Cartagena is brought to you by the letter C: it's all about cool, chic,
colonial and the Sofitel Santa Clara is the leader of the pack!
The Sofitel, you say? You better believe it, baby! I
did a double take when I saw this former monastery transformed into
a fabulous, luxury hotel. The service is superb; everyone gets a
butler, yet they couldn’t be more down to earth. The accommodations have all
the technology known to man, yet you still open your door with those big brass, old fashioned keys. The spa has some remedies passed down through
generations, but when I found out they use Sisley for their treatments,
I was in facial heaven!!! There’s a lot of Yin Yang going on
between old world and modern which adds to the unique charm of the Santa
Clara…
Look for the Botero suite in December 2012…Fernando
Botero (yes, THAT Fernando Botero) designed the suite in collaboration with his
daughter, Lina, who happens to be an Interior Designer. Since this
famous artist was born and bred in Cartagena, what better way
to keep his legacy going!!!
The best kept South American secret has to be the recently
opened Tcherassi Hotel + Spa.
Lia Osorio, General Manager of
Tcherassi Hotel + Spa with Carmen Otero De Millan, International Sales Director
of Sofitel Santa Clara
 |
|
Lia Osorio, General Manager of
Tcherassi Hotel + Spa with Carmen Otero De Millan, International Sales Director
of Sofitel Santa Clara |
If I win the lottery I would commute every weekend to Cartagena just
so I could dine at Don Juan! The young chef, Juan Felipe
Camacho, was trained at San Sebastian’s Michelin-starred Arzak
and the restaurant is sleek, sexy and oh-so sophisticated. If you want a
glimpse of the glamorous nightlife in South America, this is the place to see
and be seen. Luckily for us, the restaurant was gracious enough to share this scrumptuous recipe.
 |
| Me at Don Juan Restaurant—have
to hurry in before Anderson Cooper gets my table! |
Restaurante
Don Juan, Cartagena
BROILED
GROUPER OVER LEMON AND PARMESAN RISOTTO SERVES 4
4 grouper
filets (8 oz each)
9 oz arroz
arboreo1 large onion, finely diced
7 oz white wine
34 oz chicken stock
7 oz parmesano reggiano cheese
2 oz mascarpone cheese
salt and pepper
1 lemon
extra virgin olive oil
Preparation:
1.
Season the fish with olive oil, salt and pepper and let it rest to room
temperature
2.
Prepare the risotto by putting the olive oil in a pan, cook the onion gently
with some salt and pepper
3.
When the onion is clear, add the rice and cook for 3 minutes until the rice
gets coated with the oil, stirring occasionally
4.
Add the wine and reduce for 2 min, then start adding the stock with a ladle and
do not stop stirring.
5.
When the rice is almost done (15 min), put the fish on the broiler and seal it leaving
sear marks. Move it to medium heat side and let it cook completely
(8 min or when all the water is absorbed).
6.
Put the mascarpone in with the other ingredients and stir adding some stock if
necessary. Put the parmesan cheese, the juice of a lemon and also the lemon
zest. Stir and cover with a lid for 1 min.
7.
Serve the risotto on a beautiful dish and put the fish on top with and
some cherry tomatoes.
8.
Drizzle with a bit of extra virgin oil and garnish with some micro greens.
Bon Appétit!
Bogota is an
intriguing mix of culture(there goes the ‘C’word)!, gastronomy, art and beauty
. Look for my review coming soon…
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