Gastronomie D'espagne

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gastronomie espagnol Morel james Dufresne lucas Gastronomie d’Espagne Cuisinier: La cuisine espagnole est, jusqu'au XIX e siècle, assez méconnue à l'étranger. Elle acquiert depuis un certain prestige. L'Espagne se place d'ailleurs souvent en tête du classement de la cérémonie annuelle des meilleurs restaurants du monde, se tenant à Londres chaque année16. Cette place a été longtemps détenue par le célèbre chef cuisinier et son restaurant El Bulli à Barcelone. Il est considéré, par certains critiques anglais et américains, comme le meilleur chef du monde et son restaurant connaît un succès phénoménal, aussi bien en Espagne qu'à l'étranger. D'autres chefs espagnols ont une excellente réputation, confirmée par leurs trois étoiles au Guide Michelin 18: Juan Mari Arzak (et son restaurant Arzak) • Santi Santamaria (et son restaurant Can Fabes) • Martín Berasategui (et son restaurant Berasategui) U:\cuisine espagnol.odp • Carme Ruscalleda (et son restaurant Sant Pau) • Pedro Subijana (et son restaurant Akelarre) • Les frères Roca (et leur restaurant El Celler de Can Roca) Ferrán Adrià est l'un des plus grand cuisinier au monde ferran adria Ferrán Adrià, chef cuisinier du restaurant El Bulli Pour pouvoir manger dans le de Ferrán Adrià il faut réserver 2 ans en avance. Tapas: Grande variété de ce met typiquemet espagnol • Croquetas, croquettes à base de béchamel, jambon, fromage ou morue, • Aceitunas, olives, de tous types: farcies d'anchois, de poivrons, marinées, • Mejillones pipirrana, moules farcies avec des poivrons, oignons et citron) ou à l',escabèche • Boquerones en vinagre, anchois marinés, • pan con tomate, pain frotté avec de la tomate (parfois aussi de l'ail), et recouverte d'un filet d'huile d'olive, accompagné généralement de jamon serrano, • Chorizo asado, chorizo grillé au four dans des cassolettes en terre cuite, ou bien au barbecue, a la plancha ou à la poêle, y • patatas bravas, pommes de terre sautées servies avec une sauce piquante appelée brava, ou un , aioli • patatas revolconas, pommes de terre écrasées, ail, pimentón et lardons, • huevo relleno, œuf dur farci avec thon ou crabe, • pulpo a la gallega, poulpe grillé (à la galicienne) servi avec un filet d'huile d'olive et saupoudré de pimentón, il existe aussi d'autres façons de le préparer, par exemple en marinade, • calamares en su tinta, calamar dans son encre CHULETON MONTATITOS ces plat son très réputée car il n'a pas besoin de matière grasse pour la particularité de son goût. Charcuterie espagnole: Jamón Ibérico,jambon sec de porcs nourris aux glands, il en existe différents types, selon l'élevage et la race du porc, le plus réputé étant le jamón de Bellota. Il existe plusieurs dénominations d'origines. Le terme de"Pata Negra"est une dénomination courante et fait directement référence à la race du porc. •Jamón Serrano, jambon sec de porcs, plusieurs dénominations d'origines. Il en existe plusieurs variétés également. •Chorizo, met populaire, il se mange en tapa (c'est-à-dire juste coupé en tranche avec du pain), ou cuit (barbecue, four, potage, ragoût, empanadas), ainsi il en existe aussi des frais, qu'il faut cuire avant de consommer. Diverses charcuteries Espagnol CHORIZO Le chorizo Est pimenté Las chorizo es Caliente Paella, peut être préparée avec de la viande, des fruits de mers ou un mélange des deux. Il existe différentes recettes selon les régions. Roscon de Reyes, galette des rois espagnole , avec fruits et briochée. Tocino del cielo , flan de jaune d'oeuf BOISSON Granizado, glace pilée nappée de sirop, en Andalousie c'est une spécialité à base de jus de citron .

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The Cuisine of Product: Hallmark and Communication Resource in the Haute Cuisine in Spain”
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