We had the opportunity to interview Larbi Dahrouch, Sebastien Agnes and Yoshiaki Akaike, the three executive chefs at the legendary One & Only Palmilla, a place that honors the luxury and exclusivity of Los Cabos.
We engaged the chefs of Suviche, Seared and Agua by Larbi in a very interesting conversation where they described the concept behind each of the restaurants they manage and told us a little about the trajectory of their careers.
Larbi Dahrouch
Originally from Morocco Larbi studied in France. In the mid-70s he moved to America at the invitation of Jean-Louis Palladin, a French chef attributed for modernizing and enhancing French cooking in America.
Larbi arrived to Los Cabos in 2003, hired by Edward Stainer, a pioneer of luxury tourism in this destination. Larbi shared the rewards and the challenges that came from working with Edward, whose main objective was to establish the highest of standards.
“I grew up on a farm where my mother cultivated everything, which is why I have always endeavored to find the best quality ingredients for cooking.”
“Amongst the variety of dishes of meat, chicken, seafood, shrimp and fish the latter ingredient and the chocolate clams are my favorites, served with vegetables and seasoned with herbs like basil, parsley, aloe and Mexican pepper leaf.”
“Agua by Larbi is modernized with a design of spacious windows showing incredible views of the sea from every angle. Merging spices from the Mediterranean and Mexican cuisine, the catch of the day is my main inspiration in creating fresh and flavorful dishes.”
Sebastien Agnes
Originally from Paris, Sebastien grew up in a family dedicated to gastronomy. Following in the footsteps of his father and uncles, Sebastien also chose to become a chef.
Sebastien worked for three years with Guy Savoy a three star Michelin awarded chef and later under the tutelage of the famed Alain Ducas. In 2006, Sebastien was part of the opening of a hotel in Bora Bora, where he met Jean Georges Vongerichten, the current executive chef of Seared.
“Seared is a high quality experience from a gastronomy point of view, but also in service by the attention to detail. The concept of the kitchen is to prepare all the grilled dishes with selected ingredients. We have thirteen different types of fine cuts of steaks and meats including Wagyu brought directly from Japan that is like a smooth butter.”
“Something that sets us apart are the eight different sauces we serve to accompany the cuts of meat, including mole, chipotle, chimichurri and bearnaise. We also offer lobster and fish such as red snapper and tuna from Hawaii. To support local producers, we use fruits and vegetables from different organic farms. My favorite dish? The beef carpaccio with truffles.”
Yoshiaki Akaike
Executive chef Jean Georges brought Yoshiak from Japan to create a fusion of Japanese cuisine with a Mexican flair. Yoshiaki applies techniques from his country such as cooking the meat or fish on a hot stone right at your table.
“The restaurant’s name comes from the variety of ceviche and sushi fusion we prepare. We also serve traditional Japanese food, such as maki, nigiri and different styles of chicken.”
“Suviche is a unique expression. We search for products like Hamachi that are brought directly from Japan. Going out of our way to find the highest quality ingredients distinguishes us from other dining establishments and is true to the concept of One & Only Palmilla.”
So Larbi, Sebastien and Yoshiaki guided us through Agua, Seared, and Suviche. They also commented on various events that are being planned in the near future, including a food festival attended by Jean Georges Vongerichten, cooking days with Larbi, food tastings with wine pairings from the Guadalupe Valley and planning a menu based on truffles.
One & Only Palmilla is a true paradise with large terraces, spectacular waterfront areas and an attention to detail that can only be achieved through the selection of talented people who are dedicated to meeting the highest of expectations. We found that a standard of excellence has been created here that provides visitors with a One & Only Palmilla experience.
Enviably located in the Marina Cabo San Lucas, Common Table presents an innovative menu for sharing dishes in old family style, its originality are the excellent presentations that create a cheerful atmosphere and social life.
The menu is implemented using fresh, natural and organic products from local suppliers. You will love to try food that celebrates urban traditional regional dishes, sure he will be fascinated with the choice.
Inside the bar, Common Table introduces the concept of Mixology, an idea now commonly used to prepare syrups based cocktails of fruits and vegetables, making a deliciously fresh taste.
In a space adapted as a market you will find sale products made in the kitchen of Common Table as fresh bread, homemade pasta, sauces, marinades, candied walnuts, jams and more.
Chef Miguel Luna
Graduated from the Universidad de las Americas, Puebla. Receive his culinary arts degree under the tutelage of chef Alain Ducasse. Miguel had proposed to complete his culinary studies in one of the most distinguished cities in this branch and with effort and discipline managed to sign into the French Culinary Institute in New York where he graduated with honors. He then spent a short time in Daniel Boulud restaurant the two Michelin stars “Daniels” It is then, when he received the opportunity of working with Richard Sandoval and, of course, took the challenge.
Now, after several experiences, Chef Miguel Luna integrates the concept of Common Table, where he is happy to do what he likes, delight the guests with his recipes.
The Chef Recommends
Tostadas Cortez| yellowfin tuna, wonton, Sri Racha aioli, avocado and crispy leek, orange ponzu.
Carpaccio of Rib Eye| Creamy avocado and yuzu, Dijon mustard, roasted pistachio, gorgonzola, arugula, pesto Epazote, truffle oil.
Grilled octopus| Cajun garlic sauce, a mixture of organic lettuces, organic cherry tomatoes, real lemon vinaigrette and avocado cream
BBQ pork belly| belly braised in dark beer, BBQ Thai, organic buckwheat noodles, green pepper, green beans, carrots, garlic and ginger sauce, smoked oysters, crispy squid ink.
Find More Restaurants inside our 2015 Gastronomy Issue
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La Lupita Taco & Mezcal went from concept to reality on December 12th, on the day of the Virgin of Guadalupe. As a result, the identity of this 100% Mexican restaurant was established. La Lupita Taco & Mezcal mission is to preserve Mexico’s most famous culinary tradition: enjoying good tacos in a distinctive environment.
You can have tacos al pastor, fish tacos, seafood tacos, of chocinita meat, barbecue or vegetables, the number of ingredients is as varied as the products of this region. They are complemented by several traditional ingredients such as Oaxacan grasshoppers, pipián, mole and tlayuda.
La Lupita Taco & Mezcal offers a selection of more than 20 different mezcals. The recommendation is to always accompany tacos with a Mexican drink. You can choose from regional wines, craft beer or the legendary mezcal.
Exceeding customer expectations has been the mission of Nicksan since its inception. The restaurant has become a favorite in Los Cabos by maintaining a team focus on excellence.
Sauces used to enrich the flavors of sushi and other dishes are created in-house and are the hallmark of a menu that highlights the main ingredient: local seafood.
There are two Nicksan locations. The first is in the center of Cabo San Lucas and features a modern environment that reflects the type of people who visit. Nicksan is the perfect meeting point for big celebrations or just to have a good time.
The location within Las Tiendas de Palmilla has a more casual but elegant atmosphere with a perfectly accented Champagne Lounge Bar where you can enjoy music, including jazz, from October to June.
Ichiban Sushi Bar
Located across the boardwalk of La Paz with stunning sunsets that accentuate a relaxed and casual atmosphere. Decorated with traditional Japanese elements for a complete Asian experience, it is perfect for those seeking a meeting with a client for a business lunch, or dinner with family and friends.
In Japanese cuisine, raw seafood is the standard. It is prepared with a minimum of ingredients and always accompanied by wasabi and vegetables. Ichibans menu featured representative Japanese dishes with fresh fish and local produce as the traditional Soyu Ramen soup, salads and great variety of sushi. Either from the cold bar or hot kitchen you will find the best quality in Japanese dishes.
Ichiban means the best or number one. Ichiban perfection is due to the experience of those in charge of its management. Originally from Japan, the owners take care of every detail from the ingredients to the service.
Alejandro, food and beverage captain knows the standards after living in Japan for 15 years and will cater to visitors from the East in their own language. In addition, the chef Daniel Tirado has developed his career working in various Japanese restaurants. All the staff is bilingual and would be glad to make you live an oriental dining experience at Ichiban.
BASURE NAÏ ICHIBAN RESTORAN
Do not forget Ichiban restaurant!
