{"id":39180,"date":"2012-03-23T14:42:00","date_gmt":"2012-03-23T13:42:00","guid":{"rendered":"https:\/\/luxury.acorn.studio\/un-menu-de-primera-clase-degustando-la-carta-del-titanic-en-pleno-siglo-xxi-2\/"},"modified":"2021-02-24T13:10:04","modified_gmt":"2021-02-24T12:10:04","slug":"un-menu-de-primera-clase-degustando-la-carta-del-titanic-en-pleno-siglo-xxi-2","status":"publish","type":"post","link":"https:\/\/luxuryspain.es\/un-menu-de-primera-clase-degustando-la-carta-del-titanic-en-pleno-siglo-xxi-2\/","title":{"rendered":"Un men\u00fa de primera clase: degustando la carta del Titanic en pleno siglo XXI"},"content":{"rendered":"<div>Ostras con espuma de champagne sobre mano de hielo con crujiente de alga, timbal de esp\u00e1rragos trigueros y queso con vinagreta de pimientos, parmentier de patata y puerro con vieira asada, filete de lenguado marinado al curry, file mignon Lili y, de postre, eclairs de vainilla y chocolate con helado de almendra. Suena bien, \u00bfverdad? Pues sabe mucho mejor y podemos experimentarlos por nosotros mismos.<o_p><\/o_p><\/div>\n<div><\/div>\n<div><a><img loading=\"lazy\" border=\"0\" height=\"225\" src=\"http:\/\/3.bp.blogspot.com\/-eR4ZcPe2kD0\/T2x8-n_t3TI\/AAAAAAAABCI\/DGKx0hcg9J8\/s400\/scale.jpg\" width=\"400\" \/><\/a><\/div>\n<div><\/div>\n<div>\u00bfC\u00f3mo? En el&nbsp;Gran Hotel de La Toja, buque insignia de los balnearios y los hoteles de lujo en Espa\u00f1a. Desde abril, para conmemorar la efem\u00e9ride del \u00fanico y afamado viaje del&nbsp;<strong>transatl\u00e1ntico RMS Titanic<\/strong>, que coincide con la inauguraci\u00f3n del establecimiento, se podr\u00e1 degustar este men\u00fa del insigne y desgraciado crucero, por obra y gracia del&nbsp;<strong>jefe de cocina del Gran Hotel, Enrique Mart\u00ednez<\/strong><b>.<o_p><\/o_p><\/b><\/div>\n<div><b><br \/><\/b><\/div>\n<div>En Best! Blog nos ha entusiasmado la iniciativa y ya estamos deseando probar la&nbsp;<strong>carta<\/strong>&nbsp;preparada en referencia a los&nbsp;<strong>platos <\/strong>que se sirvieron a bordo el&nbsp;<strong>14 de abril de 1912<\/strong>, adapt\u00e1ndose las sugerencias a los&nbsp;<strong>gustos del siglo XXI<\/strong>&nbsp;y teniendo en cuenta la evoluci\u00f3n de las t\u00e9cnicas culinarias. Y esto no es lo \u00fanico que se ha adecuado a los nuevos tiempos\u2026 tambi\u00e9n el <strong>precio<\/strong>. Cenar este men\u00fa \u201ctit\u00e1nico\u201d costar\u00e1 mucho menos que viajar en el barco y por&nbsp;<strong>60 euros<\/strong><b>&nbsp;<\/b>podremos disfrutar de esta propuesta compuesta por seis platos, con vino incluido. Si adem\u00e1s quieres dormir de lujo en el que es uno de los&nbsp;hoteles con encanto&nbsp;m\u00e1s afamados de Espa\u00f1a, el coste final con la noche de alojamiento es de&nbsp;<strong>147 euros<\/strong>.<\/div>\n<div><\/div>\n<div>&nbsp;\u00bfAlguien se anima a revivir aquellos momentos? Por supuesto, con el a\u00f1adido de no estar en alta mar y de saber que veremos el amanecer un nuevo d\u00eda\u2026<o_p><\/o_p><\/div>\n<div><\/div>\n<div><\/div>\n<div>M\u00e1s info|<a>http:\/\/www.granhotellatoja.com<\/a><\/div>\n<div>Fuente &nbsp;| <a>The Best in Spain<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ostras con espuma de champagne sobre mano de hielo con crujiente de alga, timbal de esp\u00e1rragos trigueros y queso con vinagreta de pimientos, parmentier de patata y puerro con vieira [&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 - 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