Chapitre Cozumel, Dinner at Sal de Mar Restaurant
For the first time since the Bailliage’s foundation the attendees included members, couples and guests to an event like this, a practice that will continue in future activities. Accordingly, 32 people had this wonderful experience that included an official picture, dinner and the recognition of service personnel.
The menu was a combination of seafood for the first four courses, followed by two beef dishes, finishing with a brioche-based dessert with chocolate ganache. The wines included Italian rosé, Mexican Chardonnay, Spanish Albariño, finishing with a fine Mexican Cabernet Sauvignon.
Bailli Philippe Fournier, a Chef by profession and currently GM of the Hotel Cozumeleño Beach Resort, is already working with his officers on the next event in the Bailliage’s calendar.
This first dinner for 2019 at the Sal de Mar Restaurant has already set the bar high for the rest of the yeart.
