{"id":124042,"date":"2026-07-09T19:06:00","date_gmt":"2026-07-10T01:06:00","guid":{"rendered":"https:\/\/zeromagazine.mx\/?p=124042"},"modified":"2026-07-09T19:06:03","modified_gmt":"2026-07-10T01:06:03","slug":"festival-gastronomico-frances-palacio-hierro-2026","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2026\/07\/09\/festival-gastronomico-frances-palacio-hierro-2026\/","title":{"rendered":"Palacio celebra Festival Gastron\u00f3mico Franc\u00e9s 2026"},"content":{"rendered":"<p class=\"wp-block-paragraph\">La gastronom\u00eda francesa vuelve a tomar protagonismo en&nbsp;<strong>El Palacio de Hierro<\/strong>&nbsp;con una nueva edici\u00f3n de su&nbsp;<strong>Festival Gastron\u00f3mico Franc\u00e9s<\/strong>, una experiencia culinaria que estar\u00e1 disponible&nbsp;<strong>hasta el 31 de julio de 2026<\/strong>&nbsp;en&nbsp;<strong>Le Bistr\u00f3 Palacio<\/strong>&nbsp;de Polanco, Sat\u00e9lite y Santa Fe.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Este a\u00f1o, el festival cobra un significado especial al sumarse a la conmemoraci\u00f3n de los&nbsp;<strong>200 a\u00f1os de relaciones diplom\u00e1ticas entre M\u00e9xico y Francia<\/strong>, reuniendo un men\u00fa de inspiraci\u00f3n francesa elaborado por el chef invitado&nbsp;<strong>Alexis Preschez<\/strong>, reconocido por su trabajo al frente de la cocina de&nbsp;<strong>Sofitel Mexico City Reforma<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Alexis Preschez lleva la esencia del bistrot franc\u00e9s a Palacio<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Originario de Francia y egresado del prestigioso&nbsp;<strong>Instituto Paul Bocuse<\/strong>, Alexis Preschez ha desarrollado una trayectoria internacional que comenz\u00f3 en el restaurante&nbsp;<strong>Guy Savoy<\/strong>, galardonado con tres estrellas Michelin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tras ampliar su experiencia en Australia y liderar diversos proyectos gastron\u00f3micos en Francia y M\u00e9xico, el chef ha encabezado conceptos como&nbsp;<strong>Pasillo de Humo<\/strong>,&nbsp;<strong>Fonda Fina<\/strong>,&nbsp;<strong>Bonito Pop Food<\/strong>,&nbsp;<strong>Maison de Famille<\/strong>&nbsp;y&nbsp;<strong>L&#8217;Ap\u00e9ro<\/strong>, hasta convertirse en Chef Ejecutivo de Sofitel Mexico City Reforma.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/07\/IMG_8463.heic?w=1165\" alt=\"Alexis Preschez presenta el Festival Gastron\u00f3mico Franc\u00e9s en Palacio de Hierro\" class=\"wp-image-124043\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Para esta edici\u00f3n del festival, Preschez dise\u00f1\u00f3 un men\u00fa inspirado en la cocina de bistrot: recetas generosas, elaboradas con t\u00e9cnica francesa y enriquecidas con ingredientes mexicanos de temporada.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u00abPara m\u00ed, un bistrot representa una cocina generosa y familiar. Quer\u00edamos crear un men\u00fa que reflejara esa esencia, utilizando grandes productos mexicanos sin perder la identidad de la gastronom\u00eda francesa\u00bb, comparti\u00f3 el chef durante la presentaci\u00f3n.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Un men\u00fa que une Francia y M\u00e9xico<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La experiencia comienza con un\u00a0<strong>Camembert en Cro\u00fbte<\/strong>, preparado con queso Camembert de\u00a0<strong>Rancho Cuatro Encinos<\/strong>, enriquecido con queso azul, cebolla caramelizada y pera criolla, acompa\u00f1ado por una ensalada de hojas frescas, higos, jitomates cherry rostizados y vinagreta de mostaza antigua. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El Camembert en Cro\u00fbte promete un interesante juego de contrastes. La cremosidad del queso se encuentra con la intensidad del queso azul, mientras la cebolla caramelizada y la pera criolla aportan notas dulces que equilibran el conjunto. La ensalada de hojas frescas, los higos y los tomates cherry rostizados a\u00f1aden frescura y acidez, convirtiendo el primer tiempo en una interpretaci\u00f3n contempor\u00e1nea del cl\u00e1sico franc\u00e9s.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/07\/IMG_8467.heic?w=1165\" alt=\"Camembert en Cro\u00fbte del Festival Gastron\u00f3mico Franc\u00e9s de Le Bistr\u00f3 Palacio\" class=\"wp-image-124044\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Como plato fuerte, el men\u00fa presenta una&nbsp;<strong>Suprema de Pollo y Hongos Silvestres con Grat\u00edn Dauphinois<\/strong>, una ballotine de pollo rellena de mousseline de hongo pambazo, acompa\u00f1ada de hongos silvestres salteados, grat\u00edn de queso Comt\u00e9 y jus de pollo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Suprema de Pollo y Hongos Silvestres apuesta por una cocina de t\u00e9cnica. La ballotine permite conservar la jugosidad del pollo mientras la mousseline de hongo pambazo aporta profundidad y una textura sedosa. Los hongos silvestres refuerzan los sabores terrosos, mientras el grat\u00edn Dauphinois elaborado con queso Comt\u00e9 a\u00f1ade cremosidad y car\u00e1cter. El jus de pollo termina de integrar cada elemento con una salsa concentrada y elegante.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/07\/IMG_8482.heic?w=1165&#038;ssl=1\" alt=\"Suprema de pollo con hongos silvestres creada por Alexis Preschez para Palacio de Hierro\" class=\"wp-image-124045\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">El recorrido gastron\u00f3mico concluye con un&nbsp;<strong>Coulant de Chocolate con Frutos Rojos y Helado de Chocolate<\/strong>, elaborado con chocolate amargo de coraz\u00f3n fundente, helado artesanal, sabl\u00e9 de cacao, frutos rojos frescos y un delicado toque de hoja de oro.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un cl\u00e1sico de la reposter\u00eda francesa reinterpretado desde la indulgencia. El coraz\u00f3n fundente del coulant de chocolate encuentra contraste en el helado artesanal, mientras los frutos rojos aportan frescura y acidez para equilibrar la intensidad del cacao. El sabl\u00e9 suma una textura crujiente y la hoja de oro aporta un gui\u00f1o sofisticado a la presentaci\u00f3n.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/07\/IMG_8503-1.heic?w=1165\" alt=\"Coulant de chocolate con frutos rojos del Festival Gastron\u00f3mico Franc\u00e9s 2026\" class=\"wp-image-124048\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Cada uno de los tiempos ha sido maridado con vinos franceses de&nbsp;<strong>Maison Castel<\/strong>, seleccionados para complementar los sabores de cada platillo.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes mexicanos con t\u00e9cnica francesa<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Uno de los mensajes centrales del festival es el reconocimiento al trabajo de productores nacionales.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Durante la presentaci\u00f3n, representantes de El Palacio de Hierro destacaron el compromiso que la empresa mantiene desde hace m\u00e1s de una d\u00e9cada con peque\u00f1os proveedores mexicanos, una filosof\u00eda que tambi\u00e9n se refleja en este men\u00fa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Entre ellos sobresale&nbsp;<strong>Rancho Cuatro Encinos<\/strong>, productor poblano distinguido recientemente como&nbsp;<strong>Proveedor del A\u00f1o<\/strong>por la gu\u00eda de los&nbsp;<strong>250 Mejores Restaurantes de M\u00e9xico<\/strong>, responsable del Camembert que protagoniza la entrada del festival.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00abDesde hace diez a\u00f1os trabajamos impulsando peque\u00f1os productores porque creemos que detr\u00e1s de cada gran platillo tambi\u00e9n existe una gran historia\u00bb, destacaron durante la inauguraci\u00f3n.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/07\/IMG_8479.heic?w=1165&#038;ssl=1\" alt=\"Presentaci\u00f3n del Festival Gastron\u00f3mico Franc\u00e9s en Le Bistr\u00f3 Palacio\" class=\"wp-image-124047\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Una celebraci\u00f3n con sabor franc\u00e9s<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Adem\u00e1s de rendir homenaje a la cocina tradicional francesa, el festival busca acercar al p\u00fablico a una propuesta contempor\u00e1nea que combina t\u00e9cnicas cl\u00e1sicas con ingredientes mexicanos cuidadosamente seleccionados.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La iniciativa forma parte de la apuesta gastron\u00f3mica permanente de El Palacio de Hierro, donde Le Bistr\u00f3 Palacio contin\u00faa consolid\u00e1ndose como un espacio para descubrir experiencias culinarias de alto nivel de la mano de chefs invitados.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Disponible&nbsp;<strong>hasta el 31 de julio<\/strong>, el Festival Gastron\u00f3mico Franc\u00e9s invita a celebrar la riqueza de dos culturas que, desde hace dos siglos, mantienen una estrecha relaci\u00f3n hist\u00f3rica y gastron\u00f3mica.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<!--themify_builder_content-->\n<div id=\"themify_builder_content-124042\" data-postid=\"124042\" class=\"themify_builder_content themify_builder_content-124042 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->","protected":false},"excerpt":{"rendered":"<p>El Palacio de Hierro presenta su Festival Gastron\u00f3mico Franc\u00e9s con un men\u00fa exclusivo del chef Alexis Preschez disponible hasta el 31 de julio.<\/p>\n","protected":false},"author":4,"featured_media":124046,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-124042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - 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