{"id":42143,"date":"2022-08-06T20:24:52","date_gmt":"2022-08-07T01:24:52","guid":{"rendered":"http:\/\/revistaelconocedor.com\/?p=42143"},"modified":"2022-08-06T20:24:52","modified_gmt":"2022-08-07T01:24:52","slug":"sofitel-mexico-recibe-al-chef-carlos-gaytan","status":"publish","type":"post","link":"https:\/\/revistaelconocedor.net\/index.php\/2022\/08\/06\/sofitel-mexico-recibe-al-chef-carlos-gaytan\/","title":{"rendered":"Sofitel Mexico recibe al Chef Carlos Gayt\u00e1n"},"content":{"rendered":"<h4><strong>Bajel,\u00a0el restaurante en el piso 13 del hotel\u00a0Sofitel Mexico City Reforma, tendr\u00e1 una sinergia para un men\u00fa degustaci\u00f3n con el galardonado\u00a0Chef Carlos Gayt\u00e1n,\u00a0junto a la Chef\u00a0Fernanda Prado\u00a0y\u00a0el Chef ejecutivo de Sofitel\u00a0Alexis Preschez.<\/strong><\/h4>\n<p><strong>Este men\u00fa especial tendr\u00e1 dos modalidades:\u00a0<\/strong><\/p>\n<ul>\n<li>Comida a partir de las 13:00 Hrs.<\/li>\n<li>Cena a partir de las 19:00 Hrs.<\/li>\n<\/ul>\n<h4 style=\"text-align: center;\"><strong>Men\u00fa <\/strong><\/h4>\n<ul>\n<li>Aguacate y caviar Petrossian\u00a0<em>(C.G.)<\/em><\/li>\n<li>Hongos silvestres y mole\u00a0<em>(A.P.)<\/em><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>Huachinango, beurre blanc al azafr\u00e1n\u00a0<em>(C.G.)<\/em><\/li>\n<li>Topinambur y mejillones\u00a0<em>(A.P.)<\/em><\/li>\n<li>Wagyu Mexicano, trufa negra y brioche\u00a0<em>(C.G.)<\/em><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>Mezcal, vainilla de Papantla, frambuesa y tuna roja\u00a0<em>(F.P.)<\/em><\/li>\n<\/ul>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-42145 size-full\" src=\"https:\/\/revistaelconocedor.com\/wp-content\/uploads\/2022\/08\/sofitel-carlos-gaytan-1.jpg\" alt=\"\" width=\"1667\" height=\"3925\" srcset=\"https:\/\/revistaelconocedor.net\/wp-content\/uploads\/2022\/08\/sofitel-carlos-gaytan-1.jpg 1667w, https:\/\/revistaelconocedor.net\/wp-content\/uploads\/2022\/08\/sofitel-carlos-gaytan-1-255x600.jpg 255w, https:\/\/revistaelconocedor.net\/wp-content\/uploads\/2022\/08\/sofitel-carlos-gaytan-1-768x1808.jpg 768w, https:\/\/revistaelconocedor.net\/wp-content\/uploads\/2022\/08\/sofitel-carlos-gaytan-1-435x1024.jpg 435w, https:\/\/revistaelconocedor.net\/wp-content\/uploads\/2022\/08\/sofitel-carlos-gaytan-1-150x353.jpg 150w, https:\/\/revistaelconocedor.net\/wp-content\/uploads\/2022\/08\/sofitel-carlos-gaytan-1-600x1413.jpg 600w\" sizes=\"(max-width: 1667px) 100vw, 1667px\" \/><\/p>\n<p><strong>El precio del men\u00fa degustaci\u00f3n\u00a0(6 tiempos) es de\u00a0$2,500 MXN por persona, sin incluir bebidas.\u00a0<\/strong><\/p>\n<p>Las reservas podr\u00e1n realizarse a trav\u00e9s del mail\u00a0<a href=\"mailto:experiencias@sofitel.com\">experiencias@sofitel.com<\/a>\u00a0y\/o al tel\u00e9fono 55 8660 0500 disponibles para visitantes y hu\u00e9spedes.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bajel,\u00a0el restaurante en el piso 13 del hotel\u00a0Sofitel Mexico City Reforma, tendr\u00e1 una sinergia para un men\u00fa degustaci\u00f3n con el galardonado\u00a0Chef Carlos Gayt\u00e1n,\u00a0junto a la Chef\u00a0Fernanda Prado\u00a0y\u00a0el Chef ejecutivo de Sofitel\u00a0Alexis Preschez. Este men\u00fa especial tendr\u00e1 dos modalidades:\u00a0 Comida a partir de las 13:00 Hrs. Cena a partir de las 19:00 Hrs. Men\u00fa Aguacate y [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":54390,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[239],"tags":[4284,4285,3148,1604,4286,4287],"class_list":["post-42143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sabores","tag-alexis-preschez","tag-carlos-gaytan","tag-fernanda-prado","tag-sofitel","tag-sofitel-carlos-gaytan","tag-sofitel-mexico"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/posts\/42143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/comments?post=42143"}],"version-history":[{"count":0,"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/posts\/42143\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/media\/54390"}],"wp:attachment":[{"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/media?parent=42143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/categories?post=42143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/tags?post=42143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}