MENU SABADO 26 SATURDAY 26th MENU

Artist Republik`s Gastronomic Circus

presents

Revolución Gastronómica de los “Mochileros”

Por Chef Catalán Laureado 3*** Michelin

Ex Sub Chef Restaurante el Bulli (Mejor Restaurante del Mundo)

Backpackers Gastronomic Revolution

By former 3 stars Michelin Chef

Sub Chef of El Bulli (World’s Best Restaurant)

28000 Pesos por Persona

No incluye sobremesa ni servicio

Beverages and gratuities not included.

Opción total vegetariana disponible.

           SATURDAY March 26th^th

The 10 moments of tonight’s menu 

“Cena Paisa-Colombiana-Fusion    Extravaganza"

          THE 10 platos  MOMENTOS DEL MENU DE HOY

1.     Ensalada de pollo de corral con yogur  culis de pitaya y galletas costeñas. Chicken breast salad with natural yogurt, pitaya’s culis and coconut crackers.

2.     Local creamy avocado un a organic tomatoes concasse nest with roasted onions, and beets  and bananitos creamy vinaigrette . Aguacate crema colombiano sobre lecho de tomate concasse, cebolla y vinagreta cremosa de remolacha y banano manzana.

3.      Mi visión de un plato genial TRIPLETE DE CEVICHES, con róbalo, CAMARON Y mango y lulo, según receta original de Ferran Adria, mejor cocinero del mundo, Gastón Acurio, mejor restaurador peruano (Gastón & Astrid), y mío, pero con un toque novedoso creado en el Buddha Hostel, con espuma natural de jengibre y Lulo.

4.     Piña Oro miel caramelizada sobre un lecho de queso crema , cuajada y una compota de cebolla roja y pimentones verdes

5.     Crema caliente de coliflor y ahuyama  con isla flotante de sorbete de lima y albahaca morada.

6.     Crepe de verduras con bechamel de papaya, receta original creada para el Buddha Hostel por el Chef Joseph R. Baseyevski

7.     Papas criollas con guiso y “chicharron”. Tradicional receta Colombiana, pero algo modernizada.

8.     Tipico “sudado” de Yuka con  Albondigas de res a la Santanderiana...

9.      Arroz  con pollo desmechado con un toque de jengibre y curry.

10.   El final dulce en una extravagancia de frutas al vapor con compotas de moras, tomate de árbol y helado de café late.

VIERNES-FRIDAY MARCH 25th 2011 REVOLUTIONARY MENU

Artist Republik`s Gastronomic Circus

presents

Revolución Gastronómica de los “Mochileros”

Por Chef Catalán Laureado 3*** Michelin

Ex Sub Chef Restaurante el Bulli (Mejor Restaurante del Mundo)

Backpackers Gastronomic Revolution

By former 3 stars Michelin Chef

Sub Chef of El Bulli (World’s Best Restaurant)

28000 Pesos por Persona

No incluye sobremesa ni servicio

Beverages and gratuities not included.

Opción total vegetariana disponible.

           Friday March 25^th

The 10 moments of tonight’s menu 

“Cena Paisa-Colombiana-Fusion    Extravaganza"

          THE 10 platos  MOMENTOS DEL MENU DE HOY

1.     Ensalada de pollo de corral con yogur  culis de pitaya y galletas costeñas. Chicken breast salad with natural yogurt, pitaya’s culis and coconut crackers.

2.     Local creamy avocado un a organic tomatoes concasse nest with roasted onions, and beets  and bananitos creamy vinaigrette . Aguacate crema colombiano sobre lecho de tomate concasse, cebolla y vinagreta cremosa de remolacha y banano manzana.

3.      Mi visión de un plato genial TRIPLETE DE CEVICHES, con róbalo, CAMARON Y mango y lulo, según receta original de Ferran Adria, mejor cocinero del mundo, Gastón Acurio, mejor restaurador peruano (Gastón & Astrid), y mío, pero con un toque novedoso creado en el Buddha Hostel, con espuma natural de jengibre y Lulo.

4.     Piña Oro miel caramelizada sobre un lecho de queso crema , cuajada y una compota de cebolla roja y pimentones verdes

5.     Crema caliente de coliflor y ahuyama  con isla flotante de sorbete de lima y albahaca morada.

6.     Crepe de verduras con bechamel de papaya, receta original creada para el Buddha Hostel por el Chef Joseph R. Baseyevski

7.     Papas criollas con guiso y “chicharron”. Tradicional receta Colombiana, pero algo modernizada.

8.     Tipico “sudado” de Yuka con  Albondigas de res a la Santanderiana...

9.      Arroz  con pollo desmechado con un toque de jengibre y curry.

10.   El final dulce en una extravagancia de frutas al vapor con compotas de moras, tomate de árbol y helado de café late.

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.