Paying tribute to ingredients from the Mexican coasts
" Renowned Chef Óscar certainly surprised our senses "
OCTO Pescadería, a beautiful hexagonal brick building characterized by the craftsmanship of each corner, was the venue for our event held on May 19th. OCTO is a culinary space that connects with the elements of the sea and the craftsmanship that characterizes it.
MENU
ACT I
Queen clam
aguachile de Serrano Tatemado, cucumber topping
Francesca Sparkling Rosé
(made from the Frankovka grape variety)
Croatia
ACT II
Tuna mojama
120 days matured with oil from Valle de Guadalupe
Yahualica chilli oil, Mexican pepper leaf oil
Octo Blanco Chardonnay/Sauvignon Blanc
Mexico
ACT III
Traditional clam chowder soup
served in a sourdough loaf
ACT IV
“Salmon Wellington”
Salmon, portobello duxelle, spinach
wrapped in puff pastry
accompanied by parsnip purée
Garlic octopus
French fries, mashed avocado with cilantro
Miraz Frankovka - Croatia
ACT V
“Chocolate brick”
chocolate sachet sponge cake, creamy passion fruit
salted caramel ganache
covered in white chocolate with almonds
Crème Brûlée
original French recipe with passion fruit mousse
Renowned Chef Óscar certainly surprised our senses by paying tribute to ingredients from the Mexican coasts of Ensenada and Nayarit. The two Croatian and one Mexican wines selected by Vice-Échanson Miriam Núñez certainly enhanced the menu.
This unprecedented event brought together Baillis Honoraires, Bailli Délégué Thierry Blouet and his wife, Rosa Casa-Blouet, who is an Officier, and 43 Bailliage members with their guests.
Stephanie Elenes
Vice-Chargée de Presse