Yesterday, Tony Perrone, Director of AAA Mexico, granted Grand velas Riviera Maya one of the most important awards in the hospitality industry for the second time: the Five-Diamond Award for their excellence in service and quality of their facilities.
Grand Velas Riviera Maya has stand out, since its opening in 2008, for offering the best of Mexico’s hospitality in an environment of surpassing luxury and comfort. Perrone added that Grand Velas has set new standards to achieve this coveted recognition.
Learn more about this resort and its culinary tour, as well as their Spa recently appointed Best Spa of the World by Virtuoso.
By Yenny Gaona
Out of 12 contestants who fought for a pass to the grand finale of the 2011-2012 “Mexico Chef of the Year” Xavier Pérez Stone of Quintana Roo took first place in this tough competition, held on November 29th and 30th at the Universidad Tecnológica of the Riviera Maya (UTRM).
Xavier Pérez Stone
Eva García Cuervo, national director of the competition, mentioned that now in its third year, it has been more difficult than ever to choose the winner, as each year the competing chefs have better results in the kitchen.
The competition consists of providing the chefs their Mexican cuisine ingredients just as they enter the kitchen; therefore each chef must be agile and creative in order to achieve a new dish that places them as a finalist in each of the seven semifinals.
On this occasion, Enrique Olvera, president of the judging panel, indicated that the panel was very strict in qualifying the way that each chef made optimal use of the raw products.
Xavier Pérez Stone, chef of restaurant Cocina de Autor at Grand Velas Riviera Maya resort, first created an appetizer made of lionfish with pumpkin and a small amount of orange. He then prepared a main course of venison and achiote, and finally presented a dessert of chocolate with spices.
The winner indicated that after winning second place in the 2009-2010 Mexico Chef of the Year competition, he was provided with better professional opportunities and was motivated to continue to do his best day after day.
Next year Xavier Pérez Stone will participate in the grand finale of the competition, to be held in June in the Centro Banamex in Mexico City.
His goal: to win first place as a representative of the Riviera Maya during the grand finale.
Por Manuel Calderón de la Barca
Como símbolo del compromiso de Grand Velas Riviera Maya con la calidad y el servicio, The Leading Hotels of the World (LHW) incluyó a esta propiedad en el Directorio Virtuoso Best of the Best (Lo Mejor de lo Mejor) 2012. Un gran logro, puesto que en esta exclusiva publicación que sirve como guía de referencia turística a viajeros de alto nivel, solo se selecciona una propiedad por país y el resort fue incluido por sus altos estándares en servicio y por ser único en su tipo, como lo señala la actual frase de campaña de LHW: “All Kinds of One-of-a-Kind” (“Único en su clase“).
Por Manuel Calderón de la Barca
Le invitamos a tomar este tratamiento de 80 minutos dedicado a brindar una relajación profunda combatiendo el exceso de estrés. Este rítmico y tranquilizante masaje rejuvenece y limpia el estancamiento de energía y restablece el flujo de “prana”. Ha sido utilizado por poderosos maestros desde hace miles de años, basado en la curación ayurvédica y equilibra el despertar de los sentidos, tonifica el alma y da una nueva sensación de bienestar. Un terapeuta dirige una cálida corriente de aceite o té verde en la frente, aplicando un ligero masaje en el cabello mientras se está en el proceso de relajación. Una experiencia única que seducirá sus sentidos, en el Spa de Grand Velas Riviera Maya.
¿Porqué tomar este tratamiento?
Practicado desde hace 5000 años, el masaje shirodhara proviene de la India y se basa en los antiguos principios de la medicina ayurvédica. Traducido del sánscrito como una ciencia curativa y holística, Ayurveda busca armonizar el cuerpo, la mente y los sentidos.
El Shirodhara es una sofisticada manera de rejuvenecer el alma, alcanzando un grado de relajación y calma inmediatamente. Esta palabra viene de los vocablos sánscritos “shiro”, que significa cabeza y “dhara”, que se entiendo como algo “que fluye”. Se trata de un baño continuo con un flujo de aceites esenciales que cae en la frente, específicamente en el área denominada “el tercer ojo”, un punto chakra ubicado justamente en medio de las cejas, del que se dice que es el lugar donde se asienta la conciencia humana. El aceite recorre agradablemente la frente, el cráneo y el cabello, dando una sensación de completa armonía.
El aceite cayendo se lleva los llamados “fantasmas mentales” -miedo, ansiedad, ira o irritabilidad- en un auténtico océano de calma, mientras su pensamiento es arrullado por la serenidad de tener una conciencia purificada. A medida que el flujo impacta en el tercer ojo, da un efecto de equilibrio a las áreas más profundas del cerebro, estimulando sobre todo el sistema endocrino, las glándulas pituitaria y pineal –para aliviar los trastornos hormonales- y ayuda a generar neurotransmisores como la endorfina que dan la sensación de placer en el cuerpo –para curar la depresión y la inseguridad emocional-. También se dice que el tratamiento resulta óptimo para sincronizar las ondas alfa del cerebro, mejorar la circulación sanguínea, estimular la claridad mental y así liberar toxinas.
Aprovecha las bondades de este tratamiento
Precio normal: $298.00 USD
Precio Luxury Guest: $253 USD
* Los precios incluyen IVA y cargo por servicio. No se requiere propina adicional.
Dining at Grand Velas Riviera Maya is a culinary tour of five gourmet restaurants, each with uniquely talented chef.
Please be welcomed to discover an authentic goumet experience that will delight your senses.
To bring a little bit of Grand Velas to your table, we share this simple recipe:
TUNA TARTAR
Ingredients
400 grs finely chopped tuna
60 grs boiled egg whites
30 grs chopped chives
1 pza bell pepper
50 grs Paprika
50 mls Srirasha sauce
20 mls Sesame oil
20 mls Garlic oil
40 mls Lemon juice
30 grs Chopped ginger
20 grs Onion
1 pza Mango
30 mls mirin rice wine
30 grs White sugar
15 grs butter
15 grs Shrimps roe
5 grs Volcanic salt
12 pza Fried wonton
Procedure
In a bowl add the tuna, white eggs, chives and bell pepper. Season with paprika, salt, pepper, lemon juice, oils and srirasha sauce, and leave aside.
For mango culis: Add in a casserole the butter, garlic and ginger until ingredients get a brownish color. Add mango and blend all the mixture with mirin rice wine, water, salt, pepper, sugar and strain. Serve an garnish with fried won ton chips.
Read more about Grand Velas Culinary Tour!
In recognition of
Grand Velas Riviera Maya’s commitment to quality and service, The
Leading Hotels of the World (
LHW) included the property on the
Virtuoso 2012. Directory of the Best of the Best. Being named in this exclusive publication is a great achievement, as the directory serves as a guide for highly sophisticated travelers, and only one property per country is selected. The resort was included due to its high service standards and for being the only one of its kind, as indicated by the actual
LHW campaign: “
All Kinds of One-of-a-Kind”.
Chef Patrick Louis, Corporate Executive Chef of Velas Resorts and Director of Food and Beverages of Grand Velas Riviera Maya, emphasizes the decision to consolidate the criterion of the group’s restaurants, thereby continuing to maintain the high quality standards that have earned Velas Resorts various awards and, most importantly, the preference of its guests.
. . . . . . . . . . . . . . . . . . . . . . . . . . . .
by Manuel Calderon de la Barca
In attempting to define the great Chef Louis, character and personality are the most appropriate words; two qualities that distinguish him and are reflected in his culinary work. Switzerland, Germany, England, Canada and his native France, birthplace of the famous “haute cuisine,” are some of the locales where he has developed his talent, and each has contributed to his vast knowledge of the culinary arts.
His passion has carried him beyond the limits of cuisine, guiding him to a solid career in hospitality administration. Currently he is the Executive Chef of the Grand Velas Corporation and Director of Food and Beverages of Grand Velas Riviera Maya, where he has contributed greatly and made very important advances. In the year 2000 he was named Best Manager of Food and Beverages in Latin America, out of over 3,600 hotels. After the opening of Grand Velas Riviera Nayarit, where he worked until July 2004, he spent three years in Paris managing his own restaurant, where he shared the concept of Mexican fusion cuisine with the French community.
With over 10 years in Mexico, Chef Louis has been able to experiment with many new spices and colors, which he has gracefully incorporated into his unique style.
He has now returned to confront his latest challenge at Grand Velas: to remain at the forefront of gastronomic trends. This is no simple task, when we refer to the management of restaurants with worldwide renown at All-Inclusive resorts. A shining example of Chef Louis’ grand success is the distinction of the Gourmand List, which namesGrand Velas Restaurants Cocina de Autor and Frida among the 50 Best Restaurants in Mexico, a feat made all the more admirable due to the fact that they are the only two on the list that belong to an All-Inclusive resort. The AAA Four Diamond recognition of the three specialty restaurants at Grand Velas Riviera Nayarit, Frida, Lucca and Piaf also illustrates his talents.
About the recognitions of excellence, Patrick Louis poses the question: What makes us different? Why has the cuisine at Velas Resorts been recognized? It is very simple. We have a firm commitment to quality. From the moment the guest arrives at the hotel and the moment they enter our restaurants they feel indulged. The concierge recommends where to dine and what ambiance is best if they are with family or on business. We truly value each small detail. We aspire to surprise the guest from the beginning, with their aperitif and appetizers. We then focus our greatest efforts on the main courses, desserts, wines and beverages to make their visit perfect and cause them to return and try something new, something that surely will surprise them again and exceed their expectations”.
With respect to the culinary tour at Grand Velas Riviera Maya, a unique experience in the area, with five gourmet specialty restaurants, he stresses, “It is an authentic gastronomic journey. Each restaurant has its own exclusive chef who designs the menu according to the latest culinary trends. Each space is tastefully decorated and is enhanced by live music, a which is very important in making the atmosphere favorable for seducing the senses.”
He adds, “Cocina de Autor, for example, is a place you must visit when you come to the Riviera Maya. It is the signature restaurant of our resort, where Basque-Spanish recipes are fused with molecular gastronomy in an exclusive menu created by acclaimed chefs Mikel Alonso and Bruno Oteiza.”
In closure, Patrick Louis assures that the standardization of the Grand Velas brand will continue to position Velas Resorts restaurants at the forefront of gastronomy in Mexico and Latin America and that they will remain on par with any restaurant in the world. “We seek to imprint this seal on our resorts, so that guests find the same quality standards in each property of the group: avant-garde cuisine, the highest-quality ingredients and a commitment to competing at an extremely high level. Without this, everything would begin to collapse and we would rest on our laurels, thinking we are the best. There is always someone to measure ourselves against, with whom we can have healthy competition, and we will be at the level of any great hotel in the world” states the Grand Velas Executive Chef.
About Grand Velas Riviera Maya: www.rivieramaya.grandvelas.com
Mexican most important festivities are around the corner ‘Independence day’ and we thought of many ways to celebrate online with our dear friends… Could not come up with something more ‘suitable’ than sharing the recipe of Sangrita, the perfect complement for Tequila ~like no other; and you know we do love Tequila!
So, friends, we propose a toast for Mexico and the beauty of its natural scenarios, the folklore and traditions passed along generations, and most of all: the colorful hearts that build this country day by day! Viva Mexico!
Please allow us to share this article about Sangrita written by Beth, our star blogger friend of omgyummy.wordpress.com (originally shared on Cinco de Mayo) after her visit to Grand Velas Riviera Maya. Hope you enjoy it as much as we did.
Extract taken from omgyummy.com blog
Since last August when we returned from our decadent and surreal vacation at The Grand Velas Resort in Playa del Carmen Yucatan Peninsula Mexico, I’ve been plotting to write a post about sangrita. Cinco de Mayo seemed like the perfect excuse. Yes, I meant to type SangriTa. A discovery we made in the pool bar one lovely afternoon…
Our favorite pool bar under the thatch roof hut
Pool bartender extraordinaire, José, was generously pouring our afternoon tequila shots, when he asked: Would you like some sangrita? I heard the question as: Would you like some sangria, which for me, compared to shots of tequila, well, there is no comparison so I quickly said thanks, but no thanks. He stood firm. You really should try this sangrita if you like the tequila. It’s how we drink our tequila in the Yucatan – it’s called Completo. Ok – well José had not steered us wrong on the tequila so far so this was an easy leap of faith, especially after the first shot.
To enjoy, you need two shot glasses, one filled with sangrita, one with tequila. You take a sip of sangrita, then a sip of tequila. It’s a little slice of tequila heaven – refreshing like a great bloody mary at brunch. Hmmm…tequila at Mother’s Day brunch. I like that idea.
I tried a couple of different versions with @DormantChef as the tester. His favorite version was this:
Sangrita
Makes about 1 3/4 cups. Can be doubled.
1 cup bloody mary mix (any brand you prefer)
1/2 cup fresh squeezed orange juice (store-bought could work)
1/4 cup fresh lime juice
1/2 of a serrano pepper, rough chopped (I left the seeds in)
fresh ground pepper to taste
2 or 3 splashes of Worcestershire sauce (to taste)
Add first 4 ingredients to blender and liquefy for a few seconds. Taste and then add ground pepper and worcestershire to taste.
The idea is to provide a complement, a balance to the tequila. The best recipe is the one that your palate enjoys with the tequila you are serving.
We enjoyed so many aspects of our trip to The Grand Velas in the Yucatan Peninsula but this unexpected drink discovery at the pool bar was one of our most memorable highlights of the vacation. Thanks José!
Read the full story: omgyummy.com
To celebrate Mexico’s Independence, during the month of September Frida restaurant will hold the “Mexico de Mis Recuerdos” festival. Meaning “The Mexico of My Memories”, this festival will feature a special menu created by Chef Daniel Garcia, paying tribute to the culinary corners where Mexican cuisine evolved as the history of our country was written.
First was the Festival of Mexican Cuisine, Las Rutas de México, for the Bicentennial celebrations in Grand Velas Riviera Maya. Now, motivated by the festivities celebrating our independence, we embark upon a new gastronomic adventure to honor the most traditional restaurants of México City. These establishments honor the history of our country and have in fact helped to create part of our identity as Mexicans.
Mexican Chef Daniel Garcia will be the one to recreate the textures, colors and flavors of these institutions, flavored with a bit of history. The tour will take us through the ancient streets of the city center that house some of the most notorious eating establishments. We begin by visiting República de Guatemala Street to have a little taste of the historic Café Tacuba, which has served its delights to many celebrities, artists and political figures since 1912, and which provided the wedding banquet of the great Mexican muralist Diego Rivera and the writer Guadalupe Marín.
We continue down Venustiano Carranza Street to stop in one of the oldest restaurants in the city, El Gallo de Oro. Since its origin as a cantina, it promoted the importation by boat of olive oil, capers, Sevillian olives and European cheeses that caught the attention of intellectuals of the likes of Manuel Acuña and Justo Sierra. A few steps away we are drawn inside a historic 14th century mansion that received license number 1 in 1860: La Hostería de Santo Domingo. Considered a colonial monument of Mexico City, it shelters within its walls the evidence of all of the events that transpired during its evolution.
A stop at the Salón Corona is obligatory, a mystic place that has existed for 80 years, and we end our tour through the historic city center at the Restaurante Prendes, to savor the 100 years of gastronomic presence that filled the mouths of those who used to tell stories: Diego Rivera and the teacher Justo Sierra, who discussed philosophy, and David Alfaro Siqueiros who spoke of politics. It is said that the same owner attended to them and that he still remembers personally serving his oysters on the half shell to Trotsky and his tender white fish to the famous General Lázaro Cárdenas.
To keep the taste of our history on our palate we will visit a restaurant that evokes sentiments of art, architecture, gastronomy and the history that has been made since the century when Hernán Cortés founded his hacienda here, and that now brings us to new heights with its exceptional Mexican cuisine. We will revive as well one of the few survivors of the Golden Age of the Zona Rosa; La Fonda del Refugio, who over the course of 57 years has preserved tradition through the flavors of Mexican recipes from the old days. We will then be transported to the south end of the city where a place inspired by the colonial atmosphere of the state of Puebla can be found, and which keeps the traditions of Pre-hispanic cuisine alive: La Fonda de Santa Clara.
Finally we will rediscover ourselves in the flavors of the Antiguo Restaurante San Ángel Inn, a hacienda that was once a Carmelite monastery, converted into a pulque production center, and then became a hotel and restaurant of grand tradition. On this culinary journey through different parts of the great metropolis known as the city of hope, another chapter of history will have to be written in the book of our memories, one that will bring us to new heights of pleasure. This event is an expression of our Mexico that we now have the satisfaction of presenting to you, in each of the dishes on our menu full of customs and legendary traditions.
For restaurant reservations:
Contact: conciergerm@grandvelas.com
Call: 011-52-9848774400 ext. 8137
Or complete the electronic reservation form
by Manuel Calderon de la Barca
Chef Patrick Louis, Corporate Executive Chef of Velas Resorts and Director of Food and Beverages of Grand Velas Riviera Maya, emphasizes the decision to consolidate the criterion of the group’s restaurants, thereby continuing to maintain the high quality standards that have earned Velas Resorts various awards and, most importantly, the preference of its guests.
In attempting to define the great Chef Louis, character and personality are the most appropriate words; two qualities that distinguish him and are reflected in his culinary work. Switzerland, Germany, England, Canada and his native France, birthplace of the famous “haute cuisine,” are some of the locales where he has developed his talent, and each has contributed to his vast knowledge of the culinary arts.
His passion has carried him beyond the limits of cuisine, guiding him to a solid career in hospitality administration. Currently he is the Executive Chef of the Grand Velas Corporation and Director of Food and Beverages of Grand Velas Riviera Maya, where he has contributed greatly and made very important advances. In the year 2000 he was named Best Manager of Food and Beverages in Latin America, out of over 3,600 hotels. After the opening of Grand Velas Riviera Nayarit, where he worked until July 2004, he spent three years in Paris managing his own restaurant, where he shared the concept of Mexican fusion cuisine with the French community.
With over 10 years in Mexico, Chef Louis has been able to experiment with many new spices and colors, which he has gracefully incorporated into his unique style.
He has now returned to confront his latest challenge at Grand Velas: to remain at the forefront of gastronomic trends. This is no simple task, when we refer to the management of restaurants with worldwide renown at All-Inclusive resorts. A shining example of Chef Louis’ grand success is the distinction of the Gourmand List, which names Grand Velas Restaurants Cocina de Autor and Frida among the 50 Best Restaurants in Mexico, a feat made all the more admirable due to the fact that they are the only two on the list that belong to an All-Inclusive resort. The AAA Four Diamond recognition of the three specialty restaurants at Grand Velas Riviera Nayarit, Frida, Lucca and Piaf also illustrates his talents.
About the recognitions of excellence, Patrick Louis poses the question: What makes us different? Why has the cuisine at Velas Resorts been recognized? It is very simple. We have a firm commitment to quality. From the moment the guest arrives at the hotel and the moment they enter our restaurants they feel indulged. The concierge recommends where to dine and what ambiance is best if they are with family or on business. We truly value each small detail. We aspire to surprise the guest from the beginning, with their aperitif and appetizers. We then focus our greatest efforts on the main courses, desserts, wines and beverages to make their visit perfect and cause them to return and try something new, something that surely will surprise them again and exceed their expectations”.
With respect to the culinary tour at Grand Velas Riviera Maya, a unique experience in the area, with five gourmet specialty restaurants, he stresses, “It is an authentic gastronomic journey. Each restaurant has its own exclusive chef who designs the menu according to the latest culinary trends. Each space is tastefully decorated and is enhanced by live music, a which is very important in making the atmosphere favorable for seducing the senses.”
He adds, “Cocina de Autor, for example, is a place you must visit when you come to the Riviera Maya. It is the signature restaurant of our resort, where Basque-Spanish recipes are fused with molecular gastronomy in an exclusive menu created by acclaimed chefs Mikel Alonso and Bruno Oteiza.”
In closure, Patrick Louis assures that the standardization of the Grand Velas brand will continue to position Velas Resorts restaurants at the forefront of gastronomy in Mexico and Latin America and that they will remain on par with any restaurant in the world. “We seek to imprint this seal on our resorts, so that guests find the same quality standards in each property of the group: avant-garde cuisine, the highest-quality ingredients and a commitment to competing at an extremely high level. Without this, everything would begin to collapse and we would rest on our laurels, thinking we are the best. There is always someone to measure ourselves against, with whom we can have healthy competition, and we will be at the level of any great hotel in the world” states the Grand Velas Executive Chef.
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Sat, 7 Jan 2012
