Andrés Fernández and Florian Gautier met almost 15 years ago in Paris, while they were studying cooking and hotel management, respectively, at the renowned French hospitality school, Ferrandi. From there, they forged a solid friendship, tied to the dream that perhaps one day they would open their own restaurant together.
Years passed and after each one dedicated themselves to developing their careers in impressive restaurants and hotels in France, Japan and Australia, they met again to travel to Colombia and establish there, in Andrés’ mother’s native country, the business with the one they dreamed of.
Cascajal opened its doors to the public last September, but Andrés and Florian finally met in Colombia a year earlier in order to study Colombian gastronomy in depth, not only to understand how the business of tablecloth restaurants works here, but also to also immerse yourself in the kitchens of the various national departments. Sponsored by guides who were found in each area, they understood the nerve of which the cultural heritage that is on the tables of this exuberant country is made of. It was almost as if they had done a master’s degree in traditional Colombian cuisine, before launching their proposal for what for them is the expression of this territory.
The result is undoubtedly a perfect fusion between the proven efficacy and punctuality of French techniques and the most autochthonous flavors that can inhabit the taste memory of the Bogota diner. Ingredients such as beets, kid, peanuts, pork belly, fresh broad beans, a multitude of fresh herbs and endemic fruits are present in each dish. But, contrary to what has been happening in haute cuisine in Colombia, where local cooks have started with the ingredients, to later find the techniques, in the case of Cascajal the search happened in the opposite direction and that is what makes it totally different from proposals such as Leo, Black Smoke or Celele, to name a few. In Andrés’ kitchen, his experience in restaurants awarded with the coveted stars of the tire giant, such as the Château les Crayères in Reims or the Lasserre restaurant, by Alain Ducasse in Paris, is very evident. Likewise, something in his set-up and in the tableware they chose for Cascajal also hints at the impact he left on both of them, his experience at the two-Michelin-starred restaurant in Tokyo, Esquisse.
But what would a great chef be without a great room manager? Definitely the formula of Andrés and Florian, or Flo as their close friends call it, is a machine that works like a Swiss watch: in the kitchen surprising dishes are prepared which are served under the guidelines of the most exquisite and professional French service, detail that has become so rare in the Bogotá restaurant scene. At the table, everything works with the discretion of martial art and sitting there, listening to how Flo, dressed in a cloth and tie, explains the provocative menu with his French-speaking accent, is an endangered pleasure.
It is worth mentioning that the mixology champion Adrian Maido and the sommelier Carlos Torres are part of the payroll, a position in the pairing of the tasting menu, which as a sommelier that I am, I can say is quite impressive.
Cascajal offers a three-course menu at noon, perfect for those who don’t have much time but want to live this experience. At night, it is seven steps, for which it is recommended to have the necessary time and hunger to be able to fully enjoy the work of this great team of professionals. To reserve, visit on Instagram @cascajal.restaurante. And remember… It will always be a good idea to go at noon if you can’t get a reservation at night.
ABOUT THE AUTHOR:
As an Economist and Professional Sommelier, Michelle Morales combines her administrative and strategic consulting work for restaurant companies in Colombia with an active participation in written media in which she shares her stories and experiences in her main field of action: gastronomy and the style of lifetime. Additionally, he actively works as a Sommelier Consultant for several companies in the industry, while he is dedicated to communicating through his social networks, all his experiences in restaurants, bars, hotels and different experiences that, due to his work and lifestyle, habitually enjoy.
