Once we became familiar with the format of Millesime, a happening where internationally renowned chefs arrive for four days to offer us high-quality menus based at the Rosewood Hotel, it seems that the formula is being repeated, but for palates trained in the fine art of gastronomy, we know that the aftertaste of each sandwich served at each edition leaves a completely different sensation, and this is what 2025 has in store for us.
The most anticipated annual event for all gourmets will take place in San Miguel from May 22 to 25, and it's safe to say that it will leave all diners wanting to lick their fingers so much so that suddenly this "impolite" gesture will be accepted as the new normal after tasting the proposals of the Chefs of the fourth edition of the festival in our lands.
More than 3,000 diners will gather at this haute cuisine catwalk, where their love of stimulating the taste buds and eating high-quality foods made with local ingredients will unite them in a gastronomic communion.
Coming from the kitchen of Nuema in Ecuador, Chefs Alejandro Chamorro and Pía Salazar will be in charge of one of the High Altitude Dinners where we can appreciate why the creative duo is considered one of the best cuisines in their lands.
For this format, we will also feature Chef Hugo Muñoz of Ugo Chan Restaurant in Spain, where his approach is best described as "market cuisine with a Japanese essence," creating a unique fusion.
Also from Spain comes Chef Marga Colls, famous for her specialty Miceli Restaurant, whose menu changes every morning at sunrise, and from Mexico we have Rodrigo Rivera-Río, who is a Chef at Koli Restaurant with Michelin star and recognized for his reinterpretation of northeastern Mexican cuisine.
For the fourth consecutive year, our palates and hearts will be surprised on a journey consisting of various courses and different drinks from the world of mixology. This journey will seek to amplify everything we understand by food and will support our eternal exploration of ingredient use—knowledge we can take back to our own kitchens.
It's time to warm up your forks!
