Mexico Grand Chapitre

Bailliage of Mexico
Baja California, October 15-18, 2021

Inauguration of a new local Bailliage
" a gastronomic journey surprising all palates "

The culinary tradition of Baja California is synonymous with its history, development, tourist journeys which nourish the creation of its identity especially evolving culinary art.

Tijuana, a multicultural city, welcomed members and their guests from around Mexico for this special occasion, namely the inauguration of a new local Bailliage, that of Baja California.

Bailli Délégué Thierry Blouet, in his capacity as a Member of the Conseil Magistral represented President Yam Atallah. He was welcomed to formalise this new Bailliage with its founding Bailli Eduardo Quiroz Tejeda.

Bailli Eduardo and his Council surpassed expectations in the organisation of this spectacular event which offered a gastronomic journey surprising all palates.

October 15th - A walk through history began on Friday evening at Caesar’s, the world-famous restaurant in Tijuana. Located on Avenida Revolución, it was here that Caesar's salad was created. The opening event of the Grand Chapitre, it took the form of an “icebreaker” dinner. Diners were delighted with classic dishes such as beef tartare, Ceasar’s salad, beef Wellington and a surprise dessert from an exquisite Alfredo recipe. Nostro house wine paired perfectly with the menu.

October 16th - Saturday morning saw a spectacular sunrise to introduce the day’s gastronomic journey which began with an exquisite lobster lunch at the Half Way House beach restaurant. The first cantina established in 1922 in the Tijuana-Ensenada Tourist Corridor, it is run now by well-known Mexican Chef “Johnny”, who delighted with freshly harvested lobsters in the ¨Puerto Nuevo¨ style. Friendship in pleasant harmony was evident with Chef “Johnny” singing a cappella O Sole Mio.

Ensenada, named “La Bella Cenicienta” or “La Novia Azul del Pacífico”, is a hospitable, beautiful city in Baja California and gastronomically known as the capital of Mexican wine. We were offered a Margarita tasting at the Andalusian Bar where this internationally popular drink was born. Located in the old Hotel Playa y Casino which is now the Social, Civic and Cultural Centre Riviera de Ensenada, we were transported through time walking the mosaic corridors full of symbolism, with pictorial walls and ceilings, chandeliers and precious wood structures of great beauty that evoke antiquity hiding stories of the Belle Époque.

Saturday closed with a flourish. Dinner in Manzanilla, offered by the famous Chefs Benito Molina and Solange Muris, one of the most beloved couples in the Mexican culinary business. They cooked and directed a great gastronomic experience accompanied by wines chosen by Sommelier Carlos Vega.

October 17th - a wide range of events was on offer:

- Valle de Guadalupe, 70+ wineries where 90% of Mexican wine is produced. Famous for its climate, smells, landscapes, people, flavours of great products from the ecosystem.

- La Robleza, a country restaurant in the Viña de Liceaga Vinícola for a succulent breakfast.

- Todos Santos Polo Club for an exhibition match in honour of the Chaîne. Anthems of France and Mexico were played and flags waved.

- El Cielo Winery & Resort vineyard, for an excellent sensory experience and participation in winemaking.

- Casa Pedro Domecq, one of the original and emblematic wineries in the Valle de Guadalupe, was visited for a tasting.

In the evening, dinner at the Wine Garden among illuminated trees, with cheerful red and white check tablecloths was offered by Chefs David Castro and Maribel Aldaco.

October 18th - And so to the culmination of the four days: the Induction Ceremony and Gala Dinner took place at Hotel Hacienda Guadalupe. First a reception with appetisers such as “duckciutto” crostini paired with Champagne Piper Heidsieck.

The Ceremony was held in a cellar of the winery equipped as a Ceremonial Hall, an ideal place surrounded by barrels and cobblestones. It was a perfect background for the flags and banners of the Chaîne and the OMGD (Ordre Mondial des Gourmets Dégustateurs), creating great visual impact. Bailli Délégué Thierry Blouet was Inducting Officer supported by Argentier Jorge Careaga.

In the hotel’s principal banqueting hall beautiful arrangements and elegant flag tables, were a surprise. The menu represented the richness Baja California offers, enhancing preparation of each dish and harmony of its wines.

Bailli Délégué Blouet closed the dinner with distinguished words of gratitude to the new Bailliage of Baja California. He was very pleased and looking forward to returning to the region.

Huge thanks go to the National Council for putting their trust in this new Bailliage of Baja California, to Eduardo Quiroz Tejeda’s beliefs in its members to be founders, and to all of the local Bailliage’s Council who made everything possible.

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