Mexican Gastronomy in Paris

The special opportunity offers a chance to see some of Mexico's top chefs in action:

Originally from Ensenada, Baja California , Guillermo González Beristaín showed an interest in cooking at the very early age of 14. Guillermo has taken his years of experience and applied his skills while working in Michelin star restaurants around Europe and the U.S., only to later open the well-respected Pangea.

A globetrotter chef in his own right, Ángel Vázquez began his culinary career in Puebla, Mexico and later went on to work in New York and at Michelin star restaurants in both Paris and Barcelona , including Ze kitchen Gallerie and Cingle. He has represented Puebla's cuisine internationally in the embassies of Berlin 2011 and Lima 2012, at the Chicago Gourmet Festival in 2013, the Inauguration Cocktail in FITUR, Madrid 2013, and twice at the Vatican for the "Mexican Christmas Cocktail".

Today, Ángel owns Intro Restaurant in Puebla which carries the flavors of Morocco , Thailand , Scandinavia, and Mexico among others. His latest projects are the Antojeria "Salome Antojeria del mar" and "La Palafoxiana mezcalería y Champañeria", created by him and a group of friends.

Diego Hernández began his career in Mexico in the kitchens of some of the country's most renowned chefs including Benito Molina , Guillermo Gonzalez and Enrique Olvera . He earned his formal degree from Tijuana Culinary Art School and was co-owner chef of UNO Restaurant in Tijuana .

In 2011, in partnership with The Villa Valley, he created "Corazón de Tierra Restaurant" in Valle de Guadalupe , an ode to Baja California cuisine, focusing primarily on the ways and customs of Ensenada . His approach to cooking is a personal interpretation of the regional style and conveys a sensitivity and respect for nature. He was nominated as "Best New Chef" by Travel + Leisure in 2011 and Corazon de Tierra received the "Best Hotel Restaurant" in 2012. He was awarded the prize for "Best Concept" by the same publication in 2013. That same year, Corazón de Tierra was placed # 30 on the list of "50 Best Restaurants in Latin America ".

Roberto Solís decided to open his restaurant, Néctar, at the age of 27 without any previous experience. The restaurant's culinary style started out with a minimalist concept that slowly evolved to create a New Yucatecán Cuisine from traditional roots.

Solís' knowledge and professional learning come largely from his rich personal experiences. In 2004 he worked in the world-famous Fat Duck restaurant in England . In 2008, he was at Thomas Keller's restaurant Per Se in New York and in 2010 in Les Creations of Narisawa in Tokyo with chef Yosihiro Narisawa. In 2009 he established the famous festival Kooben with his partner Chef Luis Barocio . Today, Roberto is working on several projects including a casual Mexican tapas restaurant and a taquería.

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