Cacao Republic at Relais & Châteaux's America's Chefs Meeting
Relais & Châteaux is a prestigious international association founded in 1954, which brings together more than 580 exceptional hotels and restaurants around the world. Its essence is based on quality, local culture and authenticity, pillars that also inspire our purpose at República del Cacao.
This year, Ecuador was the setting for America's Chefs Meeting, the convention that brings together chefs from Relais & Châteaux properties throughout the region. The event took place during the first week of September and was hosted by Hotel Casa Gangotena, along with chefs from Pikaia Lodge Galapagos, Hotel del Parque, Restaurante Zazu and Ecoventura.
As strategic allies of the meeting, at República del Cacao we shared our vision of Latin American chocolate through experiences designed to inspire and connect with the values of gastronomic excellence. At our dessert stand, chefs were able to explore Amazonia, the creation of our partner chef Pachi Larrea, awarded the best chocolate cake in the world at the Paco Torreblanca 2024 Competition. We also guided an exclusive tasting of iconic references: Ecuador White Chocolate 33% with roasted corn, Ecuador Milk Chocolate 40% caramelized and Ecuador Amazonia Dark Chocolate 75%, accompanied by chocolates created by chocolate chef Steben Gaviño.
The convention culminated with a collaborative dinner at the Convento San Francisco, where our corporate chef Andrea López presented her Nido dessert: a delicate balance of 33% Ecuador White Chocolate with roasted corn, orito and ginger compote, lemon puree, spiced sponge cake, burnt chocolate sable and lemon sorbet. A creation that reflects our constant search for excellence and authenticity.
Our participation in this meeting reaffirms República del Cacao's commitment to high-level gastronomy and allows us to strengthen ties with the Relais & Châteaux community, uniting tradition, innovation and purpose in each shared experience.
