Spectacular dinner by French chef with three Michelin stars Christophe Hay in the wine cellar of the Presidente Intercontinental hotel in CDMX, led by chef Martha Brockmann who has just inaugurated the brand new Liou restaurant in the same hotel.
The evening serves as a preview of the arrival of Michelin stars to Mexico this spring, and from the Loire, next to the chateaus of Bloise and Chambord, Fleur de Loire’s cuisine came to us.
In a place privileged by nature where there is fishing, vegetables, livestock, truffles… Christophe Hay has known how to appreciate this treasure and elevate it to the top of French and universal cuisine.
The four-hands menu with Brockmann featured a welcome of caviar wrapped with Pompadour apple, paired with Billercart-Salmon champagne that transported us to the region of French castles and the Christophe Hay restaurant.
Martha’s scallop ceviche dazzled with its unique texture.
The next dish featured a shower of black truffle that Christophe generously shared in each dish with wild escarole and gouda cream.
Elegant white wine from Vacheron Sanserre. Steamed Loire catfish and the highest quality Wagyou meat marinated and cooked with sweet potato and garum sauce.
There was no shortage of cheese, this time with a Mexican accent and a dessert of chocolate, vanilla and caramel, in a feast for the senses.
An experience, the first of many that Marta Brockmann promises to create, she has recently opened her restaurant Lilou in the Hotel Presidente Intercontinental, which further elevates her haute cuisine offering. An appetizer for the Michelin stars who will arrive in Mexico this spring with the presentation of the guide.
TYT Newsroom