Our Gala Dinner took place in the magnificent setting that is Bruna, a restaurant in Guadalajara. Recently recognized by CANIRAC with the award for Restaurant Innovation, Bruna includes an exclusive art gallery. Here we celebrated the last dinner of 2022 organized by our Bailli Gabriel Pérez and the Bailliage Board of Directors.

The reception took place in the garden of the restaurant’s newly opened space dedicated to art. Here members had the opportunity to greet and talk whilst enjoying an arts performance: contortionism and juggling stood out. Our palates were awakened with Champagne Rémy Massin et Fils Blanc de Noirs Nature and serrano ham croquettes.

The imperial table was set and magnificently decorated with elegant orchids. A five-course menu was prepared by renowned Chef Óscar Garza. Chef Óscar surprised us with his reinterpretation of Mexican cuisine. Selected Spanish wines imported specifically to enjoy with the menu were arranged by La Casa de Siempre, a Gourmet Wine Boutique in Madrid.

First course: we enjoyed shrimp battered with habanero mayonnaise and old mustard paired spectacularly with Dominio del Pidio Tinta Fina/Albillo, DO Ribera del Duero.

We continued with beef tartare served with beef reduction vinaigrette and Chardonnay vinegar accompanied by a blue corn tuille with a delicate flower of life design. Partnering it was Licinia, a blend of Torrontés and Muscatel Grano Menudo, from Madrid.

Served next, confit of pork in cocoa and red pepper sauce served alongside El Puntido Rioja from Vinedos de Paganos.

Filet mignon in a crust of onion powder and chili peppers on black chichilo and sautéed asparagus cream was sublime when accompanied by ‘Triga’, a blend of Monastrell and Cabernet Sauvignon from Alicante.

To sweeten our taste buds: vanilla sponge cake with rose petals, lychee and raspberry ice cream. To close - and to leave a good taste in our mouths after the feast - a truffle quenelle was accompanied by Cafe de Olla.

This successful evening ended with a round of applause to the Chef, his kitchen team and the service brigade.

Stephanie Elenes
Vice-Chargée de Presse