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.
United Airlines announces a number of new routes.
Welcome to Rhodes, a medieval treasure beautifully preserved throughout the centuries. Rhodes is the capital of the Dodecanese, an island ideal not only for those who want to relax, but also for those looking for an action-packed holiday! With its bright green hills, rich green valleys and uninterrupted line of golden beaches, Rhodes is truly a blessed place. “The sun island” has more sunshiny days and milder temperatures throughout the year than any other location in Greece. It is, after all, one of the country’s easternmost places and among the first to welcome summer on its impressive beaches. Add in the excellent facilities for tourism, the island’s special blend of cosmopolitan and traditional, and numerous cultural and archaeological sites, the most important being the Medieval (Old) Town, a UNESCO World Heritage site, and you’ve got the perfect holiday destination. While on Rhodes, don’t miss a daytrip to nearby Sými. An island of sponge divers and seamen, Sými used to have 30,000 inhabitants before the Second World War and was the richest island in the Dodecanese, despite its small size. Today, Sými attracts many visitors thanks to its beautifully preserved Neo-Classical buildings and the famous Archangel Michael monastery at Panormitis.
Starting in November, guests at Four Seasons Resort Maldives at Landaa Giraavaru enjoy new all-pool water villas that offer twice as much outside space as indoor space. The villa expansions bring outdoor space to nearly 2,000 square feet across multiple “zones,” including sun decks, social spots, over-water hammocks, al fresco showers and dining areas. A 40-foot pool extends into the lagoon; nearby, a shaded, ocean-side living and dining pavilion offers unparalleled views.
TAP Air Portugal is adding 15 new weekly flights from the United States and Canada by summer 2020, a new record for the carrier of 71 weekly flights between North America and Portugal.
Even if you are not familiar with Chicago, you may already know the Wicker Park neighborhood is one of the city’s “eat like a local” destinations, especially among young professionals whose idea of local is actually quite global. After a decade of high-concept comfort food and gastro-pubs, the Tan family took over a homey space on North Avenue to mix things up with the opening of Cebu. Cebu is not just a Filipino restaurant, but one focused on Cebuano regional cooking along with its Chinese and Spanish underpinnings.