Jonatan Gómez Luna
Alejandro Villagrana Perez
What makes it special? At Le Chique, food extends beyond the realm of flavour. Designed to trick the mind, mouth and more, each dish keeps guests at the cusp of sensory overload. With science pushing the boundaries of fine dining, flavour and theatre work hand-in-glove to provide a truly memorable experience. The core flavours of Mexico are served without boundaries and accentuated with international influences.
What’s on the plate? A rotating seasonal tasting menu is the only option, so meals here often span a few delightful hours as diners navigate 20-plus courses. Often signposted only by simple indicators, such as ‘The Sea’ and ‘CDMX’, dishes are loosely bound to concepts as to not limit their creative boundaries. Think a pambazo – a Mexican sandwich dipped in red pepper sauce – reimagined as a wafer-thin cracker, or Japanese lumberjack (hamachi) served on a bed of vibrant green aguachile.
The mastermind: Having previously worked at El Bulli, Noma and El Celler de Can Roca, head chef Jonatan Gómez Luna is one of the few in the culinary world today who can say he has trained at three venues which have been named The World’s Best Restaurant. This year, his influence in the region is recognised with the Estrella Damm Chefs’ Choice Award, the only peer-voted accolade in the Latin America’s 50 Best Restaurants awards programme.
A setting to remember: Located in the picturesque Azul Beach Resort, Le Chique’s open-plan dining room is just a stone’s throw from one of the most serene beaches in Cancún. Its interior is accented by reclaimed wood and leather with its focal point a singular table with a magical, towering cylindrical glass wine store at its centre.