At the helm of the restaurant at the five-star Legend Santa Clara hotel in Cartagena, Colombia, Yssingelais chef Dominique Oudin and his team were ranked “second best restaurant in the world”, following the vote of eight million users of the TripAdvisor platform. .
More than eight million people voted around the world. And for the third year in a row, the 1621 restaurant at the Colombian palace Sofitel Legend Santa Clara, run by Yssingelais chef Dominique Oudin, was ranked in the Top 25 in the world by users of the TripAdvisor platform.
Le 1621 is even stronger this year by positioning itself at the front of the “Travellers'choice best of the best award 2024” ranking, making its establishment the second best gourmet restaurant in the world. A great reward for the Yssingelais who has been living on the Caribbean coast for eight years. “It’s great recognition for the work of the team and for everything we put in place. Few restaurants remain in this ranking for more than two or three years. We are very satisfied,” reacts Dominique Oudin.
Living in Colombia for eight years
Considered one of the most used tourism platforms in the world, TripAdvisor establishes this ranking using an algorithm that analyzes “likes” and analyzes comments left by users. “It's not the same as the Michelin guide, but everyone can vote and you're sure to get the real customer feeling. And that’s the most beautiful thing, we work for that. Give emotion, offer an original experience, help people discover new things… When we succeed, we can only rejoice and motivate ourselves to continue on this path,” enthuses the Altiligerian.
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In the very north of Colombia, in the city of Cartagena with its colonial architecture, the Sofitel Legend Santa Clara is the most prestigious palace in the region. The five-star hotel is located in the historic district of Santa Clara, within the walls of a former 17th century convent. The native of Yssingeaux has been at the head of the restaurant at this luxury hotel for eight years now. In the kitchen, Dominique Oudin has 40 people under his responsibility. And there are more than 120 of them including the room staff.
Le 1621 offers a gastronomic menu and wine pairings dear to the French. “The palace brasserie has been working very well since Covid, so we did not want to create competition with the gourmet restaurant.
At 1621, we work more à la carte with a tasting menu adapted to the season, to what we find at the market and above all to the taste of our customers. We offer a six or ten-stage service with South American wine pairings.
Our cellar has also been awarded and recognized as one of the most beautiful in Colombia by Wine Spectator magazine. We have between 500 and 600 references in the cellar,” explains Dominique Oudin.
Even though it does not yet have a Michelin star, the Yssingelais restaurant has built a solid reputation. Many foreigners, particularly Americans and Brazilians, come to celebrate their unions at Legend Santa Clara. “We are recognized by our customers. When they come to eat with us, they are not looking for a Michelin star. They come to let themselves go and be surprised by the adventure they will experience throughout the meal. Our teams are well trained, speak English and Spanish, and manage to engage customers in the story we want to tell them. The cuisine, the service and the setting help to make the moment enchanting. When customers come to 1621, they always feel something special,” reports the chef.
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Trained in Yssingeaux, then in Puy-en-Velay, Dominique Oudin then left to do his classes alongside a certain Paul Bocuse, at his home in Collonges, before going to travel the world taking the helm of numerous palace brigades. Morocco, Brazil, Mauritius, Dubai, England, United States… With his wife and children, he then settled down in Cartagena de Indias in Colombia. “What we are offering at 1621 is nothing exotic. But you won't find it in Lyon, Paris or London. We offer a real quality of service, we have really worked on elegance in the dining room and on the plate. »
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A requirement which is also found in its cuisine with the processing of the best products of the country. Shellfish and fish from the Caribbean, fruits and vegetables grown in the land… The Frenchman fell in love with Colombia. “I have had the chance to work in many places. And even in Brazil, there is no such wealth. Colombia has the second greatest biodiversity on the planet. The variety of fruits, for example, is unimaginable. Take passion fruit, for example. There are twenty different varieties. »
Colombia is a very endearing country and its people are also very endearing.
For all these years, Dominique Oudin has represented the department in the four corners of the globe. But he does not forget his roots. “My wife and I are from Yssingeaux. We still love coming back to Haute-Loire. In the summer, we love spending two weeks at my grandparents' house,” reveals the chef. Very happy in Cartagena, Dominique Oudin now dreams of himself as an emissary of his country of residence. “It is important to talk about the destination, it is a country with richness and still pure culture. There is much to see and learn from these people. »
To offer himself the showcase he dreams of so much, the Altiligerian hopes to make Colombia shine at the world final of the Bocuse d'or at the end of January 2025. “We have not yet finalized our budget. But I hope we get there. People don’t really know this country, we have to make them want to come,” argues chef Dominique Oudin.
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