The chef is Epie few words. A man with wild hair -that this week seemed to compete with the strong arises That broke against the shore in front of the Vanderbilt County, laughing eyes inked arms there.

He came directly from Paris, his wife accompanied personality whose charisma and a note-apart deserve to participate in the 1919 event Wine Dinner.

If this is a series of exclusive dinners where the French to their talent to the Executive Chef, Juan Jose Cuevas restaurant, to create a menu of six courses, paired with exquisite French wines.

The best of their kitchens

Both chef and chef Epie menu Cuevas led to the best of their kitchens, to offer dishes that distinguish their styles.

As an introduction, there will be a variety of canapes, followed by two courses developed by the French. The first Beignet Au Foie Gras Porto, paired with champagne mousse et Fils, Champagne, France. Elizabeth, who accompanies her husband on this journey, recommends cutting the tender dish in half to let your fill surprise your senses. The intensity of foie gras causes an explosive feeling well with Porto wine sauce. In this, the roasted sea scallops with grassoise potatoes, salad with lemon and chervil combawa add, accompanied by wine Domaine Francois Mikulski, Bourgogne Blanc, France. Presented as one of the chef’s signature dishes Epie, who holds the record for being the youngest chef to get a Michelin star, at 22 years, he highlights the texture of the scallops, perfectly sealed, and its harmony with bed of potatoes and subtle lemon flavor.

The next two courses are the work of Chef Cuevas, with his accomplice in the kitchen, chef laSous Carol Reyes. First, they offer their interpretation of Sea and Earth, with a pigeon cured in spices, buche cod, tomato, black pudding, chorizo and guanime, maridado conDomaine Ruet, ‘Les Grands Cras’, Morgon, Beaujoulais, France. Explosive, Creole, gourmet and exquisite. So this dish, which combines several elements of traditional Puerto Rican cuisine with techniques of haute cuisine. Cheeks followed a beef with cabbage, eggplant and red wine, accompanied by Chateau Cos d’Estournel, ‘Les Pagodas of Cos’, St. Estephe, France.

Sweet combination of flavors

The jewel of this culinary meeting are the desserts. Epie added his talent to the pastry chef of the hotel, Nasha Fondeur to achieve two unforgettable and decadent dishes. The first is a tropical fruit gratin with champagne sabayon refreshing; ideal for our tropical climate. Finally, they created a true work of art: a chocolate mousse Valhorana Caramelia, one of the most exclusive in the world with Hazelnut Daquoise, mango sorbet and Margaine, Traditionelle, Demi-Sec Champagne, France. It is a delight for all the senses, where color, textures and temperatures combine to create an unforgettable experience.