But 2 months later, I was lucky enough to experience the two masterchefs and their culinary creations in real life at Mallory Court Hotel in Leamington Spa in the UK.
Visit Mexico had a great idea. They wanted to pair some of their great Mexican chefs with great chefs from other countries in order to promote a better understanding between their societies as well as culinary and cultural exchange.
Mexican cuisine fusion style
So they contacted Eden Hotel Collection and asked if they were interested in a culinary exchange between Paul Foster, Head Chef at Mallory Court in Leamington Spa, and Alfredo Villanueva, Head Chef at Romero y Azahar in Monterrey, Mexico.
They were, of course, because Eden Hotel Collection is nothing if not forward thinking and with their fingers on the pulse in every aspect of hospitality, so they sent Paul Foster to Mexico to experience real Mexican cuisine, produce and cooking style from Alfredo, an exchange that culminated in a dinner by both chefs at Romero y Azahar, the one I followed from home as they live tweeted throughout the evening.
Mexican / British Fusion Dinner at Mallory Court
Two months later, Alfredo came to the UK to experience the great British cuisine, produce and cooking style with Paul at Mallory Court and I was lucky enough to be there! For the Mexican/British fusion dinner, Paul and Alfredo created a 6-course menu showcasing some of the aspects of the culinary skills each had gained from the exchange. And what a feast it was…….
1st course by Alfredo, “Chicharron en salsa verde”.
Crispy pork cheek with tomatillo, cured pork belly, jalapeno pepper, courgette, epazote, corn and raw green sauce.
2nd course by Paul.
Hand dived scallop, black garlic, charred leeks, onion ketchup.
3rd course by Alfredo, “Mar y cacao”.
Cured mackerel, adobo pepper ash, mashed beans in cacao butter, radish, fermented turnip.
4th course by Paul.
Grouse breast and ragu, parsnip, elderberries.
5th course by Alfredo, “Campechana de dulce de leche”.
Caramelized goat’s milk and Mezcal mousse, puff pastry, spiced chocolate sauce.
6th course by Paul.
Whipped pumpkin, vanilla poached chicory, muscavado ice cream.
The menu was accompanied by a fabulous selection of wines:
Organic Chablis Brocard, France 2014.
Pinot Noir, Featherdrop Hill, Marlborough, New Zealand 2011.
Moscato d’Asti, Prunotto, Italy 2014.
We ♥ Mallory Court
While enjoying this amazing menu we also enjoyed the great hospitality at wonderful Mallory Court. We’ve been there before and as always we left marvelling at the fantastic service, the courteous, professional staff and the lovely atmosphere.
Thank You Paul and Alfredo for the FAB-U-LOUS culinary experience.
Mette Poynton, I ♥ TRAVELS.