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Belmond Sierra Nevada Offers New Facilities and Kitchen

Mauricio Lara y Antonio Arzola

José Luis Arias y Gloria Espino

John Freidenthaler y Sra. Leslie Luscard

Guillermo González, Gustavo López, Bety Succar y Francisco García

Gina Sereno, Andrew Fisher y Sandra Vázquez

Gabriela Galia y Catalina Corona

By Karla Ortiz

On November 30, a cocktail party was held at the Restaurant del Parque of the Belmond Sierra Nevada Hotel to share some novelties, advances, and contributions that Belmond has made to San Miguel. The hotel began with a remodeling in different areas in July, and they plan to finish completely this February. The event presented Casa del Parque, now completely finished and ready to receive guests. They announced December 15 as the opening date of the Andanza restaurant in Casa Principal, Hospicio 35, and the opening of a new spa in Casa Principal.

John Freudenthaler, General Manager of the hotel, commented that it is a great pleasure, along with the operating team, to join forces to elevate Belmond’s name to the level that the hotel deserves. He took the opportunity to introduce the new team in charge of the hotel and restaurant areas: Ulises Reyes, Sales Director; Fabiana Celis, Administrative Director; Mauricio Lara, Executive Chef; and José Antonio Arsola, Executive Sous-chef. At the same time, he gave thanks to Linda and Markus Luck, who are responsible for one of Belmond’s great strengths, preservation of nature. They designed each of the green spaces and gardens that can be seen in Casa Parque.

During the cocktail party, drinks and canapés showcased the gastronomic side of the restaurants. A letter of introduction from Chef Mauricio Lara stated: “I didn’t want to make a copy or try to get involved with some concept that already exists in the city. We did something different for exquisite palates looking for something new.” In Casa del Parque, their strong point will be Mexican cuisine, trying to leave it “with the grandmother’s touch,” the only difference being taking care of the aesthetics and presentation of the dishes and exploiting each local ingredient provided by the region. At Andanza, they promise an interesting gastronomic offering, from the bar with personalized drinks and avant-garde liquors, mezcales, and tequilas, to the cava. They aim to obtain certification guaranteeing that they offer 100% Black Angus beef, perfectly marinated with the selection of wines. They will have a Grill Master who will be in charge of explaining the cut, the terms, and a little bit about where the meat comes from in order to begin development of a gastronomic culture of meat and wine. In the Salon Mascaras, they will have a Chef’s Table, where they will offer menus by season, using local products and taking advantage of what the producers in the city offer.

 

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