1 . Mauro Colagreco is the only Argentinean chef who has been awarded three Michelin stars, the highest distinction for international cuisine(烹饪). His restaurant on the French Riviera, Mirazur, is considered one of the best in the world, but when it was forced to close its doors temporarily, Colagreco found a way to use his cooking skills to serve the community.

During normal times, Mirazur does great business. But in March, Mirazur had to close its doors due to the coronavirus lockdown. Within days of the reopening in June, Mirazur had already filled up all its reservations for the rest of the year.

The months of closed doors were not a rest for Mirazur’s staff, however. Colagreco and part of Mirazur^!s team, instead of standing by, used this time and their talents to aid in the fight against the virus. On April 2, Mirazur^’s kitchen, so unique that its menu is a surprise every day, moved its headquarters to nearby La Palmosa Hospital to cook for the health care staff.

Twice a week for two months, the cooks prepared meals to honor those who were facing the pandemic on the front lines. They gave these hospital meals the same elegance and combination of flavors as their dishes at Mirazur. Everything was made with products from the restaurant’s garden, from which its menu is usually nourished, and donations from local suppliers.

A native of La Plata, and trained by Argentine chefs Beatriz Chomnalez and Carlos Alberto “Gato” Dumas, Colagreco has been living in France since 2001. As time went by, his name began to stand out and great new restaurants started to bear his signature. In addition to Mirazur, for example, he opened Grand Coeur in Paris, and L'Estivale by Mauro Colagreco at Nice Airport, Cote d'Azur.

Although he has been an expert in cooking, Colagreco’s work for good causes shows that, like the produce he grows, his roots are firmly in the ground.

1. What can we know about Mirazur?

A．It has enjoyed its popularity.	B．It set limits on reservation.
C．It was a non-profit restaurant.	D．It was only nationally famous.

2. What did Mauro Colagreco and his staff do during the pandemic?

A．They turned a restaurant into a care center.

B．They stood by and ran their own restaurant.

C．They sold hospital meals to the community.

D．They offered to cook for the health care staff.

3. Which of the following best describes the underlined “nourished" in Paragraph 4?

A．Designed.	B．Consumed.
C．Supported.	D．Stored.

4. What kind of person is Mauro Colagreco?

A．Imaginative and adventurous.	B．Easy-going and hard-working.
C．Remarkably successful and modest.	D．Professional and socially responsible.