Luxury Bahia Principe Akumal: Le Gourmet Restaurant Review

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“Raddy” is back! Raj and I recently returned from our one-week vacation at the Luxury Bahia Principe Akumal all-inclusive resort in Riviera Maya, Mexico. We had a blast with his family and we managed to dine at five of the several à-la-carte restaurants there. Although this resort seems very popular (I have several colleagues who have visited this resort and we met many fellow Torontonians there along with many other Canadians, Americans, Europeans, Asians, and Australians), there were not many recent online reviews of the à-la-carte restaurants and their menus to help us decide which restaurants would best accommodate everyone’s dietary restrictions and preferences. So Raj booked all the dinner reservations blindly prior to the trip, hoping there would be something for everyone on the menus.
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While I was there, I made sure to take pictures of all the menus and of everything I ordered at the à-la-carte restaurants, so I could share them restaurant-by-restaurant on this blog to help future visitors with specific dietary restrictions and preferences decide with which restaurants to book dinner reservations. Let us start with the French restaurant, Le Gourmet

Wonderful ambiance.

Wonderful ambiance.

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Menu for the first two courses.

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The apéritif was lightly sweet and refreshing. It was a great way to prep the palate for all the food that followed. I cannot remember what was in it exactly, but it was alcoholic. There was a non-alcoholic version, which was also sweet and refreshing.

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Like the apéritif, the amuse-bouche was also a pleasant surprise and not on the menu. The salad and sauces were refreshing and tasty, but the gelée was too bland.

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“Fresh Salmon Salad – with a crown of shrimp in a citric vinaigrette, caper mousse and a mango emulsion.” This was not what I was expecting based on the description. I was expecting a bed of leafy greens with either slices of smoked salmon or chunks of freshly cooked salmon. Instead, there were no leafy greens and the salmon tasted like canned salmon flakes mixed with mayonnaise. The salmon and mayonnaise mixture was sandwiched between slices of avocado and then topped with shrimp. I found this “salad” to be too creamy and heavy for a first course.

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“Cream of Almond Soup – with a Serrano ham brunoise.” Raj’s mom and I ordered this, because we have never heard of an almond soup before and we were so curious. It was very tasty and smooth. It almost tasted like a cream of cauliflower soup with fine granules of almond throughout. Although I enjoyed it, I regretted not ordering the Shellfish Bisque soup like Raj did. I tried his and it was way tastier. His bisque tasted like a very flavourful prawn broth with a richer consistency and texture. I made him swap bowls with me for a bit, because his bisque was just that good!

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Main course menu.

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“Garden Vegetable Millefeuille – vegetables layered in thin leaves of pastry with fresh coriander and a smooth tomato coulis.” Once again, Raj’s mom and I ordered the same menu item, because we both were not in the mood for meat that day. We were both very disappointed in this dish, because we were expecting much more pastry for a “millefeuille”, which translates to “a thousand layers” in English. Instead, there were just two small triangular sheets of phyllo. However, the vegetables were perfectly cooked (al dente) and the tomato coulis added a nice touch of tangy sweetness.

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I forgot to take a picture of the separate dessert menu, but I ordered the papaya tart. It was layers of very thin papaya slices, which were lightly soaked in some kind of sweet syrup. The papaya slices were layered over a very thin pie crust and this was served with a scoop of vanilla ice cream. I did not have any of the vanilla ice cream, but the papaya tart was decent.

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My supplementation protocol was very different in Mexico. Instead of vitamin D being my must-have supplement as I was out under the sun so much, digestive enzymes were my must-have supplement with all the delicious food on the resort.

Even though I indulged more than usual at the resort, it was a vacation after all and, as you will see, I kept all my dinners at the à-la-carte restaurants on the lighter side. Digestive enzyme supplements were definitely crucial to surviving this vacation, but at least I got the majority of my vitamin D during this trip via sunlight instead of supplementation. 😛

Stay tuned for the other four à-la-carte restaurant reviews!

XOXO,

Addy

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How to Survive Wedding Gluttony!

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With the weather in Toronto getting warmer and with summer right around the corner, more and more weddings are taking place. My family receives about one wedding invite per year. Raj’s family, on the other hand, receives numerous wedding invites every year, especially during the spring and summer. Although all these wedding reception parties will differ in number of guests, catering, decor, time schedule and/or venue, one thing remains constant… There is always an excessive amount of indulgent foods! The first wedding of the year that Raj and I attended this past Saturday at Whistle Bear Golf Club was certainly no exception! Here are some tips I used to keep the eating at a wedding party clean and lean:

1. Have a healthy breakfast and a light lunch beforehand in order to not fill up on hors d’oeuvres and to avoid the fried and unhealthy ones.

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Greasy hors d’oeuvres I avoided (from top left, clockwise): samosas, breaded and deep fried calamari, deep fried risotto balls, beef satay.

 

2. Inform your server well beforehand of any food allergies, intolerances, sensitivities, and/or avoidances you may have. Bring digestive enzymes if you are concerned about cross-contamination. I informed my server that I was lactose intolerant, so all of my courses and beverages were dairy-free. For instance, my salad came without any cheese, my soup was dairy-free, and my coffee was served with almond milk. I also got a healthier fruit sorbet for dessert instead of the cheesecake. Just in case though, I brought and took some digestive enzymes containing lactase before dinner commenced.

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Dairy-free menu options that were offered due to my lactose intolerance (from top left, clockwise): potato and leek soup with crispy potatoes and truffle oil, fruit sorbet with fresh berries, coffee with almond milk, young kale and arugula salad with currants, roasted almonds, and lemon vinaigrette (no parmesan).

 

3. Four your main course, opt for a lean protein with complex carbohydrates and lightly prepared vegetables. I chose the baked chicken breast instead of the prime rib, the roasted potatoes (with the skin on) instead of the potato gratin, and lightly sautéed seasonal vegetables.

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Instead of the roast prime rib entrée with yukon and sweet potato gratin, seasonal vegetables, and red wine jus, I chose the baked chicken breast entrée with skin-on roasted potatoes, seasonal vegetables and truffle jus.

 

4. Nine times out of ten, these weddings will have open bar service. I definitely enjoy this, but I enjoy in moderation. I use the open bar service at wedding receptions as an opportunity to try a variety of drinks without having to drink all of everything. For instance, I ordered four different drinks throughout the night, but I only drank about a quarter glass of each drink.

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I only drank about a quarter or less of each glass. So I got to taste everything I wanted without going overboard!

 

5. After dinner and dancing at wedding receptions, there is almost always a late-night snack table. If you are hungry then, choose the lighter and healthier menu options. It should not be too hard to resist the indulgent foods, if you had a well-balanced, healthy dinner earlier. At this wedding reception in particular, the late-night snack table had an assortment of fresh cookies, sliders, a make-your-own-poutine station, and a variety of fresh fruit. Figuring out which one of these four options was the healthiest was not rocket science.

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I passed on the sliders, the make-your-own-poutine station, and cookies. Instead, I went straight for the fresh fruit at the late-night snack table! Tip: fresh pineapple contains the protease enzyme, bromelain, which helps you to digest protein!

 

If you get invited to a lot of weddings like Raj and his family, I hope these tips help you enjoy and get through wedding season healthfully!

XOXO,

Addy

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What a blast at our first wedding of 2015!