Cuisine Spotlight: Kaiser Maximilian

Jorge Chávez
Oct. 22, 2013

Kaiser Maximilian’s Seared Diver Scallops with Butternut Squash Puree, Apple Salad, Pine Nuts, Serrano Ham and Truffle Sauce

This refreshing combination, ideal for summer, originated in one of the many culinary events for which this fine gourmet restaurant is renowned. The large scallops from Ensenada are served with a sweet squash puree. A side of apple salad adds a touch of tartness, while the pine nuts provide some texture. The truffle sauce, made with fine herbs in a white wine reduction, provides the finishing touch. Paired with a glass of the light Casa Madero Gran Reserva Chardonnay, this dish is a delectable choice for enjoying in the restaurant’s comfy interior or outside in the café, as you watch people go by on popular Olas Altas St.

Originally from Talpa de Allende, chef Juan Carlos Palomera began working “from the ground up” at Kaiser Maximilian 18 years ago. “Kaiser has been the best culinary school I could have envisioned,” he comments, recalling the many European and US chefs who have visited the restaurant year after year during the Festival Gourmet Internacional. “This has allowed me to evolve and develop my own creations.”


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