Delicatessen for Gourmets

The lunch offered during the opening session of Excelencias Gourmet’s 4th International Gastronomic Seminar got two enthusiastic thumbs-up from participants and guests. After having enjoyed a welcome cup of Lambrusco Rosado, by MG Distilleries, the patrons tasted a stylized menu served at Plaza Habana Restaurant, Meliá Cohiba Hotel.

The first step into the culinary experience was a cold shrimp salad as appetizer –made with products from food producing company Prodal- which was accompanied by a Baron Philippe de Rothschild D’OC Sauvignon Blanc 2012, from Inversiones Pucara.

The main course featured marinated chicken breast, also from Prodal, dressed with a dried-fruit sauce and vegetable salad and puree as side dishes. There is nothing better to join this menu than a red wine: Freixenet’s Mapu Cabernet Sauvignon.

For dessert, in harmony with summer time, Nestlé ice cream on chocolate and yogurt mousse, by Hotelsa Foodservice. The lunch was crowned with Elixir 33 rum, Cuba Ron’s Cubay brand.

During the permanent coffee break, Salón Cetro, the 200 attendees tasted other delicatessen, such as coffees made by Hotelsa Foodservice’s coffee dispensers, teas and Duprasa’s dried fruits, as well as Nestlé ice cream.