Grand Velas Riviera Maya PRESSROOM
Sep 06
Chef Fabrice Prochasson, rolls out another perk complimentary for culinarians visiting the AAA Five Diamond resort in Playa del Carmen - a new ceviche bar. Assisted by a resort chef, guests can make their own ceviche, selecting from a variety of proteins, sauces and toppings including fried grasshoppers. Tuna, salmon, scallops, squid, shrimp, white fish, snail, and octopus are offered as the main ingredient, while topping options include tomato, cucumber, avocado, corn, chili peppers, chopped garlic, herbs, onion and more. Together with the necessary lemon, additional sauces to dress the ceviche, for both adventurous and timid palates, range from Maggi Sauce, Worcestershire and Salsa Huichol to Tabasco, Balsamic Vinegar and olive oil. The Ceviche Bar is available daily from noon to 5:30 pm at the resort's oceanfront Azul restaurant. Ready-made ceviche is also available for guests looking to enjoy the traditional options.
While in Mexico, Prochasson enjoyed the hospitality in the destination and was particularly impressed by the quality and warmth of service at Grand Velas Riviera Maya. He also showed interest in the ingredients and new techniques used by the resort's Frida restaurant, remarking that understandably Mexican cuisine is recognized as a "cultural heritage of humanity" by Unesco. After tasting Mezcal and Mexican wines, he commented on the exciting surprise to his palate.
Inspired by the cuisine, he said that he will place special emphasis on Mexican cuisine going forward. He applauded Chef Mustiere and Cozumel's Chef Philippe Fournier, both Master Chefs of France (MCF), and their efforts to encourage Mexico's youth through competitions and high profile international opportunities.
When told about the resort's Best of Mexico Riviera Maya which brings together five of the best Mexican chefs - Zahie Téllez, Carlos Gaytan, Francisco Ruano, Mikel Alonso and Ricardo de la Vega - next month for a 10-course tasting menu complimentary for resort guests, Prochasson applauded the Vela family for offering this world class event showcasing Mexican cuisine.
After dining at the resort's French fine-dining restaurant Piaf, Prochasson proudly stressed that he seldom finds a restaurant so representative of French cuisine, congratulating Chef Mustiere on the design of the restaurant, romantic atmosphere and creativity of the dishes, all of which are world class.
To finish, he offered his unconditional support for the North American Joint Congress of the Maîtres Cuisiniers de France and the Culinary Academy of France.
Chef Fabrice Prochasson is global President of the Academy of France and also trainer of the French culinary team for the world cup named Bocuse de Oro after the legendary Paul Bocuse. In 1996, he was elected as one of the Meilleurs Ouvriers de France, the maximum culinary recognition in France. In addition, he has acted as France's head chef for a variety of culinary teams and events worldwide including the Olympic Games.
For more reservations or more information on Grand Velas Riviera Maya, please email reservations@velasresorts.com, call 1-888-407-4869, or visit http://rivieramaya.grandvelas.com/.
President of the Académie Culinaire de France Completes Visit To Grand Velas Riviera Maya In Preparation of North American Joint Congress With Maîtres Cuisiniers de France in 2017
Riviera Maya, Mexico (September 9, 2016)Chef Fabrice Prochasson, rolls out another perk complimentary for culinarians visiting the AAA Five Diamond resort in Playa del Carmen - a new ceviche bar. Assisted by a resort chef, guests can make their own ceviche, selecting from a variety of proteins, sauces and toppings including fried grasshoppers. Tuna, salmon, scallops, squid, shrimp, white fish, snail, and octopus are offered as the main ingredient, while topping options include tomato, cucumber, avocado, corn, chili peppers, chopped garlic, herbs, onion and more. Together with the necessary lemon, additional sauces to dress the ceviche, for both adventurous and timid palates, range from Maggi Sauce, Worcestershire and Salsa Huichol to Tabasco, Balsamic Vinegar and olive oil. The Ceviche Bar is available daily from noon to 5:30 pm at the resort's oceanfront Azul restaurant. Ready-made ceviche is also available for guests looking to enjoy the traditional options.
While in Mexico, Prochasson enjoyed the hospitality in the destination and was particularly impressed by the quality and warmth of service at Grand Velas Riviera Maya. He also showed interest in the ingredients and new techniques used by the resort's Frida restaurant, remarking that understandably Mexican cuisine is recognized as a "cultural heritage of humanity" by Unesco. After tasting Mezcal and Mexican wines, he commented on the exciting surprise to his palate.
Inspired by the cuisine, he said that he will place special emphasis on Mexican cuisine going forward. He applauded Chef Mustiere and Cozumel's Chef Philippe Fournier, both Master Chefs of France (MCF), and their efforts to encourage Mexico's youth through competitions and high profile international opportunities.
When told about the resort's Best of Mexico Riviera Maya which brings together five of the best Mexican chefs - Zahie Téllez, Carlos Gaytan, Francisco Ruano, Mikel Alonso and Ricardo de la Vega - next month for a 10-course tasting menu complimentary for resort guests, Prochasson applauded the Vela family for offering this world class event showcasing Mexican cuisine.
After dining at the resort's French fine-dining restaurant Piaf, Prochasson proudly stressed that he seldom finds a restaurant so representative of French cuisine, congratulating Chef Mustiere on the design of the restaurant, romantic atmosphere and creativity of the dishes, all of which are world class.
To finish, he offered his unconditional support for the North American Joint Congress of the Maîtres Cuisiniers de France and the Culinary Academy of France.
Chef Fabrice Prochasson is global President of the Academy of France and also trainer of the French culinary team for the world cup named Bocuse de Oro after the legendary Paul Bocuse. In 1996, he was elected as one of the Meilleurs Ouvriers de France, the maximum culinary recognition in France. In addition, he has acted as France's head chef for a variety of culinary teams and events worldwide including the Olympic Games.
For more reservations or more information on Grand Velas Riviera Maya, please email reservations@velasresorts.com, call 1-888-407-4869, or visit http://rivieramaya.grandvelas.com/.
