FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Aeromexico Clase Premier, In-Flight Dining, Chef Thierry Blouet

Apr 1, 2004
2004 / April 2004

Gracious hospitality must run in the family. Chef-owner of Café des Artistes in Puerto Vallarta, Mexico, Thierry Blouet is the grandson of Max Blouet who, for 30 years, served as general manager of the renowned Hôtel George V in Paris. He is one of just 340 French chefs who can claim membership in the prestigious “Maitres Cuisiniers de France,” a reflection of his status as a culinary master.

“Visual” is the word foodies use to describe Blouet’s style. The term refers to his talent for creating dishes that are as appealing to the eye as to the palate. Under Blouet’s supervision, Clase Premier passengers on flights of 3 1/2 hours or more are treated to dishes highlighting Blouet’s signature blending of contemporary French cuisine with the piquant flavors of Mexico.

Can’t wait for your next flight? Follow these recipes to prepare some of Blouet’s favorite recipes at home.


Sea bass “Cafe des Artistes”cooked in an artichoke stew,tequila and hoja santa served with a ricotta cheese tortitaServes 4

Sea Bass Ingredients

4 8-ounce pieces Chilean sea bass filet
1 cup miso paste
1 cup water
2 ounces honey
1 teaspoon lime juice

For the sea bass marinade, mix the miso paste with the water.
Add honey and lime juice.
Pour the marinade over the filets.
Refrigerate for 12 hours.
Cook 10 minutes on top of the artichokes (below) in a hot oven.

Cheese Tortita Ingredients

21/2 ounces flour
3 ounces egg yolks
2 ounces butter
Dash of nutmeg
Salt and pepper, to taste
8 ounces fresh ricotta cheese
3 ounces potato purée
3 ounces clarified butter

In a big bowl, mix the potato purée, ricotta cheese, softened butter, egg yolks, nutmeg, salt and pepper.
Slowly add the mixture to the flour.
Use a cookie cutter to cut out small circles of the batter.
Sauté slowly in clarified butter in a nonstick pan.

Artichoke Stew Ingredients

16 pieces clean artichoke hearts
4 medium carrots
10 peeled shallots
2 bay leaves
1 sprout thyme
? ounce white wine
2 ounces water
1 piece hoja santa (Mexican pepperleaf)
1 ounce fresh cream
1 ounce fresh butter
? ounce tequila
Salt and pepper, to taste

Cut the artichokes and carrots in thin slices.
Julienne the shallots.
Julienne half of the hoja santa.
Reserve the rest for garnish.
In a big pan coated with olive oil, sauté the artichokes, carrots and shallots.
Add the herbs and hoja santa.
Flambé with tequila.
Add white wine.
Cover with water and simmer slowly while vegetables cook.
Once the fish is cooked, take the juice out of the pan and reduce by half.
Add cream.
Reduce again.
Mix with butter.

Garnish Ingredients

4 dry corn leaves (as used for tamales)
Fried skin from 4 tomatoes
4 pieces baby corn
Deep-fried skin from the sea bass filets, cut in thin rectangles

Presentation

Place stew in the middle of each plate.
Place fish on one side and cheese tortita on the other.
Spoon sauce onto plate.
Garnish by placing fried tomato skin over fried fish skin, followed by corn leaves and the baby corn.


Salmon and tuna tartar with mole vinaigretteServes 4

Salmon and Tuna Tartar Ingredients

7 ounces tuna filet, sushi quality
7 ounces fresh salmon
1 leaf of parsley
8 leaves of chives
1 teaspoon lemon juice
2 teaspoons mayonnaise
1 piece avocado
2 teaspoons alcaparras (capers)
1/4 small white onion
Salt and pepper, to taste

Cut salmon, tuna and avocado into cubes.
Add lemon juice.
Chop onion, parsley, chives and alcaparras.
Mix with the mayonnaise.
Add salt and pepper.

Tomato Confit Ingredients

4 6-ounce tomatoes
11/2 teaspoon thyme
1/3 cup olive oil
Salt and pepper, to taste

Steam the tomatoes for one minute.
Then put in cold water with ice.
Cut tomatoes in half.
Remove seeds.
Marinate with thyme, salt, pepper and olive oil.
Bake 40 minutes at 200 degrees.

Mole Vinaigrette Ingredients

21/4 teaspoons Dijon mustard
2 teaspoons wine vinegar
1 tablespoon shallot
1/2 cup olive oil
1/4 teasp oon dry tarragon
1/4 cup black mole from Oaxaca
Salt and pepper, to taste

Chop the shallot.
Mix by hand with the other ingredients.
Add olive oil.
Mix.

Presentation

Put the tomato confit in the center of the dish.
Stuff the tomato with the tartar.
Place arugula around the tomato with salt on the plate.
Add mole vinaigrette.

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Explore Excursions

#globility

Insta Feed
Daily
Apr 22, 2024

Meet 5 Women Shaping the Brixen/South Tyrol Travel Experience

Although a destination’s terrain, cuisine and cultural attributes always draw travelers in, it is often the people they meet that make the trip an enduring memory rather than a box to be checked off. It’s a job responsibility that people working around the Plose and adjoining town of Brixen (in Italy’s Trentino-Alto Adige region) take seriously. This is even more true for five women dedicated to introducing visitors to new aspects of the time-honored ski, leisure and hiking mountain destination in the Dolomites.

A New Perspective on Incentive Travel

Incentive travel has long been a way for organizations to drive sales and reward employees with opulent trips to exotic destinations. Today it encompasses even more.

Daily
Apr 22, 2024

Explore The Chatwal Brand from City to Countryside

The Chatwal brand offers guests the opportunity to explore the city or countryside with its properties The Chatwal, New York and The Chatwal Lodge. Part of The Unbound Collection by Hyatt, these two hotels feature spring and summer experiences for all types of travelers.

Cruising
Apr 22, 2024

Your Guide to Holland America Line’s “Nieuw Amsterdam”’s Signature Restaurants

Aboard Holland America Line’s Nieuw Amsterdam, which sails to Canada, the Pacific Coast of the United States, Alaska, Mexico, Panama and the Caribbean, you’ll find no shortage of dining options. But with such a limited amount of time on board, why not head to the best of the best on the ship?

Reconnecting the World: GBTA Convention 2023 Spotlights the Vital Role of Business Travel and In-Person Connection

In an increasingly digital and interconnected world, the Global Business Travel Association (GBTA) Convention remains an indispensable platform for business travel industry professionals seeking to make the most of the power of face-to-face connections. Taking place August 13–15 in Dallas, the 2023 GBTA Convention provides the unique opportunity for professionals and companies to join visionaries, thought leaders and industry experts for meaningful networking, cutting-edge insights and inspiring innovation.

Slideshow
Apr 22, 2024

7 Reasons to Put Curaçao on Your Travel List

It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Curaçao with us.

Bhutan
Apr 17, 2024

Mindfulness City in Kingdom of Bhutan Unveiled as Future Economic Hub

In front of an audience of 30,000 Kingdom of Bhutan residents and officials, His Majesty King Jigme Khesar Namgyel Wangchuck presented his vision for a new economic hub in Bhutan. Located between India to the south and China to the north, Bhutan is one of the most beautiful destinations in the world. Bhutan came late to global tourism. It opened its borders to international visitors in 1974 and, while tourism definitely increased, residents are enduring “light” rush-hour traffic in Thimphu, its capital city, as the only Asian capital without traffic lights.

Tips to Plan a Destination Event Worth the Trip

It's time to shake things up and inject some serious excitement into your next gathering. Whether  planning a corporate conference, black-tie gala or milestone celebration, choosing the right venue can make all the difference. City Winery shares some tips to make your next gathering a rockin' success.

eFlyer Reviews
Apr 17, 2024

Amansara Review

It was more than a car journey; it was a transition between worlds. At our first hotel in Siem Reap, huge coaches constantly pulled up outside the lobby to deposit or receive international tour groups; we departed in very different style, in a 1965 black Mercedes limousine once owned by King Sihanouk. The mundanities of mass tourism were left behind. We progressed through the chaotic Cambodian streets in regal comfort and soon arrived at a solid gate.