{"id":49837,"date":"2013-05-06T00:00:00","date_gmt":"2013-05-05T22:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/victor-quinquilla-del-restaurant-lluerna-1-estrella-michelin-intentem-fer-alta-gastronomia-assequible\/"},"modified":"2013-05-06T00:00:00","modified_gmt":"2013-05-05T22:00:00","slug":"victor-quinquilla-del-restaurant-lluerna-1-estrella-michelin-intentem-fer-alta-gastronomia-assequible","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/victor-quinquilla-del-restaurant-lluerna-1-estrella-michelin-intentem-fer-alta-gastronomia-assequible\/","title":{"rendered":"V\u00edctor Quinquill\u00e1, del restaurant &#8220;Lluerna&#8221; (1 estrella Michelin): intentem fer alta gastronomia assequible"},"content":{"rendered":"<p>Entrevista a <strong>V\u00edctor Quinquill\u00e0<\/strong>, xef propietari del restaurant \u201c<strong>Lluerna<\/strong>\u201d de Santa Coloma de Gramenet (<strong>1 estrella Michelin \u2013 2012<\/strong>) i <strong>Millor Cuiner de Tast per <\/strong>l&#8217;<strong>Acad\u00e8mica Catalana de Gastronomia<\/strong>.<br \/>\nV\u00edctor va estudiar hostaleria a l\u2019Escola d\u2019Hostalatge i Restauraci\u00f3 de Barcelona. Tal i com ell mateix ens explica: <em>\u201cvaig tenir la sort de treballar amb un noi que havia treballat amb Jean Luc Figueras, que va passar pel Bellini (millor restaurant itali\u00e0 d&#8217;Espanya). Vaig fer un stage a \u201cEl Bulli\u201d, despr\u00e9s vaig estar com a cap de cuina en 2 hotels de 4*, m\u00e9s tard vaig passar per \u201cEl Reno\u201d i despr\u00e9s vaig obrir \u201cLluerna\u201d, jo tenia nom\u00e9s 24 anys. La intenci\u00f3 no era que f\u00f3s un lloc gastron\u00f2mic d&#8217;avantguarda. Per\u00f2 la nostra cuina agradava\u2026 Fa 7 anys vam fer tota la cuina nova, i alguns canvis, i amb aix\u00f2 va arribar el salt a nivell qualitatiu, tamb\u00e9 en quan decoraci\u00f3. El 2012 vam aconseguir la 1\u00aa estrella Michelin, que va ser una gran sorpresa per tot l&#8217;equip per\u00f2 que ens va emp\u00e8nyer a seguir treballant dur i a ser constants en el nostre treball\u201d.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Com vas iniciar la relaci\u00f3 actual amb EUHT StPOL?<\/strong><\/p>\n<p>Vaig venir a l&#8217;EUHT StPOL a trav\u00e9s de l&#8217;Acad\u00e8mica Catalana de Gastronomia. Es va realitzar un sopar en el meu restaurant sobre la trufa i em van convidar a venir. Crec que \u00e9s una obligaci\u00f3 ensenyar tamb\u00e9 a les noves generacions, per aix\u00f2 estic en el consell d&#8217;una escola d&#8217;hostaleria a Santa Coloma.<br \/>\n<strong>Com vau rebre en l&#8217;equip de \u2018Lluerna\u2019 l&#8217;estrella Michelin?<\/strong><\/p>\n<p>L&#8217;estrella Michelin: molt contents. Mai ho hav\u00edem pensat, perqu\u00e8 no estava en la nostra ment. Suposo que vol dir que ho hem de fer b\u00e9&#8230; \u00c9s una injecci\u00f3 de moral i de diners. Ho hem notat molt\u00edssim. Els clients han augmentat molt\u00edssim.<br \/>\n<strong>Qu\u00e8 ha suposat pel vostre restaurant aquest reconeixement?<\/strong><\/p>\n<p>En el nostre cas, l&#8217;estrella ens ha anat molt b\u00e9. No hem pujat preus, que era la nostra filosofia. Intentem fer alta gastronomia assequible. Men\u00fa degustaci\u00f3 que varia entre 35 i 50 euros.<br \/>\n<strong>Aconseguir la primera estrella Michelin no \u00e9s f\u00e0cil. Quines qualitats creus que ha de tenir l&#8217;equip que est\u00e0 darrere del restaurant?<\/strong><\/p>\n<p>Per aconseguir l&#8217;estrella es necessita: il\u00b7lusi\u00f3, esfor\u00e7, afecte i const\u00e0ncia. Avui en dia \u00e9s molt dif\u00edcil ser constant. Les qualitats del xef amb una estrella? Que sigui entusiasta, que s\u00e0piga transmetre la seva il\u00b7lusi\u00f3 a l&#8217;equip, per\u00f2 sent molt estricte i molt constant. Ha de ser una persona mod\u00e8lica. Que contagi\u00ef la seva il\u00b7lusi\u00f3.<br \/>\n<strong>Sou m\u00e9s exigents des que teniu l&#8217;estrella?<\/strong><\/p>\n<p>Nosaltres ens hem autoexigit m\u00e9s amb l&#8217;estrella Michelin. Tenim un esperit de superaci\u00f3 molt important. El client no ha canviat notablement&#8230; L&#8217;estrella ha estat l&#8217;excusa per tornar, en molts casos.<br \/>\n<strong>\u201cLluerna\u201d est\u00e0 a Santa Coloma de Gramenet, tradicionalment una zona obrera de la perif\u00e8ria de Barcelona. Ha estat aix\u00f2 un problema per al vostre desenvolupament?<\/strong><\/p>\n<p>Estar a Santa Coloma no ens ha ajudat especialment, per\u00f2 hem volgut ser aut\u00e8ntics a nosaltres mateixos. Si estigu\u00e9ssim a Barcelona, ser\u00edem un m\u00e9s.<\/p>\n<p>&nbsp;<\/p>\n<div><strong>Quins s\u00f3n els teus xefs\/restaurants favorits a Espanya i al m\u00f3n?<\/strong><\/div>\n<p>\u201cEl Celler de Ca Roca\u201d \u00e9s el n\u00famero 1. A nivell espanyol: El Celler de Can Roca, Mugaritz, Carme Ruscalleda i Casa Marcelo s\u00f3n els meus favorits. A nivell internacional: Pascal Barbot i Alinea (Chicago Grand Hachat).<br \/>\n<strong>\u00c9s una moda l&#8217;auge que est\u00e0 tenint la gastronomia?<\/strong><\/p>\n<p>Hem aconseguit que es tingui m\u00e9s cultura gastron\u00f2mica. La gent \u00e9s cada vegada m\u00e9s exigent. Fa anys tampoc existien tants restaurants. Hem d&#8217;anar cap a uns preus m\u00e9s assequibles.<br \/>\n<strong>Un cuiner \u00e9s artista o cient\u00edfic?<\/strong><\/p>\n<p>Un cuiner \u00e9s artista i t\u00e8cnic: una mica dels dos. Jo em considero creatiu per\u00f2 tamb\u00e9 t\u00e8cnic. Tinc una bona base de cuina i tradici\u00f3, encara que no s\u00f3c especialment creatiu.<br \/>\n<strong>Defineix l&#8217;oferta gastron\u00f2mica de \u2018Lluerna\u2019.<\/strong><\/p>\n<p>La cuina de \u201cLluerna\u201d est\u00e0 basada en el producte de qualitat, de proximitat. Ens posem al servei del producte. Intentem real\u00e7ar el producte i que no es noti el nostre treball: que el producte s&#8217;expressi per si sol. Intentem gastar de productors, tenim molt respecte al producte. I el producte bo no necess\u00e0riament \u00e9s car.<br \/>\n<strong>Qu\u00e8 els has explicat als alumnes d&#8217;EUHT StPOL?<\/strong><\/p>\n<p>Als alumnes els he preparat un men\u00fa degustaci\u00f3 perqu\u00e8 entenguin la nostra import\u00e0ncia pel producte. En els \u00faltims anys ha canviat molt la tend\u00e8ncia: abans es demanaven m\u00e9s productes cars (Caviar, llagosta), ara volen coses m\u00e9s humils, m\u00e9s de la terra. Podem aconseguir productes aut\u00e8ntics directament dels productors.<br \/>\n<strong>Quin consell els donaries pel seu futur professional?<\/strong><\/p>\n<p>Els diria que \u00e9s molt important tenir una formaci\u00f3 b\u00e0sica. De vegades no ho veus fins que no surts de l&#8217;escola. L&#8217;escola els d\u00f3na una eina per poder aprendre m\u00e9s r\u00e0pid. Han de tenir il\u00b7lusi\u00f3 i esfor\u00e7. I que no \u00e9s necessari dedicar-se sempre a l&#8217;alta restauraci\u00f3, hi ha moltes oportunitats per fer b\u00e9 el treball.<br \/>\n<strong>4 preguntes curtes<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Cuina que t&#8217;hagi impactat<\/strong>: la japonesa i la tailandesa.<\/p>\n<p><strong>El teu plat preferit<\/strong>: \u201cSuquet\u201d.<\/p>\n<p><strong>Un hobby<\/strong>: la cuina\u2026 i fora: la fam\u00edlia.<\/p>\n<p><strong>Un somni<\/strong>: No tinc grans somnis. Vaig complint metes petites. M&#8217;agradaria viatjar m\u00e9s.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Entrevista a V\u00edctor Quinquill\u00e0, xef propietari del restaurant \u201cLluerna\u201d de Santa Coloma de Gramenet (1 estrella Michelin \u2013 2012) i Millor Cuiner de Tast per l&#8217;Acad\u00e8mica<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":11678,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3696],"tags":[],"class_list":["post-49837","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticies"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>V\u00edctor Quinquill\u00e1, del restaurant &quot;Lluerna&quot; (1 estrella Michelin): intentem fer alta gastronomia assequible - EUHT StPOL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.santpol.edu.es\/ca\/blog\/victor-quinquilla-del-restaurant-lluerna-1-estrella-michelin-intentem-fer-alta-gastronomia-assequible\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"V\u00edctor Quinquill\u00e1, del restaurant &quot;Lluerna&quot; (1 estrella Michelin): intentem fer alta gastronomia assequible - 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