{"id":38979,"date":"2011-04-15T18:11:00","date_gmt":"2011-04-15T16:11:00","guid":{"rendered":"https:\/\/luxury.acorn.studio\/la-alta-gastronomia-espanola-a-la-conquista-de-sao-paulo-3\/"},"modified":"2021-02-24T13:10:19","modified_gmt":"2021-02-24T12:10:19","slug":"la-alta-gastronomia-espanola-a-la-conquista-de-sao-paulo-3","status":"publish","type":"post","link":"https:\/\/luxuryspain.es\/en\/la-alta-gastronomia-espanola-a-la-conquista-de-sao-paulo-3\/","title":{"rendered":"La alta gastronom\u00eda espa\u00f1ola, a la conquista de Sao Paulo"},"content":{"rendered":"<div><b><br \/><\/b><\/div>\n<div><b>Hace 500 a\u00f1os, los conquistadores llegaban a Am\u00e9rica a bordo de destartaladas carabelas y tras varios meses de penoso viaje por mar. Ahora lo hacen en pocas horas y c\u00f3modamente instalados en clase a\u00e9rea preferente. Pero los retos siguen siendo igual de complicados: si antiguamente se trataba de explorar territorios v\u00edrgenes, ahora se trata de traer la alta gastronom\u00eda espa\u00f1ola a una de las plazas m\u00e1s complicadas y exigentes del mundo, Sao Paulo.<\/b><\/div>\n<div><\/div>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><img src=\"http:\/\/t1.gstatic.com\/images?q=tbn:ANd9GcTvzu6b3ObYPwYJ-_G-yD39gQOJVeX6_vQ0si6b1aNcKe9hR6Zjuw\" style=\"margin-left: auto; margin-right: auto;\" \/><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Sergi Arola<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div>Porque \u00e9se es el objetivo del Sal\u00f3n Millesime Sao Paulo, que se celebr\u00f3 en la impresionante terraza Dasl\u00fa de la capital paulistana del martes 22 al jueves 24 de marzo y ha contado con la participaci\u00f3n de algunos de los primeros espadas de la restauraci\u00f3n espa\u00f1ola, como Paco Roncero (\u00abLa Terraza del Casino\u00bb, Madrid). Dani Garc\u00eda (\u00abCalima\u00bb, Marbella), Pedro y Marcos Mor\u00e1n (\u00abCasa Gerardo\u00bb, Prendes, Asturias), Sergio Torres(\u00abDos Cielos\u00bb, Barcelona), Enrique Mart\u00ednez (\u00abMaher\u00bb, Navarra) o Sergi Arola (\u00abSergi Arola Gastro\u00bb, Madrid).<\/div>\n<div><\/div>\n<div>\u00c9sta no es la primera aventura ultramarina del club fundado y presidido por el empresario Manuel Quintanero y que ya lleva tres ediciones de \u00e9xito multitudinario en Madrid. Hace dos a\u00f1os, Millesime ya desembarc\u00f3 con resultados m\u00e1s que satisfactorios en Cap Cana, en Rep\u00fablica Dominicana. Pero Sao Paulo es otra historia&#8230;<\/div>\n<div><\/div>\n<div>La f\u00f3rmula del evento ha variado ligeramente respecto a sus predecesores, toda vez que cada jornada se divide en dos sesiones. Las de ma\u00f1ana, que se prolongaron de 11 a 14.30, tuvieron un coste de 300 reales (127 euros) por persona y ofrecieron diversos &#8216;show cookings&#8217; (es decir, cocineros actuando de cara al publico), un acercamientos a la cocina de Paradores y degustaci\u00f3n libre de productos espa\u00f1oles como jam\u00f3n ib\u00e9rico, vinos, cavas, ostras, aceites y trufa de Alba.<\/div>\n<table cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\">\n<tbody>\n<tr>\n<td style=\"text-align: justify;\"><img src=\"http:\/\/t1.gstatic.com\/images?q=tbn:ANd9GcQBMSloW_grHlhOfgF4WULsSxiKZFuu2UyCgmw2GEPV1Yf0lvIudw\" style=\"margin-left: auto; margin-right: auto;\" \/><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: justify;\">Alex Atala, el mejor cocinero de Brasil<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div>Mientras, los chefs gallegos Pepe Solla \u00abCasa Solla\u00bb, Pontevedra), Xos\u00e9 Torres Cannas (\u00abPepe Vieira\u00bb, Pontevedra) y Marcelo Tejedor (\u00abCasa Marcelo\u00bb, A Coru\u00f1a) defendieron el pabell\u00f3n de su Comunidad, invitada especial.<\/div>\n<div><\/div>\n<div>Las sesiones de noche tuvieron lugar de 18.30 a 1 de la madrugada, al precio de 1.500 reales (635 euros) para una persona y 12.000 reales (5.082 euros) una mesa completa para ocho comensales. (Perm\u00edtannos un inciso: estos precios, inabordables para el 90 por ciento de la poblaci\u00f3n de la ciudad, son irrisorios para el restante 10 por ciento).<\/div>\n<div><\/div>\n<div>En ellas, los participantes dispusieron de todo lo expuesto anteriormente, adem\u00e1s de enfrentarse a las cenas-degustaci\u00f3n en las que tres equipos de chefs espa\u00f1oles y brasile\u00f1os, coordinados por Paco Roncero, fusionaron sus talentos.<\/div>\n<div><\/div>\n<div>Las alineaciones fueron las siguientes. Equipo 1: Pedro y Marcos Mor\u00e1n, Sergi Arola y el cocinero m\u00e1s importante de Brasil, Alex Atala (cuyo restaurant \u00abD.O.M.\u00bb fue elegido en la 18 posici\u00f3n mundial por la revista \u00abRestaurant\u00bb). Equipo 2: Sergio Torres, Enrique Mart\u00ednez y Helena Rizzo (chef del restaurante \u00abMan\u00ed\u00bb, proclamada en 2009 por la revista \u00abVeja Sao Paulo\u00bb, el \u00abMetr\u00f3poli\u00bb local, como chef del a\u00f1o). Y Equipo 3: Dani Garc\u00eda, Xos\u00e9 Torres Cannas y Jos\u00e9 Barattino (del lujoso restaurante \u00abEmiliano\u00bb). Se ocuparon algunos de los mejores directores de sala de Espa\u00f1a, caso de Paco Pat\u00f3n (\u00abEuropa Dec\u00f3\u00bb), Jorge D\u00e1vila (\u00abPi\u00f1era\u00bb) o Jos\u00e9 Mar\u00eda Marr\u00f3n (\u00abBalzac\u00bb).<\/div>\n<div><\/div>\n<div>Fuente: <a>www.elmundo.es<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Hace 500 a\u00f1os, los conquistadores llegaban a Am\u00e9rica a bordo de destartaladas carabelas y tras varios meses de penoso viaje por mar. Ahora lo hacen en pocas horas y c\u00f3modamente [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[60],"tags":[],"featured_categories":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La alta gastronom\u00eda espa\u00f1ola, a la conquista de Sao Paulo - Luxury Spain<\/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:\/\/luxuryspain.es\/en\/la-alta-gastronomia-espanola-a-la-conquista-de-sao-paulo-3\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La alta gastronom\u00eda espa\u00f1ola, a la conquista de Sao Paulo - Luxury Spain\" \/>\n<meta property=\"og:description\" content=\"Hace 500 a\u00f1os, los conquistadores llegaban a Am\u00e9rica a bordo de destartaladas carabelas y tras varios meses de penoso viaje por mar. 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