In the gardens of Four Seasons Hotel Mexico City, one of the most famous places in town, one of the year´s most festive occasions took place in the annual lighting the Christmas tree.
For this 22nd celebration, Aurelia Haut de Sigy was invited to design and decorate the tree. The result is a tree more than six metres (20 feet) high with more than 7,000 golden ornaments that will remain on display until January 7, 2017. The tree represents the trendiness and elegance offered by the Hotel every day and the unity of Four Seasons family, where every bauble is equally important and together they represent something spectacular.
Martha Debayle and José Adames, General Manager of Four Seasons Hotel Mexico City, lit the tree. In a touching countdown and accompanied by a group of children, they lit up and gave life to the magnificent tree, accompanied by lights and firearms. It is undoubtedly one of the most memorable events of the season. Other personalities, such as Giovanna Acha, Mercedes Alemán and Camila Sodi, were invited to the Hotel’s festive season event, along with Hotel’s guests and friends. Guests had ginger cookies, chocolate and warm wine, as well as champagne glasses to celebrate these activities. For the little ones, several elves received their letters to Santa Claus.
Gastronomic Celebrations
The lighting of the Christmas tree began a series of activities that will be taking place in the hotel, including Christmas dinner and three alternatives for New Year’s Eve.
Christmas dinner will be at the ZANAYA Restaurant and will consist of a menu inspired by Nayarit’s traditional dishes. The menu includes romerito tamales with cora mole and Tecuala’s shrimp, Christmas Eve salad, azufrado bean cream with dried chile de árbol and jabugo, and grilled vizcaína bass, as well as Christmas punch.
For New Year’s Eve, Chef Tonatiuh Cuevas has created another tribute to Nayarit with sopa de la milpa con chochoyotes and sacred leaf, grilled oyster, marinated lobster and San Blas coconut jelly.
Guests can enjoy the New Year’s Eve in the Gran Salón with a classic menu consisting in tuna and arugula tataki, uchepo and truffle and cream of artichokes, and bass and couscous, beef tenderloin with cardamom glacé and chocolate Christmas tree log.
