{"id":4088,"date":"2022-10-03T11:29:24","date_gmt":"2022-10-03T10:29:24","guid":{"rendered":"http:\/\/saborealapalma.es\/?p=4088"},"modified":"2022-10-03T11:31:15","modified_gmt":"2022-10-03T10:31:15","slug":"san-sebastian-gastronomika","status":"publish","type":"post","link":"https:\/\/saborealapalma.es\/fr\/blog\/2022\/10\/03\/san-sebastian-gastronomika\/","title":{"rendered":"Saint-S\u00e9bastien Gastronomika"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"4088\" class=\"elementor elementor-4088\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-section elementor-top-section elementor-element elementor-element-34cd852 elementor-section-boxed elementor-section-height-default elementor-section-height-default parallax_section_no qode_elementor_container_no\" data-id=\"34cd852\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-e364118\" data-id=\"e364118\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e3f0d83 elementor-widget elementor-widget-text-editor\" data-id=\"e3f0d83\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Un voyage culinaire \u00e0 travers trois cuisines : le Japon, l'Italie et les \u00eeles Canaries. Trois chefs nous feront d\u00e9couvrir leurs d\u00e9coupes et techniques de bar.<\/strong><\/p><p>Depuis l'Aquanaria, nous vous proposons un voyage culinaire \u00e0 travers trois cuisines diff\u00e9rentes de la plan\u00e8te : le Japon, l'Italie et les \u00celes Canaries. Trois chefs, aux styles tr\u00e8s marqu\u00e9s et diff\u00e9rents, nous montreront des coupes, des techniques et des pr\u00e9sentations int\u00e9ressantes. Un voyage culinaire unique et multiculturel dans le but de partager des connaissances, en profitant des principales caract\u00e9ristiques du bar d'Aquanaria : grande taille, texture ferme, saveur intense et 100% sans anisakis.<\/p><p>V\u00edctor Planas nous ravira avec des techniques et des coupes tr\u00e8s int\u00e9ressantes de l'\u00e9cole japonaise pr\u00e9cise. Le chef italien Niki Pavanelli nous montrera la technique d'\u00e9laboration de la poutargue \u00e0 partir des \u0153ufs du bar Aquanaria. Jos\u00e9 Alberto D\u00edaz, qui nous montrera sa grande connaissance de notre bar avec des d\u00e9veloppements propres \u00e0 la gastronomie de l'archipel.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Un voyage culinaire \u00e0 travers trois cuisines : le Japon, l'Italie et les \u00eeles Canaries. Trois chefs nous feront d\u00e9couvrir leurs d\u00e9coupes et techniques de bar. Depuis l'Aquanaria, nous vous proposons un voyage culinaire \u00e0 travers trois cuisines diff\u00e9rentes de la plan\u00e8te : le Japon, l'Italie et les \u00celes Canaries. Trois chefs, aux styles tr\u00e8s marqu\u00e9s et diff\u00e9rents, nous montreront d'int\u00e9ressantes...<\/p>","protected":false},"author":4,"featured_media":4090,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,21],"tags":[],"class_list":["post-4088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blogsaborea","category-noticias-saborea"],"_links":{"self":[{"href":"https:\/\/saborealapalma.es\/fr\/wp-json\/wp\/v2\/posts\/4088","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saborealapalma.es\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saborealapalma.es\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saborealapalma.es\/fr\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/saborealapalma.es\/fr\/wp-json\/wp\/v2\/comments?post=4088"}],"version-history":[{"count":0,"href":"https:\/\/saborealapalma.es\/fr\/wp-json\/wp\/v2\/posts\/4088\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saborealapalma.es\/fr\/wp-json\/wp\/v2\/media\/4090"}],"wp:attachment":[{"href":"https:\/\/saborealapalma.es\/fr\/wp-json\/wp\/v2\/media?parent=4088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saborealapalma.es\/fr\/wp-json\/wp\/v2\/categories?post=4088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saborealapalma.es\/fr\/wp-json\/wp\/v2\/tags?post=4088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}