An uncomp romising luxury experience. Full stop.
Diego the chef's love for his craft exudes through each course of the meal in ingredients, taste and presentation. Thom the Captain and his service team set a perfect table in a perfect table accompanied with classic French service that was at once intimate with the warmth of sharing stories with family.
Francisco's unique Vulcan tequila cocktail started the feast. A citrus, rosemary, tequila glass of Spring coming to life in your mouth. Next was learning to and then opening a bottle of Krug with a saber. A first for us.
Two of the courses: foie gras and octopus were also a first to me. To just say foie gras and octopus is akin to describing a PB & J sandwich and doesn't do justice to the private chef experience. These courses, along with Diego's version of onion soup, buttermilk - truffle- caviar butter and different breads; the white fish and rhubarb emulsion; beef tartare with flavors never before combined - subtle and lush at the the same time; squash blossoms with mushrooms; glazed octopus; a lemony-passion fruit marshmallow and finally - my favorite dessert - chocolate soufflé with salted caramel ice cream - all accompanied by a bottle of Krug and perfectly matched Pinot Noir from Provence that you'd never guess was a Pinot Noir given it's rich and full body.
There is no other way to say it -- it was 3+ hour food orgy but not overdone. Plates garnished with cauliflower dust, micro coriander, flower petals giving certain dishes a little heat akin to wasabi. I can't describe it all but all the courses were sophisticated with flavor profiles that awakened all your senses. From the beauty to smell and taste it was a sensation.
The portions were appropriate in size for the feast we experienced. I can't recommend the La Krug Table experience more. I am at a loss why it is not listed everywhere as the #1 restaurant event in Mexico City, if not Latin America.
Thanks guys -- come visit in California. read more