As an expression of faithfulness to both human love and best feelings, chef Bismark Rondon Arias from the El Chelo Restaurant (Residencial Club Almendares), has designed the gala dinner of the 14th Habano Festival, a menu of passionate essences that will accompany the closing night’s launch of the new Romeo y Julieta Petit Churchills and the brand’s first-ever Reserva.

When it comes to Habanos, the night always bears watching for the new things that are unveiled. But in culinary terms, this chef doesn’t want to look back and become just a stone statue. “We’ve worked with Habanos in these functions for as long as 10 years, so that means a need to come up with new proposals and avoid repetitions,” Bismark says. The romantic legend of Romeo y Julieta has seemed to be good enough for the naming of all the night’s dishes. Raw octopus and shellfish marinated in lemon juice, Cuban rum and coriander, accompanied with a glass of white wine, is the appetizer, nicknamed Abrazo Ardiente (Hot Embrace). Romance Criollo (Cuban Romance) is the name of the hors d’oeuvre, consisting of a delicious moringa crème – a cooking novelty in collaboration with the Indio Hatuey Experimental Station – while Tropical Passion, the main course, will consist of red snapper, salmon, asparagus and spinach with dauphinoise served as side dish. For dessert, Bismark is suggesting delicious coffee-moussed chocolate biscotti and rum-sprinkled Jell-O dices called Trio Amoroso (Love Triangle). And after the meal, the tribute to Romeo y Julieta, crowned by a very special moment: the puffing of its premiering Habanos.

The Moringa Crème carries an unmistaken primitive taste, yet it’s a complex culinary creation that goes straight into the basics of what today’s patrons are increasingly looking for: a chance to steer off the beaten track, to try out new things and taste foodstuffs containing high nutritional values and as healthy as they can get.