Global Cuisine Meets Local Charm | Executive Chef Nicolas Mazier | The Collab at THesis Hotel

Culinary Alchemy Hits Coral Gables

Exploring the Fusion of Flavors at THesis Hotel's The Collab

On Chef AF, we have the privilege of chatting with the culinary scene's brightest talents, guaranteeing an insightful feast. In our latest episode, the spotlight shines brightly on Executive Chef Nicolas Mazier from THesis Hotel's new jewel, The Collab. With a rich tapestry of global culinary adventures behind him, Chef Mazier infuses his creations with a dynamic mix of Mediterranean zest and Asian flair, serving up a dining experience in Miami that's as unforgettable as it is transformative.

A Journey From French Countryside to Global Sensations

Mazier’s tale begins in the picturesque south of France, amidst family feasts and uncles with secret recipes. This intimate setting, bursting with culinary passion, set the stage for his future endeavors. Fast forward through a whirlwind of global kitchens—from the French countryside to the buzz of Las Vegas—Mazier's culinary journey is as rich and varied as the dishes he crafts.

The Birth of The Collab: Where Cultures and Flavors Intertwine

At the heart of Coral Gables, The Collab emerges as a vibrant meeting point for culinary enthusiasts. Mazier, with his seasoned expertise, promises an experience where tradition meets innovation. Imagine a dish where Mediterranean fish swims with Japanese ingredients, or where local produce brings to life new American flavors. The Collab isn't just a restaurant; it's Mazier's canvas, where each plate tells a story.

Signature Dishes That Dazzle

Diving into the menu, Mazier teases a beef tartare that's bound to make waves. This isn't your ordinary tartare; it's a symphony of American wagyu, red onion jam, and pickled mustard seeds, promising an explosion of flavors with each bite. It's clear Mazier is not just serving food; he's crafting experiences.

Sustainability at Its Core

Mazier is keen on sustainability, a principle that guides The Collab's menu. By emphasizing seasonal produce and supporting local vendors, he ensures that each dish not only tastes good but feels good too. This commitment to the environment and local community adds a layer of depth to the dining experience, making each meal at The Collab both delicious and meaningful.

thecollabmiami

A post shared by @thecollabmiami

Beyond the Plate: A Total Dining Experience

But The Collab offers more than just exceptional food. Mazier and his team are dedicated to creating a holistic dining experience. From the warm welcome at the door to the carefully curated live music setting the evening's tone, every detail is crafted to enhance the communal and sensory experience of dining.

Mixology Meets Gastronomy

No meal is complete without the perfect drink, and The Collab's craft cocktail menu is designed to complement Mazier's culinary creations. From a sweet and salty take on a Negroni to the fresh zest of a vegetable dish paired with an innovative cocktail, the bar at The Collab is as much a part of the culinary adventure as the kitchen.

A Chef's Advice: Travel, Learn, Innovate

Reflecting on his journey, Mazier offers a nugget of wisdom to aspiring chefs: travel, learn, and stay humble. His path, marked by constant learning and adaptation, showcases the importance of experience in shaping a chef's craft. Mazier's story is a testament to the power of culinary exploration and the endless possibilities it brings.

The Collab: A Culinary Hub for Coral Gables

With its doors now open, The Collab invites diners to embark on a gastronomic journey unlike any other. Mazier’s vision for a space where food, art, and community come together is now a reality, promising an unforgettable experience for all who enter. From its sustainable practices to its fusion of global flavors, The Collab is more than a restaurant—it's a destination.

Reflecting on my conversation with Executive Chef Nicolas Mazier, it's clear that The Collab is not just a restaurant; it's a beacon of culinary innovation in Coral Gables. Chef Mazier's journey from the lush countryside of France to the vibrant corners of the global culinary scene has culminated in a dining experience that's as rich in story as it is in flavor. What struck me most was not just the mouthwatering descriptions of dishes like the wagyu beef tartare but Mazier's commitment to sustainability, his passion for blending diverse culinary traditions, and his vision for creating a communal space where every meal is an event. The Collab, under Mazier's guidance, promises to be a place where food lovers can gather to not just eat, but experience the joy of discovery, the warmth of shared stories, and the excitement of culinary excellence. As I look forward to seeing how The Collab evolves and enriches the Coral Gables dining scene, I'm reminded of the power of food to bring us together, to inspire creativity, and to make every meal a journey worth taking.

The Collab: Oven Roasted Leek Recipe 

MISO AIOLI: 

● Ingredients: 

○ 100 g homemade mayo 

○ 20 g white miso paste 

● Method: 

○ Mix the miso paste into the mayo and whisk until smooth. 

OLIVE VINAIGRETTE: 

● Ingredients: 

○ 100 g Sundried tomatoes 

○ 70 g Kalamata olives 

○ 50 g Lemon juice 

○ 12 g Oregano 

○ 85 g Olive oil 

○ 1 tsp Salt 

● Method: 

○ Brunoise the tomatoes and the olives. 

○ Chop the oregano. 

○ Mix all together and add the lemon juice, olive oil and salt. Mix well with a spoon. 

PREPARATION: 

1. Cut the green part from the leek and keep for stocks. 

2. Rub the white part with some olive oil and place in the wood oven at 500 degrees. (if you don’t have a wood oven, then place it in a regular oven at 450 degrees). a. Let the whole leek roast completely until it turns black. Depending on the size, around 20 minutes. The leek should be soft to the touch but not completely mushy. 

3. Cut the end of the leek and open the black part to expose the “heart” of the leek. 4. Place some miso aioli on each side of the leek. 

5. Add the Olive Vinaigrette to the Leek and finish with dill. 

6. Complete the dish with extra virgin olive oil and Maldon salt.