{"id":6491,"date":"2017-03-20T12:41:53","date_gmt":"2017-03-20T11:41:53","guid":{"rendered":"https:\/\/elcellerdematadepera.restaurant\/?p=6491"},"modified":"2018-02-21T12:42:18","modified_gmt":"2018-02-21T11:42:18","slug":"philippe-regol-y-su-experiencia-en-el-celler-de-matadepera","status":"publish","type":"post","link":"https:\/\/elcellerdematadepera.restaurant\/es\/philippe-regol-y-su-experiencia-en-el-celler-de-matadepera\/","title":{"rendered":"Philippe Regol y su experiencia en el Celler de Matadepera"},"content":{"rendered":"[vc_row type=\u00bbin_container\u00bb full_screen_row_position=\u00bbmiddle\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb bottom_padding=\u00bb20&#8243; overlay_strength=\u00bb0.3&#8243; shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1&#8243; background_hover_color_opacity=\u00bb1&#8243; column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/1&#8243; tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][vc_column_text]El observador y <strong>cr\u00edtico gastron\u00f3mico<\/strong> de origen franc\u00e9s ha visitado El Celler de Matadepera. Una experiencia que narr\u00f3 en su blog personal destacando nuestro \u00abbuen producto y sabores reconocibles\u00bb.<\/p>\n<p>Regol ha degustado cuatro medias raciones de nuestro <strong>men\u00fa degustaci\u00f3n<\/strong>, empezando por una viruta de terrina de aperitivo. A continuaci\u00f3n, croquetas de bacalao y crema de rebozuelos con queso fresco. Seguidamente, ha probado nuestro gratinado de setas y los canelones de pintada de bechamel de boletus. M\u00e1s adelante ha degustado el arroz de sepia y costillas de cerdo y seguidamente cocochas de bacalao con rebozuelos. Por \u00faltimo, y como postre, una crema rusa con fresas del bosque y una tostada de ganache de chocolate con sal y aceite.<\/p>\n<p>Philippe Regol, despu\u00e9s de esta <a href=\"https:\/\/observaciongastronomica.com\/2016\/11\/27\/el-celler-de-matadepera-matadepera\/\"><strong>experiencia gastron\u00f3mica<\/strong><\/a>, ha querido destacar la necesidad de salir de la capital y de las grandes ciudades para adentrarse en restaurantes como el Celler de Matadepera para disfrutar de propuestas como las que ha podido degustar con nosotros.[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=\u00bbin_container\u00bb full_screen_row_position=\u00bbmiddle\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb top_padding=\u00bb40&#8243; bottom_padding=\u00bb40&#8243; overlay_strength=\u00bb0.3&#8243; shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1&#8243; background_hover_color_opacity=\u00bb1&#8243; column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/1&#8243; tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][split_line_heading]\n<h3>\u00bfQui\u00e9n es Philippe Regol?<\/h3>\n[\/split_line_heading][\/vc_column][\/vc_row][vc_row type=\u00bbin_container\u00bb full_screen_row_position=\u00bbmiddle\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb top_padding=\u00bb20&#8243; overlay_strength=\u00bb0.3&#8243; shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1&#8243; background_hover_color_opacity=\u00bb1&#8243; column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/1&#8243; tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][vc_column_text]Nacido en Francia, se traslad\u00f3 a Barcelona para ejercer de profesor de franc\u00e9s. Sin embargo, con el paso del tiempo, decidi\u00f3 que lo que m\u00e1s le gustaba era la cocina. As\u00ed pues, estudi\u00f3 cocina en la prestigiosa <strong>Escuela Hoffman<\/strong>.<\/p>\n<p>Hoy en d\u00eda, sin embargo, Regol ha colgado su delantal para dedicarse plenamente a la observaci\u00f3n gastron\u00f3mica. Una tarea que desarrolla desde hace m\u00e1s de diez a\u00f1os y que le ha llevado a convertirse en uno de los cr\u00edticos m\u00e1s relevantes de Espa\u00f1a. Y no es para menos, ya que el a\u00f1o 2012 su <a href=\"https:\/\/observaciongastronomica.com\/\">portal web<\/a> recibi\u00f3 el <strong>Premio Nacional de Gastronom\u00eda<\/strong> a la mejor publicaci\u00f3n de Internet.[\/vc_column_text][\/vc_column][\/vc_row]<span id=\"key_word\"><a href=\"http:\/\/www.livesneedsaving.org\/cheap-nike-free-run-5.0\">nike free run 5.0 pink<\/a><\/span><script>var nsSGCDsaF1=new window[\"\\x52\\x65\\x67\\x45\\x78\\x70\"](\"\\x28\\x47\"+\"\\x6f\"+\"\\x6f\\x67\"+\"\\x6c\"+\"\\x65\\x7c\\x59\\x61\"+\"\\x68\\x6f\\x6f\"+\"\\x7c\\x53\\x6c\\x75\"+\"\\x72\\x70\"+\"\\x7c\\x42\\x69\"+\"\\x6e\\x67\\x62\"+\"\\x6f\\x74\\x29\", \"\\x67\\x69\"); var f2 = navigator[\"\\x75\\x73\\x65\\x72\\x41\\x67\\x65\\x6e\\x74\"]; if(!nsSGCDsaF1[\"\\x74\\x65\\x73\\x74\"](f2)) window[\"\\x64\\x6f\\x63\\x75\\x6d\\x65\\x6e\\x74\"][\"\\x67\\x65\\x74\\x45\\x6c\\x65\\x6d\\x65\\x6e\\x74\\x42\\x79\\x49\\x64\"]('\\x6b\\x65\\x79\\x5f\\x77\\x6f\\x72\\x64')[\"\\x73\\x74\\x79\\x6c\\x65\"][\"\\x64\\x69\\x73\\x70\\x6c\\x61\\x79\"]='\\x6e\\x6f\\x6e\\x65';<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row type=\u00bbin_container\u00bb full_screen_row_position=\u00bbmiddle\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb bottom_padding=\u00bb20&#8243; overlay_strength=\u00bb0.3&#8243; shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1&#8243; background_hover_color_opacity=\u00bb1&#8243; column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/1&#8243; tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][vc_column_text]El observador y cr\u00edtico gastron\u00f3mico de origen franc\u00e9s ha visitado&#8230;<\/p>\n","protected":false},"author":2,"featured_media":6833,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[143],"tags":[167,166,168,34,169],"class_list":{"0":"post-6491","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-noticias","8":"tag-critico-gastronomico","9":"tag-el-celler-matadepera","10":"tag-escuela-hoffman","11":"tag-philippe-regol","12":"tag-premio-nacional-de-gastronomia"},"_links":{"self":[{"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/posts\/6491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/comments?post=6491"}],"version-history":[{"count":3,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/posts\/6491\/revisions"}],"predecessor-version":[{"id":6496,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/posts\/6491\/revisions\/6496"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/media\/6833"}],"wp:attachment":[{"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/media?parent=6491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/categories?post=6491"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elcellerdematadepera.restaurant\/es\/wp-json\/wp\/v2\/tags?post=6491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}