To understand the kitchen of Committeeyou have to draw a map. A route that does not measure kilometers, but flavors and learning; one that crosses the Atlantic towards the markets of Moroccostops in the decorated kitchens of LyonFrance, and explore the ecological awareness of Sweden. Each of these places was a fundamental piece in the formation of the Chef Miguel “Mike” Garciaand its restaurant in San Miguel de Allende is the arrival point of that long trip.
Located inside the Boutique Hotel Hoyos houseCommittee is the place where all these global experiences are uninterpreted, reinterpreted and served with a deep Mexican accent. It is the culmination of a personal and professional search that Transforms the chef’s memories into an honest and reflexive gastronomic proposal.
Committee, chef Miguel García
Of a three table fonda to a culinary manifesto
This great scope project was born, paradoxically, from a much more humble idea. Upon returning to MexicoMike García’s ambition fit at three tables: I dreamed of opening a fonda. An intimate space with a daily menu, dictated by the vegetables of your garden. However, fate connected it with the partners of Hoyos house, who, after listening to his project, proposed an alliance.
Thus was born “Committee“, a name that hOnra that group of four people who bet on a common purpose.
Committee menu
Forged in the kitchens of the world: Mike’s technique was polished in the most demanding kitchens. From Moxi de Enrique Olvera in San Miguel, to Lyon, where he was sent to teach a chef with three Michelin stars and with the renowned chef Najat Kaanache (the chef with the best Moroccan restaurant in the world), His career gave him the tools to translate those memories into sophisticated dishes and full of soul.
Curatorship: a menu with memories of the world
What you eat in committee is a map of chef’s life. The letter is a fluid “narrative” that tells a story through dishes such as PORK BELLY barbecue With tatemada sauce or the alum tongue with green apple tabíl.
Committee menu
Each dish is inspired by “moments and memories of people or cities.” The potato and holy leaf tamalite with black beans can evoke the local tradition, while its technique reflects a global training.
Examples like him Red pork ceviche with fried goward and the firewood decy with a tastic white garlic They demonstrate a technical domain that celebrates and elevates the ingredient of the region.
The regenerative committee philosophy
Today, many restaurants talk about sustainability. Chef Mike García believes that you have to go one step further. “More than a sustainable cuisine, for me I think we have to be regenerative,” he says.
But how do you do it?
From waste to the resource: All the organic matter of the restaurant becomes Lombricomposta. This fertilizer is used to heal the “fertile” earth of his garden in Celaya, where he sows Creole corn and other vegetables.
Radical coherence: In your menu you will not find seafood from Ensenada. The reason? The environmental impact of flying a product that does not belong to the region is not negotiable for it.
Community above all: Its pantry is nourished by local producers and bartering with neighbors, creating an economic and social network that strengthens the community.
A new culture in the kitchen
Perhaps the most revolutionary ingredient of committee is its work culture. Having survived the pressure and abuse of elite kitchens, Mike is determined to break that cycle. “The fact that this generation has grown in this type of kitchens is not justification for us to replicate those behaviors.”
COMMITTEE RESTAURANT
His leadership is an exercise of empathy. Empowers his team, like Renata, his head of cooking, whom drives to be a strong leader, making sure your voice is respected. He wants a kitchen where people enjoy their work, where “they feel good and want to come to work.”
Visiting committee is to participate in a conversation about what comes in increasingly globalized cuisine, but not for that reason without identity. Is to try a dish that knows a memory of Fezfeel the commitment to the land of Guanajuato and witness that it is possible to create excellence from a place of respect and community.
