{"id":4439,"date":"2018-07-05T15:04:43","date_gmt":"2018-07-05T15:04:43","guid":{"rendered":"http:\/\/apartgastro.com\/projecte\/"},"modified":"2020-11-25T07:52:57","modified_gmt":"2020-11-25T07:52:57","slug":"the-project","status":"publish","type":"page","link":"https:\/\/apartgastro.com\/en\/the-project\/","title":{"rendered":"The Project"},"content":{"rendered":"

[vc_row row_height_percent=”25″ override_padding=”yes” h_padding=”7″ top_padding=”5″ bottom_padding=”5″ back_color=”color-354075″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″][vc_column column_width_percent=”70″ position_vertical=”middle” align_horizontal=”align_center” style=”light” overlay_alpha=”50″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ width=”1\/1″][vc_custom_heading heading_semantic=”p” text_size=””]What will the gastronomy of the future look like? Chef Ferran Adri\u00e0, the architect of the world’s most important culinary revolution in recent memory, asks this question and accompanies us to seven countries to find the answers in the origins of their culinary traditions. And he does so as a guest editor of the first issue of a new magazine, Apart<\/em><\/strong>, started by the team at CUINA<\/em><\/strong> magazine.[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”80″ override_padding=”yes” h_padding=”0″ top_padding=”0″ bottom_padding=”0″ back_color=”color-prif” overlay_alpha=”50″ equal_height=”yes” gutter_size=”0″ column_width_percent=”100″ mobile_visibility=”yes” shift_y=”0″ z_index=”0″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” expand_height=”yes” override_padding=”yes” column_padding=”5″ back_image=”3214″ back_repeat=”no-repeat” back_position=”center center” parallax=”yes” overlay_alpha=”0″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][\/vc_column][vc_column column_width_percent=”70″ position_vertical=”middle” align_horizontal=”align_center” override_padding=”yes” column_padding=”5″ style=”light” back_color=”color-xsdn” overlay_alpha=”50″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][vc_custom_heading css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

The paths of new haute cuisine<\/strong><\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″]<\/p>\n

Since the revolution launched by Adri\u00e0 from elBulli, French haute cuisine has no longer been the only reference for fine dining. Any culinary culture can inspire new ways of cooking and eating. In these six destinations we find techniques, ingredients and chefs that prove it. Ren\u00e9 Redzepi, Yoshihiro Narisawa and Najat Kaanache share top billing with anonymous chefs who are heirs to gastronomic traditions as ancient as they are modern.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”80″ override_padding=”yes” h_padding=”0″ top_padding=”0″ bottom_padding=”0″ back_color=”color-prif” overlay_alpha=”50″ equal_height=”yes” gutter_size=”0″ column_width_percent=”100″ desktop_visibility=”yes” medium_visibility=”yes” shift_y=”0″ z_index=”0″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” expand_height=”yes” override_padding=”yes” column_padding=”0″ overlay_alpha=”0″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][vc_single_image media=”3214″ media_width_percent=”100″ alignment=”center”][\/vc_column][vc_column column_width_percent=”70″ position_vertical=”middle” align_horizontal=”align_center” override_padding=”yes” column_padding=”5″ style=”light” back_color=”color-xsdn” overlay_alpha=”50″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][vc_custom_heading css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

The paths of new haute cuisine<\/strong><\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″]<\/p>\n

Since the revolution launched by Adri\u00e0 from elBulli, French haute cuisine has no longer been the only reference for fine dining. Any culinary culture can inspire new ways of cooking and eating. In these six destinations we find techniques, ingredients and chefs that prove it. Ren\u00e9 Redzepi, Yoshihiro Narisawa and Najat Kaanache share top billing with anonymous chefs who are heirs to gastronomic traditions as ancient as they are modern.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”0″ top_padding=”0″ bottom_padding=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″][vc_column width=”1\/1″][vc_gallery el_id=”gallery-173938″ type=”carousel” medias=”3417,3415,3419,3423,3421,3413″ carousel_lg=”4″ carousel_md=”3″ carousel_sm=”1″ thumb_size=”one-one” gutter_size=”0″ media_items=”media|lightbox|original” carousel_interval=”5000″ carousel_navspeed=”1000″ carousel_loop=”yes” stage_padding=”0″ single_overlay_opacity=”50″ single_image_coloration=”desaturated” single_image_color_anim=”yes” single_padding=”2″ single_border=”yes” lbox_caption=”yes” items=”eyIzNDE3X2kiOnsic2luZ2xlX2xheW91dF9tZWRpYV9pdGVtcyI6Im1lZGlhfGxpZ2h0Ym94fG9yaWdpbmFsIn19″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”80″ override_padding=”yes” h_padding=”0″ top_padding=”0″ bottom_padding=”0″ back_color=”color-prif” overlay_alpha=”50″ equal_height=”yes” gutter_size=”0″ column_width_percent=”100″ mobile_visibility=”yes” shift_y=”0″ z_index=”0″][vc_column column_width_percent=”70″ position_vertical=”middle” align_horizontal=”align_center” override_padding=”yes” column_padding=”5″ style=”light” back_color=”color-xsdn” overlay_alpha=”20″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][vc_custom_heading css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

A culinary journey from north to south and from east to west<\/strong><\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″]<\/p>\n

Apart<\/em> magazine’s team has travelled 64,000 km around the world to explore these inspiring cuisines on the ground and have collected written, photographic and VR audiovisual testimonials to tell you about them.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” override_padding=”yes” column_padding=”5″ style=”dark” back_color=”accent” back_image=”3217″ back_repeat=”no-repeat” back_position=”center center” parallax=”yes” overlay_alpha=”20″ gutter_size=”3″ medium_width=”0″ mobile_visibility=”yes” mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”80″ override_padding=”yes” h_padding=”0″ top_padding=”0″ bottom_padding=”0″ back_color=”color-prif” overlay_alpha=”50″ equal_height=”yes” gutter_size=”0″ column_width_percent=”100″ desktop_visibility=”yes” medium_visibility=”yes” shift_y=”0″ z_index=”0″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” expand_height=”yes” override_padding=”yes” column_padding=”0″ overlay_alpha=”0″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][vc_single_image media=”3217″ media_width_percent=”100″ alignment=”center”][\/vc_column][vc_column column_width_percent=”70″ position_vertical=”middle” align_horizontal=”align_center” override_padding=”yes” column_padding=”5″ style=”light” back_color=”color-xsdn” overlay_alpha=”50″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][vc_custom_heading css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

A culinary journey from north to south and from east to west<\/strong><\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″]<\/p>\n

Apart<\/em> magazine’s team has travelled 64,000 km around the world to explore these inspiring cuisines on the ground and have collected written, photographic and VR audiovisual testimonials to tell you about them.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”85″ override_padding=”yes” h_padding=”7″ top_padding=”5″ bottom_padding=”5″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” overlay_alpha=”50″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][uncode_slider slider_interval=”5000″ slider_navspeed=”1000″ slider_loop=”yes”][vc_row_inner row_inner_height_percent=”0″ back_color=”color-293648″ back_image=”4604″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

CATALONIA<\/span><\/h4>\n

Landscapes & flavours<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1606120587370{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

Beautiful, rich, and welcoming. This is Catalonia, a country made up of a great variety of landscapes, the result of diverse geography and a lot of personality. The geographical features that define it also mark its gastronomic culture. A country for every taste.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ back_color=”color-293648″ back_image=”3229″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

BRAZIL<\/span><\/h4>\n

The world’s larder<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1605117278274{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

We think we can find everything everywhere, but there are still places where you can be
\nsurprised. We discovered one in the market of Bel\u00e9m do Par\u00e1, at the gates of the Amazon.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ back_color=”color-293648″ back_image=”3235″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

JAPAN<\/span><\/h4>\n

Innovation is the essence<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1605117492929{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

We will discover how renowned chef Yoshihiro Narisawa (Tokyo) refines his country’s tradition with the latest culinary technology.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ back_image=”3226″ back_position=”center center” overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

ARGENTINA<\/span><\/h4>\n

So ancient, so modern<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1605117473058{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

How is it that a technique from over a million years ago has essentially not yet been
\nbettered? We investigate the reasons that make the Argentine asado<\/em> an object of fascination for us.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ back_color=”color-293648″ back_image=”3232″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

DENMARK<\/span><\/h4>\n

Proximity is creativity<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1605117661358{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

After his work at elBulli, chef Ren\u00e9 Redzepi’s take on his country’s native
\ningredients has revived Scandinavian food culture and fine dining.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ back_color=”color-293648″ back_image=”3241″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

MOROCCO<\/span><\/h4>\n

From tradition to creation<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1605117733497{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

Chef Najat Kaanache opens the doors at Nur, her surprising restaurant in
\nFes medina, which has elevated Moroccan cuisine to the status of haute cuisine.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ back_color=”color-293648″ back_image=”3238″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

GREECE<\/span><\/h4>\n

Philosophy behind the cuisine<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1605630710159{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

We travel to Crete to discover its popular cuisine, a cuisine linked to a way of understanding the world based on balance, a human scale\u2026 and enjoyment of life.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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