Chef Jonatán Gómez Luna, who trained at El Bulli and El Celler de Can Roca in Spain, takes an avant-garde approach to cooking at Le Chique, the Azul Sensatori hotel’s star restaurant. Lengthy tasting menus trace Mexico’s culinary heritage by using regional ingredients chosen for their quality and employing chef Luna’s modernist techniques and approach. Dishes play with diners’ imaginations, often being presented as something entirely different to what they turn out to be.

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