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Los Cabos Magazine Issue 45 Winter 2017

Chef Thierry Blouet’s Café des Artistes features a design of understated elegance. D I N I N G butter. Button mushrooms stuffed with cream cheese and dried chiles is another favorite appetizer. The signature entrée is Sammy’s tequila shrimp sautéed with serrano chile and deglazed with lime. Then there’s the pan-seared 8-ounce beef fillet with mashed potatoes and crispy onions. For dessert, opt for the lemon or chocolate and caramel tart or banana bread pudding. Vincente Guerrero and Lázaro Cárdenas, Cabo San Lucas, (624 143-1188, www.cabowabocantina.com. Restaurant: Daily 11 a.m.–11 p.m. Patio bar: Daily 8 a.m.–1 a.m. Club: Nightly 8 p.m.–1 a.m. All major credit cards accepted. $$–$$$ S.A.B. Café des Artistes The long corridors and stairwells in the new and quite grand JW Marriott Resort all lead to Café des Artistes, the elegant yet understated signature restaurant from award-winning chef Thierry Blouet. The restaurant—Blouet’s 74 Los Cabos Magazine | Winter 2017 third in México—faces the Sea of Cortés, and diners are treated to his culinary creations, which fuse Mexican flavors and ingredients with his French heritage. Seafood and fresh fish are favorites. Guests are greeted with an eye-popping display of all things seaworthy— like a large octopus splayed over a mound of ice at the entrance. Every dish is a work of art, perfectly executed by second-in-command Mario Rodriguez, who has worked with Blouet for 16 years. Signature dishes include pumpkin cream soup with prawns served from a fresh carved pumpkin, an item that has been on Blouet menus for more than 25 years. A tasting menu is available to explore enticing food options like softshell crab, suckling pig, foie gras al’orange (Grandma’s recipe), a duo of short ribs and medallion of beef, and the Flower Pot dessert made with three varieties of mousse. Extraordinary breads, pastries and desserts are all made on-site. On your visit, start by experiencing a signature cocktail from the handsome suede-and-leather book of drinks; we enjoyed the refreshing Mezcalini made with “moonshine” cactus created by two mixologists during the restaurant’s cocktail contest in 2016. More seasonal cocktails and contests to come, promises Ivan Tapia, sommelier of the wine cava with more than 300 varieties. Enjoy piano music nightly. JW Marriott Resort, Puerto Los Cabos, San José del Cabo, (624) 163- 7600, www.cafedesartistescabos.com. Tues.–Sun. 6 p.m.–11 p.m. All major credit cards accepted. $$$–$$$$ S.A.B. FRANCISCO ESTRADA


Los Cabos Magazine Issue 45 Winter 2017
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