News arrives at the 1621 restaurant in Cartagena

As part of its new concept, the restaurant is launching a tasting menu that will be in service for the next few months under the guidance of the new chef Julien Bernard

The 1621 restaurant in Cartagena has just presented its new tasting menu proposal, which will be in service in the coming months. Likewise, the restaurant welcomes its new chef Julien Bernard, who with 20 years of experience in the world of gastronomy takes on the challenge of managing the kitchen of 1621.

As part of the new concept of the restaurant, which reopened its doors last November, the menu only offers a 6 or 10-course tasting menu that achieves the perfect mix of the best local products to reach gourmet preparations that surprise in every detail. , from cooking, textures and pairings that enhance the flavors on the palate.

Meanwhile, Julien Bernard is part of the group of chefs under the tutelage of Dominique Oudin, Executive Chef at the Sofitel Legend Santa Clara hotel. For this French chef, cooking is his passion. “I am happy to be in Cartagena for the first time and in the 1621 restaurant, where I can contribute my experience to gourmet gastronomic proposals. I am a promoter of the new cuisine where food becomes an art without limits and without a doubt the 1621 will allow me to fulfill those objectives”.

Julien Bernard is French and a gastronomy professional from the Corot Technical College. Julien has worked in different restaurants in France and Brazil, where he has gained valuable experience. Among them, several establishments with 3 Michelin stars stand out, such as LA BASTIDE DE MOUSTIER, Alain Ducasse Restaurant in Moustier Sainte Marie, France; L'OUSTEAU DE BAUMANIERE in Les Baux de Provence, France; RELAIS CHATEAU Abbaye de Sainte Croix, Salon de Provence, France; and LA CABRO D'OR in Les Baux de Provence, France, among others.

THE NEW MENU

The new gastronomic offer of the 1621 restaurant consists of sophisticated dishes that enhance the flavors of local products and that will be in this unique 6 and 10-course tasting menu.

This new proposal includes as a welcome (amuse bouche) a fish flower with pomelo marinated in ponzu, mandarin lemon, accompanied by red plum compote. Other options are sea bass tiradito, with tangerine lemon zest and rocoto in the shape of a butterfly, a tribute to Nobel Prize winner Gabriel García Márquez and his novel One Hundred Years of Solitude.

Other dishes such as morillo cromesqui wrapped in a crust of herbs and ginger gel, crab and squid cannelloni, pickled eggplant with sweet potato, fresh hearts of palm and mambe bread, fish bisque with corn and herbs or the Andean tubers risotto, in where you will find ingredients typical of the Cundiboyacense area such as chuguas, hibias, cubios and arracacha.

For desserts, flavors such as San Ubatense cheese, chocolate, coffee and the traditional infusion with herbs from the hotel's garden are part of the delicacies that the restaurant will serve to complete the menu.

In this way, the 1621 restaurant at the Sofitel Legend Santa Clara hotel presents its new tasting menu and its chef Julien Bernard, to delight attendees with a modern and contemporary proposal that will delight the most demanding palates in the city.