Scallop in coconut milk
In a sweet and textured medley of scallops in coconut milk and garlic flower, chef Eduardo Garcia of Restaurante Maximo Bistro takes the palate on a delicious adventure. The sweetness and texture of the scallops are a full, rich complement for the complexity of Casa Dragones Joven. Chef Eduardo Garcia of Mexico City’s Maximo Bistrot, has managed to print his culinary mark on the city in a short time and at a young age. Some of his earlier beginnings as a chef began at Le Bernardin (Restaurant with three Michelin Starts in New York City) and Pujol. He opened Maximo Bistrot in 2012 with his wife and partner, Gabriela Lopez.
Calle Tonalá No. 133, Cuauhtémoc, Roma Nte.,
06700 Ciudad de México, D.F., Mexico