Café des Artistes

Puerto Vallarta

HISTORY & MORE

History and passion for a dream that start 24 years ago, a tradition of flavors that prevails and evoves with interesting surprises and rewards for their fans. Love for the deatils and creativity have made of this the perfect placeto spend incredible moments, a party for the senses that is enjoy with the soul.

Located in a antique house of the center of Puerto Vallarta, Café des Artistes, offers eclusivity, elegance and comfort in unique natural ambiences in particular natural atmospheres that are embellish by the exquisite menu; carefully created under the direction of the acclaim Chef Thierry Blouet.

Presenting the most traditional gourmet experience of Puerto Vallarta and Banderas Bay to the rest of Mexico and the world.

hoteles-boutique-de-mexico-expresiones-culinarias-cafe-des-artistes-puerto-vallarta-info-1

YOU SHOULD KNOW

Their impressive wine cellar is one of the most large of the region of Banderas Bay, with a capacity for 2,500 bottles of 450 different labels; an exquisit variety to pair each dish.

YOU'LL BE CAPTURE

Café des Artistes offers a magical atmosphere, divided in three areas:

The Gardens, indirect lights, surrounded by a lush vegetation that recall romanticism. Available from November to May, appropriate months for outdoor dinning.

P'yote Lounge, “Expressions of life and huichol art", an artistic symbol that translates into this space. The name comes from indiginous traditions of spirituality.

Contemporary stone tables, a mix of history and new currents, ancient columns that each night are witnesses of the piano and violin, while enjoying the variety of beverages that the bar offers.

Interior, Art and Elegance, that is how this space is define, semi private rooms that operates all the year, conviniently cover to enjoy an unforgetable dinner through time. A priviledge room call "Drops room" a most to visit and take and have great memories from your visit.

expresionesculinarias-cafedesartistes-vallarta-info-2

GOURMET FLAVORS

Tradition, Flavor, and evolution are the basic ingredients to develop the menu of Café des Artistes. Design with fresh, organic and locally produce ingredients, where the influence of Mexico are combine with french techniques that are in constant changes giving as result excellent quality.

Menú

Over 23 years of experience, offering luxury, elegance and comfort. A menu created under the direction of acclaimed Chef Thierry Blouet.

Fried Soft Shell Crab
Watercress salad, orange, pecan, almond, apple and jicama; honey vinaigrette and balsamic vinegar

Octopus Tiradito
Three dried chili oil, seaweed, arugula, vegetables crumble; black and red radishes

Three Cheese Salad
Goat cheese crusted with corn, gorgonzola and cotija cheese; lettuce, leaves, pear, pecan, macadamia and homemade “jocoque”

Organic Tomatoes Festival and Mozarella Mousse
Pistachio vinaigrette, cilantro and basil pesto; mini brioche bread

Sauteed Foie Gras Al'Orange
Light potato puree, caramelized apples, brioche bread

"Escargots" Ravioli in Garlic-Parsley Butter and "Poblano" Pepper
Mushroom frittata, red bell pepper sauce with basil

Smoked "Magret" and Confit Duck Chilaquiles
With tomato sauce, arugula, fresh cream, cheese, avocado and port reduction

Confit Suckling Pig and Broiled Bay Scallop Taco
Avocado cream, black onion puree, crunchy mushroom and “borracha” sauce

Risotto ai Funghi
Perfumed with truffle and parmesan sigh

White Garlic and Almond Gazpacho
Tomatoes sorbet, chipotle foam

Chef Thierry’s Traditional Prawn and Pumpkin Cream Soup
24 years on the menu

Giant Shrimp and Baby Squid “Adobados” with Garlic
Avocado custard, cherry tomato sauce, potato cloud, sausage and edamames

Marinated Broiled Octopus
Christophine, spinach and mushrooms gratin, cream of beans, crunchy huitlacoche

Catch of the Day the Taste of Mexico
Served with cactus “enchiladas”, green tomato sauce, grilled avocado, Anaheim chili stuffed with dry fideo and shrimp

Classic Roasted Sea Bass Filet with Potatoes “Café des Artistes”
Confit turnip perfumed with aniseed, spinach custard and fine herb sauce

Short Rib and Beef Petals Duo
Camembert cheese and chipotle chili sauce, confit shallot, potato terrine with bacon and cauliflower mousseline

“Prime” Sonora Filet Mignon and Bone Marrow
Confit shallot compote with merlot, portobello mushroom carpaccio, brussels sprouts, peas; "dauphine” potato, balsamic vinegar sauce

“Vacio” Argentine Steak Grilled with Mezquite
Potato and poblano chili gratin, vegetables, hibiscus reduction and red wine sauce

Beef Tongue Steak
Ccreamy and corn crumble, avocado, green tomato and cilantro puree, confit baby onions

Duck Magret with Mamarid and Guava Sauce
Chop suey, crunchy shitakee, celery ball mousseline

Stuffed Chicken with Quinoa and Dried Fruits
Green peas cloud, baby organic vegetables

Milk Caramel Crème Brûlée
“Guanabana” sorbet and fried “buñuelos”

Orchid Chocolate Fondant
Passion fruit sorbet and fresh raspberries

Chocolate Napoleon with Praline
Caramelized hazelnuts, lemon cream and citrus reduction

Sunshine Tart
Lemon cream, meringues, vanilla caramel and almond powder

Mango Symphony in Textures
Gelée, mousse, coulis, sorbet, compote, mango salad and dried mango

Red-Exotic Dancer Café des Artistes
Raspberry mousse, chocolate cake without flour

Lemon Parfait
Pistachio mille feuille, red fruits cocktail and pistachio crumble

Thierry Blouet passionate of the refinement; their profound perception towards art, designs, architectonical forms, fashion and music compositions is reflected in his kitchen. The fresh products and quality, their cheerful colors, aromas, textures and the magic of the flavors are its passion.

hoteles-boutique-de-mexico-expresionesculinarias-cafedesartistes-vallarta27 As a Chef that admires the internal and external beauty in each detail, Thierry cooks for the senses; his creations are sensual arrangementswith colors that are sensitive to the sight, tempting aromas and subtle textures that excites the palates and concentrate the flavors that results in the perfect taste.

CHEF'S SUGGESTIONS

The sole dish with over 24 years in the menu, the traditional "Prawn & Pumpkin Cream Soup" from Chef Thierry, is a most to taste while at Café des Artistes. Another special dish of the house is the classic "Roasted Sea Bass Filet with Potatoes", with turnip anise crystalize, spinach flan and fine herbs sauce.

AWARDS

BEST RESTAURANT IN MEXICO 2011-2012 by the restaurant guide GOURMAD

“In Café des Artistes there in not a single dish that is not a work of art and not a work of art that doesn't feed the spirit..." Mexican Writer Carlos Fuentes.

Travelers Choice -2014 by Trip Advisor

Excellence Certification 2014

5 Course Temptation Menu

Fried Soft Shell Crab
Watercress salad, orange, pecan, almond, apple and jicama; honey vinaigrette and balsamic vinegar
Or
Organic Tomatoes Festival and Mozzarella Mousse
Pistachio vinaigrette, cilantro and basil pesto; mini brioche bread

White Garlic and Almond Gazpacho
Tomatoes sorbet, chipotle foam
Or
Smoked "Magret" and Confit Duck Chilaquiles
With tomato sauce, arugula, fresh cream, cheese, avocado and port reduction
Catch of the Day the Taste of Mexico
Served with cactus “enchiladas”, green tomato sauce, grilled avocado, Anaheim chili stuffed with dry fideo and shrimp
Or
Giant Shrimp and Baby Squid “Adobados” with Garlic
Avocado custard, cherry tomato sauce, potato cloud, sausage and edamames
Or
Watercress and Tofu Ravioli with Garlic-Parsley Butter
Grilled wild mushrooms, light red pepper sauce, herb sigh

“Prime” Sonora Filet Mignon and Bone Marrow
Confit shallot compote with merlot, portobello mushroom carpaccio, brussels sprouts, peas; "dauphine” potatoes, balsamic vinegar sauce
Or
Beef Tongue Steak
Creamy and corn crumble, avocado, green tomato and cilantro puree, confit baby onions
Or
Risotto ai Funghi
Perfumed with truffle and parmesan sigh

Lemon Parfait
Pistachio mille feuille, red fruits cocktail and pistachio crumble
Or
Red-Exotic Dancer Café des Artistes
Raspberry mousse, chocolate cake without flour
Or
Mango Symphony in Textures
Gelée, mousse, coulis, sorbet, compote, mango salad and dried mango

The flowerpot
Three chocolate mousse with chocolate powder (to share)

Super moka coupe
Coffee ice cream, chocolate crumble, whipped cream, espresso shot and moka-pecan meringue