{"id":718,"date":"2019-10-01T15:37:45","date_gmt":"2019-10-01T14:37:45","guid":{"rendered":"http:\/\/www.trufgourmet.com\/?p=718\/"},"modified":"2023-11-24T12:51:20","modified_gmt":"2023-11-24T11:51:20","slug":"la-cuisine-espagnole-au-paradis","status":"publish","type":"post","link":"https:\/\/www.trufgourmet.com\/fr\/la-cuisine-espagnole-au-paradis\/","title":{"rendered":"De la Cuisine Espagnole au Paradis"},"content":{"rendered":"

Il y a 16 ans, un jeune Ferran Adri\u00e1 est apparu sur la premi\u00e8re page du \u00ab\u00a0New York Times\u00a0\u00bb,\u00a0 entrant \u00e0 l’histoire de la cuisine espagnole. Sous sa photo on pouvait lire: \u00ab La Nouvelle Nouvelle Cuisine. Comment l’Espagne devient la Nouvelle-France \u00bb.<\/h1>\n

Quelques mois plus tard, le magazine Time incluait Adri\u00e1 dans la liste des 100 personnalit\u00e9s les plus influentes du monde.<\/h2>\n
\"Ferran<\/a>

Ferran Adri\u00e1 sur la premi\u00e8re page du \u00ab\u00a0New York Times\u00a0\u00bb in 2003.<\/p><\/div>\n

Des reconnaissances comme celles-ci, ont marqu\u00e9 un avant et un apr\u00e8s, non seulement pour le fondateur de El Bulli<\/strong>, mais aussi pour la projection de la cuisine espagnole qui, apr\u00e8s des ann\u00e9es de travail, a vu r\u00e9compens\u00e9 tout le travail que ont fait de grands professionnels de ce moment-l\u00e0. Actuellement, nous connaissions les concepts de \u00ab\u00a0sph\u00e9rification\u00a0\u00bb, \u00ab\u00a0sel vivant\u00a0\u00bb, de mousses … plusieurs de ces termes sont utilis\u00e9s depuis des ann\u00e9es dans les cuisines des meilleurs restaurants du monde et d’autres sont cr\u00e9\u00e9s chaque ann\u00e9e par les chefs les plus prestigieux : Ferran Adri\u00e1, Elena Arzak, Mart\u00edn Berasategui, Pedro Subijana, David Mu\u00f1oz, Andoni Luis Aduriz, Quique Dacosta, Joan Roca, Dani Garc\u00eda, Eneko Atxa, Carme Ruscalleda, Jordi Roca, Jordi Cruz, Karlos Argui\u00f1ano, Jos\u00e9 Andr\u00e9s Farrell<\/strong> et un long etc. Ils sont de grands ambassadeurs de la gastronomie espagnole et de la marque espagnole au niveau international.<\/p>\n

\"The<\/a>

The chef Pedro Subijana and \u00d3scar Garc\u00eda in the Soria\u00b4s Truffle Fair in 2019.<\/p><\/div>\n

Ils connaissent tous la truffe et l’utilisent fra\u00eeche dans leurs plats afin de conserver tout son ar\u00f4me et sa saveur. En Espagne<\/strong>, nous avons non seulement des chefs magnifiques mais aussi la truffe la plus convoit\u00e9e du monde, apr\u00e8s la truffe blanche. C\u00b4est la Tuber Melanosporum<\/strong> que provient de diverses r\u00e9gions et provinces espagnoles telles que Soria (Castilla y Le\u00f3n).<\/p>\n

\"Extra<\/a>

Extra black truffle from Trufgourmet SL<\/p><\/div>\n

De la m\u00eame fa\u00e7on qu\u2019il est arriv\u00e9 avec le vin et l’huile, les truffes espagnoles sont de plus en plus connues dans le monde entier. Nous travaillons pour que, dans peu de temps, nous n\u2019ayons pas \u00e0 expliquer que nous sommes l\u2019une des principales pays producteur de truffes du monde<\/strong>. De nombreuses cultures ont influenc\u00e9 notre cuisine au cours de l\u00b4histoire, contribuant \u00e0 sa richesse et \u00e0 sa vari\u00e9t\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"

Il y a 16 ans, un jeune Ferran Adri\u00e1 est apparu sur la premi\u00e8re page du \u00ab\u00a0New York Times\u00a0\u00bb,\u00a0 entrant \u00e0 l’histoire de la cuisine espagnole. Sous sa photo on pouvait lire: \u00ab La Nouvelle Nouvelle Cuisine. Comment l’Espagne devient la Nouvelle-France \u00bb. Quelques mois plus tard, le magazine Time incluait Adri\u00e1 dans la liste […]<\/p>\n","protected":false},"author":4,"featured_media":711,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[328],"tags":[394,399,407,397,393,390,406,398,389,404,396,401,400,403,402,391,405,392,395,365,388,99,100,101],"class_list":["post-718","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nouvelles-fr","tag-andoni-luis-aduriz-fr","tag-carme-ruscalleda-fr","tag-cocina-espanola-fr","tag-dani-garcia-fr","tag-david-munoz-fr","tag-elena-arzak-fr","tag-elena-lucas-fr","tag-eneko-atxa-fr","tag-ferran-adria-fr","tag-fina-puigdevall-fr","tag-joan-roca-fr","tag-jordi-cruz-fr","tag-jordi-roca-fr","tag-jose-andres-fr","tag-karlos-arguinano-fr","tag-martin-berasategui-fr","tag-oscar-garcia-fr","tag-pedro-subijana-fr","tag-quique-dacosta-fr","tag-trufa-negra-fr","tag-trufas-fr","tag-truffe-soria-fr","tag-trufgourmet-fr","tag-tuber-melanosporum-fr"],"yoast_head":"\nDe la Cuisine Espagnole au Paradis - TrufGourmet<\/title>\n<meta name=\"description\" content=\"Il y a 16 ans, un jeune Ferran Adri\u00e1 faisait la couverture du "New York Times" et marquait l'histoire de la cuisine espagnole. 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