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Jul 13
Executive chef Patrick Louis collaborated with Grand Velas' six award-winning chefs de cuisine (including Mexico's 2012 Chef of the Year, Xavier Perez Stone of Cocina de Autor) to introduce new ideas and innovative twists on breakfast classics. Guests will delight in the visual reworking of Mexican traditions such as huevos divorciados (eggs served on fried tortillas with contrasting salsas) and huevos en canasta (aka egg in a hole) served in a flour tortilla basket.
The bistro's French pedigree is evident in a selection of inventive omelets, including one that's folded with bacalao (salted black cod) and another that incorporates wild mushrooms, red wine and veal sauce. French toast is complemented with artfully carved tropical fruit and an apple-cinnamon panna cotta, while Belgian waffles are offered with chocolate sauce and strawberry coulis.
A roving cocktail trolley brings the mixologist to the table, kickstarting the morning meal with bespoke Bloody Marys crafted with top shelf vodkas and tequilas. And for the virgin-inclined, a selection of fresh-squeezed tropical juices includes everything from mango to soursop, as well as signature house blends such as "Green," an energizing combination of orange, celery, pineapple and cactus juices.
The laid-back indoor/outdoor Bistro overlooks the beachside infinity pool of the resort's premier Grand Class section, shaded by towering palm trees and surrounded by flowering bougainvillea. Every table in the restaurant offers a view of the Caribbean Sea.
The Bistro at Grand Velas Maya Elevates Breakfast
Megan Sterritt
KWE Partners 305-476-5424 sterritt@kwepr.com Playa del Carmen, Riviera Maya, Mexico (July 13, 2012) Guests of the luxury all-inclusive can start their morning at the beachfront Bistro with made-to-order breakfasts inspired by both French and Mexican cuisines, setting the bar high for memorable meals to come throughout the day at the resort's other highly acclaimed restaurants Cocina de Autor, Frida, Sen Lin, & Lucca and Piaf. Executive chef Patrick Louis collaborated with Grand Velas' six award-winning chefs de cuisine (including Mexico's 2012 Chef of the Year, Xavier Perez Stone of Cocina de Autor) to introduce new ideas and innovative twists on breakfast classics. Guests will delight in the visual reworking of Mexican traditions such as huevos divorciados (eggs served on fried tortillas with contrasting salsas) and huevos en canasta (aka egg in a hole) served in a flour tortilla basket.
The bistro's French pedigree is evident in a selection of inventive omelets, including one that's folded with bacalao (salted black cod) and another that incorporates wild mushrooms, red wine and veal sauce. French toast is complemented with artfully carved tropical fruit and an apple-cinnamon panna cotta, while Belgian waffles are offered with chocolate sauce and strawberry coulis.
A roving cocktail trolley brings the mixologist to the table, kickstarting the morning meal with bespoke Bloody Marys crafted with top shelf vodkas and tequilas. And for the virgin-inclined, a selection of fresh-squeezed tropical juices includes everything from mango to soursop, as well as signature house blends such as "Green," an energizing combination of orange, celery, pineapple and cactus juices.
The laid-back indoor/outdoor Bistro overlooks the beachside infinity pool of the resort's premier Grand Class section, shaded by towering palm trees and surrounded by flowering bougainvillea. Every table in the restaurant offers a view of the Caribbean Sea.