Medellin
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 13th 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.
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