Av Cocoteros 98 Sur, Nuevo Nayarit, Mexico
Hours: 6:00 p.m – 11:00 p.m
322 226 8000

A captivating and romantic restaurant at Grand Velas Riviera Nayarit, named in honor of the famous singer Edith Piaf.
Led by Chef Cristian Cupul, its menu goes back to the roots of French cuisine and its extraordinary flavors, offering traditional dishes like onion soup or chateaubriand served with sautéed vegetables.
Also, the decor and exquisite French delights will transport you to the main streets of magical Paris.


Cristian Israel Cupul Puc

Cristian was born in Tizimín, located in the state of Yucatán, Mexico. His fascination with the culinary arts blossomed early in his life, particularly for Yucatecan cuisine, nurtured by his family’s culinary traditions; this made him study for a degree in Gastronomy at Oriente University in Valladolid, Yucatán.

His passion led him to collaborate closely with esteemed chefs across various distinguished hotel chains in Playa del Carmen, including renowned brands like Grand Velas Riviera Maya.

During his career, he has developed his expertise in various culinary specialties, such as Mexican, Italian, Venezuelan, and French cuisines. The latter has significantly influenced his journey, culminating in his role as the Head Chef at Piaf restaurant in Grand Velas Riviera Nayarit.



Chef Aurélien Legeay

Born in Angers, Loire Valley, France, he began his culinary journey in his home country and then ventured into various kitchens in the United States. By 2008, he had arrived in Mexico, where he took on the role of Executive Chef at brands like Grand Velas in the Piaf restaurant.

In 2017, Chef Legeay was named a Maître Cuisiniers de France, a distinction awarded by the Association of French Master Chefs. This honor aims to preserve the authenticity and gastronomic heritage of French cuisine internationally. Each member distinguished with this title represents the care and preservation of their culture through flavors and artisanal products.

After making his mark in Mexico and leaving a lasting impression on renowned restaurants and hotels, Chef Legeay decided to open the doors of DUM, a restaurant located in Todos Santos, Baja California Sur. Each of his dishes and menus is related to the moon’s passage on Earth, meaning that there are significant changes in the availability of ingredients with each lunar period. This is reflected in his dishes while maintaining authenticity, creativity, process sustainability, care in local supply chains, and the harmony of what the Baja California coast provides.

Today, DUM is a gastronomic reference in the area, visited by those seeking unique experiences, individuals searching for quality menus, and lovers of good cuisine. Chef Aurélien Legeay and his team carefully oversee this as he continues his journey as a French chef in Mexico.