The event was held at the historic Hotel Hacienda de Cortés. The heart of the Mexican colonial period resonates in this old sugar hacienda founded by Hernan Cortes in 1530. Known as San Antonio Atlacomulco, the architectural piece of art that is the hotel building is a magnificent example of the era of the conquest. Its legends are engraved in its great dry-stone walls and its historic past enveloped in lush vegetation and crystal-clear running water.

Thirty-six members and guests were in attendance. The menu was specially created by Executive Chef Fernando Lagunas and his team.

RECEPTION

Sopes
(small corn bites beloved of Mexicans)
Escamoles
(ant eggs harvested from maguey plants)
Mushrooms with Gorgonzola mousse
Chile en nogada
(meat-filled baby pepper with walnut sauce)
Segura Viudas Cava Reserva

MENU

Oyster cream
Sherry, crouton, chives
Chablis - Domaine Marie André

Lobster tail with beurre blanc sauce
on a bed of mashed sweet potato and beetroot
Chateau Ste Michelle Dry Riesling
Columbia Valley, Washington State, USA

Quail stuffed with foie gras
Cumberland sauce with a hint of white truffle
smashed peas with Pernod, caramelized apple
Châteauneuf-du-Pape - Celler des Princes

Mandarine Napoléon soufflé
almonds and figs, red wine reduction coulis
Tschida Late Harvest Auslese
Burgenland, Austria

It was a great moment for the Bailliage whose members and guests enjoyed a spectacular experience! For Bailli Mario Castro Planas and the Bailliage officers it was exciting to even be able to organise this event, never mind the opportunity to celebrate the Chaîne among friends and get together at the end of the challenging year! This motivates them to work in 2021 to create more events and surprises.

Marco Albarrán
Chargé de Presse