Juan Arbelaez will soon open a new Bazurto restaurant dedicated to Colombian cuisine. And for once, the address will not be in Paris...
Good news for all aficionados of Juan Arbelaez The chef will open on December 3, 2022 a new restaurant Bazurto , devoted to Colombian cuisine. And for once, this gourmet table will not be located in Paris...
Indeed, the chef will lay his knives down Tignes to warm up the ski slopes! The opening of Bazurto will accompany that d' Inking , new hotel establishment in the resort which will include 33 suites and apartments with a view of Tignes Val Claret, all decorated in a chic and ethnic spirit of the haciendas of Latin America. 'Here in Tignes, I wanted to use the best products of the region to create a resolutely convivial and festive menu, which reinterprets the explosive flavors of my native Colombia... Mountain version' , said Juan Arbelaez. The establishment, open every evening, will offer a menu focused on sharing and travel, with a trout ceviche marinated in beets , a crozet risotto with coconut milk or even truffle grilled arepas. A nice kitchen over a wood fire to accompany good cocktails for a successful evening!
Born on January 18, 1988 in Colombia, Juan Arbelaez fell into the pot from an early age. Alongside his mother who passes on his passion to him, he quickly decides to make cooking his job. At the age of 18, he leaves his native Colombia for Paris , in order to learn from the older ones. The young man integrates by dint of meetings, the prestigious school The Cordon Bleu Paris . His talent is such that he is recommended to Pierre Gagnaire to integrate the kitchens of his Parisian restaurant. His contract finished, he joins Eric Briffard or George V then Eric Frechon at the Bristol .
The year 2012 marks a turning point in the career of the young chef. Friends send an application behind his back, to participate in the show Top Boss on M6. Selected by the production, he then joined season 3 of the culinary program and seduced both the members of the jury and the viewers. The following year it opened the iron , his first restaurant in Boulogne-Billancourt. will follow To Mother , Nubé , Maya , Yaya or Froufrou . Establishments that detonate and delight the gourmets of the capital.
This outstanding entrepreneur never stays far from television sets. Alternately columnist in the show How are you, good ? presented by Stéphane Bern, then invited by In the shoes of a chef of Christopher Michalak , both on France 2. After being a columnist on the show Tomorrow I'll start on Eurosport 2, it is on TMC that Juan now has his column with Yann Barthes in Daily .
After Top Boss , Juan Arbelaez settled in Boulogne-Billancourt. Her baby: the iron , is a table where creativity and spontaneity are essential. Three years later, the chef opens To Mother , a new Paris 10th establishment - which has since Life - before being called by the teams of the Hotel Marignan Champs Elysees . On site, Juan Arbelaez innovates and even launches Nubé , in the heart of the hotel. A few months later, it opens Maya . Located in Ville d'Avray, the establishment aims to be warm and offers cuisine with Franco-Colombian influences. The same year, the chef returned to Boulogne-Billancourt creating Leaven , an address putting bread in the spotlight.
In 2017, Juan Arbelaez created Yaya in Saint-Ouen in collaboration with the Chantzios brothers, creators of Kalios olive oil. The same year, Nubé became the Lemon and sees his card showcasing the citrus . In 2018, it opens Froufrou in the heart of the Edouard VII Theater in Paris. On February 18, 2019, the shock trio took over the Halle Secrétan with a new Yaya which is in the same spirit as the previous one.
In July 2020, the chef opens Vigna , a restaurant located at Chateau La Martinette , near the village of Lorgues in Provence. Juan Arbelaez is keen to highlight local products with fruits and vegetables coming directly from the estate's vegetable garden.
On the menu, Bagnat bread, prawn carpaccio with Kozani bottarga, line-caught tuna tartare and smoked eggplant or King crab spaghetti . For dessert, the chef offers profiteroles with pistachio cream, a seasonal fruit salad and also chocolate in all its glory. To accompany your meal, the wines of the estate are given pride of place.
In 2021, in the midst of the Covid-19 health crisis, the chef is opening StreetLab , a restaurant concept for delivery and take-out. The dark kitchen dishes are provided by four restaurants: Little cocotte, Pola bowl & fishbar, Gran burger and Yaya to go.
A few weeks after StreetLab, as soon as the terraces open, the young chef unveils his brand new restaurant Barzurto . This one is special because for the first time, Juan Arbelaez opens a Colombian restaurant . Located in the 6th arrondissement of the capital, the menu features typical Colombian cuisine with empanadas or one cassava crumble . Through this new establishment, the chef wishes to rid his country of origin of the clichés that eat away at it and 'take the customer on a journey through the warmth and authenticity of Colombia'. Finally, in December 2022, Juan Arbelaez exports his concept of Bazurto in Tignes, in a large hotel, to offer its Colombian cuisine at the foot of the ski slopes.
Plantxa, A Mother, Nubé, Limon, Yaya ... the list restaurants in Juan Arbelaez continues to grow. The latest? StreetLab to serve gourmets in the midst of a health crisis. It brings together four restaurants with distinct identities whose meals are available on Deliveroo and UberEat.
If Plantxa is Juan Arbelaez's first playground, with plates full of pep, his other establishments are not left out. Vida - formerly A Mère - offers a fresh kitchen where seasonal products are kings. Limon - successor to Nube - puts the citrus in the spotlight , in tangy dishes as desired. At Maya, customers feast on a Franco-Colombian family cuisine . At Levain, bread is in the spotlight. This essential food of French cuisine is placed at the heart of the plate and deliciously highlighted. Exit Colombia, at Yaya, it is in Greece that customers fly away with tasty dishes with Mediterranean flavors .
Juan Arbelaez likes to surprise the palates of his customers with colorful and flavorful recipes. But there is a product that the chef particularly likes to work with: the poisson . In ceviche , in escabeche or in guide , the fish is available according to the seasons in each of its establishments. In October 2019, the chef published ' Cook Share ' at Marabout editions, a book that brings together more than 130 recipes. On April 21, 2021, his second cookbook 'At the table in 20 minutes flat' was also published by Marabout editions. The promise? Simple recipes to enjoy quickly on a daily basis .Source journaldesfemmes.fr