Speakeasy pop-up debuts at St. Regis Mexico City hotel

The #HiddenBubbles after-party menu features a specialty ingredient, mushrooms.

The St. Regis Mexico City debuted its inaugural speakeasy pop-up, #HiddenBubbles, to celebrate Maison Krug’s specialty ingredient of the year: mushrooms.

The St. Regis Mexico City and Maison Krug, two brands of distinguished legacies within the culinary and hospitality world, reunite again now through December, to present #HiddenBubbles speakeasy, which seeks to surprise diners and champagne lovers with a new gastronomic experience and authentic mixology offerings.

"We are thrilled to celebrate #HiddenBubbles, La Table Krug's speakeasy, a captivating experience for our sophisticated gourmet guests to enjoy a secret champagne bar," said Bernard de Villèle, general director of The St. Regis Mexico City. "Although no one can forget their first experience at La Table Krug, this time, our passion for innovation allowed for creativity to bloom in a unique concept never seen before at our city resort or when delighting patrons with a glass of Krug. We aim to seduce gourmands from every part of the world and to attract the millennials with live Jazz, DJ and a lineup of prestigious mixologist.”

Virtual Roundtable

Post COVID-19: The New Guest Experience

Join Hotel Management’s Elaine Simon for our latest roundtable—Post COVID-19: The New Guest Experience. The experts on the panel will share how to inspire guest confidence that hotels are safe and clean and how to win back guest business.

"We are very pleased with the result of this new secret experience," added Delphine Vázquez, marketing director of Moët Hennessy Mexico. "#HiddenBubbles is definitely the new hot spot in Mexico City for those looking to live a unique moment. The new speakeasy is the perfect place to create new stories, accompanied by the rhythm of music and a glass of Krug, the highest expression of champagne."

La Table Krug has maintained its mission to constantly innovate. The #HiddenBubbles after-party menu features the specialty ingredient, mushrooms, in dishes made by Chef Oscar Portal and Chef Olivier Deboise Méndez. The chefs combined their talents to delight clients with a quintessential culinary experience between friends, featuring dishes such as mini burgers of foie gras and wild mushrooms; creamy lobster risotto; morchela stuffed with duck; sautéed wild Provencal mushrooms; and desserts such as apple tatin tart with caramel cream and vanilla ice cream. Guests will also savor French classics such as charcuterie and sausages, and a selection of cheeses presented in an artisan manner. Priced at $60 USD per person or $109 USD per couple, the after party experience also includes a glass of Krug Grande Cuvée Brut and a welcome cocktail.

Additionally, La Table Krug will change its prix-fixed menu to celebrate the ingredient of the year, with a choice of a five- or seven-course menu such as feuillete prawns; roasted peaches with vanilla butter cream and Pernod foam; steak fillet with morchela cooked Provencal style, potatoes soufflé and veal sauce; and apple tatin tart with caramel crea, and vanilla ice cream. The menu is priced at $120 USD per person and includes a glass of Krug Grande Cuvée Brut and a welcome cocktail.

Suggested Articles

Minibar+ is a "plug-and-play" solution that gives hotel operators the ability to control key functions without having to enter the guestroom.

Hotel management companies are still in high demand for independent properties across the country. 

RevPAR fell 83.8 percent year over year across the region, offering a forecast of what other markets may see if a second wave hits.