The Grand Hyatt Playa del Carmen Resort has unveiled a new Chef’s Table concept inside the resort’s beachfront restaurant, The Grill at 1 26. The concept was created by a team of chefs and directed by the resort’s executive chef, Nadine Waechter-Moreno. According to a written release, The Chef’s Table experience is grounded on high kitchen quality knowledge and local ingredients from the Yucatan Peninsula.
The experience at the Chef’s Table is designed to serve six to nine people and begins with a welcoming from mixologist Miguel Angel Rios. In the first edition, the Chef’s Table will present the following menu: Amuse – Bouche, Tuna Tartare, Chicharo (spring pea) Ravioli, Atlantic Salmon, Wagyu Filet and Pay de Elote for dessert.
The Chef’s Table was also designed with six French, Mexican and Spanish wine pairings. The menu will change seasonally to highlight ingredients that are in the area to offer an exclusive experience for guests. During the initial chat at the Chef’s Table, Chef Nadine, along with the chef from Grill at 1 26, will describe the flavors and scents of the region and the textures and contrasts of the food. Once the last entree is done, Miguel Angel Rios will flame a glass of brandy and invite guests to have dessert.
Hotel guests and visitors can make reservations for the Chef’s Table at Grand Hyatt Playa del Carmen Resort by calling 984-875-1234.
For travelers looking for a complete getaway, the Grand Hyatt Playa del Carmen Resort is currently offering 20 percent off room rates for all bookings made by June 15 for travel between July 1 and August 31. The sale also includes a resort and destination credit of $400, valid to redeem various hotel services, such as spa treatments, dinners and more. The package also provides credits for a round of golf and a selection of excursions offered by the hotel’s tour desk.
-From Travel Agent Central News, June 6, 2017
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