Grand Chapitre

La Chaîne des Rotisseurs

Oct 01, 2025

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

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.