Mexico City, MX (May 4, 2017) – Grupo Vidanta’s extraordinary team of chefs, Alexis Bostelmann, Gerardo Iriarte, Thierry Beuffe, Enrique García and Denis Kistenev are pleased to present an exclusive eight-course dinner collaboration with award-winning French Chef Mikel Alonso. Guests and locals alike are invited to join the three-day gastronomic experience from May 4-6, at Vidanta Nuevo Vallarta’s newest rooftop restaurant, Quinto.
Culinary aficionados will delight in Basque-Mexican cuisine presented by Mikel Alonso and Vidanta’s top chefs through an exclusive tasting menu with dishes such as foie gras marinated with bourbon, tender quail, beef ribs with chimole spices, fresh lobster and more.
In its effort to provide an unparalleled culinary experience for guests, Grupo Vidanta has recruited top chef talent across its portfolio of resort destinations. For this special collaboration, the brand selected Alexis Bostelmann, Vidanta Corporate Chef and culinary designer of the popular Cirque du Soleil JOYÀ menu; Gerardo Iriarte, Culinary Director of Vidanta Nuevo Vallarta who brings 29 years of experience in the hospitality industry; Enrique García, Executive Chef from the AAA award-winning restaurant Epazote; Thierry Beuffe, Executive Pastry Chef at Vidanta Nuevo Vallarta; and Denis Kistenev, Executive Sous-Chef at Vidanta Riviera Maya, to combine their skills alongside celebrated Chef Mikel Alonso, whose restaurant Biko was recognized as one of the World’s 100 Best Restaurants list by San Pellegrino.
“This strategic collaboration was born through the inspiring work dynamic and interaction we had with Mikel during our successful participation as sponsors of Top Chef Mexico. His inventive technique and worldly experience will enhance our joint culinary demonstration and shine through in the collaborative menu,” commented Vidanta Corporate Chef Alexis Bostelmann.
The special tasting menu, which is set to transform the restaurant experience at Quinto in Vidanta Nuevo Vallarta, is limited to 25 people available in two different seatings (7:00 pm and 9:00 pm), priced at $1,900 pesos ($100 USD approx.) per person, or $2,600 ($137 USD approx.) per person including fine wine pairings from a Mexican and European selection, as well as cocktails prepared with local ingredients by the guest sommelier.
For more information or to make a reservation for this extraordinary Basque-Mexican culinary experience, please contact the resort’s Concierge or call directly to the restaurant Quinto.