{"id":76729,"date":"2022-06-23T09:39:45","date_gmt":"2022-06-23T07:39:45","guid":{"rendered":"https:\/\/gastronomicament.cat\/cronica-del-sopar-maridat-del-restaurant-can-march-i-el-celler-pere-seda"},"modified":"2022-06-23T09:39:45","modified_gmt":"2022-06-23T07:39:45","slug":"cronica-del-sopar-maridat-del-restaurant-can-march-i-el-celler-pere-seda","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/de\/cronica-del-sopar-maridat-del-restaurant-can-march-i-el-celler-pere-seda","title":{"rendered":"Cr\u00f2nica del sopar maridat del restaurant Can March i el celler Pere Seda"},"content":{"rendered":"

El divendres, 17 de juny, s\u2019ha celebrat el\u00a0maridatge entre el restaurant Can March de Manacor i el celler Pere Sed<\/strong>a, tamb\u00e9 de Manacor. Aquest maridatge\u00a0\u00e9s el primer d\u2019una s\u00e8rie que amb periodicitat mensual es faran al restaurant manacor\u00ed amb cada un dels cellers del Pla i Llevant<\/strong>.<\/p>\n

El restaurant Can March du molt d\u2019anys obert al p\u00fablic regentat per una saga familiar que en aquests moments \u00e9s responsabilitat dels germans Gelabert: Miquel, com a xef, i Tolo, com responsable de la sala. El celler Pere Seda tamb\u00e9 est\u00e0 encap\u00e7alat per una saga familiar que elabora vins de de molts d\u2019anys enrere. En aquesta ocasi\u00f3 hi eren presents T\u00f2fol, Lluc i Pere Reus.
\nEn aquests maridatges, o si voleu harmonitzaci\u00f3, terme que s\u2019est\u00e0 introduint per substituir el nom de maridatge, es combinen 5 plats amb 5 vins diferents del celler. Ha resultat un \u00e8xit i aquestes s\u00f3n les propostes fetes:<\/p>\n

1. T\u00e0rtar de bacall\u00e0 amb mongeta blanca i tremp\u00f3. <\/strong>D\u2019entrada Miquel Gelabert ha explicat que els plats del seu restaurant es basen en la cuina tradicional mallorquina, que ell va aprendre de ben petit amb sa mare i la padrina. Interpreta el receptari mallorqu\u00ed amb ulls actuals intentant fer una simbiosi entre tradici\u00f3 i actualitat. Sempre treballa amb producte local que representen els sabors de tota la vida.
\nEl primer plat \u00e9s un tremp\u00f3 cl\u00e0ssic fet de tom\u00e0tiga, pebre blanc ara que comen\u00e7a la bona \u00e8poca d\u2019aquestes verdures. Hi ha afegit bacall\u00e0 i unes mongetes blanques.<\/p>\n

El vi escollit \u00e9s le GVIVM blanc 2021, vi jove, elaborat a partir de chardonnay, moscatell i premsal. GVIVM \u00e9s el nom d\u2019una ciutat romana que existia en el sud de Mallorca, per\u00f2 de la que mai s’han trobat restes. El celler ha posat aquest nom com a homenatge al paper jugat pels romans en el vi d Mallorca, ja que varen ser els introductors del cultiu de la vinya.
\nEn aquest vi destaca el paper del moscatell, molt arom\u00e0tic que conserva le mateix aroma del ra\u00efm com a fruita. L’acidesa suau del vi acompanya molt b\u00e9 el gust del bacall\u00e0 cru.<\/p>\n

2. La coca <\/strong>sempre \u00e9s present al restaurant. Ha fet la pasta de blat de xeixa, varietat de gran qualitat que havia caigut en des\u00fas i a sobre verdura, tom\u00e0tiga i arengada. Un bon contrast de gusts entre la suavitat de la verdura i el gust intens de l\u2019arengada.<\/p>\n

Per la coca s\u2019ha elegit un vi negre: Pere Seda Reserva 2016. Vi elaborat amb cabernet sauvignon, merlot, sir\u00e0 i callet. Ha passat 12 mesos en botes de roure, 90% franc\u00e8s i un 10% americ\u00e0. La pres\u00e8ncia del callet fa que el vi evolucioni d\u2019una manera molt r\u00e0pida. Encara que sigui negre no supera per res els sabor intens de l\u2019arengada i les verdures. Es tracta d\u2019un vi molt suau amb tanins amables.<\/p>\n

3. Rajada mallorquina amb tombet.<\/strong>Es tracta d\u2019una re-interpretaci\u00f3 del tombet que varen desenvolupar una s\u00e8rie d\u2019anys enrere en el que hi ha els components habituals, per\u00f2 presentat en forma de canal\u00f3 de carbass\u00f3 que cont\u00e9 tom\u00e0tiga i alberg\u00ednia. En aquest cas com a component especial ha afegit rajada, peix que no \u00e9s molt habitual als restaurants, per\u00f2 ha volgut presentar per aprofitar aquesta ocasi\u00f3 especial.<\/p>\n

Per el tombet s\u2019ha elegit un vi blanc fet amb un 80% de chardonnay i un 20% de gir\u00f3 ros, varietat aut\u00f2ctona. Vi jove. Cada varietat aporta aromes diferents, el chardonnay a fruita tropical i el gir\u00f3 ros a fruites de pinyol. \u00c9s un vi intens i volumin\u00f3s en boca. Destaca del chardonnay com s\u2019ha adaptat de b\u00e9 a Mallorca donant noves caracter\u00edstiques a una varietat creada en un clima bastant diferent.<\/p>\n

4. Terrina de porcella amb el dol\u00e7 de l\u2019albercoc, patata i roman\u00ed. <\/strong>Es tracta d\u2019una porcella negra, criada a Sant Joan, \u00a0cuinada a foc lent. Un tros de corna cruixent remata el plat aromatitzat amb roman\u00ed.<\/p>\n

La porcella es marida amb el vi negre Moss\u00e8n Alcover 2019, elaborat amb cabernet sauvignon i callet. Els ra\u00efms es varen veremar quan eren ben madurs i aix\u00f2 fa que destaquin els gusts a \u00a0compota i melmelades. El vi ha tengut 12 mesos de crian\u00e7a en bota. Recentment ha estat premiat en el concurs Bacchus 2022. El nom \u00e9s un homenatge a moss\u00e8n Antoni maria Alcover, personatge cultural important de Manacor, autor del Diccionari catal\u00e0-Valenci\u00e0-Balear.<\/p>\n

5. Monte nevado<\/strong>. El men\u00fa s\u2019ha rematat amb unes postres espectaculars. \u00c9s una recepta molt antiga que es feia a la zona de Manacor a l\u2019estiu per combatre la calor. La recepta tradicional \u00e9s reinterpretada a Can March que el presenten en un bol de llet preparada (llet, canyella, llimona i sucre), gelat de bescuit i merengue sec cruixent esmicolat. Una del\u00edcia.<\/p>\n

Les postres, les marida amb l\u2019escum\u00f3s Pere Seda, elaborat a partir de parellada i chardonnay. Aquest escum\u00f3s ha passat 24 mesos en rima, per tant, una crian\u00e7a llarga que li ha conferit complexitat i suavitat. \u00c9s de bombolla petita amb sabor a pastisseria conferit per la fermentaci\u00f3 seguint el m\u00e8tode champenoise.<\/p>\n

El proper sopar – maridatge s’anunciar\u00e0 a les xarxes socials de la DO Pla i Llevant:\u00a0https:\/\/www.facebook.com\/PlaillevantDO\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00c9s el primer d\u2019una s\u00e8rie que amb periodicitat mensual es faran al restaurant de Manacor amb…<\/p>\n","protected":false},"author":92,"featured_media":76697,"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":[2062],"class_list":["post-76729","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":"\nCr\u00f2nica del sopar maridat del restaurant Can March i el celler Pere Seda - Gastron\u00f2micament<\/title>\n<meta name=\"description\" content=\"Cr\u00f2nica del sopar maridat del restaurant Can March i el celler Pere Seda Actualitat, Cursos i tallers \u00c9s el primer d\u2019una s\u00e8rie que amb periodicitat mensual es faran al restaurant de Manacor amb cada un dels cellers de la DO Pla i Llevant\" \/>\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\/de\/cronica-del-sopar-maridat-del-restaurant-can-march-i-el-celler-pere-seda\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cr\u00f2nica del sopar maridat del restaurant Can March i el celler Pere Seda - 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