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Hotel-Restaurante, La Fusión Estrella La Revolución De Los Bocadillos

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Hotel-Restaurante, La Fusión Estrella La Revolución De Los Bocadillos NÚM. 66 La Revista de los Chefs Hotel-restaurante, la fusión estrella JULIO 2016 La revolución de los bocadillos Hablamos con el chef Raúl López STAFF EDITORIAL AL PUNTO Nº 66 CONSEJO DE REDACCIÓN Adriana Andreu María Botella Mireia Campos Ariana Cubeddu Peio Cruz Alba García Liliana Londoño Ferran Moseguí Jordi Roig Ismael Valbuena Àlex Viñeta Anaïs Navarro Laia Zieger COLABORADORES/AS Silvia Artaza Ferran Imedio FOTOGRAFÍA Alfonso Acedo PEIO CRUZ Fotos cedidas por Leader Chef Culinary Service los locales nombrados Unilever Food Solutions @ChefPeioUFS PUBLICIDAD Unilever Food Solutions COORDINACIÓN Y DISEÑO La cocina vive tiempos de cambio. Autor de Madrid Fusión 2016, será el chef Pro. Agencia Creativa Es el momento de romper con lo entrevistado en este número. Ganduxer 115, 1 Plta. preestablecido, las formalidades y los Además, seremos testigos de cómo un 08022 Barcelona 93 219 66 20 esquemas estáticos. Triunfan las mentes nuevo modelo de hostelería, de la mano www.pro.agency abiertas y creativas: las que sorprenden. de grandes profesionales demuestra que Aquellas que acercan la filosofía la alta cocina sigue siendo un importante más casual a la alta cocina, o las que BUZÓN DEL LECTOR activo para el turismo nacional. reinventan lo tradicional para convertirlo Aquellos/as lectores/as que quieran compartir en una opción de lo más cool. su opinión sobre los artículos de la revista o “ES EL MOMENTO DE mandarnos propuestas de contenidos pueden En este contexto de postvanguardia, enviarnos un e-mail a: conoceremos algunas de las influencias ROMPER CON LO [email protected] más rompedoras: desde el éxito de los PREESTABLECIDO, LAS bocadillos gourmet -propuestas de calidad, Esta revista recoge artículos y opiniones FORMALIDADES Y LOS creativas y saludables-, pasando por el de diversos profesionales y expertos ESQUEMAS ESTÁTICOS” independientes a Unilever Food Solutions, sobre revival del vermut como una sinergia los que la empresa no participa ni se posiciona. entre generaciones y territorios, hasta la transformación de los clásicos bares En definitiva, este número pretende de tapas en atractivos gastrobares. Esto ser un viaje hacia nuevas lógicas y último nos lo contará de primera mano nuevos horizontes conceptuales que Pedro Larumbe, propietario del prestigioso están cambiando el paradigma de El 38 de Larumbe (Madrid), y Raúl López, nuestro sector. Demos la bienvenida a la joven promesa de la cocina nacional y postvanguardia, y a nosotros con ella. ganador del tercer concurso Bocadillo de UNILEVER ESPAÑA, S.A. C/ Tecnología, 19 Edificio Unilever,Viladecans Business Park - 08840 Viladecans (Barcelona) Telf. 93 681 22 00 - Fax 93 681 27 00 [email protected] www.unileverfoodsolutions.es © Copyright 2016 Unilever España, S.A. Reservados todos los derechos. Esta publicación no puede ser reproducida, distribuida, comunicada públicamente, tratada o en general utilizada, por cualquier sistema, forma o medio, sin autorización previa de Uniliver España, S.A. DEPÓSITO LEGAL: B 5951-2016 3 JULIO 2016 MENÚ AL PUNTO Nº 66 18 46 52 ECO FOOD RECETARIO INICIATIVAS La comida natural y LAS RECETAS MÁS UNILEVER FOOD ecológica gana adeptos, y CASUAL SOLUTIONS los productores se ponen La informalidad ha llegado Consejos e iniciativas las pilas. a la alta cocina, fogones a para afrontar con éxito la obra. los retos diarios del negocio. 28 36 40 CESTA DE LA PLATOS CON BOCADILLOS TEMPORADA MUCHA HISTORIA GOURMET El origen de los platos 6 26 EL CALAMAR LA ÚLTIMA Llega el verano, llega su que nunca dejarán de HOTELES ‘FOODIES’ LOS 10 IMPRESCINDIBLES TENDENCIA EN LA mejor momento. estar presentes. CON ESTRELLA ALTA COCINA Hay platos y platos. Mejor La combinación perfecta 20 que estos estén en tu carta... Burger, mayonesa & que atrae turismo y estilo Rock’n’Roll. Los bocadillos a la ciudad. POSTVANGUARDA se revelan. ¿Hacia dónde camina la alta cocina? 42 Las últimas novedades HABLAMOS CON... para adaptarse a las necesidades del sector, según 12 EL CHEF RAÚL LÓPEZ Àngels Solans, Directora Joven promesa de la cocina NEWS de Unilever Food Solutions nacional que viene pisando España. Pequeños entrantes fuerte. con sabor a actualidad, tendencia e innovación. 14 A LA CARTA A CADA MESA, SU PLATO 22 Sirve tus recetas en la vajilla LOS GASTROBARES que se merecen. ESPAÑOLES MÁS TOP Bares de tapas de toda la vida, sin ser de toda 38 la vida. ¡VIVA EL VERMUT! 38 LARUMBE Hemos vuelto a la Donde la tradición se vuelve práctica más setentera, vanguardia. ¡y brindamos por ello! 4 AL PUNTO 5 JULIO 2016 HOTELES CON ESTRELLA UNA DE LAS TENDENCIAS EN AUGE EN NUESTRO PAÍS, Y QUE ATRAE CLIENTES, ES LA DE COMBINAR MESA Y CAMA HACIENDO QUE MUCHOS DE LOS CHEFS MÁS PUNTEROS Y TOP DEL PAÍS ELIJAN LOCAL DENTRO DE HOTELES. TEXTO ALBA GARCÍA EL ORIGEN DE LA TENDENCIA Cuina del Do del Hotel Do, con su gastronomía de mercado en el céntrico barrio Gótico. Otra apuesta original que ha abierto sus Esta exitosa fusión surge en la década de los 90 cuando el puertas es Kresios, a cargo del prestigioso chef italiano Giuseppe joven empresario y hotelero César Ritz contrató a un chef de Iannotti (poseedor de una estrella Michelin en su restaurante renombre del momento para llevar la cocina del Grand Hôtel homónimo en Italia), el cual busca combinar gastronomía de Montecarlo. La unión de conceptos dio como resultado a uno italiana tradicional e innovación usando ingredientes de alta de los cocineros más influyentes del sector y, a su vez, el Ritz calidad en un entorno milenario como el Hotel Mercer. sembró el precedente de un estilo que, aunque parecía haberse perdido, prevalece en la actualidad. En nuestro país, y aunque En Madrid, Santceloni en el Hotel Hesperia y Ramón Freixa en anteriormente nos llevaban ventaja, nos estamos poniendo a la el Hotel Único son algunos de los ejemplos de sorprendentes altura de ciudades como Londres, Roma, París o Nueva York en propuestas gastronómicas. Ambos, premiados con estrellas este ámbito. Michelin, proponen una oferta exclusiva de alta cocina. Santceloni arrancó hace una década liderado por Santi BARCELONA Y MADRID, A LA VANGUARDIA Santamaria, fallecido cuatro años atrás. Así fue como Óscar EUROPEA Velasco tomó las riendas de éste ofreciendo una cocina de producto de altura combinando las raíces tradicionales y la En Barcelona, destaca la gran oferta de restaurantes gourmet técnica contemporánea. Por otro lado, Ramón Freixa cuenta y de alta cocina con sede en hoteles establecidos alrededor con una exitosa carta de temporada y gastronomía de origen del emblemático Paseo de Gracia, como es el caso de la cocina catalana que le ha valido varios reconocimientos. mediterránea y de temporada liderada por Nandu Jubany En la capital española, destacan también, otros espacios en en los tres espacios gastronómicos del Majestic; Moments, hoteles que marcan la diferencia. Es el caso de Europa Decó la cocina catalana con sello Ruscadella galardonada con 2 en el Hotel Urban, una propuesta de gastronomía creativa con El binomio hotel-restaurante es una fusión beneficiosa para estrellas Michelin o el BistrEau del mar de Ángel León, ambos productos de temporada donde sobresale una extensa bodega en el hotel Mandarin Oriental; y Lasarte en el Hotel Condes, con más de 300 referencias españolas e internacionales. ambas partes que, además, potencia el turismo y dota de con dos estrellas y una propuesta modernista y vanguardista Un concepto totalmente diferente es el restaurante Kabuki liderada por el reconocido Martín Berasategui. También especial atractivo a la ciudad en el Hotel Wellington, una fusión de sabores nipones y encontramos más espacios como Caelis en el Ritz, con el francés mediterráneos bajo la batuta de Ricardo Sanz, conocida por Romain Fornell ante los fogones; Enoteca en el Hotel Arts; o La ser una de las mejores barras de sushi de Madrid. 66 AL AL PUNTO PUNTO 7 JULIO 2016 1. La Pepa del Mar, Sitges 2. Zaranda, Mallorca 3. Deloya, Oviedo 4. Bibo, Marbella 5. Majestic, Barcelona 6. Ca l’Arpa, Gerona 7. Santceloni, Madrid 6 7 8. Refinery Hotel, Nueva York 1 3 2 4 5 8 Y LA FÓRMULA SE REPITE... y texturas asombrosas. Y del sur ponemos turismo -al ubicarse en espacios cuidados LA TENDENCIA DE LOS HOTELES La ubicación del hotel-gastronómico la vista en el norte de la península para y exclusivos-, a la vez que aporta valor y Sin duda, las grandes ciudades GASTRONÓMICOS hablar de Deloya, el bistró localizado en atractivo a la ciudad y a los locales que es crucial. Situarse en un espacio inspiran, tal y como se plasma en otras el Hotel Ayre Oviedo, la apuesta de Javier viven en ella. La gastronomía se ha convertido en el gancho perfecto para localidades donde este modelo se replica. emblemático de la ciudad aporta Loya con una selección exquisita de carnes los viajeros en busca de valor añadido en sus destinos. Así, Hablamos de casos como el de Zaranda y pescados a la brasa acompañados de han surgido los denominados hoteles gastronómicos. En en el hotel mallorquín Castell Son Claret, valor y exclusividad al local productos de temporada. esta tendencia destacan joyas internacionales de oferta restaurante premiado con dos estrellas gastronómica-hotelera como el Sea Rotating House, Suites & Michelin en el que Fernando P. Arellano Por último, mencionamos La Pepa del Tours (Canadá), un hotel rotatorio con vistas al litoral de la Isla desarrolla una extraordinaria cocina con Mar en el Hotel San Sebastián de Sitges Príncipe Eduardo, famosa por sus excelentes ostras Malpeque; productos de la zona. El resultado son (Barcelona), donde Quim Marqués, el Apart Hotel Ocean View en Brasil, donde disfrutar de la auténticas creaciones, como el conocido chef al frente de establecimientos moqueca (cocido de pescado acompañado de cebolla, pimiento Huevo Negro, un huevo escalfado emblemáticos como el Suquet de EN ESPAÑA y tomate, entre otros), uno de los platos que mejor representan gelificado con sepia y servido con l’Almirall en la Barceloneta, ha creado la cocina brasileña; o el Refinery Hotel de Nueva York, donde cebollas blancas y caviar del mar.
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