Former sub chef of El Bulli (World’s Best Restaurant)
(Former executive Chef Intercontinental Hotels Asia Pacific)
Antiguo Sub Chef Restaurante El Bulli (Mejor restaurant del Mundo)
On February 7th 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
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