{"id":67013,"date":"2018-10-16T16:55:59","date_gmt":"2018-10-16T14:55:59","guid":{"rendered":"https:\/\/gastronomicament.cat\/sensacional-i-renovat-menu-extravaganza"},"modified":"2018-10-16T16:55:59","modified_gmt":"2018-10-16T14:55:59","slug":"sensacional-i-renovat-menu-extravaganza","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/es\/sensacional-i-renovat-menu-extravaganza","title":{"rendered":"Sensacional i renovat men\u00fa Extravaganza"},"content":{"rendered":"<blockquote><p><em>El restaurant El Olivo de Dei\u00e0 presenta aquesta suculenta proposta de tardor ideada per Guillem M\u00e9ndez\u00a0<\/em><\/p><\/blockquote>\n<p>La creaci\u00f3 d&#8217;aquest men\u00fa de 8 passos \u00e9s obra de xef Guillem M\u00e9ndez, que tot i estar convalescent de l&#8217;accident que va patir el passat estiu, no atura de pensar en la cuina. M\u00e9ndez, a trav\u00e9s de la seva m\u00e0 dreta, el cuiner Salvador Bernat, presenta plats que combinen els ingredients locals i d&#8217;aquesta temporada, com la llampuga, els picornells o el verderol, amb d&#8217;altres de forans, com la castanya, el porc senglar o els bolets enokitake.<\/p>\n<p>El restaurant El Olivo \u00e9s una de les propostes emblem\u00e0tiques de Dei\u00e0, juntament amb el restaurant Es Rac\u00f3 des Teix, del cuiner Joseph Sauerschell, de qui M\u00e9ndez n&#8217;\u00e9s deixeble.<\/p>\n<p>Guillem M\u00e9ndez \u00e9s natural de S\u00f3ller i des de fa 30 anys cuina al restaurant El Olivo, que pertany a l&#8217;hotel La Resid\u00e8ncia, del grup hoteler de luxe Belmond.<\/p>\n<p>El men\u00fa \u00e9s el seg\u00fcent:<\/p>\n<p><strong>Llampuga macerada amb carabass\u00ed, bolets shimeji i c\u00edtrics<\/strong><\/p>\n<p>Comentari: Guillem M\u00e9ndez juga amb un peix mediterrani i t\u00edpic de la cuina mallorquina, com \u00e9s la llampuga, per oferir-lo cuinat d&#8217;una forma gens ortodoxa al receptari local, combinat amb bolets i acompanyat de caviar de llimona, un tipus de c\u00edtric originari d&#8217;Austr\u00e0lia.<\/p>\n<p><strong>Carpaccio de cabirol amb crema agra i ovada d&#8217;arengades<\/strong><\/p>\n<p>Comentari: Un plat que combina equilibradament mar i muntaya. Un suau passeig per la carn d&#8217;aquesta esp\u00e8cie de c\u00e8rvol que es pot trobar pel Pened\u00e8s (Catalunya). Es complementa amb un cruixent amb una base de farina i llet.<\/p>\n<p><strong>Ravioli cruixent farcit d&#8217;estofat de porc senglar i gingebre<\/strong><\/p>\n<p>Comentari: Un plat que combina cuina continental europea amb ingredients orientals. El porc senglar se presenta dins una pasta wonton (farcellet xin\u00e8s) frita i s&#8217;acompanya d&#8217;una elegant crema de bolets salvatges.<\/p>\n<p><strong>Filet de verderol saltat amb pl\u00e0ncton i trompetes de la mort<\/strong><\/p>\n<p>Comentari: Un plat aparentment senzill, que combina la carn fresca i saborosa del verderol amb un fals arr\u00f2s, concretament un acompanyament de blat, que s&#8217;ha combinat amb pl\u00e0ncton. Una proposta que ens remet a l&#8217;entorn mar\u00ed del protagonista d&#8217;aquest plat, en el qual els bolets s&#8217;hi fan presents subtilment.<\/p>\n<p><strong>Pitrera de guatlera amb foie gras, ceps i pur\u00e9 de castanyes<\/strong><\/p>\n<p>Comentari: Un plat cl\u00e0ssic de la cuina de tardor. Les castanyes hi s\u00f3n presentes en dues textures, una com a pur\u00e9, una altra com a cruixent, despr\u00e9s d&#8217;haver-ne fet fines l\u00e0mines i, posteriorment, haver-les fregides.<\/p>\n<p><strong>Llom de c\u00e9rvol amb esclata-sangs, escalunyes\u00a0 i salsa de pebre llarg<\/strong><\/p>\n<p>Comentari: Una del\u00edcia de muntanya, en la qual els esp\u00e0recs es fan presents laminats finament per acompanyar un tendre llom de c\u00e9rvol. Un plat ideal per acabar la part salada del men\u00fa.<\/p>\n<p><strong>Fruites del bosc amb gelat de menta i bolets enokitake<\/strong><\/p>\n<p>Comentari: Unes postres que ajuden a fer net el paladar, a refrescar-lo, alhora que ens retornen a la tardor amb un bolet, conegut en japon\u00e8s com enokitake, tot i que a Europa es coneix amb el nom cient\u00edfic de\u00a0<em>Flammulina velutipes<\/em>; i les pinyetes de pi caramel\u00b7litzades, un costum t\u00edpic de Sib\u00e8ria i Ge\u00f2rgia.<\/p>\n<p><strong>Bescuit de xocolata, mel de t\u00f2fona i picornells<\/strong><\/p>\n<p>Comentari: M\u00e9ndez torna a combinar els bolets amb el dol\u00e7, amb un plat visual, on s&#8217;hi fa present la t\u00f2fona, la mel i la sempre deliciosa xocolata. Una proposta que remata un men\u00fa red\u00f3.<\/p>\n<p>El preu d&#8217;aquest men\u00fa \u00e9s de 150 euros, begudes a part.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El restaurant El Olivo de Dei\u00e0 presenta aquesta suculenta proposta de tardor ideada per Guillem M\u00e9ndez<\/p>\n","protected":false},"author":1,"featured_media":41199,"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":[1003,1477],"tags":[],"coauthors":[],"class_list":["post-67013","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat-es","category-reportatges-i-novetats-es","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 v27.8 - 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