(EMAILWIRE.COM, February 16, 2011 ) OSA PENINSULA, Costa Rica—Tucked away in the jungle of the Osa Peninsula in Costa Rica is El Remanso Rainforest Wildlife EcoLodge , a nature-lovers paradise set on a 185 acre private reserve that offers “foodies” a truly authentic Costa Rican culinary experience with inspired dishes prepared in the local tradition, with wholesome and organic ingredients.
Believing that experiencing great cuisine is paramount to any travel experience, the owners of El Remanso have a unique way of approaching their culinary programs. El Remanso hosts a different internationally trained chef who stays on-site at the lodge for a full year to train the cooking staff in order to share ideas and impart unique culinary “tricks of the trade”. This year, the Executive Chef at El Remanso is Alex Mendez, an international chef from Mexico who was formally trained in France and worked at the 3 Michelin-Star restaurant L’Arpege in Paris for 3 years.
Even more authentic than having an annual guest chef and totally local kitchen staff, El Remanso uses completely fresh, local ingredients whenever possible to create their masterpieces. The spectacular menu combines these local, tropical ingredients with international inspiration, making for a delectable, tropically-infused culinary experience. Guests feast on dishes like juicy pineapple tuna, free-range Costa Rican beef tenderloin served with fried plantains, Casado de Carne, coconut fish, and deserts like homemade caramel flan and banana crepes.
(EMAILWIRE.COM, February 16, 2011 ) OSA PENINSULA, Costa Rica—Tucked away in the jungle of the Osa Peninsula in Costa Rica is El Remanso Rainforest Wildlife EcoLodge , a nature-lovers paradise set on a 185 acre private reserve that offers “foodies” a truly authentic Costa Rican culinary experience with inspired dishes prepared in the local tradition, with wholesome and organic ingredients.
Believing that experiencing great cuisine is paramount to any travel experience, the owners of El Remanso have a unique way of approaching their culinary programs. El Remanso hosts a different internationally trained chef who stays on-site at the lodge for a full year to train the cooking staff in order to share ideas and impart unique culinary “tricks of the trade”. This year, the Executive Chef at El Remanso is Alex Mendez, an international chef from Mexico who was formally trained in France and worked at the 3 Michelin-Star restaurant L’Arpege in Paris for 3 years.
Even more authentic than having an annual guest chef and totally local kitchen staff, El Remanso uses completely fresh, local ingredients whenever possible to create their masterpieces. The spectacular menu combines these local, tropical ingredients with international inspiration, making for a delectable, tropically-infused culinary experience. Guests feast on dishes like juicy pineapple tuna, free-range Costa Rican beef tenderloin served with fried plantains, Casado de Carne, coconut fish, and deserts like homemade caramel flan and banana crepes.
