Mexico Chapitre

Bailliage of Mexico
Cuernavaca, May 7-8, 2021

Do you believe in magic? In Cuernavaca, we lived it for two days
" celebrating the 15th Anniversary of the founding of the Bailliage "

After multiple virtual events in 2020 and a growing number of in-person activities, our Chapitre in Cuernavaca was the first large face-to-face event in Mexico in more than a year, generating a pleasant sense of hope.

Cuernavaca is a medium-sized city located 50 kilometres south of Mexico City in the centre of the country. Known for its mild climate throughout the year, it is called the “city of eternal spring” and all its splendour was the setting for the two days of Chaîne events organised by Bailli Mario Castro and his team.

The Chapitre was also celebrating the 15th Anniversary of the founding of the Bailliage of Cuernavaca. Our special guests were Vice-Chancelier/Argentier Everardo Topete, and his wife Mónica, who have been members since the first ever dinner held at the Hotel Hacienda de Cortés in 2006. Furthermore, greetings went to founding members Juan Cintrón (Bailli from 2014-2016) and Maître Rôtisseur Juan Corral.

The Induction Ceremony and Gala Dinner took place at Las Mañanitas, a hotel/restaurant/events establishment with more than 60 years of tradition and international renown. Owned by the Bernot Family, the complex is in traditional Mexican style with large terraces and exquisite gardens complemented by the singing of exotic birds.

On the Friday afternoon (May 7th), Bailli Délégué Thierry Blouet, supported by members of the National Council, inducted the new Échanson, two Baillis, three local Bailliage officers, five Maîtres, two Sommeliers, six Dames de la Chaîne, and17 Chevaliers.

These new appointments bolster the Bailliage of Mexico through bringing together members from many parts of the country in the spirit of the current and renewed Chaîne. The majesty of the surroundings and a beautiful pond marked this first magical moment for the inductees.

A passageway led attendees to the terrace where a reception was held. After which they went to the Gala Dinner on the hacienda-style terrace of the Casa Nueva Room. Tables surrounded the fountain where members and guests enjoyed dinner. We partied well into the night.


Mussel with Provençal mustard butter

Lobster tail
served over a mirror of tamarind sauce
candied cherry tomato

House-style Duck confit
on a bed of Lyonnaise potato

Angus beef fillet
escamoles (traditional agave worms)
huitlacoche (fungus affected kernels of corn)
bone marrow sauce

“Mark D” xocolatl
dark chocolate brownie, passion fruit gelée
green apple marshmallow
[Ed. “Xocolatl” - lit. “bitter water” -
was a Mayan ritual beverage made from
pure cacao, chilli and water]


Las Mañanitas House Wine - Uruguay
(80% Sauvignon Blanc, 20% Chardonnay)

Crémant Rosé ‘l’Hexagone’
(80% Cabernet Franc, 20% Pinot Noir)
Loire Valley, France

Casa Madero, 2018
(80% Shiraz, 20% Pinot noir)

Monte Xanic 2019
(65% Cabernet Sauvignon, 35% Merlot)
Valle de Guadalupe, Mexico

Cremant Blanc ‘l’Hexagone’
(50% Chardonnay, 25% Pinot Noir, 25% Chenin Blanc)
Loire Valley, France

On the second day, Saturday 8th, we moved to the Hacienda de Acamilpa with its more than 400 years of history. Our host Andrés Flores showed us the property and explained the history of the sugar plantation. We held the reception on one of the terraces. History, nature and architecture framed the occasion that transported us to centuries ago.

We ate in the main dining room of the hacienda at an antique table for 36 people, framed by the Chaîne flag. At this meal, our host and his team surprised us with a completely traditional menu made with elements that are produced in the State of Morelos.


Escamoles with avocado mousse
grasshopper powder

Juniper, chili jelly

Frogs legs, habanero (hot chili) aioli

Izote soup with guamuchil* bites
(*Mexican yucca and peas)

regional Cotija cheese, agave syrup

Alaskan king crab in kefir butter
Papantla vanilla risotto
[Ed. Papantla is the heart of Mexico’s
vanilla-growing region]

New York striploin, prosciutto, jus

Chocolate and hazelnut dessert
by Sofía Cortina


Roger Goulart ‘Gran Cuvée’ Gran Reserva Cava
[Traditionally made from classic Cava varieties
Xarel.lo, Macabeo and Parellada. Each one
being vinified separately]

Montefiori Rosato
[A rosé wine from Valle de Guadalupe,
Baja California, North Mexico. Made from
Chardonnay and Sangiovese grapes]

‘Classic Monopole’
Rutini Malbec Collection
Mendoza, Argentina

Summing up Bailli Mario Castro, said “Thanks to everyone who joined us, we always want our guests to feel at home. The doors are always open with the spirit of the Chaîne.”

Argentier Jorge Careaga enthused, “Exquisite and great work of the Cuernavaca Board, our thanks and congratulations.”

Bailli Delegué Thierry Blouet concluded, “Extraordinary events in Cuernavaca! Congratulations to Bailli Mario and his officers. The event in Mañanitas went very well. The one at Hacienda Acamilpa was out-of-this-world, one of the best ever. What hospitality, what a place, what food, what company, everything seemed to come as if from a movie!”

Marco Albarrán Arozarena
Chargé de Presse

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