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Discover all our Chefs
Relais & Châteaux Chef

Alejandro Bremont & Enrique Olvera

Chefs - Relais & Châteaux

Alejandro Bremont & Enrique Olvera
Pujol
Member Relais & Châteaux from 2019
Tennyson 133
11560 Polanco V Sección Miguel Hidalgo
Mexico

RESTAURANT

Pujol

Menus 134-235 USD s.i.



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Terminology : t. = tax - s.n.i = services not included - s.i = services included


Story of a Chef

How did you become a Chef?

Enrique Olvera : I was in high school when I realized I wanted to cook, at that time in Mexico being a cook was not seen as a serious career. But I did it anyway, I studied at the Institute of Culinary Education, in New York, when I came back I opened Pujol, I was 23 years old.

Alejandro Bremont : When I moved to the US my first job was in a hotel, one day after helping in the kitchen I knew cooking would change my life, it was the ambiance and the adrenaline that ultimately made me choose cooking as a career.

How would you define your cuisine?

Pujol is constantly moving, we get our major inspiration from Mexican cuisine and its techniques, full of contrasts.

What are your favorites products and criteria for choosing?

Our favorite products are those the seasons bring to us, we privilege local producers and our job is to allow the product to shine with as little manipulation as possible. We have two tasting menus at this moment: Maíz and Mar. Maíz menu because corn in all its various forms is the most emblematic ingredient of Mexico. Mar menu explores the vas abundance of seafood found along our coastline, from the sea bass of Baja California to the octopus of Campeche.

What is your signature?

Love for details and also product procurement, sustainability and constant work to improve our processes.

What professions surround you and what would you like to pass on to them?

Firstly, our team in the restaurant but also artists, designers, photographers, architects, we work with. We still have things to learn, fortunately, we get inspiration from other disciplines which enrich our work and vision. Of course, from our position we try to transmit the love for details and the respect for the produce that drive our journey.

Do you have a Chef’s tip for Sunday cooking?

Keep it simple

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