¡Buen provecho! Our final dinner at the Relish the Heritage Festival was a decadent six course Tasting Menu from Café des Artistes at the JW Los Cabos resort. Café des Artistes Los Cabos is a gourmet restaurant that is known for their Mexican cuisine created with French flair.

Upon arrival, we were seated in the main dining room; there were stunning panoramic views of the Sea of Cortez. The aesthetic of the restaurant was upscale contemporary with a vibe of passion - from the handblown glass chandelier lighting to the authentically decorated tree on the patio, the décor of the restaurant was intriguing and elicited excitement in us all for the meal to come.

Café des Artistes’ courteous wait staff provided terrific service - we didn't want for anything our entire meal.

Let the 6 courses begin!

The Gorgonzola Mousse Vol-au-vent was topped with salmon gravlax & seasonal caviar and paired with the Dos Buhos Rose Brut.

The Gorgonzola Mousse Vol-au-vent was savory and sweet. The pungent gorgonzola was nicely tempered by the creamy mascarpone mousse in the puff pastry. The mousse had a luscious texture (along with the gorgonzola) that was enveloped with each bite by the pillowy and flakey bread. So freaking good.

The Ceremonial Taco was paired with Laberinto Gewurztraminer.

The Ceremonial Taco had a citrusy and slightly bitter taste from the cactus (comparable to okra). The black beans evened out the cactus with their hearty texture and meaty taste. The Laberinto Gewurztraminer.had an herbal aroma and was fresh on the palate with flavor notes of lemon & lychee.

The Christophine & Spinach Soup was made with escargots au garlic and paired with the Dos Buhos Savignon Blanc.

The soup was exquisite - the garlic gave a nice nuttiness to it and the spinach & escargot created complex flavors of butter & herbs that had me drooling.

The Seasonal Fish was served with xiotes mole and paired with the Cava Quintanilla Reserva Chardonnay.

The fatty fish went well with the smoky & earthy notes of the mole. The Chardonnay had aromas of tropical fruit & nice acidity on the tongue which complemented the mild fish.

The Steamed Beef Tongue and Soft-Shell crab was served with cured celeriac, grilled avocado, black mole and paired with the Cava Quintanilla Reserva Syrah.

The texture of this dish was stellar - the soft shell crab had a lightly crisped exterior that paired very well with the buttery soft - melt-in-your-mouth - meat of the tongue. The celeric had a fresh crunch & faintly earthy taste that complemented the mild beef. The Cava Quintanilla Reserva Syrah had a personality of black pepper, red fruit and very ripe tannins - the ultimate pairing for red meat.

The Foie Gras Crème Brulee was served with cassis sorbet and spice bread & paired with the Dos Buhos Cabernet Franc.

This was a tasty variation on classic crème brulee - the foie gras added a savory & salty component to the dessert.

The 6th course included two desserts. The Maiz Con Leche and the Caramelised Almond Tuiles - both were paired with the Dos Buhos Buholais.

The Maiz Con Leche was a corn & milk dessert.

The Caramelised Almond Tuiles was a thin caramel & nut dessert.

This delicate toffee candy was a rich golden brown and tasted of toasted almonds & caramel.

¡Mis Felicitaciones al chef! Book your stay HERE!

Big thanks to Café des Artistes, the Café des Artistes staff, JW Los Cabos, the Brandman Agency and Thalia Guest for hosting us!

Café des Artistes, JW Los Cabos

Located in: JW Marriott Los Cabos Beach Resort & Spa
Address: Puerto, Fracción Hotelera FH5-C1 Subdelegación de la Playita, 23403 San José del Cabo, B.C.S., Mexico
Menu: cafedesartistescabos.com
Phone: +52 624 163 7600
Reservations: cafedesartistescabos.com