Under the Playa Flamingo stars
" we congratulated Chef Taulère on his creative menu grounded in the classics and its flawless execution "
Conseiller Culinaire Jean-Luc Taulère, a previous winner of Jeunes Chefs Rôtisseurs Competition for the USA’s Bailliage Provincial of Southeast, created a flawlessly-executed gastronomic menu for members and visitors of the Bailliage of Guanacaste.
We dined outside under the stars at Villa La Sata, the private residence of Vice-Chargé de Missions Eric Paulson and his wife Karen, overlooking the beachfront in Playa Flamingo, Guanacaste. Kenneth Ruiz Montoya, Costa Rica’s 2019 National Jeunes Chef Rôtisseurs winner served as international competitor in training and assistant to Chef Jean-Luc.
Guests were greeted by Tony Puttagio from Bayonne, France, playing flamenco guitar in the villa’s upper pavilion. Aperitifs served were Kir Royale and Rob Roy with Johnnie Walker Gold Label Reserve sponsored by Diageo.
Jean-Luc, an eighth-generation chef following his father Alain Taulère, created the ultimate gastronomic menu consisting of seven courses.
Coconut lobster bisque
fresh lobster, micro basil, caviar
Carmen Premier Reserva Chardonnay 2018 - Chile
Cold smoked yellow fin tuna carpaccio
chilero onion, edible flowers, olive oil lime sorbet, Parmesan tuile
Roero Arneis 2017 - Piemonte, Italy
Ostion (local scallop)
potato puree, tarragon, white truffle
Las Perdices Malbec Rosé 2018 - Argentina
Cas (Costa Rican guava) sorbet
Iced Absolut vodka
Roasted bone marrow, fresh palm heart, mint tortilla
Monte Xanic Calixa Cabernet Sauvignon/Syrah
Valle de Guadelupe, Baja California, Mexico
Foie gras tamales
roasted pepper coulis, passion fruit chilli reduction
Las Perdices Reserve Pinot Noir 2016 - Argentina
Sous-vide cashew and rosemary encrusted lamb chop
lamb demi-glace, couscous
pico de gallo (Mexican chopped salad)
mint chimichurri, black garlic purée
Rioja Baron del Frey - Spain
espresso and three milk ice cream, fresh fruit, blackberry coulis
Las Perdices Malbec Ice Wine - Argentina
At the end of the evening we congratulated Chef Taulère on his creative menu grounded in the classics and its flawless execution.
Chargée de Missions