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Mexico Lunch

Bailliage of Puerto Vallarta, Mexico
San Sebastián del Oeste, May 12, 2022

Tasting a gastronomic offering at Jardín Nebulosa
" experienced gastronomes honoured both the art of cooking and culture of the table "

Members and guests arrived in San Sebastián del Oeste to taste Chef Nicolás Cano’s gastronomic proposal in Jardín Nebulosa (English: Nebulosa Garden).

The “Zero Kilometer” concept offered diners a sample of regional flavours in which the Sierra Madre Occidental’s biodiversity was the protagonist of original creations reflecting authentic cuisine.

To welcome, during pleasant interaction, medallions of smoked chayote with variety of local cheeses accompanied by lemongrass liqueur, caña brava, agave honey and Ninfa Raicilla as a cocktail. Lunch followed.

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“Forest biodiversity”
cauliflower infused with hibiscus vinegar
avocado and amaranth rings, bean cream
grilled sauce, corn puree, watermelon radish
2019 Venus Rosa (100% Merlot)
Cava Maciel, Baja California, Mexico

“Flavours of Mother Earth”
broth with a variety of mushrooms
honey bread with local herbs

Trout, crispy skin
creamy rice, beans, mix of green leaves
Sauvignon Blanc ‘Legat’ 2020
Viña de Frannes, Valle de Guadalupe, Mexico

Peccary
[Ed. a medium-sized, pig-like hoofed mammal
found throughout Central and South America]
wild boar, local almonds, wild boar bacon
green leaves, pickled carrots
Cabernet Franc ‘Legat’ 2018
Viña de Frannes, Valle de Guadalupe, Mexico

Infused Caña brava, citrus gel
Ninfa Raicilla, mint, seasonal flowers

“Capomo and cuastecomate”
Chocolate cup, Ninfa Raicilla and cuastecomate ganache
quince and cocoa punch sponge
capomo ice cream, cuastecomate mousse
capomo earth
Ninfa Raicilla
Proyecto Nebulosa, San Sebastian del Oeste, Jalisco, Mexico

As previously, experienced gastronomes honoured both the art of cooking and culture of the table. Above all fraternity created a very pleasant gathering in the majestic setting of the Western Sierra Madre, especially at Jardín Nebulosa with its well-defined identity and offering.

Prepared from a detailed report by Bailli Andreas Rupprechter

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