Enjoy a unique
gastronomy experience
with Matt Lambert
25th of August 2018

Innovative contemporary techniques

Born and raised in Auckland, New Zealand, Lambert knew from an early age that he was destined to become a chef. After applying (and being turned down) for his first job at just eleven years old, Matt finally managed to work his way into a kitchen at the age of 14, washing dishes and getting to know the industry that would become his life.

More information about the chefs

Matt-lambert
Matt-lambert
Menu

Snacks

  • Pork rillette (sage short bread, jam)
  • Mince and cheese croquette
  • Flower tart
  • Mussel (dashi)

Menu

  • Shigoku oyster (variations of tomato)
  • Spanish mackerel (cucumber, butter milk, dill)
  • Ora king salmon (apples, yoghurt, Horseradish, herbs)
  • Lamb (peas, grains)
  • Compressed water melon (sheep milk sorbet)
  • Pavlova (strawberries, passion fruit, cream)

 

Information and reservation

Telf: +52 984 8772800 ext. 4931
rpgrandparaiso@iberostar.com.mx
Limited seating. Reservations required.

 

hotel-grand-paraiso-ficha-5
IBEROSTAR Grand Paraíso *****

Carretera Chetumal – P. Juarez Km 309
77710 – Playa del Carmen – México

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An exclusive setting

On this occasion, the superb facilities of the IBEROSTAR Grand Paraíso provide the setting for a deluxe gastronomic experience. Enjoy a fabulous evening of unmatchable avors and sensations against a paradisiacal backdrop.