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The chef may be French the resort’s executive chef Fabrice
Guisset trained in his native France but has lived in Mexico since
1999 but the Mexican dishes are authentic. Guisset worked
previously in Mexico at properties such as the Camino Real in
Cancun and La Jolla de Mismaloya in Puerto Vallarta. The chef will
personally oversee each lesson.
Guests will learn how to make some of the one-of-a-kind dishes
Guisset serves at La Canoa, the resort’s elegant dining room, as
well as the spa cuisine served at the Thalassotherapy center.
Dishes include lobster and fried pasta strips “a la Mexicana” over
black bean coulis, fish and seafood ceviche Yucatan-style, lobster
molcajete in green tomatillo sauce, endives and smoked duck salad
with Roquefort cheese dressing, and desserts such as baked apple in
spicy juice with ginger.
Students will also be treated to a daily wine tasting to learn
how to pair wines with their creations, as well as instruction on
the fine art of table setting.
The package includes three nights deluxe suite accommodations,
daily breakfast, cooking lessons from 9:30 a.m. to 1 p.m. during
three consecutive days, personally monogrammed apron and chef’s hat
for each student, recipes, wine tasting daily, lunch with the chef
and two spa treatments.
Rates start at $585 plus taxes per room, per night, double, and
$778 plus taxes per room, per night, single. A minimum of three
nights is required for cooking classes, and a minimum of six people
is required for lessons to take place. The package can also be
combined with longer stays at the resort.
For those who may not enjoy the culinary arts, the resort also
has a new 50-foot catamaran for romantic excursions, and the Golf
Club, a Jack Nicklaus-designed, 18-hole, par-72 golf course, is
Operated by Presidente InterContinental Hotels & Resorts,
Paraiso de la Bonita is a member of Leading Small Hotels of the
World and Virtuoso.