If you were to see the gastronomic event of Millesime As is done with the tempos of a menu, it is possible to appreciate each of the elements that formed part of this gastronomic vision that year after year seeks to marry the world of haute cuisine with that of other arts such as music and fashion in this edition.
As an appetizer, the 4 Chefs who were the stars of the happening were welcomed with a pleasant dinner at the Hotel Matilda, where Chefs Miguel Carretero, Begoña Rodrigo, Ricardo Muñóz Zurita and Ricardo Muñóz Zurita were received with warmth and a delicious menu worthy of such knowledgeable palates.
As a starter, or on the first day, as is tradition, Garden was held inside the Rosewood Hotel, offering diners the peaceful experience of exploring several stands of renowned Mexican cuisines to try some award-winning dishes, among which the Antifine Dining proposal stands out, whose concept can be explained by showing its logo, which is a fly eating in a haute cuisine restaurant, which represents a mockery of the boring and stuffy precepts of all the formality that haute cuisine entails, and chooses to emphasize the art of good eating in an irreverent and jovial way.
The setting had lighting that was reminiscent of a more tropical lifestyle and the event was made enjoyable by the music of DJ Miss Mara who occasionally played a duo with a fun saxophonist. All this ended with a drone show where small flying robots coordinated to form figures in the sky emulating the logo of GNP, the official sponsor, as well as a frying pan on the grill, and the profile of a woman enjoying a spoonful of an unrecognized dish. This innovative show, which is being brought to us for the second time, continues to cause a great sensation in the spectators who are not accustomed to such a novelty.
As a second course, the “Cena Con Altura” was served at Casa 1810, with the culinary duo of Chefs Begoña Rodrigo from Spain and Ricardo Muñóz Zurita. Both wanted to combine their strengths (Begoña with vegetables and Catalan food, and Ricardo being a staunch protector of Mexican food) by creating a menu that would fuse these skills, resulting in dishes such as huitlacoche tamalito with Veracruz-style shrimp or rice accompanied by beef carpaccio and various mushrooms. Thus, the Chef used rice in a way that is not in paella and gave a nod to Mexican culture by using common meats from here and, of course, chili.
As an appetizer, those who alternated this great dinner with the satisfaction of being in Garden, were able to taste good wines at the entrance with a food truck dedicated to the art of wine and sweeten their palate with the European bakery of Panio, who are always eager to pamper San Miguel with their pastry creations.
For dessert, there was a catwalk by the Mexican luxury textile brand Pineda Covalin, thus inaugurating a duo in the fashion-gastronomy world with a collection that is soon to be presented in the fashion capital at a global level. The collection titled “In the Garden of the Mayan Birds” represents the vast Mexican flora and fauna with an emphasis on the desert plants of San Miguel. Its usual colorful and vaporous prints were complemented on this occasion with boots and hats to make a subtle invitation to the audience to incorporate this delightful fashion into their daily life on the streets of San Miguel. Saint Michael making a fashion statement and wearing something proudly made in Mexico.
We close with dessert, looking back at past editions and delighting in analyzing how the number of stands and allied brands is growing, as well as how they are losing their shyness in combining gastronomy with other forms of expression, thus creating a highly artistic pairing.
