Whether he’s cooking for family in his hometown of Avignon, France, or firing up the wood-burning ovens and grills at Las Ventanas al Paraíso in Los Cabos, Mexico, Chef Fabrice Guisset is known for bridging culinary cultures.
A master at the art of cocina del fuego (cooking with fire), Guisset is the executive chef at the ultra-luxe beachfront Las Ventanas al Paraíso, where he creates wood-fired cuisine imbued with the flavors of Provence: fine olive oils and fresh herbs from the resort’s own garden.
Practicing the art of “fire cooking,” Guisset’s method involves the use of specific types of wood — and varying flame, heat and seasoning — to infuse foods with deep flavor.
Prior to signing on at Las Ventanas al Paraíso in January 2007, Guisset was affiliated with Paraíso de la Bonita in Puerto Morelos, Mexico, and La Jolla de Mismaloya Hotel in Puerto Vallarta, Mexico.
Toasted heirloom tomato and feta cheese on a virgin olive oil sourdough tartin Serves 4
2 loaves round sourdough bread
8 medium heirloom tomatoes
1 clove garlic, chopped
1 bunch fresh basil, chopped
3 ounces feta cheese
2 ounces virgin olive oil
3 ounces mesclun lettuce
Salt and pepper, to taste
Grill four whole tomatoes. Finely chop the grilled tomatoes. Add chopped garlic and chopped basil. Season the tomato mixture with salt and pepper. Set aside.
Cut each loaf of sourdough bread into two pieces to create four round bases. Sprinkle the bread with olive oil. Top each bread base with grilled tomato mixture. Cut each of the remaining four tomatoes into six slices. Layer the tomato slices on top of the grilled tomato mixture. Sprinkle each round with feta cheese and a bit of olive oil. Bake at 325 degrees until the feta takes on a golden color and crunch.
Mix the mesclun leaves with lime juice, olive oil, salt and pepper. Toss.
PRESENTATION: Place a tomato-covered sourdough round on each of four plates. Top with seasoned mesclun.
Parrot fish ceviche Serves 4
10 ounces parrot fish fillet
1⁄4 cup lime juice
2 tablespoons apple juice
2 tablespoons orange juice
1⁄2 onion, chopped
1 habanero chile, chopped
1 green apple, peeled and chopped
2 tablespoons mint, chopped
1 tablespoon olive oil
White pepper, to taste
Salt, to taste
Cut the parrot fish filet into small cubes. Combine lime, apple and orange juice. Add cubed fish and marinate for five minutes. Add onion, habanero chile, green apple and mint. Toss to coat. Add olive oil, salt and pepper. Serve.
Grilled sea bass with sea beans Serves 4
2 pounds sea bass filet
3⁄4 pound sea beans (salicorne available in specialty markets)
4 ounces extra virgin olive oil
Salt and pepper, to taste
1 lemon, halved and seeded
Sea salt, for garnish
Poach the sea beans in boiling water for two minutes. Set aside. Combine olive oil, salt and pepper. Add sea bass filet and marinate for five minutes. Grill the fish fillet and lemon halves to desired doneness.
PRESENTATION: Heat the sea beans. Place a portion of the beans on each of four plates. Top each with a piece of sea bass. Garnish with sea salt.
Clay-pot oven-cooked black mussels in rested tequila and cilantro Serves 4
4 pounds fresh black
Mediterranean mussels, cleaned
8 ounces rested tequila
12 ounces cherry tomatoes, diced
8 red-hot chili peppers, diced
1 bunch flat parsley, chopped
1 bunch cilantro, chopped
1 bunch chives, chopped
Place mussels into a clay pot. Add tequila, cherry tomatoes and red-hot chili pepper. Cover and cook in a wood-fired oven for 15 minutes. In a separate bowl, mix chopped parsley, cilantro and chives. Pour cooked mussels and sauce over chopped herbs. Mix well and serve.
Located in the South Pacific, The Islands of Tahiti are just eight hours by air from California. Surrounded by pristine, crystal-clear blue waters, the 118 islands and atolls offer natural beauty, authentic island culture and unique French Polynesian style. The Islands of Tahiti are world-renowned for white-sand beaches, stunning turquoise lagoons and varied landscapes ranging from coral atolls to volcanic mountain peaks. Privacy comes naturally in The Islands of Tahiti and offers visitors the space to relax and reconnect and to be Embraced By Mana. Mana is the life force and spirit that connects all things in The Islands of Tahiti.
With Martin Luther King, Jr. Day on Monday, Plant Riverside District, also known as Savannah’s Entertainment District, is officially dedicating a park to Martin Luther King, Jr. Located on the Savannah riverfront, Plant Riverside District will hold a ceremony to unveil a commissioned bronze monument dedicated to the late Civil Rights leader.
Nayara Alto Atacama, in Chile’s Atacama Desert, recently launched private plane transfer service for guests, allowing up to eight people to depart Santiago and fly directly to San Pedro de Atacama aerodrome in one hour and 50 minutes. Previously, guests would have to fly two hours to Calama, followed by a one-hour, 20-minute drive to Nayara Alto Atacama. The new private jet option saves guests 90 minutes of transfer time each way.
IHG® Business Edge: Working Together with SMEs for a smarter way to manage travel
For guests wanting the ultimate VIP experience at this year’s Super Bowl, QuintEvents offers an exclusive opportunity. Guests can choose from a variety of QuintEvents’ offers to not only have a seat at the game but also to enjoy cocktails, chef-prepared dishes with legendary football hall of famers like Dan Marino, and a stay at a luxury premium hotel with a beachside option.
Introduced and managed by Sonesta International Hotels Corporation, Sonesta Select and Sonesta Simply Suites celebrated their first anniversary since launching in December 2020. Responsible for almost 2,500 new hires in the last year, Sonesta Simply Suites and Sonesta Select allowed Sonesta as a whole to become one of the fastest-growing hotel companies in the United States.
It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Cologne, Germany, with us.