{"id":22231,"date":"2018-07-06T01:05:03","date_gmt":"2018-07-05T23:05:03","guid":{"rendered":"http:\/\/gastronomicament.cat\/?p=22231"},"modified":"2022-04-07T11:10:25","modified_gmt":"2022-04-07T09:10:25","slug":"un-total-de-8-estrelles-michelin-participen-a-safari-culinari","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/ca\/un-total-de-8-estrelles-michelin-participen-a-safari-culinari","title":{"rendered":"Un total de 8 estrelles Michelin participen a Safari Culinari"},"content":{"rendered":"<blockquote><p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><i>La cita se celebra a l&#8217;hotel St. Regis Mardavall de Calvi\u00e0\u00a0<\/i><\/span><\/span><\/span><\/p><\/blockquote>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">L&#8217;hotel\u00a0<b>St. Regis\u00a0<\/b><span style=\"font-size: medium;\"><b>Mardavall de Calvi\u00e0<\/b><\/span>\u00a0ha organitzat la 8a edici\u00f3 del\u00a0<b>Safari Culinari<\/b>, una vetllada gurmet que comptar\u00e0 amb 9 cuiners destacats del panorama internacional. La cita tendr\u00e0 lloc el proper\u00a0<b>20 de juliol, a partir de les 19.30 hores<\/b>\u00a0i comen\u00e7ar\u00e0 amb una degustaci\u00f3 de xampany en la terrassa del bar amb m\u00fasica en directe. Despr\u00e9s, comen\u00e7ar\u00e0 un viatge culinari a trav\u00e9s de diferents espais de l&#8217;hotel per assaborir les delicioses creacions dels chefs.\u00a0<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">El preu per assistir-hi \u00e9s de 209 euros i inclou totes les begudes.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">La cita d&#8217;enguany compta amb la participaci\u00f3 de:<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><b>Joachim Wissler (3 estrelles Michelin)<\/b><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><i>Restaurant Vendome &#8211; Grandhotel Castell Bensberg<\/i><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">Nascut el 1963 i criat en una granja a la Jura de Suabia, aquest apassionat xef va completar la seva formaci\u00f3 a l&#8217;hotel Traube Tonbach. El seu amor pel producte, els aromes clars i les composicions refinades per\u00f2 senzilles portades a la seva ess\u00e8ncia fan de Joachim Wissler un dels millors cuiners d&#8217;Alemanya. \u00c9s considerat com un de les referents de la tend\u00e8ncia Nova Escola Alemanya, en el qual es recuperen els productes i plats regionals que han caigut en l&#8217;oblit. El xef Joachim Wissler ha guanyat 3 estrelles Michelin.<\/span><\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">El xef Joachim Wissler cuinar\u00e0: Escamerl\u00e0 i rossinyols, moniato, pastanaga i gingebre gele\u00e9, ametlla i crema tandori.<\/span><\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><b>Paolo Casagrande (3 estrelles Michelin)<\/b><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><i>Restaurant Mart\u00edn Berasategui de Lasarte a Barcelona\u00a0<\/i><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">Des de l&#8217;any 2012, l&#8217;itali\u00e0 Paolo Casagrande cuina per a Mart\u00edn Berasategui al restaurant Lasarte de Barcelona, \u200b\u200bon va rebre la tercera estrella Michelin l&#8217;any 2017. La carrera culin\u00e0ria de Paolo Casagrande es caracteritza per la consist\u00e8ncia, el comprom\u00eds i la passi\u00f3 per la cuina. Entre els seus ingredients preferits, es troben l&#8217;alfabeguera, les carxofes, el gingebre, l&#8217;herba llimonenca, els crustacis, el marisc, l&#8217;oli d&#8217;oliva i les ametlles.<\/span><\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">El xef Paolo Casagrande cuinar\u00e0: T\u00e0rtar de calamar amb vermell d&#8217;ou l\u00edquid, consom\u00e9 de ceba i kaffir.<\/span><\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><b>Markus Wonisch<\/b><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">St. Regis Mardavall<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">Despr\u00e9s de l&#8217;escola, l&#8217;austr\u00edac Markus Wonisch va completar la seva formaci\u00f3 com a especialista de cuiners i restaurants. La seva saborosa experi\u00e8ncia culin\u00e0ria es deu a diverses etapes professionals. El 2002, va comen\u00e7ar a treballar a l&#8217;hotel St. Regis Mardavall com Sous Xef, on ara transmet les seves idees com Xef Executiu. L&#8217;entusiasme de Markus Wonisch parteix de la base d&#8217;un bon plat, per als quals s\u00f3n indispensables els bons fondos i les salses de sabor intens. Per als austr\u00edacs, la qualitat i la frescor dels productes regionals s\u00f3n el primer.<\/span><\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">El xef Markus Wonisch cuinar\u00e0: Ravioli de vedella amb escuma de xirivies, foie gras i t\u00f2fona d&#8217;estiu.<\/span><\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><b>Xef Miguel Navarro<\/b>\u00a0<b>(1 estrella Michelin)<\/b><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><i>Restaurant Es Fum. St. Regis Mardavall<\/i><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">Miguel Navarro cuina al restaurant d&#8217;una estrella Michelin Es Fum a St. Regis Mardavall. La carrera professional d&#8217;aquest cuiner basc comen\u00e7a amb etapes en els restaurants de 3 estrelles de Mart\u00edn Berasategui a Sant Sebasti\u00e0 (Donosti) o al guardonat com a millor restaurant del m\u00f3n, El Celler de Can Roca a Girona. Amb petits viatges a Hong Kong i Nova York, va ampliar els seus horitzons culinaris, seguit d&#8217;una llarga carrera al Ritz-Carlton Abama a Tenerife (2 estrelles), el restaurant Aqua al Ritz-Carlton a Wolfsburg, amb 3 estrelles Michelin, i el restaurant Lasarte a Barcelona, \u200b\u200btamb\u00e9 amb 3 estrelles Michelin.<\/span><\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">El xef Miguel Navarro cuinar\u00e0: Presa ib\u00e8rica a la brasa, chutnei de mango i amanida de fulles verdes<\/span><\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><b>St\u00e9phanie Le Quellec (1 estrella Michelin)<\/b><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><i>Restaurant La scene, a l&#8217;hotel de Paris Prince de Gall\u00e9s<\/i><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">St\u00e9phanie Le Quellec va decidir als 14 anys que volia ser cuinera. Poc despr\u00e9s, va comen\u00e7ar els seus estudis a la famosa escola d&#8217;hotels Albert de Mun, on es va trobar totalment en la seva salsa. Va ser el xef de 3 estrelles, Philippe Legendre, qui li va oferir una gran oportunitat professional al fam\u00f3s Hotel George V. Despr\u00e9s de diferents etapes, va ser promoguda a xef al restaurant de 2 estrelles, Domaine de Terre Blanche. St\u00e9phanie Le Quellec creu en la integritat del producte, en els sabors forts fidels a la seva descripci\u00f3 i en les receptes, que s&#8217;aprofiten al m\u00e0xim. Aquest amor pels ingredients i la seva incre\u00efble cuina van aconseguir la seva estrella Michelin.<\/span><\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">La xef St\u00e9phanie Le Quellec cuinar\u00e0: Tom\u00e0quets org\u00e0nics de l&#8217;hort, confitats amb suc arom\u00e0tic i sorbet d&#8217;herbes fresques.<\/span><\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><b>Ken Takahashi<\/b><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><i>Hotel Prince Gallery de T\u00f2quio\u00a0<\/i><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">Quan Ken Takahashi mira la seva carrera gastron\u00f2mica en retrospectiva, s&#8217;adona que li agrada especialment pensar en els deliciosos plats de la seva mare i l&#8217;estil modern del menjar japon\u00e8s. Ken Takahashi no s&#8217;inspira en els llibres de cuina, sin\u00f3 en les multituds i en el paisatge de T\u00f2quio. Ell no se sent especialment impressionat pels costums i receptes japoneses tradicionals, sin\u00f3 per la cuina japonesa contempor\u00e0nia. Aconsella els joves cuiners que aprenguin b\u00e9 els conceptes b\u00e0sics, perqu\u00e8 nom\u00e9s aquest coneixement pot conduir a una pr\u00f2pia evoluci\u00f3 i llibertat.<\/span><\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">El xef Ken Takahashi cuinar\u00e0: Carpaccio Soba amb te verd.<\/span><\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><b>Stanislav Polesskiy<\/b><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><i>St. Regis Nikolskaya de Moscou<\/i><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">Stanislav Polesskiy \u00e9s el xef a l&#8217;hotel St. Regis Nikolskaya de Moscou. Com a forner, carnisser i cuiner va seguir les passes del seu oncle Vladimir treballant en diversos restaurants a Moscou. A Stanislav Polesskiy li encanta decorar els seus propis plats. La cuina russa \u00e9s la seva passi\u00f3, per\u00f2 li inspiren tamb\u00e9 els plats italians, francesos, japonesos i del sud-est asi\u00e0tic. Li agrada seguir els passos d&#8217;Auguste Escoffier. Els seus plats favorits inclouen cranc, cuinar amb wok i amb pebre m\u00f2lt. Li agrada transmetre als seus treballadors l&#8217;autonomia i la import\u00e0ncia de les seves pr\u00f2pies idees.<\/span><\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">El xef Stanislav Polesskiy cuinar\u00e0: Amanida Olivier a l&#8217;estil rus.<\/span><\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><b>Francesco Genovese<\/b><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><i>The Ritz-Carlton, Viena<\/i><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">Quan era infant, Francesco Genovese realment volia convertir-se en professor de matem\u00e0tiques. Despr\u00e9s va trobar la seva veritable vocaci\u00f3, per\u00f2 no en les matem\u00e0tiques, sin\u00f3 en la perfecta ci\u00e8ncia de la pastisseria. Les postres afectuosament preparades de les seves ties i \u00e0vies han portat a l&#8217;itali\u00e0 de la regi\u00f3 de Camp\u00e0nia a aquesta carrera professional. Avui, Francesco Genovese, amb el xef Andreas Mahl, prepara postres m\u00e0giques a l&#8217;hotel Ritz-Carlton de Viena. La pastisseria \u00e9s per a ell un m\u00f3n evolutiu i en constant creixement.<\/span><\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">El patissier Francesco Genovese preparar\u00e0: Distrikt cheesecake i strudel austr\u00edac amb albercocs.<\/span><\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><b>Rafa Mart\u00edn<\/b><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><i>Brass Club. Palma<\/i><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">Rafa Mart\u00edn, de 39 anys, prov\u00e9 de Salamanca, al nord d&#8217;Espanya. Va aprendre el seu ofici en l&#8217;escola d&#8217;hostaleria de Salamanca, on tamb\u00e9 va descobrir la seva vocaci\u00f3 com mix\u00f2leg. Rafa Mart\u00edn s&#8217;inspira en la terra i la gent de Mallorca. En el seu treball, l&#8217;entusiasma con\u00e8ixer persones noves constantment. Els seus c\u00f2ctels favorits inclouen tots els cl\u00e0ssics, per\u00f2 especialment el Dry Martini. El seu estil de c\u00f2ctel s&#8217;adapta als seus clients i el seu ingredient principal \u00e9s la seva passi\u00f3 per la professi\u00f3. Rafa Mart\u00edn ha guanyat diversos concursos, inclosa la medalla de bronze a la Copa del M\u00f3n de Cocteleria a Beijing 2012.<\/span><\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">Rafa Mart\u00edn preparar\u00e0 un Alf\u00e0brega &amp; Guarapo Sour i un Gin Mare t\u00f2nic i escuma d&#8217;oliva.<\/span><\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">Podeu comprar l&#8217;entrada del Safari Culinari de St. Regis Mar Davall a:\u00a0<\/span><\/span><\/span><a href=\"http:\/\/www.stregismardavall.com\/viaje_culinario\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #1155cc;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\">http:\/\/www.stregismardavall.com\/viaje_culinario<\/span><\/span><\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L&#8217;hotel\u00a0St. Regis\u00a0Mardavall de Calvi\u00e0\u00a0ha organitzat la 8a edici\u00f3 del\u00a0Safari Culinari, una vetllada gurmet que comptar\u00e0 amb&hellip;<\/p>\n","protected":false},"author":1,"featured_media":22239,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[692,955],"tags":[],"coauthors":[],"class_list":["post-22231","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat","category-reportatges-i-novetats","post_format-post-format-gallery"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Un total de 8 estrelles Michelin participen a Safari Culinari - Gastron\u00f2micament<\/title>\n<meta name=\"description\" content=\"Un total de 8 estrelles Michelin participen a Safari Culinari Actualitat, Reportatges i novetats L&#039;hotel\u00a0St. Regis\u00a0Mardavall de Calvi\u00e0\u00a0ha organitzat la 8a edici\u00f3 del\u00a0Safari Culinari, una vetllada gurmet que comptar\u00e0 amb 9 cuiners destacats del panorama internacional. La cita tendr\u00e0 lloc el proper\u00a020 de juliol, a partir de les 19.30 hores\u00a0i comen\u00e7ar\u00e0 amb una degustaci\u00f3 de xampany en la terrassa del bar amb m\u00fasica en directe\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastronomicament.cat\/ca\/un-total-de-8-estrelles-michelin-participen-a-safari-culinari\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Un total de 8 estrelles Michelin participen a Safari Culinari - Gastron\u00f2micament\" \/>\n<meta property=\"og:description\" content=\"Un total de 8 estrelles Michelin participen a Safari Culinari Actualitat, Reportatges i novetats L&#039;hotel\u00a0St. Regis\u00a0Mardavall de Calvi\u00e0\u00a0ha organitzat la 8a edici\u00f3 del\u00a0Safari Culinari, una vetllada gurmet que comptar\u00e0 amb 9 cuiners destacats del panorama internacional. 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