Gaviotas - XVII Festival Gourmet Puerto Vallarta

UN destino, dos paraísos / ONE destination, two paradises

Gaviotas – Sheraton Buganvilias Resort & Convention Center

Located inside of Sheraton Buganvilias Resort & Convention Center, with a beautiful view of Banderas Bay, you will find Gaviotas Restaurant with a renewed and friendly proposal of Haute Cuisine in a warm and welcoming environment. The Passion expressed in our Wine List and Menu, will make the perfect union on the discreet enchantment of an unforgettable night.

Address

Blvd. Francisco Medina Ascencio #999
Zona Hotelera Las Glorias
Tel. 226 04 04 Ext. 6847
5:00pm - 11:00pm

www.sheratonvallarta.com
ayb@sheratonvallarta.com.mx

Local Chef

Roberto Alcaraz

Originally from Puerto Vallarta Jalisco, young, passionate and dedicated are some adjectives that describe the new diamond in the Gaviotas restaurant, he began his brilliant career in some of the most important restaurants in the area and Cabo San Lucas, his style has allowed him to merge the flavors of Mexican cuisine with contemporary regional cuisine, he is a promise of Mexican food culture.

Recipe of the Year

Duck breast in “Mole Sauce”

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2 pax

INGREDIENTS

• 80 grs. Duck breast
• 1 pza. Plantain
• 1 pza. Vanilla
• 15 ml. Vanilla liqueur
• 30 ml. Butter
• 1 pza.“Morita” chili pepper
• 1 pza. “Ancho” chili pepper
• 1 pza. “Pasilla” chili pepper
• 1 pza. “Bolita” chili pepper
• 2 pzas. Corn tortilla
• 100 ml. chicken broth
• 2 pzas. Gelatin
• 3 pzas. Spinach
• 10 grs. Coriander
• 200 grs. Bougainvillea flower
• 10 grs.Potato
• 10 grs. Tomato
• 10 grs. Carrot

PREPARE MODE

Plantain Mashed
Cook plantains in boiling water for 10 minutes, rest and make a dough and add the vanilla liqueur and butter.

“Mole” Sauce.
Fry the mixture of chilli peppers with corn "tortillas" and a touch of dark paste, prepare a paste and add a little broth.

Fried Salad
Fry all the leaves, let stand then place them in the cup.

Chef Roberto Alcaraz

Contact
inform@festivalgourmet.com