Chef Fabrice Recommends

Carpaccio of Lime-Marinated Yellow Fin Tuna with Red Onion Salad

Crayfish Tamal on Cilantro Sauce

Chilled Lobster Tail with Field Greens and Turmeric Mango Vinaigrette

Wild Mushroom and Potato Pavé with Tomato Coulis, Red Wine Reduction and Herb Oil

Salad of Tender Leaves and Fruit Pearls with Thinly Sliced Prosciutto

Shrimp and Fresh Vallecitos River Crayfish in a Spicy Tomato Broth

"Azteca" Tortilla Soup

Creamy Poblano Pepper Soup

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Tiger Prawns from the Coast of Oaxaca, Prepared to your Taste

Pacific Yellow Fin Tuna in a Sesame Crust with Wasabi Potato Purée and Demiglace

Red Snapper Filet with Tomatoes, Capers, Lime, Garlic and Braised Lettuce

Grilled Salmon Pavé with Pesto Sauce over Zucchini and Mint Risotto

Yucatan Chicken in Adobo Sauce with Grilled Cactus Leaf

Pork Loin stuffed with "Dominicano" Banana, served on Adobo Sauce and Green Rice

Dark Beer Roasted Muscovy Duck with its Natural Jus, Hérisson Potatoes and Vegetables

Roast Prime Rib on a Petite Syrah and Shallot Reduction, with Spring Vegetables in a Potato Basket

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Mango Taco with Raspberry Coulis

Hibiscus Flower Sherbet with a Crisp Piloncillo Cookie

Provence-Style Anis and Vanilla Parfait with Pistachio Biscuit

Bittersweet Chocolate "Decadence" with Jasmine Crème Anglaise

Chocolate and Maracuya Mousse on a Tropical Night Sky