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Being a chef means being a leader, guiding and inspiring a team to work along and be part of something extraordinary. Being a chef also means being the driver and master of ceremonies responsible for creating fantastic ambrosia for the diner. Furthermore, being a chef acknowledged by the famous Michelin guide is an honor that deserves to be celebrated and get the respect and trust of the greats to create an unforgettable meeting. Four Seasons knows this and presents its new Take Over experiences at the Zanaya restaurant with a fabulous dinner starring renowned chef Carlos Gaytán, chef Olimpia Calderón, and pastry chef Laura Rodríguez.
During this Takeover experience, Chef Gaytán and Chef Calderón worked hand in hand to transform Zanaya’s extraordinary everyday menu for a couple of nights and present a magnificent eight-course menu paired with exceptional wines from Chihuahua. Statement media attended this unusual event.
In an Al fresco dinner overlooking the Four Seasons’ imposing central garden, the evening began with a refreshing welcome cocktail created by Juan Gutiérrez, the talent responsible for Zanaya’s incredible mixology offering, before kicking off the feast with Ceviche Zanaya, a delight created by Chef Calderón based on sustainable striped bass, cucumber, pickled red onion puree, carrot puree and serrano chili oil, paired with a Chardonnay from Blanquísimo Barrica with the perfect acidity to whet the appetite.
Chef Gaytán’s first bid arrived in a big way, surprising between textures and explosions of flavor in the Carnitas de Abulón, a delicious black beans Tetela, Hoja Santa, abalone carnitas, and spicy avocado mousse.
The sweet flavor and deep notes of Pegaso’s tempranillo made it the perfect pair for Zanaya’s chef’s Oyster Sope; a homemade sope with smoked Pacific oyster refried black beans with a splendid touch of avocado leaf, and Carlos Gaytán’s Shrimp Chorizo in a surprising presentation of pumpkin flowers stuffed with shrimp chorizo, date puree and sauce of roasted red pepper.
Each dish and presentation brings the atmosphere of the dinner to a crescendo to create an unsurpassed atmosphere in which no detail is left behind, which is why Megacero’s blend of merlot, shiraz, and cabernet was the perfect, although unexpected, choice to accompany the dishes that followed next.
Evoking the beauty of a coral reef, Olimpia Calderón’s Zarandeado Octopus seduces the senses. This dish celebrates Mexican Pacific cuisine, a house specialty, with a shaken octopus, guajillo chile adobo, purslane, avocado cream, and chile ash.
The Michelin chef’s latest proposal was an outstanding Rib Eye, exquisitely served with baby pumpkin, Sainte Maure cheese fondue, and sourdough bread.
We ended the evening with a sweet note, as pastry chef Laura Rodríguez pampered us with two epic creations. The Wood Baked Dominican Banana, Hoja Santa Ice Cream, and Banana Peel Bacon were an unexpected sweet surprise. The dine favorite, thanks to an unbeatable flavor and a dreamlike rendition, was the Requeson Cheese Mousse, a toothsome meeting of textures with homemade Requeson cheese mousse and pink guava sauce.
You can also live experiences like these, follow the Four Seasons Mexico networks, and stay tuned to Statement.
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Statement, Alan González S. ©
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