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By Olivier Deboise
Pork Sopes. Cactus leaf and beans pure with saffron, pozole broth

Sylvain Desbois Entrada
Lobster salad with achiote chile, black beans puree, spicy mango and avocado dressing.
Thierry Blouet Pescado
Tuna a la plancha, black corn truffle squid, potatoes foam, chorizo and tomatillo salsa.
Guy Santoro Plato fuerte
Medallion Beef with Cotija Cheese and Marrow, Dauphine-Style potatoes, Preserved Portobello
Mickael Fournier
Lemon and vanilla cheese cake, red fruits, coconut, mint and “dulcey” chocolate

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Guests from left to right are: Santiago Fernandez Vidal – VP American Express Mexico, Thierry Blouet – Thierry Blouet, chef and owner of Café des Artistes in Puerto Vallarta, Olivier Deboise- Chef at Tukipa, Imanta Resort Punta Mita, Guy Santoro – Executive Chef, The St. Regis Mexico City, Lorena Ochoa, Honorary Guest of the PMGG and the best Mexican golfer of all times, Mickael Fournier – Pastry Chef, The St. Regis Punta Mita Resort, Sylvain Desbois – Executive Chef & Carolina Restaurant, The St. Regis Punta Mita Resort, Carl Emberson, General Director, The St. Regis Punta Mita Resort.