{"id":50621,"date":"2018-12-05T00:00:00","date_gmt":"2018-12-04T23:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/ferran-adria-del-restaurant-el-bulli-va-ser-el-nostre-primer-client\/"},"modified":"2018-12-05T00:00:00","modified_gmt":"2018-12-04T23:00:00","slug":"ferran-adria-del-restaurant-el-bulli-va-ser-el-nostre-primer-client","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/ferran-adria-del-restaurant-el-bulli-va-ser-el-nostre-primer-client\/","title":{"rendered":"\u201cFerran Adri\u00e0 del restaurant El Bulli va ser el nostre primer client\u201d"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<strong>Alumnes del <a href=\"https:\/\/santpol.edu.es\/ca\/estudis\/master-en-arts-culinaries-i-direccio-de-cuina\/\" target=\"_blank\" rel=\"noopener noreferrer\">M\u00e0ster en Arts Culin\u00e0ries i Direcci\u00f3 de Cuina<\/a> de l\u2019Escola Universit\u00e0ria d\u2019Hoteleria i Turisme de Sant Pol de Mar (EUHT StPOL) comparteixen un doble taller experimental sobre vins, vinagres i olis i les seves m\u00faltiples aplicacions en la cuina a c\u00e0rrec de <a href=\"http:\/\/caviaroli.eu\/\" target=\"_blank\" rel=\"noopener noreferrer\">CaviarOli<\/a> i <a href=\"https:\/\/www.avgvstvsforvm.com\/es\/\" target=\"_blank\" rel=\"noopener noreferrer\">Cellers Avgvstvs F\u00f2rum<\/a>.<\/strong><\/p>\n<p>Santi Ramon \u00e9s un dels fundadors de <a href=\"http:\/\/caviaroli.eu\">CaviarOli<\/a>, empresa familiar creadora de perles d\u2019oli que imiten l\u2019aspecte i la textura del caviar. De fet, d\u2019aqu\u00ed ve el nom de l\u2019empresa. \u201cFerran Adri\u00e0 va se el nostre primer client\u201d, indica. Abans de fundar l\u2019empresa com a tal la seva fam\u00edlia, formada per enginyers i arquitectes, va desenvolupar una m\u00e0quina que permetia \u201cencapsular\u201d l\u2019oli, esferificar-lo. Ramon explica que el producte va arribar a mans del xef Ferran Adri\u00e0 coincidint amb l\u2019\u00faltima temporada del restaurant El Bulli i aquest va ser el punt de partida del seu creixement. \u201cVam tenir clar que no vol\u00edem vendre les m\u00e0quines que permetien encapsular l\u2019oli, sin\u00f3 que vol\u00edem vendre les perles d\u2019oli\u201d, apunta Ramon.<\/p>\n<h4><strong>Per a gustos, colors i sabors<\/strong><\/h4>\n<p>Perles d\u2019oli d\u2019arbequina, de bitxo, d\u2019alf\u00e0brega, de s\u00e8sam, d\u2019avellana, de t\u00f2fona, d\u2019all, de wasabi&#8230; Perles de vinagre i perles amb base de vi per a ser usades a la cuina ja sigui per decorar, per separar sabors o b\u00e9 per posar oli sense que caigui en determinats plats com ara l\u2019anomenat \u201cfingir food\u201d. \u201cEl que busquem amb aquest taller \u00e9s inspirar-vos\u201d, apuntava Santi Ramon. I de fet aix\u00ed sortien els alumnes del <strong>M\u00e0ster en Arts Culin\u00e0ries i Direcci\u00f3 de Cuina de l\u2019<a href=\"https:\/\/santpol.edu.es\/ca\" target=\"_blank\" rel=\"noopener noreferrer\">Escola Universit\u00e0ria d\u2019Hoteleria i Turisme de Sant Pol de Mar (EUHT StPOL)<\/a>:<\/strong> inspirats i amb noves idees per aplicar l\u2019oli a la cuina.<\/p>\n<p>&nbsp;<\/p>\n<h1><strong>\u201cEl vinagre no \u00e9s el germ\u00e0 petit del vi\u201d<\/strong><\/h1>\n<p>Albert Roca \u00e9s el director comercial dels <a href=\"http:\/\/www.avgvstvsforvm.com\">Cellers Avgvstvs Forvm<\/a><strong>,<\/strong> integrats a la <a href=\"http:\/\/www.dopenedes.cat\/es\/\" target=\"_blank\" rel=\"noopener noreferrer\">DO Pened\u00e8s<\/a> i reconeguts a nivell mundial pels seus vinagres. \u201cSer vinagrer no \u00e9s un desprestigi\u201d; amb aquesta sent\u00e8ncia comen\u00e7ava el <strong>taller experimental d\u2019Albert Roca amb als alumnes del M\u00e0ster en Arts Culin\u00e0ries i Direcci\u00f3 de Cuina d\u2019EUHT StPOL<\/strong>. Actualment els vinagres s\u00f3n el buc ins\u00edgnia de Cellers Avgvstvs Forvm. \u201cSom m\u00e9s coneguts pel vinagre que pel vi que produ\u00efm\u201d, comenta. I les xifres ho confirmen: produeixen anualment 120.000 ampolles vi i 400.000 botelles de vinagre monovarietals, que venen a 38 pa\u00efsos.<\/p>\n<h4><b>Remoure, olorar, catar<\/b><\/h4>\n<p>La sessi\u00f3 amb l\u2019Albert Roca ha comptat tamb\u00e9 amb una part experimental en qu\u00e8 els alumnes han fet un \u201ccurs expr\u00e9s d\u2019experts catadors\u201d, segons Roca. Tast de vins de Cellers Avgvstus F\u00f2rvm amb indicacions dels passos a seguir &#8211; remoure, olorar, catar -, seguit d\u2019un tast de vinagres i una degustaci\u00f3 de tapes creades per Jordi Guillem, xef de Lo Mam Restaurant de <a href=\"https:\/\/www.espanol.marriott.com\/hotels\/travel\/reumd-le-meridien-ra-beach-hotel-and-spa\/\">Le M\u00e9ridien Ra<\/a> (El Vendrell, Tarragona).<\/p>\n<p>El seu consell per als alumnes del <strong><a href=\"https:\/\/santpol.edu.es\/ca\/estudis\/master-en-arts-culinaries-i-direccio-de-cuina\/\" target=\"_blank\" rel=\"noopener noreferrer\">M\u00e0ster en Arts Culin\u00e0ries i Direcci\u00f3 de Cuina<\/a> i el<a href=\"https:\/\/santpol.edu.es\/ca\/master-in-culinary-arts-and-kitchen-management-english\/\" target=\"_blank\" rel=\"noopener noreferrer\"> Master in Culinary Arts and Kitchen Management<\/a> de l\u2019Escola Universit\u00e0ria d\u2019Hoteleria i Turisme de Sant Pol de Mar (EUHT StPOL):<\/strong> \u201cCal pensar sempre com a consumidors i tenir molt present la innovaci\u00f3, que ha de ser constant; ens ho demana el mercat\u201d.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_gallery interval=&#8221;3&#8243; images=&#8221;18675,18672,18673,18674,18676,18677&#8243; img_size=&#8221;4000&#215;3000&#8243;][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Alumnes del M\u00e0ster en Arts Culin\u00e0ries i Direcci\u00f3 de Cuina de l\u2019Escola Universit\u00e0ria d\u2019Hoteleria i Turisme de Sant Pol de Mar (EUHT StPOL) comparteixen un doble<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":4216,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1934,3696,3697],"tags":[3837,2050,2569,2654,3843,3844,3730],"class_list":["post-50621","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-euht-stpol","category-noticies","category-noticies-inici","tag-direccio-de-cuina","tag-master","tag-sant-pol","tag-sant-pol-de-mar","tag-vi","tag-vinagres","tag-xef"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - 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