St. Regis Punta Mita Blog, Guest Blogger Diaries, November 2012

The dining scene at St Regis Punta Mita Resort offers a rich and varied selection of dishes and dining venues that satisfy the needs and desires of a wide-ranging guest list and palate preferences.

Executive Chef Sylvain Desbois oversees culinary conception, preparation and presentation for all restaurants at the St. Regis Punta Mita. The beachside Las Marietas; Sea Breeze, a casual California bistro-style eatery; and St. Regis’ AAA Five Diamond Award signature Carolina offer a sumptuous collection of mouth-watering choices in casual and fine dining settings. The tasty menu choices celebrate a taste of Mexico and an international cuisine with flair.

Desbois, along with Chef Alfredo Perez Gomez at Carolina, Chef Sergio Chavez at Las Marietas, Chef Hugo Gutierrez at Sea Breeze and Pastry Chef Michael Fournier are the team’s key ingredients. Their impressive resumes incorporate worldwide training, lush culinary careers and global experiences at some of the best gastronomic locations.

Dressed in his customary white jacket, pants and apron, Chef Sylvain, one of Mexico’s top 20 chefs, is ever present and often seen around the resort moving between the restaurants and kitchens. On Friday he selects the catch of the day from fisherman and meets guests on the beach at Sea Breeze. Desbois remains hands-on daily, preferring to be close to the creative process and staff.

I had a chance to sit down with Sylvain and Mickael, the resort’s French connection. Not only do they share the same native tongue, but also talent and a passion for creating interesting and tasty dishes. These translate very well when it comes to communicating a concept to production and presentation.

Mickael Fournier came to the resort with an illustrious portfolio of culinary credentials. “I am product focused, believing they do half of the chef’s work,” said Fournier. Freedom to create and make changes is what attracted him to the St. Regis Punta Mita. “As I strive to balance the dish, there is also a need for balance between the meal and dessert. Too sweet ruins a good meal, light is better and balancing sweet desserts with sour is best.” He does not feel limits or fear mixing flavors, even using chili when preparing desserts.

Sylvain and Mickael are a dynamic duo. Aren’t we guests the lucky ones?

Saludos from,

Guillermo-

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