Cirque du Soleil JOYÀ – the only Cirque du Soleil show in the world that includes a culinary experience – celebrates its fifth anniversary with the unveiling of a brand new haute-cuisine menu, masterfully-crafted by Grupo Vidanta’s Executive Chef Alexis Bostelmann. Since its launch in 2014, Cirque du Soleil JOYÀ has become one of the most critically acclaimed and popular attractions in Mexico.
The gastronomic experience is a prelude to the Cirque du Soleil show, which can only be seen at Vidanta’s Riviera Maya resort. Chef Bostelmann showcases his creative culinary acumen to the fullest and offers a renewed experience complimented by extraordinary artistic touches that immerse guests in an unforgettable adventure from the moment they taste the first course.
“Each element of this magnificent show served as my inspiration, where imaginative curiosity is met with unexpected discovery. My goal was to present a menu rooted in historical meaning that parallels the show’s beloved storyline so that once the performance begins, guests will connect all the details for a completely immersive theatrical experience,” Bostelmann said.
The meticulous reinvention of JOYÀ’s gastronomic experience took Chef Bostelmann and his team of approximately 70 people more than six-months to conceive and create. From chocolate imported from the state of Tabasco, to lobster from the Caribbean coast, each course boasts locally-sourced ingredients, inspired by traditional Mexican dishes. The result is an immersive culinary experience like no other.
The show’s dining experience begins with a playful salad of edible flowers, Iberian ham, optional pre-Hispanic protein, served with a decadent lobster taco, sweet potato and fresh ceviche made from the catch of the day seasoned with coconut, mint and passion fruit; a perfect balance of flavors.
The culinary journey continues as a glass chest of jewels is served, featuring a mini shrimp skewer and seaweed salad topped with a delicate pearl made of coconut milk. Then, a choice of salmon with a chili sauce and a beet crust, or a dish inspired by the show’s prehistoric tableau: steak presented in a meteor rock with a braised rib – meant to resemble the bone of a dinosaur – served with garden fresh vegetables and a ginger, coconut and sweet potato mash.
In order to ensure that every guest can enjoy the full gastronomic experience, chef Bostelmann created a new vegetarian option, an odyssey of flavors: quinoa risotto with pickled cauliflower beet, and an exquisite avocado mash presented in a storied, travel trunk. For young children, a delectable pasta option is served.
The majestic ending to this one-of-a kind experience is the illustrative dessert plated within the pages of “Le tableau périodique des pâtisseries” book. This show stopping presentation offers a new decadent flavor profile that juxtaposes bitter and sweet, rich and airy, that enables guests to enjoy and engage with the variety of elements layered throughout the final course.
With more than 1,650 shows and 900,000 visitors, Cirque du Soleil JOYÀ is a bona fide success. And the new gastronomic experience promises to surprise and delight all those who have already seen this extraordinary show as well as those who will be visiting it for the first time. Cirque du Soleil JOYÀ is presented at the Cirque du Soleil Theatre at Vidanta Riviera Maya.
{ SOURCE: Cirque du Soleil }
