• Brulée
  • Brulée
  • Brulée
  • Brulée
  • Brulée
  • Brulée

Brulée

- Mediterranean cuisine
Cra. 25B # 18A Sur - 47, Medellín

Chefs Carolina Arango and Diego Aveiro have brought their cooking expertise from the traditional Hotel Alvear in Buenos Aires to this prestigious establishment near the San Lucas church. The service, inspired by five star hotels, is flawless, and the white glove wearing staff demonstrates its caliber. Classic flavors of world cuisine come together in a menu highlighting meats, pastas and risottos, do not forget to try their acclaimed desserts. An ideal place for a romantic date.

ENATE
RECOMMENDED WINE
CHARDONNAY - 234
 Aroma varietal de manzana, melocotón, hinojo y frutas exóticas (guayaba, fruta de la pasión) sobre un discreto fondo mineral. Paladar amplio, graso, con un paso limpio y fresco que desemboca en un posgusto ligeramente almibarado.
A la carte menu of the restaurant Brulée

Restaurant Brulée appetizers

17.000 COP
Sorrentinos rellenos de hongos, aceite de trufa negro, crema de espinacas, piñones
19.000 COP
Jamón serrano, crema de Vermouth, portobellos, pistachos
29.000 COP
Remoulade de langosta, palmitos, tomates secos, mango, vieiras
26.000 COP
Tataki de atún, tartare de mango, ají, vinagreta de sésamo negro
35.000 COP
Mousse de foie gras de pato ahumado, compota de uva y arándanos

Restaurant Brulée main courses

39.000 COP
Sorrentinos de masa de maracuyá rellenos de langostinos, crema de Chardonnay
30.000 COP
Rissotto, champaña, calabazas confitadas, jengibre, tomates secos, manchego
64.000 COP
Rib eye en salsa de Malbec, flan de humita, queso de cabra, espárragos, jamón serrano
40.000 COP
Codorniz, trufa de quesos, cebollitas asadas, salsa de ron, frutas tropicales al curry
45.000 COP
Salmón, arroz basmatti, espinaca rellena de langosta, salsa de cítricos

Restaurant Brulée desserts

13.000 COP
Degustación de Creme Brulée
15.000 COP
Praliné de limón, almendras, curd de limón, caramelo
16.000 COP
Alfajor, helado, biscuit de leche evaporada
17.000 COP
Mousse de chocolate, base de cereales, compota de uchuva y arándano
17.000 COP
Millefeuille de chocolate y dulce de leche
79.000 COP
Average price a la carte

The abuse of alcohol is dangerous for health, consume with moderation


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Executive chef-owner of the restaurant Brulée
Diego Aveiro
Pastry chef-owner of the restaurant Brulée
Carolina Arango Bedoya
Lunch: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday
Dinner: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday
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