En plática corta, el Chef Diego Bedotto nos contó que solía comer en casa de su Nonna al menos un par de veces a la semana, la recuerda preparando comida para más de 14 personas y que ahora estando él a cargo del fogón no se imagina como lograba hacerlo. Preparar sus recetas era algo que el Chef quería hacer junto con su tío Giovanni Demarchis (Maître Restaurateur) y el primer convite del año de La Chaîne fue el marco perfecto y para ello vistió de manteles largos su lugar.

Carbonara esta ubicado muy cerca del centro de la ciudad de Cuernavaca y tiene poco más de un año de haber aperturado. Es un lugar no pretencioso cuya cocina es directa y honesta que entra dentro de la categoría de casual dining y cuya atmósfera relajada invita a sobremesas largas con familias y amigos como lo pudimos comprobar tanto miembros de La Chaîne e invitados.

La presentación del evento la realizó Marco Albarrán (Bailli), acompañado de Juan Corral (Vice-Conseiller Culinaire), de Alexei Chevez (Vice-Chargé de Presse), Gerardo Tamariz (socio del restaurante) y Jesús Pérez (Vice-Échanson) quien tuvo a cargo la selección de vinos.

Il Menu

El divertimento comenzó con tres aperitivos: un Acciughe in bagnetto verde (anchoa marinada en aceite Olivo), un Cotolette al Carpium (carne empanizada con calabacita y encurtido de vinagre) y un Suppli di polenta ripiena di gorgonzola (bocadillo de polenta rellena de queso gorgonzola). El antipasti consistió de un Peperone alla bagna caoda, un pimiento horneado alienado en anchoa ajo y alcaparras.

El abbinamento para ambos platos fue un Gavi DOCG de la bodega Pio Cesare elaborado con uva 100% Cortese, una variedad autóctona muy versátil originaria del sur piemontes cuya acidez moderada y sabor ligero equilibraron los sabores y texturas de los bocadillos.

Para el primo plato se sirvió una Insalata frutti di mare de camarón, mejillones y calamar con un toque de azafrán que se hizo acompañar de un Ciari blanco de la bodega Borgo Molino proveniente de la región veneciana de Giulia IGT y elaborado con uva Traminer, una variedad aromáticamente atractiva -cuyo origen es incierto- que ayuda a resaltar los sabores de los crustáceos.

Un Risotto al prosecco e gamberi elaborado con riso arborio sfumato se sirvió como secondo plato, acompañado de un veneziano de la región de Giulia IGT elaborado con otra uva autóctona italiana, la Ribolla Gialla de la bodega Cantina Puiati cuya alta acidez, notas cítricas y carácter fresco equilibraron la untuosidad del arroz.

Para lo dolce, se sirvió un vino de postre tradicional de la Toscana conocido como Vin Santo de la bodega Rocca delle Macìe que se produce con uva Trebbiano y Malvasia en la región del Chiante DOC y que acompaño un Frágole (fresas) al vino tinto e panna cotta.

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Las etiquetas servidas en el evento NO se encuentran disponibles en nuestro catálogo; sin embargo, si estás interesado, contáctanos por WhatsApp al +52 (777) 5522-560 para apoyarte en la gestión con la importadora.1

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For that reason, La Chaîne Morelos did not want to miss this important date to bring together nearly 40 people (members and guests alike), honor the art of cooking and culture, and share good wishes for the upcoming end-of-year festivities.

Welcome words were provided by Marco Albarrán, Bailli of Morelos, and Lorenzo González-Ulloa, who took the opportunity to share a bit of the history preserved within the walls of this beautiful venue.

The ruins of Hacienda de Cortés served as the perfect spot for an outdoor evening that was expected to be cold but instead welcomed attendees with surprising warmth.

The menu was inspired by classic elements of Thanksgiving dinner, such as turkey, gravy, sweet potato, mashed potatoes and a version of pumpkin pie prepared by the pastry chef that was an absolute success.

To accompany this menu, wines from three major U.S. regions were selected: Oregon, Washington and California, all perfectly curated by Juan Corral and Jesús Pérez.

La Hacienda

Originally known as Hacienda Atlacomulco, it was built in 1529 and founded in 1530 by Hernán Cortés, initially functioning as one of the first and most important sugar estates in Nueva España.

In 1909, Don Pedro Azcué, attorney for the succession of Prince José A. Pignatelli Cortés, stated that the farm had 2,206 hectares. After the Revolution, the hacienda lands were distributed among the ejidos of Jiutepec, Tejalpa, Acapantzingo, Chapultepec, Atlacomulco and the José G. Parres neighborhood.

In 1953, it was put up for auction by the government and acquired by Mr. José Villanueva Aguilera, who sold it a year later to Mr. Ramón Beteta, secretary of the treasury of the federal government at the time.

In 1973, the property was acquired by the current owner, who rebuilt this “historical jewel” to create what is now the Hacienda de Cortés Hotel.

The Menu

Starter. Fig Stuffed with a Roquefort Cheese Mousse. Vol-au-vent of Foie Gras Terrine. Snack with Goat Cheese and Olive

First Course. Tarragon Cream Scented with Parsley Oil and Croutons with Fine Herbs

Second Course. Cortés Turkey Sauced with Traditional Gravy Accompanied by a Sweet Potato and Marshmallow Glaze, Mashed Potatoes and Almond Green Beans

Dessert. Pumpkin Pie

The Wine Pairing

Bailliage of Morelos Officers

Bailli: Marco Albarrán

Vice-Argentier: José Sigona

Vice-Conseiller Culinaire: Juan Corral

Vice-Chargé de Missions: Arturo Contreras

Vice-Chargé de Presse: Alexei Chevez

Vice-Échanson: Jesús Pérez

Hacienda de Cortes

Chef Domingo Vázquez

Sous Chef Jaritzia Sotelo

Sous Chef Artemio Salgado y

Pastry Chef Briseida Uribe

Captain Hermilo Lugo

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Contact us at +52 (777) 5522-560 if you are interested in having these wines for your venue or event.

Don Salomón, as an ambassador of Mexican wine, shared with the audience some figures showing the significant growth that the Mexican wine market has experienced in recent years, his perspective on its evolution for the years to come and a little bit about the story of how he began his foray into the wine industry.

The wine tasting was directed by Jonathan Chavez (estate’s sommelier), who presented 3 very interesting wines: Rosado, Malbec and Reserva Grenache, which were respectively paired with Chiles del Padrón in Salsa Rosa, a Morcilla Tapa and a Rib Eye Taco, all exquisitely prepared by Chef Alberto Romero.

Members of Morelos’ Baillage as well as restaurateurs and gastronomy and wine enthusiasts attended the event at Tres Cumbres which hosted the event with great warmth and attention through his owner Mauricio Viniegra, who is also a distinguished member of the Chaîne.

The Winery

The wine history of Coahuila is very interesting, dating back to 1567 while the Spanish missionaries exploring the Parras Valley in search of gold found an oasis where some strains of wild grapes were already growing, including the one that would later be known as Mission Grape. Parras is a best known region for having Casa Madero -considered the oldest commercial winery in America- settled there.

However; there are 39 wine projects with more than 1,000 hectares planted. In addition to the already mentioned Parras, the main regions of the state are: Saltillo, Arteaga, Ramos Arizpe, San Buenaventura, Piedras Negras, Torreón and General Cepeda (where the winery is located).

Hacienda Florida is a boutique vineyard, which owes its name to an old hacienda called La Florida and It has a current area of ​​20 hectares. Founded in 2012 as a family project, they started with plantations of Cabernet Sauvignon, Grenache, Shiraz, Malbec and Mourvèdre which were brought from France and specifically for General Cepeda’s climate and soil.

The Menu

First Course. Chile del Padron en Salsa Rosa

Second Course. Tapa de Morcilla

Third Course. Taco de Rib Eye con Salsa de Frambuesa

Wine Pairing

La Chaîne Morelos

Bailli: Marco Albarrán

Vice-Échanson: Jesús Pérez

Restauranter: Mauricio Viniegra

Professionel du Vin: Luis R. Balderas

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Las etiquetas de Hacienda Florida se encuentran disponibles en nuestro catálogo. Contáctanos por WhatsApp al +52 (777) 5522-560 si estás interesado en integrarlos a tu cava.

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From September 26-28 the Bailliage of Morelos recently hosted a truly spectacular three-day event, culminating in a glamorous Induction Ceremony that exemplified the heart and soul of the Chaîne.

Set in the mystical town of Tepoztlán in Morelos, the event celebrated new beginnings, culinary artistry, and deep fellowship. Members joined the celebration from vibrant Bailliages across Mexico, including Puerto Vallarta, Mexico City and Guadalajara.

The Induction Ceremony saw new members welcomed - including 11 Dames de la Chaîne - and current members promoted. Bailli Délégué Thierry Blouet was the Inducting Officer in his capacity as a Member of the Conseil Magistral. He was assisted by Bailli Marco Albarrán.

The highlight of the evening was the exquisite Gala Dinner at Hotel Posada del Tepozteco, a testament to regional Mexican gastronomy and international pairing expertise. Chefs Manuel Martínez Corona, David Macareno Rodríguez, and Diego Archundia Fuentes crafted a memorable menu, showcasing local ingredients and innovative techniques.

The Gala Induction evening was the peak of a weekend full of Chaîne camaraderie. The three-day programme ensured ample time for networking and celebration, including a welcoming dinner and a final, delightful brunch at Hotel Casa Fernanda, prepared by Chef Marco Cruz.

The Bailliage of Mexico has once again demonstrated its flair for combining cultural richness, spectacular settings, and world-class gastronomy, reinforcing the vibrant spirit of the Chaîne.

Marco Albarrán Arozarena
Bailli, Bailliage of Morelos

The Menu

Toast Gratien & Meyer Crémant de Loire Brut NV

Starter
Blue-corn chichiyotas [Ed. crispy fritters] filled with fresh ricotta, bean “soil” and macha salsa.
Mystic cocktail of lemon balm Mezcal guava, and lemon balm tonic

First Course
Beet carpaccio with pear and blue cheese
Emilia Rosé 2023 Puerta del Lobo
Querétaro, Mexico

Second Course
Chilled almond and garlic soup scented with basil
Emilia Rosé 2023 Puerta del Lobo
Querétaro, Mexico

Third Course
Seabass fillet pyramid over huazontle risotto and creamy curry
Chardonnay 2023 Casta Blanca
Baja California, Mexico

Fourth Course
Angus sirloin, grilled vegetables,
Serrano croquette, Tempranillo sauce
Gran Reserva Grenache 2021 Hacienda Florida Coahuila, Mexico

Dessert
Lemon-verbena cheesecake tart, mango coulis, chocolate granules with Colima salt
Grand Tokaji Late Harvest 2023
Hungary

Wine Pairing

The courses were thoughtfully paired with an exceptional selection of Mexican, French, and Hungarian wines, creating a harmonious global culinary journey.

Bailliage of Morelos Officers

Bailli: Marco Albarrán

Vice-Argentier: José Sigona

Vice-Conseiller Culinaire: Juan Corral

Vice-Chargé de Missions: Arturo Contreras

Vice-Chargé de Presse: Alexei Chevez

Vice-Échanson: Jesús Pérez

You can find the original article published on Chain Online News.