Interview with Meritxell Lecha Vinuesa, Manager of Passion by Martin Berasategui, Paradisus Palma Real, Dominican Republic

Before assuming her current role as the Manager of Passion, Melia in Punta Cana, Meritxell Lecha Vinuesa worked with Martin Berasategui for 7 years in managerial positions at Restaurante Enoteca, Hotel Art (2 Michelin star restaurant in Barcelona) and Restaurante Lasarte (2 Michelin star restaurant in Barcelona), and Restaurante Gaig (1 Michelin star restaurant in Barcelona).

Martin Berasategui winner of 7 Michelin stars, and for the last six years his restaurant San Sebastian, Spain has been listed as one of The World’s Top Fifty Restaurants.

I sat down with Meritxell to discuss everything from the restaurant Passion, to Chef Martin Berasategui, to glassware, and of course Champagne. Step into Meritxell’s world with me. 


Liz Palmer

I understand that Paradisus Resorts are responsible for bringing Martin Berasategu, the seven-star chef to the Caribbean two years ago. Can you tell me has it been a success?

Meritxell Lecha Vinuesa

According to Trip Advisor, Passion is the number one restaurant in Punta Cana and the number two restaurant in all of the Dominican Republic – that tells us!

Liz Palmer

Has Passion won any recent awards?

Meritxell Lecha Vinuesa

I’m very proud to say that we received four months ago the 4-Diamond Award by AAA.

Liz Palmer

What is Passion by Martín Berasategui’s signature dish?

Meritxell Lecha Vinuesa

That’s funny that you ask thisthe signature dish at Passion and all of Martin’s restaurants Spain is Egg cooked at lower temperature with fine-herb liquid salad. People all over the world ask for this dish – it’s a very popular on the menu.

Liz Palmer

How often does Chef Berasategui come to the Dominican Republic to oversee his restaurant and brand?

Meritxell Lecha Vinuesa

Martin comes three to four times a year to review the menu. His presence also impacts the selection of products, staff training and standard operating procedures.

One of Martin’s philosophies is that he works with local produce and fruits and meats. In the Dominican his menu and recipes are 50/50 50% Spanish and 50% Dominican influence.

When Martin changes a recipe he changes it gradually and slowly.

Every two to three months he changes two to three dishes.

One thing to note is that the chef is very flexible in changing the menu for customers that have food allergies and for strict vegetarians.

Liz Palmer

Tell me about the wine list, like who selects the wines?

Meritxell Lecha Vinuesa

The wine list is developed by the head sommelier who works together with the chef and the tasting menu.

The specially selected wine pairings have been developed from three separate wine lists created exclusively for the restaurant.

Liz Palmer

Which stemware does Passion use?

Meritxell Lecha Vinuesa

We use Stölzle from Germany, its innovative, excellent quality and lead-free for wine glasses – the various shapes and flutes. We also use their decanters.

It’s important that the team undergoes training and learns to understand the importance of each wine and food pairing.

Liz Palmer

Every year we see new and interesting restaurant trends develop. – What do you do to keep up and pushing the boundaries?

Meritxell Lecha Vinuesa

It’s important to compare competitors and to learn what they do and how they do it.   It’s also good to travel to different countries and see and experience different cultures and bring this back home.

Liz Palmer

On a personal note – what is your favorite dish on the menu?

Meritxell Lecha Vinuesa

I have a few favorites: the turbot fish, slow cooked veal with potato risotto

What is your favorite restaurant around the world?

I have two favorites: Restaurante Martín Berasategui, in Lasarte. This restaurant has maintained a three-star rating from Michelin since 2001, and El Celler de Can Roca is at heart a local family-owned restaurant rooted in the fiercely independent state of Catalonia and named one of the top 50 restaurants in the world

Liz Palmer

You have an opportunity to taste lots of interesting and unique wines. Do you have a preference for Champagne?

Meritxell Lecha Vinuesa

Yes absolutely – my favorites are: Bollinger ‘Grande Année, Veuve Clicquot La Grande Dame, and Cristal Champagne and I do collect. 

TYPE OF CUISINE:

Berasategui has incorporated Caribbean flavors into his signature cuisine. Local seafood has a starring role. Dining a la carte or enjoy the full sampling menu with wine.

ATMOSPHERE:

Rich with design and colour – airy vaulted ceilings with whimsical lighting features and stunning art pieces.

OPENING TIMES:

This gastronomic experience serves dinner nightly or Private Parties

DRESS CODE:
Resort Elegant

Passion by Martin Berasategui is accessible to local residents and visitors.

 

Liz Palmer
Wine + Lifestyle Writer

230 FIFTH Cuts the Mustard With World’s Most Expensive Hot Dog for Charity

To honor July 23 as National Hot Dog Day, 230 FIFTH Rooftop Bar & Penthouse Lounge, New York’s largest rooftop bar, has re-imagined an American culinary icon for one percenters who like to do good while indulging their Champagne tastes with the 230 FIFTH Dog — at $2,300 it is the world’s priciest hot dog, all sales will be donated to City Harvest, the food rescue organization dedicated to feeding New York City’s men, women and children.

The new world record-setting 230 FIFTH Dog is a riff on a conventional hot dog with all the fixings by 230 FIFTH Executive Chef Johnny Benedetti utilizing the most expensive and / or finest luxury ingredients. They start with the foot-long dog itself made of richly marbled wagyu beef dry aged for 60 days by DeBragga, New York’s Butcher®, ($1225 for a dry aged seven-rib roast from DeBragga) and laced with black truffles. It rests on a brioche bun toasted with white truffle butter and is topped by New York City’s own organic $9-a-bottle W Ketchup, seasoned with saffron to make it even more precious, and by Mustarde de Charroux imported from France for $35.

The accoutrements continue with Vidalia onions caramelized in Dom Perignon Champagne and 100-year-old balsamic vinegar (the $389 a bottle Mussini Ill Grande Vecchio) and house-made organic sauerkraut braised in Louis Roederer Cristal and inflected with rare platinum oscetra caviar (the finest caviar legally available in the U.S. since the 2005 ban on Iranian beluga). Finally, the decadent dog is capped with house-made relish from Gordy’s Pickle Jar sweet chips ($10 a jar) and sparkling with gold leaf.

The 230 FIFTH Dog will be available daily as of Monday, July 30, to anyone interested in a unique taste experience and helping fight hunger in New York City by placing a 48-hour advance order by calling (212) 725-4300 or emailing info@230-fifth.com with “Hot Dog” in the subject line.

The hot dog eating elite can savor this one-of-a-kind meal either on 230 FIFTH’s expansive, palm tree-punctuated 14,000-square foot roof deck or in the Penthouse Lounge with its floor-to-ceiling window walls. Wherever they savor it, 230 FIFTH Dog purchasers will have bragging rights to having consumed the world’s most expensive hot dog, while having helped fight hunger in New York City by supporting City Harvest.

230 FIFTH is located at 230 Fifth Avenue, between 26th and 27th Streets. It is open 365 days a year until 4 a.m., from 4 p.m. Monday through Friday and from 10 a.m. on Saturday and Sunday. For more information, call 212-725-4300 or visit www.230-fifth.com.