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.

#globility

Insta Feed
Daily
Sep 16, 2021

Rosewood San Francisco to Open in 2026

Set to open in 2026, Rosewood San Francisco will be the last skyscraper developed in the downtown region for the foreseeable future. The projected 800-foot-tall property will host a hotel, residences, office and rental spaces. The brand’s third property in California will join Rosewood Sand Hill in Menlo Park, and Rosewood Miramar Beach in Montecito.

Greece: Destination Luxury

Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.

September 2021
Sep 15, 2021

Slow Down and Unwind in Easy-Going Phuket

It’s not even 9a.m. in the sleepy fishing village of Rawai on Thailand’s famous Phuket Island, but already the turquoise waters of the Andaman Sea swarm with local fishermen casting their lines and releasing their nets from the bows of rustic long-tail boats. The scents of lemongrass, incense and sweet pandan leaves season the air as the villagers slowly rise from their beachside bungalows to start their day. In just a few more hours, the fishermen will return with their catches, filling the stalls of the iconic Rawai Seafood Market with buckets of shellfish and displays of fresh filets. Visitors line up each afternoon for the catch of the day, selecting their fish with care before hauling their purchases across the well-worn road to the restaurants opposite the market to have the fish cooked for 100 Thai baht per kilo.

eFlyer News
Sep 15, 2021

MMGY Global Reveals How Vaccinated, Unvaccinated Plan to Travel for Holiday Season

MMGY Travel Intelligence released findings from its 2021 fall edition of its Portrait of American Travelers survey. It revealed the vast majority of vaccinated and unvaccinated travelers are planning trips in the months ahead, but the types of trips are different.

Register Today for the Most Important Gathering of Business Travel Professionals

The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.

eFlyer News
Sep 15, 2021

Airbnb Community Supports Afghan Refugees

Airbnb.org is an independent non-profit organization dedicated to facilitating temporary stays for people in moments of crisis, sheltering those displaced by natural disasters, offering frontline workers a place to stay at the height of the pandemic and, now, helping Afghan refugees.

Italy
Sep 15, 2021

AG Group Partners with Hyatt Hotels

Italian hospitality brand AG Group announced an international collaboration with Hyatt Hotels. AG Group’s IL Tornabuoni, slated to open in Florence in October 2021, will be part of The Unbound Collection by Hyatt. The Tribune in Rome will become part of JdV by Hyatt in October 2021.

The Future of Hamad International Airport

Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.

September 2021
Sep 14, 2021

Hotels Take Steps to Prioritize Diversity in the Industry

Hotel diversity isn’t where it could be, but it’s a work in progress. Fueled with new energy that emerged from the racial reckoning of 2020, there’s more of a sense of urgency ... and with good reason. There’s plenty to do when it comes to diversity, equity and inclusion in the hotel industry.