{"id":1891,"date":"2017-03-01T00:00:00","date_gmt":"2017-03-01T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2017\/03\/01\/cal-ton-tradicio-qualitat-i-producte-proximitat\/"},"modified":"2023-09-05T13:36:11","modified_gmt":"2023-09-05T13:36:11","slug":"cal-ton-tradicio-qualitat-i-producte-proximitat","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/cal-ton-tradicio-qualitat-i-producte-proximitat\/","title":{"rendered":"Cal Ton: Tradici\u00f3, qualitat i producte de proximitat"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">En el cor de Vilafranca del Pened\u00e8s hi ha un d\u2019aquells restaurants de tota la vida. Un restaurant que ja forma part de la identitat d\u2019aquesta vila del Pened\u00e8s. Van obrir en plena Festa Major, l\u2019any 1982, i des de llavors no han parat de servir plats amb el mateix entusiasme que el primer dia.<\/span><\/p>\n<p>Cal Ton \u00e9s un restaurant familiar. Al capdavant, tres noms propis. Ton Mata i la seva germana Montse, i el marit de la Montse i cunyat del Ton, \u00c0lvar Salas. S\u2019entenen a la perfecci\u00f3. Existeix una complicitat entre ells que es reflecteix en el funcionament del restaurant. Experi\u00e8ncia no els falta. El Ton fa m\u00e9s de 50 anys que treballa darrera els fogons. Despr\u00e9s de m\u00e9s d\u2019una d\u00e8cada a Barcelona va decidir, juntament amb la seva dona, obrir Cal Ton en una casa t\u00edpica del centre de Vilafranca. 10 anys m\u00e9s tard, van comprar la casa del costa per ampliar. Actualment tenen capacitat per a 70 comensals i el cap de setmana arriben a ser nou persones a l\u2019equip. Evoluci\u00f3 en estat pur.<\/p>\n<p><span style=\"font-weight: 400;\">El Ton defineix la seva cuina com una \u201c<\/span><i><span style=\"font-weight: 400;\">cuina catalana actualitzada<\/span><\/i><span style=\"font-weight: 400;\">\u201d. Plats t\u00edpics del receptari catal\u00e0, d\u2019aquells que a vegades <\/span><i><span style=\"font-weight: 400;\">\u201ctens ganes de recordar\u201d<\/span><\/i><span style=\"font-weight: 400;\">. \u00a0Una cuina totalment autodidacta. <\/span><i><span style=\"font-weight: 400;\">\u201cN\u2019hem apr\u00e8s sols i a base de molts pals\u201d. <\/span><\/i><span style=\"font-weight: 400;\">El resultat no est\u00e0 gens malament. Una clientela fixa, fidel i que valora el seu treball. <\/span><i><span style=\"font-weight: 400;\">\u201cHi hem de dedicar moltes hores. Sense esfor\u00e7 i sacrifici, no es pot portar un restaurant\u201d<\/span><\/i><span style=\"font-weight: 400;\">. Confessen que no miren el rellotge. <\/span><i><span style=\"font-weight: 400;\">\u201cSi cont\u00e9ssim les hores, ens tornar\u00edem bojos\u201d<\/span><\/i><span style=\"font-weight: 400;\"> assegura l\u2019\u00c0lvar.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-1618\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2017\/02\/Captura-de-pantalla-2017-02-28-a-las-17.40.34.png\" alt=\"Captura de pantalla 2017-02-28 a las 17.40.34\" width=\"704\" height=\"470\" \/><\/p>\n<p><b>Producte local. De proximitat<\/b><\/p>\n<p><span style=\"font-weight: 400;\">De la carta brillen els productes de temporada i de proximitat. Mat\u00e8ria primera de qualitat. El peix fresc i salvatge de Vilanova, el porc de Sant Pau d\u2019Ordal i el gall, com no podria ser d\u2019un altre lloc, del Pened\u00e8s. Tot sense additius. Molt ecol\u00f2gic. Un plat estrella? Sens dubte, els mini canelons amb salsa de Moixernons. Reconeixen que cada 24 de desembre tanquen el restaurant i de 9h a 20h preparen enc\u00e0rrecs. <\/span><i><span style=\"font-weight: 400;\">\u201cSon uns canelons que han viatjat fins als Estats Units\u201d<\/span><\/i><span style=\"font-weight: 400;\"> apunta l\u2019\u00c0lvar.<\/span><\/p>\n<p>La carta \u00e9s molt variada. Entre 8 o 9 primers, 10 o 12 segons i uns postres elaborats de manera artesanal per ells mateixos. Ofereixen l\u2019opci\u00f3 d\u2019escollir un men\u00fa degustaci\u00f3 o fins i tot, la possibilitat de seleccionar cinc tapes i un segon a escollir. El preu per comensal se situa al voltant dels 50\u20ac.<\/p>\n<p>I els vins? Els cuiden. Disposen d\u2019una extensa carta amb refer\u00e8ncies de la majoria de DO catalanes i espanyoles. A la secci\u00f3 del Pened\u00e8s trobem cinc refer\u00e8ncies de Jean Leon. De la gama 3055, Ros\u00e9 i Chardonnay i dels Vins de Finca, Vinya Le Havre i Vinya Gigi.<\/p>\n<p><span style=\"font-weight: 400;\">A m\u00e9s, recentment han incorporat el nostre vi experimental X-15, elaborat amb la varietat Xarel\u00b7lo. \u201cEls vins Jean Leon ens aporten prestigi. Tenen qualitat i per sobre de tot, s\u00f3n molt bons\u201d conclou l\u2019\u00c0lvar. <\/span><\/p>\n<p>Van obrir l\u2019any 1982 i porten 34 anys sent un dels restaurants de refer\u00e8ncia del Pened\u00e8s. Si continuen aix\u00ed, que es vagi preparant la segona generaci\u00f3! \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En el cor de Vilafranca del Pened\u00e8s hi ha un d\u2019aquells restaurants de tota la vida. Un restaurant que ja forma part de la identitat d\u2019aquesta vila del Pened\u00e8s. Van obrir en plena Festa Major, l\u2019any 1982, i des de llavors no han parat de servir plats amb el mateix entusiasme que el primer dia. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":553,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[],"class_list":["post-1891","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cal Ton: Tradici\u00f3, qualitat i producte de proximitat - Jean Leon<\/title>\n<meta name=\"description\" content=\"Cal Ton \u00e9s un restaurant familiar. Al capdavant, tres noms propis. 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