BOCUSE D'OR MEXICO, helmed by Chef Marcelo Hisaki represented in the BOCUSE D'OR FINALS in Lyon, France!
Team México Heads to Lyon for the Bocuse d’Or Finals
A send-off dinner that felt like a promise
At the Wormwood Private Garden, BajaTraveler® joined an electric room rallying behind Team México, led by Chef Marcelo Hisaki, on their road to the Bocuse d’Or Finals (January 26, Lyon)—the culinary Olympics with no mercy and no shortcuts.
“We got… to the finals… thank you”
In the video, the team shares the breakthrough: they’ve made it to the Bocuse d’Or Finals, thanking supporters and Chef Omar Armas for hosting. The menu spoke the same language—precision and identity: bluefin tuna on blue-corn tostada with caviar and algae, scallop with tomatillo and fermented pineapple, pozole-and-terrine with chile rojo béchamel, filet mignon with shiitake demi, and a hibiscus-horchata finale by Chef Claudia Sandoval, guided by Sommelier Romina Mendoza.
BajaTraveler® takeaway
Not ignoring reality—earning the moment.