{"id":67292,"date":"2018-09-06T10:37:06","date_gmt":"2018-09-06T08:37:06","guid":{"rendered":"https:\/\/gastronomicament.cat\/joan-bagur-cuinara-al-restaurant-veleria-de-peguera"},"modified":"2018-09-06T10:37:06","modified_gmt":"2018-09-06T08:37:06","slug":"joan-bagur-cuinara-al-restaurant-veleria-de-peguera","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/es\/joan-bagur-cuinara-al-restaurant-veleria-de-peguera","title":{"rendered":"Joan Bagur cuinar\u00e0 al restaurant Veleria de Peguera"},"content":{"rendered":"<blockquote><p><em>El cuiner del reconegut restaurant Rels de Ciutadella hi oferir\u00e0 un men\u00fa especial<\/em><\/p><\/blockquote>\n<p>El dijous 13 de setembre \u00e9s una bona ocasi\u00f3 per con\u00e8ixer i tastar de primera m\u00e0 la excel\u00b7lent cuina del xef Joan Bagur. El cap de cuina i creador del restaurant Rels de Ciutadella (guardonat com a Restaurant Revelaci\u00f3 2017 de Menorca per l&#8217;Associaci\u00f3 de Periodistes i Escriptors Gastron\u00f2mics), \u00e9s una de les figures m\u00e9s destacades de la cuina menorquina actual i viatja a Mallorca per oferir un men\u00fa molt especial al restaurant Veleria de Peguera (Calvi\u00e0), ubicat a l&#8217;hotel Villamil NH Hesperia, un dels m\u00e9s emblem\u00e0tics de la zona.<\/p>\n<p>El sopar comen\u00e7ar\u00e0 a les 20.30 hores i comptar\u00e0 amb la participaci\u00f3 del barman Mat\u00edas Iriarte, de la cocteleria Ginbo de Palma. L&#8217;acte comen\u00e7ar\u00e0 amb un taller en qu\u00e8 Joan Bagur explicar\u00e0 els secrets per cuinar una aut\u00e8ntica caldereta de llagosta menorquina. A continuaci\u00f3 se servir\u00e0 el sopar, que consistir\u00e0 en un men\u00fa a 4 mans elaborat per Joan Bagur i l&#8217;equip de cuina de Veler\u00eda liderat per Noem\u00ed Cabrera i Isabel Vera, amb una posada en escena molt especial.<\/p>\n<p>El men\u00fa estar\u00e0 compost pels plats seg\u00fcents<\/p>\n<ul>\n<li>Pa i oli de Menorca<\/li>\n<li>Oliaigua tradicional amb figues<\/li>\n<li>Maridatge: Cervesa artesanal menorquina<\/li>\n<li>El canel\u00f3 de conill amb suc de pebres rostits i conill<\/li>\n<li>Caldereta de llagosta tradicional<\/li>\n<li>El prepostre Cheese-lovers<\/li>\n<li>El pl\u00e0tan amb caramel, rom i panses<\/li>\n<li>El men\u00fa estar\u00e0 maridat amb vins de Menorca<\/li>\n<li>Caf\u00e8 i mignardises<\/li>\n<\/ul>\n<p>El men\u00fa s&#8217;inspira en els sabors de Menorca, de manera que les ametlles, el conill i, per descomptat, la llagosta, reflecteixen la gastronomia d&#8217;aquesta petita, bella i tranquil\u00b7la illa de la Mediterr\u00e0nia. A la sobretaula, a la terrassa privada de Veleria, s&#8217;hiunir\u00e0 Mat\u00edas Iriarte, que oferir\u00e0 c\u00f2ctels inspirats en l&#8217;illa de Menorca. Una sobretaula que tindr\u00e0 lloc a l&#8217;exclusiva terrassa de Veleria amb vistes directes a la badia de Peguera, tot en un ambient chill out.<\/p>\n<p>Podeu demanar-ne m\u00e9s informaci\u00f3 o reservar-hi taula al:\u00a0971 68 60 50<\/p>\n<p><strong>M\u00e9s informaci\u00f3 sobre Joan Bagur<\/strong><\/p>\n<p>El cuiner Joan Bagur acumula experi\u00e8ncia en restaurants amb estrella Michelin com el Restaurant Dos Cielos, dels germans Torres o el Restaurant RocaMOO, dels germans Roca. Tamb\u00e9 a Barcelona va passar sis mesos en el famos\u00edssim Celler de Can Roca, segon restaurant del m\u00f3n. Una mica m\u00e9s tard, va passar a ser el cap de tapes i entrants del restaurant gastron\u00f2mic de l&#8217;hotel DO Pla\u00e7a Reial de Barcelona, La Cuina del DO. Despr\u00e9s es va traslladar al Morvedra Restaurant de l&#8217;hotel rural Morvedra Nou, on va evolucionar la seva manera d&#8217;entendre la cuina sobre quatre punts: senzillesa, sinceritat, arrels i molta passi\u00f3. Despr\u00e9s va decidir traslladar-se a Ciutadella per inaugurar el restaurant Rels, del que n&#8217;\u00e9s propietari. La cuina es basa en el producte menorqu\u00ed, plats tradicionals amb un toc actual, basats sempre en el producte mediterrani i de Menorca i de temporada.<\/p>\n<p><strong>M\u00e9s sobre Mat\u00edas Iriarte<\/strong><\/p>\n<p>Mat\u00edas Iriarte ha estat guardonat amb el premi Bacard\u00ed Legacy 2017, quan era bartender del Chapeau 1987 de Palma. Mat\u00edas, de 32 anys, va iniciar la seva vocaci\u00f3 coctelera als quinze anys, quan amb la seva fam\u00edlia va arribar a Mallorca procedent de l&#8217;Argentina. Des de llavors ha treballat en els \u00a0 bars d&#8217;mportants establiments del sector a l&#8217;illa, creant c\u00f2ctels ja famosos, amb productes mallorquins, com l&#8217;oli DO Mallorca.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El dijous 13 de setembre \u00e9s una bona ocasi\u00f3 per con\u00e8ixer i tastar de primera m\u00e0&hellip;<\/p>\n","protected":false},"author":1,"featured_media":41112,"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-67292","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 v27.9 - 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