{"id":797,"date":"2018-07-28T10:35:41","date_gmt":"2018-07-28T10:35:41","guid":{"rendered":"http:\/\/apartgastro.com\/el-projecte\/"},"modified":"2019-10-02T07:59:30","modified_gmt":"2019-10-02T07:59:30","slug":"el-proyecto","status":"publish","type":"page","link":"https:\/\/apartgastro.com\/es\/el-proyecto\/","title":{"rendered":"El Proyecto"},"content":{"rendered":"

[vc_row row_height_percent=\u00bb25″ override_padding=\u00bbyes\u00bb h_padding=\u00bb7″ top_padding=\u00bb5″ bottom_padding=\u00bb5″ back_color=\u00bbcolor-354075″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb70″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb style=\u00bblight\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″ animation_delay=\u00bb200″ width=\u00bb1\/1″][vc_custom_heading heading_semantic=\u00bbp\u00bb text_size=\u00bb\u00bb]\u00bfC\u00f3mo ser\u00e1 la gastronom\u00eda del futuro?\u00a0El cocinero Ferran Adri\u00e0, art\u00edfice de la revoluci\u00f3n gastron\u00f3mica mundial m\u00e1s importante de estas d\u00e9cadas, hace esta pregunta y nos acompa\u00f1a a seis pa\u00edses para encontrar respuestas en el origen de sus tradiciones culinarias.\u00a0Y lo hace como director invitado del primer n\u00famero de una nueva revista,\u00a0Apart.<\/strong>[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb80″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ back_color=\u00bbcolor-prif\u00bb overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ mobile_visibility=\u00bbyes\u00bb shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb expand_height=\u00bbyes\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ back_image=\u00bb3214″ back_repeat=\u00bbno-repeat\u00bb back_position=\u00bbcenter center\u00bb parallax=\u00bbyes\u00bb overlay_alpha=\u00bb0″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/2″][\/vc_column][vc_column column_width_percent=\u00bb70″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bblight\u00bb back_color=\u00bbcolor-xsdn\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

Los caminos de la nueva alta cocina<\/strong><\/h2>\n

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A partir de la revoluci\u00f3n que Adri\u00e0 impuls\u00f3 desde elBulli, la alta cocina francesa dej\u00f3 de ser el \u00fanico referente gastron\u00f3mico.\u00a0Cualquier cultura gastron\u00f3mica puede inspirar nuevas maneras de cocinar y de comer.\u00a0En estos seis destinos encontramos t\u00e9cnicas, ingredientes y chefs que lo demuestran.\u00a0Ren\u00e9 Redzepi, Yoshihiro Narisawa y Najat Kaanache comparten protagonismo con cocineros an\u00f3nimos herederos de tradiciones gastron\u00f3micas tan ancestrales como vigentes.<\/p>\n

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Los caminos de la nueva alta cocina<\/strong><\/h2>\n

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A partir de la revoluci\u00f3n que Adri\u00e0 impuls\u00f3 desde elBulli, la alta cocina francesa dej\u00f3 de ser el \u00fanico referente gastron\u00f3mico.\u00a0Cualquier cultura gastron\u00f3mica puede inspirar nuevas maneras de cocinar y de comer.\u00a0En estos seis destinos encontramos t\u00e9cnicas, ingredientes y chefs que lo demuestran.\u00a0Ren\u00e9 Redzepi, Yoshihiro Narisawa y Najat Kaanache comparten protagonismo con cocineros an\u00f3nimos herederos de tradiciones gastron\u00f3micas tan ancestrales como vigentes.<\/p>\n

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Un viaje culinario de norte a sur y de este a oeste<\/strong><\/h2>\n

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El equipo de la revista\u00a0Apart\u00a0<\/em>ha recorrido\u00a0m\u00e1s de 64.000\u00a0km por todo el mundo para explorar sobre el terreno estas cocinas inspiradoras y recoger los testimonios escritos, fotogr\u00e1ficos y audiovisuales en realidad virtual para explicarlos.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bbdark\u00bb back_color=\u00bbaccent\u00bb back_image=\u00bb3217″ back_repeat=\u00bbno-repeat\u00bb back_position=\u00bbcenter center\u00bb parallax=\u00bbyes\u00bb overlay_alpha=\u00bb20″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_visibility=\u00bbyes\u00bb mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/2″][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb80″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ back_color=\u00bbcolor-prif\u00bb overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ desktop_visibility=\u00bbyes\u00bb medium_visibility=\u00bbyes\u00bb shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb expand_height=\u00bbyes\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb0″ overlay_alpha=\u00bb0″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb3217″ media_width_percent=\u00bb100″ alignment=\u00bbcenter\u00bb][\/vc_column][vc_column column_width_percent=\u00bb70″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bblight\u00bb back_color=\u00bbcolor-xsdn\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/2″][vc_custom_heading css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

Un viaje culinario de norte a sur y de este a oeste<\/strong><\/h2>\n

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El equipo de la revista\u00a0Apart\u00a0<\/em>ha recorrido\u00a0m\u00e1s de 64.000\u00a0km por todo el mundo para explorar sobre el terreno estas cocinas inspiradoras y recoger los testimonios escritos, fotogr\u00e1ficos y audiovisuales en realidad virtual para explicarlos.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb85″ override_padding=\u00bbyes\u00bb h_padding=\u00bb7″ top_padding=\u00bb5″ bottom_padding=\u00bb5″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/1″][uncode_slider slider_interval=\u00bb5000″ slider_navspeed=\u00bb1000″ slider_loop=\u00bbyes\u00bb][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-293648″ back_image=\u00bb3229″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb style=\u00bbdark\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_weight=\u00bb600″ sub_reduced=\u00bbyes\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

BRASIL<\/span><\/h4>\n

La despensa universal<\/h2>\n

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Creemos que podemos encontrar de todo en todas partes, pero todav\u00eda existen rincones donde nos podemos sorprender.\u00a0Lo hemos descubierto en el mercado de Bel\u00e9m do Par\u00e1, a las puertas del Amazonas.<\/p>\n

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JAP\u00d3N<\/span><\/h4>\n

La innovaci\u00f3n es la esencia<\/h2>\n

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Descubriremos como, gracias a la tecnolog\u00eda culinaria m\u00e1s avanzada, el c\u00e9lebre chef Yoshihiro Narisawa (Tokio) afina la tradici\u00f3n de su pa\u00eds.<\/p>\n

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

Tan ancestral, tan actual<\/h2>\n

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\u00bfC\u00f3mo es que una t\u00e9cnica de hace m\u00e1s de un mill\u00f3n de a\u00f1os todav\u00eda no ha sufrido pr\u00e1cticamente ning\u00fan cambio?\u00a0Indagamos en las razones que hacen que el\u00a0asado\u00a0<\/em>argentino todav\u00eda nos fascine.<\/p>\n

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DINAMARCA<\/span><\/h4>\n

La proximidad es creatividad<\/h2>\n

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La mirada del chef Ren\u00e9 Redzepi, tras su paso por elBulli, sobre los ingredientes naturales de su pa\u00eds ha renovado la despensa y la gastronom\u00eda escandinavas.<\/p>\n

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MARRUECOS<\/span><\/h4>\n

De la tradici\u00f3n a la creaci\u00f3n<\/h2>\n

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La chef Najat Kaanache nos abre las puertas del Nur, su sorprendente restaurante de la medina de Fez, que ha elevado la cocina marroqu\u00ed a la alta gastronom\u00eda.<\/p>\n

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GRECIA<\/span><\/h4>\n

Detr\u00e1s de la cocina, filosof\u00eda<\/h2>\n

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Viajamos a Creta para descubrir la cocina popular, una cocina conectada con una manera de entender el mundo basada en el equilibrio, la medida humana… Y el disfrute de la vida.<\/p>\n

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