{"id":75942,"date":"2022-05-18T08:48:07","date_gmt":"2022-05-18T06:48:07","guid":{"rendered":"https:\/\/gastronomicament.cat\/un-menu-sorprenent-agosarat-i-delicios"},"modified":"2022-05-18T08:48:07","modified_gmt":"2022-05-18T06:48:07","slug":"un-menu-sorprenent-agosarat-i-delicios","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/de\/un-menu-sorprenent-agosarat-i-delicios","title":{"rendered":"&#8222;Un men\u00fa sorprenent, agosarat i delici\u00f3s&#8220;"},"content":{"rendered":"<p>Les cuineres<strong>\u00a0Irene Mart\u00ednez<\/strong>,\u00a0<strong>Brenda Lisiotti<\/strong>\u00a0i la rebostera<strong>\u00a0Ariadna Salvador<\/strong>\u00a0varen fer gaudir els comensals que es varen reunir a l&#8216;<strong>Espai Suau\u00a0<\/strong>(es Pont d&#8217;Inca) el passat diumenge. Els assistents varen\u00a0coincidir en qu\u00e8 va ser un\u00a0<strong>men\u00fa sorprenent, agosarat i delici\u00f3s<\/strong>, que va comen\u00e7ar amb espipellades molt ben aconseguides com la\u00a0<strong>terrina de llengua amb fonoll mar\u00ed i t\u00e0peres<\/strong>, la broqueta de<strong>\u00a0cors de pollastre amb salsa teriyaki<\/strong>\u00a0o les\u00a0<strong>croquetes de frit de freixura<\/strong>\u00a0de xot.<\/p>\n<p>El dinar va transc\u00f3rrer tranquil\u00b7lament, sense pressa, amb\u00a0<strong>m\u00fasica\u00a0<\/strong>ambient i els\u00a0<strong>vins\u00a0<\/strong>majorit\u00e0riament elaborats a Mallorca i fets amb processos naturals (sense sulfits ni clarificacions) que va presentar\u00a0<strong>Lukas Lundgren<\/strong>, propietari del Bar La Sang de Palma.<\/p>\n<p>L&#8217;\u00e0pat suposava tot un repte per a l&#8217;organitzador de la cita,\u00a0<strong>Joan Arnau<\/strong>, director de\u00a0<strong>Gastro Events Balears<\/strong>, perqu\u00e8 combinava la finor de les tres cuineres amb productes no gaire amables, per\u00f2 s\u00ed saborosos.<\/p>\n<p>Altres plats que s&#8217;hi serviren varen ser les\u00a0<strong>carxofes arrebossades amb una salsa holandesa i un vermell d&#8217;ou<\/strong>, unes\u00a0<strong>v\u00e8rtoles\u00a0<\/strong>amb raviolis de brossat i espinacs, com tamb\u00e9 les\u00a0<strong>cocotxes de bacall\u00e0<\/strong>, a m\u00e9s de la coa de bou caramelitzada.<\/p>\n<p>Per acabar, la mel i les flors posaren el punt i final, juntament amb un\u00a0<strong>miratge\u00a0<\/strong>que impressionava,\u00a0<strong>unes postres que simulaven ser un cervell de porc,<\/strong>\u00a0que en cap cas era el que semblava sin\u00f3 tota una experi\u00e8ncia dol\u00e7a totalment delicada.<\/p>\n<p>En resum, es pot considerar l&#8217;experi\u00e8ncia culin\u00e0ria d&#8217;interiors com un\u00a0<strong>festival gastron\u00f2mic complet<\/strong>, 100% recomanat per a aquelles persones que cerquen viure i assaborir noves experi\u00e8ncies amb el millor talent culinari del moment.<\/p>\n<pre>Fotografies: Gastron\u00f2micament - J. M. Natta<\/pre>\n","protected":false},"excerpt":{"rendered":"<p>Espai Suau ha acollit una experi\u00e8ncia gastron\u00f2mica amb les butzes i la freixura com a protagonistes&hellip;<\/p>\n","protected":false},"author":1,"featured_media":75914,"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":[1050,1485],"tags":[],"coauthors":[2053],"class_list":["post-75942","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat-es-de","category-cursos-i-tallers-de","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 v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&quot;Un men\u00fa sorprenent, agosarat i delici\u00f3s&quot; - 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