Events

Becas Ball 2018

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It was an evening of glittering gowns, lively entertainment and a culinary feast. The 2018 Becas Ball was recently held at Club Regina in Puerto Vallarta. Over 200 attended the festive event that featured a historical  Austrian theme. This fund raising event benefits the non-profit, Becas Vallarta. A school scholarship fund.

The beach resort was transformed into Austria’s Schönbrunn Palace. In 1742 it was commissioned by Emperor Leopold I and it was designed by a Baroque architect who received his training in Rome. It was originally an imperial hunting lodge. It eventually grew into the palatial summer residence over the course of the eighteenth century.

For the Becas Ball the Regina’s grounds were elegantly decorated and jugglers and stilt walkers made their way through the venue during the cocktail hour. Bartenders were mixing specialty drinks including dark chocolate martinis and basil kiwi cocktails. The music of Johann Strauss, the famous Austrian composer, filled the air.

After about an hour guests filed into the dining area, where all the tables were decorated with elaborate fresh flower displays, candles and crystal. In keeping with the royal theme, the ladies were crowned as they entered. Large posters of Austrian royalty Kaiser Franz Josef and Queen Sissi were highlighted.

He was emperor of Austria from 1848 to 1916 and king of Hungary from 1867 to 1916. He divided his empire into a dual monarch in which Austria and Hungary coexisted as equal partners. Franz has been described as a gentleman of irresistible charm who loved his wife to a degree that bordered on infatuation. He had the third longest reign in the history of Europe. In keeping with the theme the owner of Puerto Vallarta’s only Austrian restaurant, Kaiser Maximilian, named in honor for Fran Joseph’s brother Maximilian emperor of Mexico, was consulted for the menu. The four course meal was spectacular.

First Course – Smoked Trout with Horseradish and Cucumber Salad

Second Course – Red Cabbage Cream Soup with Potato Dumpling

Third Course – Roasted Leg of Veal, Spätzle, Vegetables with Mushroom Sauce

Fourth Course – Linzer Tart with Yogurt Ice Cream

During dinner the show by Farra Group included live music and dancers. A special appearance by Franz and Sissi kicked off the special entertainment. The royal couple took the stage and watched performers from all over the world, by Prana Show. There was a contortionist, crystal ball handlers, a fire dancer and a hoop artist. The evening ended with a spectacular fireworks display and then it was live music and dancing for all.

Monies raised go to Becas Vallarta, Changing Lives Through Education. There are over 400 students in the program and they have been assisting children with limited economic resources for over 50 years. Scholarships start during the second year of junior high and run through senior high and then, hopefully through university.

Once a student is accepted into the program, they promise to fund his or her education until the goal is reached, even if the goal is to become a doctor. Tuition is paid along with school uniforms, proper shoes and school supplies such as the notebooks and pencils, pens, etc. that are required.

The student must maintain a grade point average of 8.5, be a good citizen in school and at home, live in Puerto Vallarta and help with events when asked. Becas Vallarta improves the students and their families with a better quality of life so they can become self-sufficient and contribute to the progress of the community.

Becas Ball 2018 Sponsors:

Fours Seasons Hotel & Resorts

Rocco Troyani Signature Events

The Reef Homes by the Sea

Agromod

Oceana Boutique Residences

Kaiser Maximilian Restaurant

Intercam Banco

Anfitriónde México Vinos

Coldwell Banker Realty

 

For more information: BecasVallarta.com

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Our Specials from the Mediterranean at Kaiser Maximilian

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Mild winters and warm summers are just some of the characteristics of the Mediterranean. Its history has contributed greatly to its collective cuisine. Several important ancient civilizations flourished in the region which was dominated for centuries by Phoenicia, Carthage, Greece, Rome and the Byzantine, Arab and Ottoman empires.

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These historical connections and influences, as well as the impact of the Mediterranean Sea on the region’s climate mean have resulted in a melding like no where else on earth. Plus countries with strong culinary traditions, like Italy, Spain and France have also affected the cuisine.

You can sample some flavorful Mediterranean dishes at Kaiser Maximilian Restaurant in Puerto Vallarta during August 2016. Executive Chef Juan Carlos Palomera and owner Andreas Rupprechter have developed this special menu featuring wonderful dishes from the region.

The Mediterranean menu is served from noon to 11pm at Espresso Bar and 6 to 11pm in The Main Dining Room. Both restaurants have outdoor seating and interior seating with air-conditioning.

Flavors of the Mediterranean

Appetizers
*Gnocchi with a braised short rib, creamy polenta, bell pepper and red wine sauce

Mediterranean specials
*Fried calamari with mixed greens, olives and tzatziki
*Horiatiki, A Greek Salad with tomato, cucumber, feta cheese, onions, olives

Greek salad, Horatiki August 2016
*Beef Carpaccio with mixed greens, cherry tomatoes, mustard and honey dressing
*Gazpacho with goat cheese and bread croutons

Gazpacho Agosto 2016

Main Courses
*Veal Scaloppini with Angel hair pasta, Caprese and red wine sauce

Dessers
*Panna cotta with passionfruit sorbet and berry compote

The regular a la carte menu will also be available.

Kaiser Maximilian features a touch of Europe in downtown Puerto Vallarta. The casually elegant restaurant offers a respite from the beach and is a great place to observe the area.

 

Kaiser Maximilian Restaurant & Café
Olas Altas 380-B, Downtown South;
Puerto Vallarta , Jalisco, México.
Tel. (322) 223-0760 – (322) 222-5058
Monday – Saturday 8 am – 11 pm

Kaiser Maximilian 21st Anniversary

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Gourmet dining in a European atmosphere along with casual elegance describes this world-class dining experience. Thousands of satisfied clients and many more meals and drinks served make Kaiser Maximilian Restaurant a very important part of the dining scene in Puerto Vallarta.
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They are celebrating 21 years of serving delicious Austrian and European cuisine in one of the area’s premiere dining establishments.

Andreas Rupprechter, the restaurant’s founding chef and owner opened on Olas Altas in 1995. It remains the area’s only Austrian restaurant. “I would like to welcome all of our long time clients to the anniversary celebration,” says Andreas, “I hope this special menu encourages others to try our restaurant for the first time and hopefully become regulars.”

“I was part of the restaurant’s opening team, says Executive Chef Juan Carlos Palomera, “I’m proud to be part of the restaurant’s 21st anniversary, too. It is always a pleasure to cook great food.”

Andreas and Juan have created a wonderful a la carte menu which runs from May 4 to June 2, 2016. This special menu is available starting at noon at Espresso Bar and is served there until 11pm. You can eat in The Main Dining room from 5 to 11pm.

Here’s the anniversary menu:

Appetizers
*Cold cucumber cream with mango, radish and red & black caviar
*Gnocchi, bacon, smoked tomato and clams
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Main Courses:
*Coffee-spiced beef, sauce Foyot, grilled vegetables & potato croquettes
*Veal Scaloppini with angel hair pasta, mozzarella, asparagus and red wine sauce
*Roasted duck breast, butternut squash purée and buckwheat risotto
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Dessert
*Chocolate cup with chocolate mousse & hazelnut cream along with passion fruit sorbet

Celebrate Kaiser Maximilian’s 21st Anniversary with innovative dishes that merge new and old world cuisine. The regular a la carte menu and the Restaurant Week menus will also be available.

Restaurant Week Puerto Vallarta at Kaiser Maximilian

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There’s a touch of Europe in Puerto Vallarta where elegant dishes are expertly prepared with quality ingredients. Kaiser Maximilian is celebrating 21 years as one of the cities finest restaurants and you can join in the festivities.

Restaurant-Week-Puerto-Vallarta-2016It is the 12th year for Restaurant Week, which runs May 15 to 31, 2016 and it gives people a chance to sample some of the best food in Banderas Bay at exceptional prices. Kaiser Maximilian has participated every year and this year offers three courses for $349 pesos and there are choices for each course. They are also extending their end date, which will be June 3, 2016.The food brings a certain creative flare, and at its heart, Kaiser Maximilian is about familiar flavors crafted by their expert culinary team and served in a European bistro atmosphere.

Here is the Restaurant Week Menu and it is served at Espresso Bar from noon until 11pm and in the Main Dining Room from 6 to 11pm.
Appetizers
*Tossed Garden Salad with fresh herbs and toasted pumpkin seeds
*Fennel Ravioli with prosciutto, mushrooms and tarragon sauce
*Onion Soup au Gratin with white wine and toast

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Main Courses
*Chicken breast with rosemary on mashed potatoes, mustard-seed sauce and garlic roasted vegetables
*Zwiebelrostbraten, flat pounded beef loin covered with Austrian onion rings and sautéed potatoes

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*Sautéed shrimp, grilled fish fillet and chicken with rice-stuffed bell pepper and chipotle sauce

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Desserts
*Strawberry Royal, yogurt ice cream with fresh strawberries and whipped cream
*Crème Brulée, vanilla cream under a caramelized sugar crust
*Austrian Apple Strudel with vanilla ice cream

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The regular a la carte menu will also be available along with the 21st Anniversary a la carte menu, neither is included in Restaurant Week.

The restaurant will be closed for vacation and renovations from June 3 to July 12, 2016 and both Espresso Bar and The Main Dining Room will reopen on July 13, 2016.

Kaiser Maximilian features mouth watering Austrian and European cuisine developed from authentic family recipes. Restaurant Week gives you a chance to try many of the dishes offered at an excellent price.

Shedding winter during the third month of the year, March.

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It is a great month because the first day of spring occurs on the equinox on the 20th. During 2016 Easter takes place on the 27th. There’s even more exciting things happening in March and that include a special menu at Kaiser Maximilian Restaurant in Puerto Vallarta, Mexico.

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Owner Andreas Rupprechter and Executive Chef Juan Carlos Palomer have developed several dishes sure to satisfy. Here’s a look at the special menu and the regular a la carte menu is also available. Enjoy these from noon to 11pm.

Appetizers
*Potato gnocchi with mushrooms, spinach and truffle sauce
Lobster bisque with shrimp

Main Course
Fish fillet with potato gnocchis, tarragon sauce and spinach

Kaiser Maximilian Restaurant
Dessert
Pear Helene made with vanilla ice cream, marinated pear, chocolate sauce and whipped cream

Reservations are recommended 223 0760 or 222 5058.

Do not forget to ask your waiter about wines that would be a great accompaniment to your meal selection. Kaiser Maximilian has an extensive wine list.

Take some time to savor the flavors at this European style bistro in Old Town Vallarta. The Espresso Bar is open from 8am to 11pm and The Main Dining Room is open from 6 to 11pm. There is outdoor and indoor seating available.

 

Valentine’s Specials at Kaiser Maximilian

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A February holiday has been recognized for thousands of years. Its history has several beginnings.

The tradition of Valentine’s Day is believed to have originated from the pagan customs of the third or fourth century BC when the Parentalia and Feralia Festivals of Purification were celebrated in ancient Rome between February 13 and February 18. This was also the time of a Fertility Festival which celebrated a young man’s rite of passage and involved animal sacrifices and fertility rituals.

With the appearance of Christianity, priests attempted to replace such ancient heathen practices. In the fifth century AD, the church resolved to abolish this pagan celebration by creating its own holiday around the same date and selecting a saint who was remembered for his devotion to love. Saint Valentine became the official Patron Saint of Love and the holiday continued to evolve.

You can celebrate this sweetheart of a holiday at Kaiser Maximilian with a tempting special a la carte menu or you can order off of the regular menu, either way it will be a wonderful evening. Executive Chef Juan Carlos Palomer created extraordinary selections for this occasion.

The restaurant is normally closed on Sundays, but will open for dinner starting at 4pm at the Espresso Bar and it will remain open until 11pm. The Main Dining Room will open for dinner starting at 6pm and will stay open until 11pm.

Here is the special a la carte menu. The regular menu is also available.

Appetizers
*Smoked Mushroom Soup with Quinoa and Roasted Chilies
*Risotto with Shrimp and Chipotle Sauce

Main Courses
*Beef Tenderloin with Red Flannel Hash topped with a Pepper and Hollandaise Sauce
*Herb Crusted Salmon Fillet with Angel Hair Pasta tossed with an Asparagus and Port Wine Sauce

Dessert
*Cottage Cheese Strudel with Berry Compote and Vanilla Ice Cream

Please make reservations for February 14, 2016, so you can secure the table, time and Espresso Bar or Main Dining Room selection, 223 0760 or 222 5058. The special a la carte Valentine’s Day menu will be featured until February 29, 2016.

Spend a romantic evening at Kaiser Maximilian Restaurant in Puerto Vallarta.

Reserve online here 

New Years Eve Celebration at Kaiser Maximilian

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It is the last day of 2015 and many people want to celebrate in a big way. Traditions range from eating 12 grapes at midnight in Mexico and Spain to burning bonfires of Christmas trees on the street in the Netherlands to banging bread against the walls and doors of your house to chase out bad luck in Ireland. Start your own New Year’s Eve tradition in Puerto Vallarta, Mexico.

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Join in the fun at Kaiser Maximilian Restaurant and ring in 2016 with flair and a wonderful meal. Owner Andreas Rupprechter and Executive Chef Juan Carlos Palomer have developed a multi-course meal sure to satisfy. There is a wide variety of flavors.

The dinner begins at 8pm and the price is $1400 pesos per person, about $88 USD. Savor every course of this magnificent meal.

New Year’s Eve Menu

First Course
Marinated Beets and Carrots, Mixed Berry Sauce, Fine Greens and Goat Cheese

Second Course
Calamari stuffed with Quinoa and Romesca with Hearts of Palm & Red Pepper Jelly

Third Course
Red Snapper Fillet with Risotto and topped with Shrimp Sauce

Fourth Course
Braised Short Rib, Cauliflower Purée, Persillade & Black Gold bark

Fifth Course
Sour Cream Cheesecake with a Coconut Crust with Rum Poached Pineapple and Strawberries

To further enliven the evening there will be a DJ mixing some of the best dance music in town. A truly festive experience.

Reservations are highly recommended 223 0760 or 222 5058.

Make one of your New Year’s resolutions to enjoy the fine European style dining at Kaiser Maximilian more often.

Thanksgiving Weekend Specials November 2015

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Thanksgiving Weekend Specials November  2015

Menu

Sweet potato agnolotti with sage, speck & pumpkin seed vinaigrette

Agnolotti de camote con salvia, Speck & vinagreta de aceite de pepita

$ 120 Pesos (7.50 US Dlls)

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Turkey medallions stuffed with nuts, apples, dried

fruits , fine vegetables, sweet potato purée and cranberry sauce

$ 275 Pesos (aprox. 17.20 US Dlls)

Medallones de pavo con relleno de nuez, manzana, frutas secas,

verduras finas, puré de camote y salsa de arándano

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Apple spice cake, maple whipped cream, Calvados caramel, candied almonds

Pastel de manzana, crema batida de maple, caramelo de calvados, almendras caramelizadas

$ 85 Pesos (aprox. 5.30 US Dlls)

Have a Happy Thanksgiving!

Feliz Día de Gracias!

Kaiser Maximilian Restaurant, Olas Altas 380-B, centro sur,

Puerto Vallarta

Tel.  2230760   ó   2225058         http://www.kaisermaximilian.com

 

La Chaine, Banquetes de la Realeza

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La-Chaine-1Años de movimiento”Gastronómico urbano”; 1860 a 1870 se da en México el auge de la influencia Francesas con la llegada de Fernando Maximiliano de Habsburgo y su esposa la princesa Carlota de Bélgica.

Si usted quiere deleitarse con el exquisito sabor de los cafés europeos y de platillos de alta cocina internacional, “Kaiser Maximilian” es el lugar. Su anfitrión, Andreas Rupprechter, de origen austriaco nombró así al restaurante en honor a un compatriota, el ex emperador de México “Maximiliano”, y es que al mismo ex emperador le hubiera encantado cenar aquí por la fina selección de platillos que incorporan los elementos tradicionales de la cocina Austriaca y una mezcla de ingredientes locales para crear nuevas y emocionantes experiencias culinarias. Pues como si fuera un banquete para el emperador; la delicada elaboración de los platillos de esta fabulosa comida de La Chaine des Rotisseurs capitulo Puerto Vallarta-Riviera Nayarit, dejo entrever la influencia de tres naciones con una alta gastronomía que solo en este templo culinario se podrían elaborar.

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…El templo gastronómico a unos minutos de recibir a la cofradia mas entusiasta de los capitulos en Mexico. Y como lo dicta el protocolo, puntualmente fueron llegando uno a uno los miembros con la vestimenta que dicta la asociacion y entre platicas, abrazos y bienvenidas a nuevos miembros comenzaron a departir las primeras viandas de la tarde con el coctel de Bienvenida.

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Mes patrio que refuerza el menu tradicional durante esta tarde. El amuse en nombre de la isla de Mexcaltitlan, (Existe la creencia de que esta isla corresponde a la mítica Aztlán, lugar del cual partieron los mexicas o aztecas para establecerse después en el centro de México y fundar la ciudad de Tenochtitlán). Chicharrón de pescado de la tierra Nayarita, Tostaditas de pate de camarón y un pulpo a la gallega a petición de uno de los miembros de La Chaine, comenzaron el festín acompañado, de Mezcal, Sotol, Tequila y una refrescante margarita de hierbabuena para mitigar el calor…. Una vez reunidos y terminada la recepción, nos dirigimos a la sala principal donde en dos mesas grandes como en los grandes banquetes del emperador y al pie de su figura, presenciaba el comienzo de una agradable y épica tarde sibarita.

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El menú impreso sobre un lienzo de artesanía local hermosamente elaborado.

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ue enmarcaba los detalles con que fue concebido cada uno de los platillos de esta tarde y acompañados en perfecto balance con extraordinarios caldos Mexicanos.

Uno de mis favoritos en la gastronomía mexicana por el cual espero todo el año y el cual preparan de una manera excelsa aquí en Kaiser Maximilian¡¡ CHILE EN NOGADA, (La versión más ampliamente difundida sobre el origen de este platillo indica que fue creado en Puebla por monjas agustinas del (convento de Santa Mónica) de la ciudad de Puebla como un homenaje a Agustín de Iturbide cuando volvía de firmar en Córdoba -estado de Veracruz- la independencia de México. Documentos descubiertos en la primera década del siglo XXI en el mencionado ex-convento, hoy sede del Museo de Arte Religioso de Santa Mónica, daría fe de que efectivamente fueron estas religiosas las creadoras del platillo en honor de Iturbide quien, además, ese 28 de agosto de 1821, celebraba su santo. Sin embargo, otras fuentes hablan de que el platillo ya era preparado con anterioridad a esa fecha y que la única innovación fue la forma de presentarlo, con los colores de la bandera de la nueva nación: el verde del perejil, el blanco de la nogada y el rojo de la granada; asimismo plantean que la receta original no incluía carne de ningún tipo pues, como explica la cronista Liboria Gregorio Sánchez, “las monjas no comían carne, pues, como todos los enclaustrados, hacen votos de abstinencia, castidad y pobreza”)

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Su acompañante un complejo pero intenso, COCO ROSE 2013, con notas de fresa y flores junto a ligeras notas de durazno. En boca es fresco. Las frutas rojas dan paso a notas de toronja y otros cítricos para terminar con elementos florales. Al igual que tantas otras creaciones de Jose Durand, este vino sigue como una de las referencias de calidad en México. Grenache, Syrah, Chardonnay.

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El siguiente tiempo, con una presentación apetitosa y de buen ver, la describían como una TORTA DE JAIBA GLASEADA AL TEQUILA Y LIMON, CON PURE DE AGUACATE.

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Maridado con un extraordinario Chardonnay 2013, VINO DE LUNA (el cual después de paladear y disfrutarlo totalmente, no repare en llevarme una caja después de esta tarde) Amarillo claro, con destellos brillantes, buena viscosidad y limpidez; la nariz con detalle frutal aromático que recuerda más a los frutos tropicales como piña, manzana verde y pera. La crianza aporta elegantes y finos aromas a madera tostada, sutil vainilla y mantequilla, al gusto persisten las frutas percibidas en nariz, buen equilibrio entre acidez y alcohol, gusto prolongado y redondo. Final agradable que invita a seguir disfrutándolo. Y es por esto que no podíamos dejarlo de lado en el siguiente sueño de platillo, ya que una vez degustado la mesa al unisonó pedían al anfitrión incluirla en su menú. Esta majestuosa elaboración de un platillo típico mexicano, perfeccionado por la plantilla culinaria de Kaiser Maximilian. Sencilla en su descripción pero extraordinaria en su sabor CREMA DE CHILE POBLANO, ELOTE FRESCO Y QUESO

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Llegaría una presentación curiosa, creativa y vistosa, una concha rosada y en su interior, un delicioso callo de hacha y camarón con salsa de chipotle que se derretía en tu boca, uff,¡¡

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El maridaje con un vino relativamente nuevo de la familia Pijoan, definido por él como un tinto ideal para quienes comienzan a adentrarse en el mundo del vino. Ligero, fresco, que tiene como base la uva zinfandel, barbera, cabernet y merlot, en porcentajes similares y una pequeña nota de petit sirah para dar color y estructura.

Filete de res, cintillo de tocino, con una fabulosa salsa de chile y tamal de queso

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Tal vez una versión diferente del filet mignon que algunos conocemos? La verdad es que sería tan sencillo como traducir los términos franceses a nuestro idioma, filet mignon significa algo así como ‘filete pequeño’, ‘filete bonito’ o ‘filete exquisito’ si lo llevamos al terreno gastronómico.

En el post Cortes de carne de vacuno, ya definimos qué es un filet mignon, es una de las piezas de carne de más valoradas, se extrae del solomillo de vacuno, concretamente de la punta. Dada las cualidades de este corte de carne, su textura, su ternura, su jugosidad, lo poco que necesita para ser un bocado delicioso (aunque no es la carne más sabrosa) y que se pueda extraer tan poca cantidad de un animal, hace que sea una de las piezas más caras, generalmente tiene entre tres y cinco centímetros de grosor y un diámetro reducido, y se suele decir (todo depende de la calidad) que no es necesario el cuchillo para cortarlo, basta utilizar el tenedor para tomar un bocado. Muchas veces podemos encontrar el filet mignon ya cortado y empaquetado, en ocasiones lo envuelven con una loncha de panceta o bacon, lo que se conoce como albardar, así, al cocinarlo gana en sabor y jugosidad, dado que este corte, aunque es muy tierno, apenas tiene grasa. La receta tradicional de filete mignon seria cuando los filetes gruesos se enrollan con tocino, se asan y se sirven bañados en una salsa de champiñones. Pero la verdadera historia es que:

 En la gastronomía francesa el término filet mignon se refiere sobre todo a una parte muy concreta del cerdo. Se obtiene en plena zona del filet, 1 una parte del animal que en español suele llamarse «solomillo de cerdo». En Francia, el término filet mignon puede también usarse para referirse a la parte correspondiente de la ternera o del buey, el extremo del solomillo, pero en Francia ese uso es muy minoritario pues en ese país el uso más habitual de filet mignon se reserva para el cerdo.

En la gastronomía estadounidense el uso del término filet mignon es sobre todo el que se refiere al extremo del solomillo de vacuno, 2 usualmente un novillo o una vaquilla. Pero esa parte del buey es la que en Francia se llama el filet de bœuf (literalmente ‘filete de buey’), y ha de tenerse en cuenta que el término francés filet de bœuf no se refiere a cualquier tipo de filete de buey sino a una parte concreta del vacuno, aquella de la que en Francia se obtienen el rosbif, el tournedos o el chateaubriand.

Se acercaria el final de la extraordinaria comida, con dos bellezas. Una panna cotta de coco, piña y sorbete de pasiflora¡¡ acompañado de un Berry Me (vino de mora azul)

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Pasiflora y Berry Me???… Las pasionarias son lianas de varios metros de altura o bien plantas erectas, semierectas y semirrastreras, siendo en este último caso menores de un metro de altura La pasiflora Existen varias leyendas populares acerca del origen de las pasionarias.

Una de ellas cuenta que Mburucuyá (también «Mburukujá») era una muchacha española que se había enamorado de un aborigen guaraní, con quien se veía a escondidas. El padre de la muchacha, un militar, jamás hubiese aceptado esa relación con un hereje enemigo y, por otro lado, ya había decidido que su hija debía casarse con un joven capitán español. Al enterarse de la relación de su hija, decidió asesinar al muchacho guaraní. Mburucuyá, presa del dolor, se hundió en el corazón una flecha de plumas, la cual quedó sobre su pecho como una flor y cayó sobre el cuerpo de su amado muerto.

Tiempo después, en ese trágico sitio nació una planta nunca vista hasta entonces, la cual fue denominada mburucuyá. La imaginación popular ve en la extraña flor de las pasionarias varios de los atributos que caracterizan el episodio de la pasión de Cristo. Así, se puede entrever la corona de espinas que le pusieron en la cabeza, los tres clavos con que fue fijado a la cruz, las cinco llagas que laceraron su cuerpo y las cuerdas con que lo ataron. El fruto pequeño y anaranjado, encierra unas semillas rojizas que se interpretan como las gotas de sangre coagulada que brotaron de las heridas del santo cuerpo Berry Me…,

Imagina en tu paladar la más selecta cosecha de frambuesas convertidas en un exquisito vino. En Berry Me, se extrajeron el dulce sabor de esta fruta junto con sus propiedades benéficas para la salud; haciéndola pasar por un meticuloso proceso de fermentación que da como resultado una bebida perfecta para el maridaje. El cierre perfecto. Asombrosos quesos directamente de Chipilo Puebla, artesanales de texturas y sabores inimaginables. El enchilado y el de arandanos, wow¡ qué cosa más extraordinaria. Ates y postres mexicanos hacían el paladar explotar. Digno de una tarde para recordar.

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El tradicional y bien merecido agradecimiento por parte del comité de La Chaine de Rottisseurs capitulo Puerto Vallarta-Riviera Nayarit de manos de nuestro Balli, Thierry Blouet acompañado de grandes aplausos de la concurrencia no pudieron faltar. Después de la cena, acostumbrado grupo de Puro fumadores, + digestivos + mariachi para festejar el mes de la patria y una extraordinaria platica hasta altas horas de la noche…

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Fue la comida de la Chaine des Rotisseurs en Kaiser Maximilian un evento de excepción, pues gracias a la tradicional calidez de sus anfitriones, y que se nos sorprendió a los comensales en nuevas, frescas y sabrosas obras de arte gastronómico.

Cumplida así la misión de la Chaine de honrar la buena mesa recordamos lo que escribió el filosofo de la gastronomía del siglo XVII Jean Anthelme Auguste BrillatSavarin en su “Fisiología del Gusto”: “El descubrimiento de un nuevo plato contribuye más a la felicidad del mundo que el descubrimiento de una nueva estrella”. Estrellas hay ya bastantes. VIVE LA CHAINE ¡¡¡¡

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FABRIZIO FRIAS VICE CHARGÉ DE PRESSE GRACIAS KAISER MAXIMILIAN ¡¡

Kaiser Maximilian Restaurant Week 2015 Menu

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Kaiser Maximilian Restaurant Week 2015 Menu

There’s a touch of Europe in Puerto Vallarta where elegant dishes are expertly prepared with quality ingredients. Kaiser Maximilian is celebrating 20 years as one of the cities finest restaurants and you can join in the festivities.

It is the 11th year for Restaurant Week, which runs May 15 to 31, 2015 and it gives people a chance to sample some of the best food in Banderas Bay at exceptional prices. Kaiser Maximilian has participated every year and this year offers three courses for $299 and there are choices for each course.

“The standard for Restaurant Week is three choices for each course,” says Chef and Owner Andreas Rupprechter, “but I have decided to give clients even more options for the same low price.” He lets you decide between six appetizers, six entrées and five desserts.

The food brings a certain creative flare, and at its heart, Kaiser Maximilian is about familiar flavors crafted by their expert culinary team and served in a European bistro atmosphere.

Here is the Restaurant Week Menu and it is served at Espresso Bar from noon until 11pm and in the Main Dining Room from 5 to 11pm.

Appetizers

*Tossed Garden Salad with mixed greens, pumpkin seeds, grapes, apples, celery and a honey-walnut vinaigrette

*Spinach Strudel with mixed greens and tomatoes

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*Marinated beets & carrots, mixed berry sauce, fine greens and goat cheese

*Onion soup with white wine, toast and grated cheese

*Garlic and Herb Bread Soup

*Red Cabbage Cream Soup with roasted duck crust and a potato dumpling

 Main Courses

*Fish fillet with risotto, cauliflower and smoked chilies

*Chicken breast with rosemary on mashed potatoes, mustard-seed sauce and garlic roasted vegetables

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*Roasted leg of veal on glazed vegetables, Spätzle and cream sauce with mushrooms

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*Wienerschnitzel, breaded pork loin with potatoes and Austrian salad

*Zwiebelrostbraten, flat pounded beef loin covered with Austrian onion rings and sautéed potatoes

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*Rahmschnitzel, sautéed pork loin escallops with homemade noodles and a mushroom sauce

Desserts

*Strawberry Royal, yogurt ice cream with fresh strawberries and whipped cream

*Crème Brulée, vanilla cream under a caramelized sugar crust

*Vanilla Ice Cream covered with a hot crepe, chocolate sauce and pecans

*Austrian Apple Strudel with vanilla ice cream

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*Copa Maximilian, vanilla and pecan ice cream, bananas, Kahlúa and whipped cream

The regular a la carte menu will also be available.

 Kaiser Maximilian features mouth watering Austrian and European cuisine developed from authentic family recipes. Restaurant Week gives you a chance to try many of the dishes offered at an excellent price.