MENU CENA 27 DE FEBRERO DEDICATED TO OUR MISSING BELOVED PET JAZZ

The Buddha Hostel Medellin

Backpackers Gastronomic Revolution New Age Colombian Traditional

Cuisine by  *** stars Michelin Chef

Former sub chef of El Bulli (World’s Best Restaurant)

On February 27^th 2011

SPECIAL MENU DEDICATED TO OUR MISSING BELOVED PET JAZZ

25000 COPS (BEVERAGES NOT INCLUDED)

 (Gratuities not included)

Cocktails, Wines, beers and liquors available

              "Paisa-Colombian-Fusion Dinner  Extravaganza"

                THE BACKPACKERS GASTRONOMIC REVOLUTION

TASTING SENCES

          THE 10 + COURSE SENCES OF TONITE’S MENU

1.     Deboned chicken legs salad with fresh yogurt, cabbage, cucumber, ciboulette vinaigrette on a curuba coulis and homemade coconut crackers.

2.     Colombian creamy Avocado Carpaccio with olive oil, dill vinaigrette, parmesan cheese and passion fruit compote.

3.     My tonight’s version of the sea bass , mango  and lulo’s ceviche “quartet” as per Ferran Adrian (El Bulli) Gaston Acurio (Gaston & Astrid) and Joseph & Mikhail Romero original recipe, but with the strong inspiration  of our Buddha’s Hostel topped, sea bass, shrimps, passion fruit, mango, with Lulo’s natural foam (non CO2).

4.     Caramelized Oro Miel pineapple with a duet of local cheese, goat cottage cheese, fresh cuajada and green peppers, onion sweet and sour compote.

5.     AHOYAMA Pumpkin chowder with a floating island of Lime and spearmint sherbet.

6.     Cabbage roll with papaya béchamel

7.     Ahogao con chicharron (traditional Colombian stew with veggies and bacon) on a baked potato nest

8.     Albondigas de res (beef meat balls)

9.      Arroz mixto as per my today’s version

10.   Tomate de arbol caramelizado con compotas.

THE MENU ON FEB 23RD

Backpackers Gastronomic Revolution New Age Colombian Traditional

Cuisine by  *** stars Michelin Chef

Former sub chef of El Bulli (World’s Best Restaurant)

Antiguo Sub Chef Restaurante El Bulli (Mejor restaurant del Mundo)

Former executive chef Intercontinental hotels Asia pacific

On February 23^th 2011

SPECIAL new age CLASSIC PAISA DE LUXE DINNER

25000 COPS (BEVERAGES NOT INCLUDED)

 (Gratuities not included)

Cocktails, Wines, beers and liquors available

08.00 PM

                

              "Paisa-Colombian-Fusion Dinner  Extravaganza"

                THE BACKPACKERS GASTRONOMIC REVOLUTION

TASTING SENCES

          THE 10 + COURSE SENCES OF TONITE’S MENU

1.     Deboned chicken legs salad with fresh yogurt, cabbage, cucumber, ciboulette vinaigrette on a curuba coulis and homemade coconut crackers.

2.     Colombian creamy Avocado Carpaccio with olive oil, dill vinaigrette and parmesan cheese.

3.     My tonight’s version of the sea bass , mango  and lulo’s ceviche “quartet” as per Ferran Adrian (El Bulli) Gaston Acurio (Gaston & Astrid) and Joseph & Mikhail Romero original recipe, but with the strong inspiration  of our Buddha’s Hostel topped, sea bass, shrimps, passion fruit, mango, with Lulo’s natural foam (non CO2).

4.     Caramelized Oro Miel pineapple with a duet of local cheese, goat cottage cheese, fresh cuajada and green peppers, onion sweet and sour compote.

5.     AHOYAMA PUMKIN chowder with a floating island of Lime and spearmint sherbet.

6.     RATATUI with zucchini, “ahogao’ with chicharron.  Flavored with purple basil.

7.     Let us serve you red beans with 0% of animal fat in a delicious and light veggies stew.

8.     Traditional “sudado” (stew) of meaty bone marrow.

9.      Arroz de coco as per my today’s version

10.   Sweet ending on a steamed fruit salad extravaganza, with cloves cinnamon and homemade compotes.

VALENTINE'S DINNER MENU FEB 14th 2011

The Buddha Hostel & Retreat

Medellin

Backpackers Gastronomic Revolution New Age Colombian Traditional

Cuisine by 3*** stars Michelin Chef

Former sub chef of El Bulli (World’s Best Restaurant)

(Former executive Chef Intercontinental Hotels Asia Pacific)

Nueva Cocina Colombiana por Chef Laureado *** Michelin

Antiguo Sub Chef Restaurante El Bulli (Mejor restaurant del Mundo)

On February 14^th 2011

SPECIAL VALENTINE’S

25000 COPS (BEVERAGES NOT INCLUDED)

 (Gratuities not included)

            

          "Paisa-Colombian-Fusion Dinner      Extravaganza"

                Per public demand we are serving:

TASTING SENCES

          THE 10 + COURSE SENCES OF TONITE’S MENU

1.     Deboned chicken legs salad with fresh yogurt, cabbage, cucumber, ciboulette vinaigrette on a curuba coulis and homemade coconut crackers.

2.     Colombian creamy Avocado Carpaccio with olive oil, dill vinaigrette and parmesan cheese.

3.     My tonight’s version of the sea bass , mango  and lulo’s ceviche “quartet” as per Ferran Adrian (El Bulli) Gaston Acurio (Gaston & Astrid) and Joseph & Mikhail Romero original recipe, but with the strong inspiration  of our Buddha’s Hostel topped, sea bass, shrimps, passion fruit, mango, with Lulo’s natural foam (non CO2).

4.     Caramelized Oro Miel pineapple with a duet of local cheese, goat cottage cheese, fresh cuajada and green peppers, onion sweet and sour compote.

5.     Broccoli and beets chowder with a floating island of Lime and spearmint sherbet.

6.     Patacon (traditional Colombian plantain cracker) with veggies ratatui. Flavored with purple basil.

7.     Spanish farm omelet as per a recipe of Restaurant el Bulli but with a tropical Colombian touch, served with a red onions cream.

8.     Traditional “sudado” (stew) of meaty bone marrow and yuka.

9.      Arroz de coco as per my today’s version

10.   Sweet ending on a steamed fruit salad extravaganza, with cloves cinnamon and homemade compotes.

SUNDAY FEB 13th DINNER MENU

The Buddha Hostel & Retreat

Medellin

Backpackers Gastronomic Revolution New Age Colombian Traditional

Cuisine by 3*** stars Michelin Chef

Former sub chef of El Bulli (World’s Best Restaurant)

(Former executive Chef Intercontinental Hotels Asia Pacific)

Nueva Cocina Colombiana por Chef Laureado *** Michelin

Antiguo Sub Chef Restaurante El Bulli (Mejor restaurant del Mundo)

On February 13^th 2011

25000 COPS (BEVERAGES NOT INCLUDED)

 (Gratuities not included)

          

          "Paisa-Colombian-Fusion Dinner      Extravaganza"

                Per public demand we are serving:

TASTING SENCES

          THE 10 + COURSE SENCES OF TONITE’S MENU

1.     Chicken breast salad with fresh yogurt, ciboulette vinaigrette and homemade coconut crackers.

2.     Lettuce and caramelized tomato concasse  , chicharron spearmint and purple basil from our garden in a fusion dish asian/Colombia, and my vision of what a Caesars dressing should be

3.     My tonight’s version of the sea bass , mango  and lulo’s ceviche “triplet” as per Ferran Adrian (El Bulli) Gaston Acurio (Gaston & Astrid) and Joseph & Mikhail Romero original recipe, but with the strong touch of our Buddha’s Hostel topped with Lulo’s natural foam (non CO2). Served with a coriander shot.

4.     Caramelized Oro Miel pineapple with a duet of local cheese, goat cottage cheese, fresh cuajada and green peppers, onion sweet and sour compote.

5.     Pumpkin (Ahoyama traditional) chowder with a floating island of Lime and spearmint sherbet.

6.     Papas criollas con guiso y chicharron (very traditional paisa dish, but we are going to challenge the recipe cutting 90% of the fat off and giving it a new age look.

7.     Cabbage rolls (cannelloni de verduras) with papaya’s béchamel

8.     Albondigas de res (beef meat balls) Santanderiana style, but modernized.

9.      Mixed rice light dry risotto with beef chorizos, curry and ginger touch.

10.   Caramelized Tamaril.o (tomate de arbol) in an extravaganza of compotes and sherbets.

MONDAY FEBRUARY 6th DINNER MENU

Backpackers Gastronomic Revolution New Age Colombian Traditional

Cuisine by 3*** stars Michelin Chef

Former sub chef of El Bulli (World’s Best Restaurant)

(Former executive Chef Intercontinental Hotels Asia Pacific)

Nueva Cocina Colombiana por Chef Laureado *** Michelin

Antiguo Sub Chef Restaurante El Bulli (Mejor restaurant del Mundo)

On February 7^th 2011

25000 COPS (BEVERAGES NOT INCLUDED)

 (Gratuities not included)

    

        

"Paisa-Colombian-Fusion Dinner      Extravaganza"

TASTING SENCES

          THE 10 + COURSE SENCES OF TONITE’S MENU

1.     Chicken breast salad with fresh yogurt, ciboulette vinaigrette and homemade coconut crackers.

2.     Lettuce and caramelized tomato concasse  , chicharron spearmint and purple basil from our garden in a fusion dish Colombia-Vietnam, and my vision of what a Caesars dressing should be

3.     My tonight’s version of the sea bass , mango  and lulo’s ceviche “triplet” as per Ferran Adrian (El Bulli) Gaston Acurio (Gaston & Astrid) and Joseph & Mikhail Romero original recipe, but with the strong touch of our Buddha’s Hostel topped with Lulo’s natural foam (non CO2). Served with a coriander shot.

4.     Caramelized Oro Miel pineapple with a duet of local cheese, goat cottage cheese, fresh cuajada and red onion sweet and sour compote.

5.     French beans warm chowder with a floating island of Lime and spearmint sherbet.

6.     Papas criollas con guiso y chicharron (very traditional paisa dish, but we are going to challenge the recipe cutting 90% of the fat off and giving it a new age look.

7.     Cabbage rolls (cannelloni de verduras) with papaya’s béchamel

8.     Typical “sudado” of Yuka and   100% beef meat balls.

9.      Mixed rice light dry risotto with beef chorizos, curry and ginger touch.

10.   Steamed fruits sweet ending extravaganza with raspberries and tamarillo compotes, with cafe latte ice cream.

Vegan options available