrates the diversity of the region’s cuisine.
The experience concludes with a nine-course tasting menu in Mirazur’s private tasting kitchen. Participants can enjoy a sensory journey that is centred on dishes primarily sourced from the Mirazur gardens, as well as seafood, fresh from the Mediterranean.