From September 26-28 the National Bailliage of Mexico recently hosted a truly spectacular three-day event, culminating in a glamorous Induction Ceremony that exemplified the heart and soul of the Chaîne.

Set in the mystical town of Tepoztlán in Morelos, the event celebrated new beginnings, culinary artistry, and deep fellowship. Members joined the celebration from vibrant Bailliages across Mexico, including Puerto Vallarta, Mexico City and Guadalajara.

The Induction Ceremony saw new members welcomed - including 11 Dames de la Chaîne - and current members promoted. Bailli Délégué Thierry Blouet was the Inducting Officer in his capacity as a Member of the Conseil Magistral. He was assisted by Bailli Marco Albarrán Arozarena.

The highlight of the evening was the exquisite Gala Dinner, a testament to regional Mexican gastronomy and international pairing expertise. Chefs Manuel Martínez Corona, David Macareno Rodríguez, and Diego Archundia Fuentes crafted a memorable menu, showcasing local ingredients and innovative techniques. The courses were thoughtfully paired with an exceptional selection of Mexican, French, and Hungarian wines, creating a harmonious global culinary journey.

MENU

Starter
Blue-corn chichiyotas [Ed. crispy fritters]
filled with fresh ricotta,
bean “soil” and macha salsa
Mystic cocktail of lemon balm Mezcal
guava, and lemon balm tonic

Toast
Gratien & Meyer Crémant de Loire Brut NV

First Course
Beet carpaccio with pear and blue cheese
Emilia Rosé Syrah 2023
El Marqués, Querétaro, Mexico

Second Course
Chilled almond and garlic soup scented with basil
Emilia Rosé Syrah 2023
El Marqués, Querétaro, Mexico

Third Course
Seabass fillet pyramid
over huazontle risotto and creamy curry
Casta Blanca Chardonnay 2023
San Vicente Valley, Baja California, Mexico

Fourth Course
Angus sirloin, grilled vegetables,
Serrano croquette, Tempranillo sauce
Hacienda Florida Gran Reserva Grenache 2021
Coahuila, Mexico

Dessert
Lemon-verbena cheesecake tart, mango coulis,
chocolate granules with Colima salt
Grand Tokaji Late Harvest 2023
Hungary

Coffee or tea

The Gala Induction evening was the peak of a weekend full of Chaîne camaraderie. The three-day programme ensured ample time for networking and celebration, including a welcoming dinner and a final, delightful brunch at Hotel Casa Fernanda, prepared by Chef Marco Cruz.

The Bailliage of Mexico has once again demonstrated its flair for combining cultural richness, spectacular settings, and world-class gastronomy, reinforcing the vibrant spirit of the Chaîne.

Marco Albarrán Arozarena
Bailli, Bailliage of Cuernavaca

Bailliage of Cuernavaca Officers
Bailli: Marco Albarrán Arozarena
Vice-Argentier: José Sigona
Vice-Conseiller Culinaire: Juan Corral
Vice-Chargé de Missions: Arturo Contreras
Vice-Chargé de Presse: Alexei Chevez
Vice-Échanson: Jesús Pérez