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And headed to the earliest preview––to which I was, well, not invited exactly, but allowed into––things did seem momentarily promising. Of course, I’m waxing nostalgic, but could an art fair-a trade fair by any other name-offer so much as the slightest Proustian evocation of these early experiences? Could it transcend the here and now to evoke not some evermore profitable future but a differently meaningful slice of the past? Of all the current brands and variations, Frieze New York would seem the best bet for a bit of much-needed escapism it takes place in a tent on an island, after all. They were liminal zones of exploration that seemed to exist outside of memory, as temporary as a fort built from furniture and bedding. Their corporate scale and aesthetic anonymity only added to their blank-canvas potential. Even the venues, convention centers or event spaces of one kind or another, had a special attraction. In childhood, these events were, for me, distinguished by a unique atmosphere-I was there without the burden of workaday responsibility. A couple of years later, I attended my very first fair. Our minds were boggled by this early taste of exclusivity. The source of the bounty? A parent’s visit to a food trade fair. To our sugar-addled minds, they were gold.
#Loic villepontoux trial#
The brands were familiar, but the bars themselves were prototypes-experimental trial runs for yet-to-be-released products. So it was particularly impressive when a classmate arrived one Monday morning with three never-before-seen treats. The Spanish and Mallorcan wines keep their prices in check and there's also a very nice gin list.IN ELEMENTARY SCHOOL (primary school to this Brit), when candy was currency, anyone who showed up with some new or unusual confection ruled the roost-at least until the prize was shared, stickily, among a dozen instant mates or wolfed down defensively by its owner.
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Desserts are prettily displayed with a mousse of guava, guanabana ice, chocolate and coconut. The kitchen produces a concise menu that changes regularly along the lines of Sea bream ceviche with coconut milk, avocado, onion, limon, and green banana followed by a main course of Rabbit, creole sauce and suflee of yellow corn. He also makes excellent use of his own flavoured vinegars and fermentations used in the traditional cuisine of his native country, known as cocina mestiza a unique fusion of Spanish, African and European influences. Looking to his Columbian heritage he creates vibrant dishes based on Colombian products, alongside locally sourced produce. Michel honed his culinary skills at a number of high profile restaurants including Michelin-starred restaurants Arzak and Martín Berasategui in Spain, Richard Marco in France, and Andreu Genestra in Capdepera, Mallorca. Taking the helm of the open kitchen is chef/patron Michel Guzmán, while his business partner Loic Villepontoux deftly takes charge of front of house. Inside it has a modern but cosy décor, tables are well-laid with crisp napery and smart red leather chairs offer a flamboyant splash of colour. Occupying a corner location on the leafy street of Calle Caro on the outskirts of the Santa Catalina area of Palma in Mallorca, Millo is an intimate restaurant serving Columbian cuisine.