{"id":1964,"date":"2018-02-27T00:00:00","date_gmt":"2018-02-27T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2018\/02\/27\/essencia-i-sabors-de-cuina-mediterrania\/"},"modified":"2023-09-13T14:45:05","modified_gmt":"2023-09-13T14:45:05","slug":"essencia-i-sabors-de-cuina-mediterrania","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/essencia-i-sabors-de-cuina-mediterrania\/","title":{"rendered":"Ess\u00e8ncia i sabors de cuina mediterr\u00e0nia"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Etapes \u00e9s un d&#8217;aquells restaurants fets s\u00ed mateix. En D\u00eddac Montes i el seu pare van veure potencial en un petit per\u00f2 c\u00e8ntric local de l&#8217;Eixample barcelon\u00e8s, malgrat no saber exactament quin tipus de local muntarien. Finalment van decidir obrir un restaurant, ja que tenien clar que si feien les coses b\u00e9 i utilitzant productes de m\u00e0xima qualitat, el negoci funcionaria. Cap dels dos tenia experi\u00e8ncia a l&#8217;hostaleria, per\u00f2 s\u00ed moltes ganes i passi\u00f3. Nom\u00e9s el seu germ\u00e0 Pol, que estava estudiant a l&#8217;escola Hoffman, dominava els fogons. Al final es van decantar cap a un concepte de \u00abTapes gastron\u00f2miques\u00bb. Era l&#8217;any 2009 i van comen\u00e7ar amb for\u00e7a i en una bona ubicaci\u00f3, el carrer Enric Granados de Barcelona. Un any despr\u00e9s, la Guia Routard ja els van incloure a la llista de restaurants recomanats. Una bona porta d&#8217;entrada de clients francesos i internacionals, la seva clientela habitual. \u00ab<\/span><i><span style=\"font-weight: 400;\">Som a Barcelona i en aquest sector \u00e9s obligatori parlar idiomes per poder entendre b\u00e9 els clients<\/span><\/i><span style=\"font-weight: 400;\">\u00bb reconeix Montes.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-20227\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2018\/02\/estapes3-850x776.jpg\" alt=\"\" width=\"850\" height=\"776\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Quatre anys despr\u00e9s, l&#8217;any 2013, la Guia Michelin els va atorgar el reconeixement \u00abBib Gourmand\u00bb. \u00abUna distinci\u00f3 molt valorada i coneguda fora de les nostres fronteres\u00bb apunta Montes. Des de d&#8217;aquell moment, cada any han repetit. Per qu\u00e8? Perqu\u00e8 fan una cuina de producte per donar rellev\u00e0ncia als sabors. \u00ab<\/span><i><span style=\"font-weight: 400;\">No som un restaurant de t\u00e8cnica, d&#8217;innovaci\u00f3 ni de fusi\u00f3. No volem ensenyar a ning\u00fa una nova gastronomia. Vull que la gent vingui a menjar b\u00e9, que estiguin c\u00f2modes o que passin una bona estona en el nostre restaurant<\/span><\/i><span style=\"font-weight: 400;\">\u00bb confessa Montes.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-20233\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2018\/02\/etapes2-850x617.jpg\" alt=\"\" width=\"850\" height=\"617\" \/><span style=\"font-weight: 400;\"><br \/>\nU<\/span><span style=\"font-weight: 400;\">n dels seus plats estrella \u00e9s el seu particular mar i muntanya: cansalada ib\u00e8rica, petxina pelegr\u00ed, salsa d&#8217;ostres i cruixent de pernil ib\u00e8ric. \u00abUn plat que no enganya. \u00c9s innovador per\u00f2 no hi ha t\u00e8cnica. No la necessita\u00bb. Carn de Nebraska, txulet\u00f3n de vaca vella danesa o holandesa s\u00f3n alguns dels productes amb els quals elabora els quatre men\u00fas que ofereixen actualment: Un de 35\u20ac, un altre de 50\u20ac, un altre de 70\u20ac i un especial pels dies del Mobile World Congress de 160\u20ac. Tots es poden combinar amb un maridatge, excepte aquest \u00faltim que ja el porta incorporat. Per a Montes, l&#8217;objectiu de l&#8217;Etapes \u00e9s \u00ab<\/span><i><span style=\"font-weight: 400;\">recuperar amb una elaboraci\u00f3 actualitzada i cuidada els sabors i les aromes tradicionals de la cuina mediterr\u00e0nia i procurar amb un maridatge de vins adequat, una harmoniosa experi\u00e8ncia en un ambient relaxat<\/span><\/i><span style=\"font-weight: 400;\">.\u00bb<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-20239\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2018\/02\/bodega-general-3-850x552.jpg\" alt=\"\" width=\"850\" height=\"552\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Precisament, amb el vi tenen una especial delicadesa. Van comen\u00e7at amb 14 refer\u00e8ncies i avui dia ja compten amb unes 700, ubicades en la seva particular bodega, que disposa d&#8217;un espai privat per fer tasts. El nostre vi de finca Vinya Gigi Chardinnay \u00e9s una de les refer\u00e8ncies. Sens dubte, una aposta forta pel m\u00f3n del vi: \u00ab<\/span><i><span style=\"font-weight: 400;\">ens hem volgut especialitzar i crear un espai on passar-ho b\u00e9 i aprendre degustant grans vins\u00bb<\/span><\/i><span style=\"font-weight: 400;\">. Alg\u00fa se sent al\u00b7ludit? \ud83d\ude09<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Etapes \u00e9s un d&#8217;aquells restaurants fets s\u00ed mateix. En D\u00eddac Montes i el seu pare van veure potencial en un petit per\u00f2 c\u00e8ntric local de l&#8217;Eixample barcelon\u00e8s, malgrat no saber exactament quin tipus de local muntarien. Finalment van decidir obrir un restaurant, ja que tenien clar que si feien les coses b\u00e9 i utilitzant productes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":809,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[],"class_list":["post-1964","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>Ess\u00e8ncia i sabors de cuina mediterr\u00e0nia - Jean Leon<\/title>\n<meta name=\"description\" content=\"Ess\u00e8ncia i sabors de cuina mediterr\u00e0nia ... *Etapes \u00e9s un d&#039;aquells restaurants fets a si mateix. 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