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Cuisine Experience

"The philosophy of my cuisine is inspired by the colors, shapes, architectural designs, fashion, sounds, aromas and experiences that go through my head. Mixing products of the highest quality, the magic of the flavors, spices and the vibrant colors of Mexico is a passion for me. It's all about the game perfect gear, the best technology for each ingredient, to make our customers incorporate their humor, heart and emotions."

  • Appetizers
  • To Share
  • Main Courses
  • Temptation Menu
  • Desserts
  • Drinks
  • Early Bird

FRIED SOFT SHELL CRAB

watercress salad, orange, pecan, almond, apple, jicama; honey vinaigrette and balsamic vinegar

OCTOPUS CARPACCIO WITH THREE DRIED CHILI VINAIGRETTE

arugula and purslane salad; radishes

THREE CHEESE SALAD

goat cheese crusted with corn, gorgonzola cheese and cotija cheese; lettuces, pear, macadamia and homemade “jocoque”

ORGANIC TOMATOES FESTIVAL AND MOZZARELLA MOUSSE

pistachio vinaigrette, cilantro and basil, pesto; mini brioche bread

FOIE GRAS-BLACK BEANS-PORK BELLY

seared and custard foie gras, pork belly, Oaxaca black bean essence, spices bread

FRESH TUNA TIRADITO AND COCONUT

with seaweed, balsamic vinegar, lemon, green serrano chili and crusty “piquin”

“ESCARGOTS” RAVIOLI IN GARLIC BUTTER, PARSLEY AND “POBLANO” PEPPER

mushroom frittata, red bell pepper sauce with basil

DRY FIDEO WITH SHRIMP AND CHILPOTLE CHILI STEW

crusty and foam lobster, avocado, cream and aged cotija cheese

SMOKED “MAGRET” AND CONFIT DUCK CHILAQUILES

with tomato sauce, arugula, fresh cream, cheese, avocado and port reduction

SHORT RIBS AND BATTERED SHRIMP TACO

green tomato and avocado sauce, lentils, cilantro cream with amaranth

CHEF THIERRY’S TRADITIONAL PRAWN AND PUMPKIN CREAM SOUP

23 years on the menu

LIGHT PEA CREAM WITH BRUSSEL SPROUTS

mint emulsion and tofu

IBERIAN ACORN JABUGO “PATA NEGRA”

toasted pecan bread

CHEESE TRAY

variety of artisan cheeses served with pecan and black olive bread. Ask for the chutney of the day

SHRIMP “TEMAZCAL”

flamed with “raicilla” over hot stones, sweet potato mousseline, pineapple grass, corn timbale

ORGANIC MARINATED SALMON AND FRESH SQUID WITH BROILED HUITLACOCHE “A LA PLANCHA”

garlic cloud, cherry tomato sauce, sausage and edamame

ROASTED SEA BASS FILET WITH POTATO

confit turnip perfumed with aniseed, spinach custard and fine herbs sauce

CATCH OF THE DAY CAFÉ DES ARTISTES “23rd ANNIVERSARY”

polenta, avocado, haricot beans and zucchini stew, pumpkin puree, capers and lemon meuniere

SHORT RIB AND BEEF PETALS DUO

with camembert cheese and chipotle chili sauce, confit shallot, soft and crusty potato mille feuille and cauliflower mousseline

ANGUS FILET MIGNON CRUSTED WITH GORGONZOLA CHEESE

OX tail stew, cauliflower mousseline, brussels sprouts , peas , balsamic vinegar sauce , “cocotte “ potatoes au butter

ORGANIC GLAZED DUCK WITH “PASILLA” CHILI AND HAZELNUT

quinoa with dried fruits, confit quince with vanilla

SUCKLING PIG CUBE GLAZED WITH AGAVE SYRUP AND TEQUILA PATRON “CITRONGE”

spinach in different textures

LAMB OSSOBUCCO AU JUS

with mushrooms, baby onions, bacon and red wine; salty cambray potatoes

GRILL “VACIO” ARGENTINE STEAK

potato terrine with bacon, mushrooms and grilled vegetables

5 Courses to choose from the chef's creations

FRIED SOFT SHELL CRAB

watercress salad, orange, pecan, almond, apple, jicama; honey vinaigrette and balsamic vinegar

ORGANIC TOMATOES FESTIVAL AND MOZZARELLA MOUSSE

pistachio vinaigrette, cilantro and basil, pesto; mini brioche bread

“ESCARGOTS” RAVIOLI IN GARLIC BUTTER, PARSLEY AND “POBLANO” PEPPER

mushroom frittata, red bell pepper sauce with basil

LIGHT PEA CREAM WITH BRUSSEL SPROUTS

mint emulsion and tofu

CATCH OF THE DAY CAFÉ DES ARTISTES “23rd ANNIVERSARY”

polenta, avocado, haricot beans and zucchini stew, pumpkin puree, capers and lemon meuniere

ORGANIC MARINATED SALMON AND FRESH SQUID WITH BROILED HUITLACOCHE “A LA PLANCHA”

garlic cloud, cherry tomato sauce, sausage and edamame

DRY FIDEO AU “CHILPOTLE” CHILI WITH GARLIC FOAM

crusty vegetables, avocado, cream and aged cotija cheese

ANGUS FILET MIGNON CRUSTED WITH GORGONZOLA CHEESE

polenta, avocado, haricot beans and zucchini stew, pumpkin puree, capers and lemon meuniere

SUCKLING PIG CUBE GLAZED WITH AGAVE SYRUP AND TEQUILA PATRON “CITRONGE”

spinach in different textures

CRUSTY HEALTHY HEART TART

confit onion, goat cheese, spinach, vegetables and anchovies, fresh watercress veloute

MILLE FEUILLE OF HAZELNUTS, ALMONDS AND WHITE CHOCOLATE

essence of passion fruit

MILK CARAMEL CRÈME BRÛLÉE

guanabana sorbet and fried “buñuelos”

“TRES LECHES” EXOTIC DANCER

the classic “Tres Leches” restructured

My Favorites Desserts

LIGHT CHOCOLATE TART, BANANA AND NUTELLA

pistachio ice cream

CHEESE PIE WITH ALMONDS

caramelized pear, “jocoque” perfumed with orange honey

MILLE FEUILLE OF HAZELNUTS, ALMONDS AND WHITE CHOCOLATE

essence of passion fruit

CHESTNUT TIRAMISU “SERVED IN JAR”

coconut cream sorbet

“TRES LECHES” EXOTIC DANCER

the classic “tres leches” restructured

SUPER MOKA COUPE

with coffee ice cream, chocolate crumble with cream, espresso shot and moka-pecan meringue

MILK CARAMEL CRÈME BRÛLÉE

guanabana sorbet and fried “buñuelos”

THE FLOWERPOT

three chocolate mousse with chocolate powder. (To share)

Nespresso

LATTE LUNGO FORTE HAZELNUTS ICE CREAM

milk, hazelnut syrup, natural hazelnuts

ICE VANILLA LEGGERO

milk, vanilla ice cream, ice and milk foam

CAFÉ DECAFFEINATO THAI LATTE

pepper, cumin, cardamom powder, milk, sugar and ice

MOKA RISTRETTO

milk, chocolate, natural syrup, ice

NESPRESSO CARAJILLO

licor 43, baileys, cofffegrains. Served cold or hot

COFFEES

- Espresso

- Macchiato

- Long espresso

- Capuccino

- Latte

- American

SPECIAL COFFEES | flamed at your table

- "Café des Artistes" coffee

- Sexy coffee

- Bicentenario coffee

- Montecristo coffee

- Irish coffee

DESSERT DRINKS

- Almond Freeze

- Kahlua Freeze

- Irish Cream

- Russian Qualude

PORTS

- Oporto Ferreira

- Warre's 10 years

- Warre's 20 years

- Fonseca Tawny

- Fonseca 10 years

- Fonseca 20 years

CHAMPAGNE | by the glass

- Taittinger Brut

TEQUILA PREMIUM THIERRY BLOUET

This tequila was elaborated with the highest standards at “La Fabrica de Tequila Casa de los González” and aged in white oak barrels in my personal cave at the Club Tequila Colección Privada.
It’s an honor to share it with my friends


Blanco | Reposado | Añejo

3 Courses to choose from the chef's creations

Appetizers

BEEF CARPACCIO WITH "ORIGINAL" CAESAR SALAD

“ESCARGOTS” RAVIOLI IN GARLIC BUTTER, PARSLEY AND “POBLANO” PEPPER

mushroom frittata, red bell pepper sauce with basil

LIGHT PEA CREAM WITH BRUSSEL SPROUTS

mint emulsion and tofu


Main Courses

CATCH OF THE DAY CAFÉ DES ARTISTES “23rd ANNIVERSARY”

polenta, avocado, haricot beans and zucchini stew, pumpkin puree, capers and lemon meuniere

STUFFED CHICKEN "POBLANA" STYLE

black mole sauce and gratin christophine

GRILL “VACIO” ARGENTINE STEAK

potato terrine with bacon, mushrooms and grilled vegetables


Desserts

THE "PIÑA COLADA"

gratin parfait with coconut, pineapple, lemon and dark rum sorbet

LIGHT CHOCOLATE TART, BANANA AND NUTELLA

pistachio ice cream

CHEESE PIE WITH ALMONDS

crusty caramelized pear, "jocoque" perfumed with orange honey

Selected Menu:
Early Bird Menu
At Café des Artistes every element is product of Chef Thierry Blouet’s love and delicacy for culinary pleasures.
Mail info@cafedesartistes.com
Phone +52 (322) 222-3228