From next Thursday, May 25 to Sunday, May 28, the second edition of the Millesime GNP Weekend will be held in San Miguel de Allende, the gastronomic festival that allows interaction between chefs, guests and the public for tasting, tasting and endless experiences .
Chef Vicente Torres prepares a special dinner for the participating chefs, which he expected from Milenio, “It will be like an appetizer for a fine dining event”.
“We are going to have a welcome dinner for all the chefs who will be participating in Milsim; We will have a pleasant dinner to get to know each other, to meet those of us who already know each other, and to exchange subjects which are common between us; It is like an aperitif before entering the millesime journey.
And he explains what the experience will be like: “An appointment at Hotel Matilda’s Moxy is a meeting for them to eat delicious food and recharge their batteries, because good things await them the next day, the first day of Milsime.” activities together”, Maharaj explained. ,
Without specifying what menu he prepares, he highlighted: “The idea is to create a meal that Apache, we find in San Miguel some good lobster, good chicken, good meat and good vegetables so that it is representative ; Because the really important thing is the coexistence between the chefs.”
In addition to welcoming his counterparts, chef Vicente Torres commented that he would also “participate in Open Bar on Saturday the 27th, with the idea of showing what we are doing at Moxy in Matilda.”
Regarding the fact that the gastronomic festival takes place in that city, he commented: “It is a winning proposition because San Miguel de Allende is one of the cities in Mexico where tourism has the deepest roots, and the services offered have always been Seeks continuous improvement. ; Therefore, bringing the Millesime party to San Miguel and creating a native version is a great success by Manuel Quintanero Jiménez (Director of Millesime GNP Weekend).
a challenge in matilda
A few weeks after joining as executive chef of Moxy, the restaurant at Hotel Matilda, he shared that the experience “represents a huge challenge, meaning that it is one of the prestigious hotels and widely offered recognized for the services rendered.”
However, he stressed that for him “this is an opportunity to maintain his philosophy of being open to learning; collaborating with Bruce James (director of Matilda) is a guarantee of his experience in the field of hospitality.
Regarding the proposal with which he wants to leave his stamp on Matilda, he explained: “We have come up with a very new variation, in which the hero is the product, with the idea of taking and keeping Matilda in the position she is in.” Is in San Miguel, Mexico and abroad.
with tremendous level
With extensive experience in Mexican gastronomy, in which he has worked for more than 20 years; The chef highlighted the level of culinary art in our country whose influence is already recognized in the world.
“I would no longer speak only about the offer of Mexican gastronomy, such as traditional dishes, but about the gastronomic offer made in Mexico; Here you can eat a sushi that does not ask for anything from anyone in the United States; You can go to an Italian restaurant with no need to envy an Italian. The offer has reached a magnitude of quality, well done things, that its scale is overwhelming”.
In Torres’ experience, this is largely because people have become more knowledgeable and therefore more demanding.
“People ask now because they know and know more, they have gone out, they have seen, they have bought and this has raised the level of gastronomy. I think we have to stop saying what Mexico contributes Is, or Mexican gastronomy, as it is already well known to the world, the same Mexican chefs no longer making Mexican food, but global food with Mexican products, and so it has grown to astonishing levels. There are even people from here (Mexico) who are going all out for their restaurants and they already have Michelin stars.”
Clavmilxime GNP Weekend
* The chefs starring in High Dinner are Lucia Freitas, Carlos Gaetan, Rodrigo de la Calle and Diego Oca at Hotel Casablanca 7 and Casa 1810 Parque Hotel.
*From May 25 to 28, the main venue will be the Rosewood Hotel with a Garden Experience with chefs, mixologists and producers with local inputs.
*The chefs starring in the experiences are: Rodrigo Rivera Rio (Coli MTY). Celia Florian (Las Quines Letras, Oaxaca), Pedro Ivia (Cucu, Mérida), Israel Elraxiga (Zeru Restoran (CDMX), Pablo Carrera (Catamundi), CdMx), Dante Ferrero (Dante, Brasa and Fuego CDMX), Eduardo Zorrilla ( Sierra Nevada, home of the SMA).
* During meetings with the public, chefs David Quevedo (Tresiego, SMA), Juan Emilio Villaseñor (La Cocinoteca, León), Karen Valadez (Casa Valadez, Guanajuato), Berenice Sainz (Bixa, Guanajuato), Jorge Pérez Luque (Surque) , Leon), Irving Cano (SMA Tres).
*Pato Persico (Tres María, SMA), Pedro Martín (Bulla, SMA), Vicente Torres (Moxi, SMA), José Bazan (Bocasiga, SMA), Omar Alejandro Henriquez (Hortus, SMA) present their proposals in addition to the gastronomic festival Complete ) and Mike Garcia (Fatima 7, SMA).
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