The NIZUC Sensory Cuisine is an ambitious dream come true for the prestigious Chef Sylvain Desbois, Executive Chef at NIZUC Resort & Spa. Chef Desbois is recognized among the 100 best in the world for his excellence and great luxury within the culinary industry. This cookbook is more than just a collection of fifty recipes, but reveals gastronomic secrets of the most emblematic dishes that awake the senses at NIZUC’s six famous gourmet restaurants, which offer the best of contemporary Mexican, Asian, Peruvian and Mediterranean cuisine.
Sylvain Desbois, originally from France, trained at the University of Sainte-Anne and has a celebrated career with more than 15 years working in the gastronomic and hotel world in prestigious restaurants throughout France and Mexico. Over the years, Desbois has collaborated with many talented chefs, with whom he has worked with to create his signature recipes.
Because of this experience, he decided to create a book and compile his favorite and most innovative recipes for readers around the world. Sylvain mentions that the realization of the book lasted more than a year – from planning, recipe selection, photo shoots to printing. The cookbook designed not only to publicize the novel preparation of traditional and avant-garde dishes of national and international cuisine, but also has a nobler purpose.
“My goal in creating ‘The Sensory Cookbook’ is to share the fundamental essence, quality and excellence that distinguishes the great NIZUC family with our friends, guests and customers,” said Chef Desbois. “This book will give them a little of the gastronomic wealth that we have accumulated in these years, thanks to their trust and confidence.”
“From its initial conception, the project grew when some of my friends and colleagues also wanted to contribute to the book with their amazing recipes, including Chefs Daniele Tonin, Eduardo Torres, Alicia Padilla, Luis Flores, Antonio Ramírez and Roberto Ribera. We’ve had such great support of the managers of the resort, and we look forward to seeing how this book can will bring our favorite flavors into the homes of our readers.” “Creating this book was a challenge and a learning experience for each one of us who participated. It took us many hours of work, but in the end, it was a team effort and we are very satisfied with the result,” said Desbois. Chef Sylvain Desbois also acknowledges the commitment of Mr. Antonio Cosío Pando, General Director of the Brisas Group, and the Resort Director, Jaime Jaramillo, as well as each of the chefs and collaborators involved in the project, “since without them, it wouldn´t been possible.”
The prestigious chef defines this editorial project as “not only a gift for our customers, guests and friends, but it is also a gift for ourselves. It’s a masterful way to leave a mark of our passage through this emblematic resort. It is our legacy for future generations.” The Sensory Cookbook of NIZUC Resort & Spa is just the beginning for Sylvain, who has plans for more innovative projects to be carried out in the future. In addition, he does not rule out a possible second edition to share more recipes and secrets of the gastronomic richness that has positioned NIZUC Resort & Spa as one of the culinary destinations both in Mexico and across the world.
