{"id":14430,"date":"2020-01-27T19:06:04","date_gmt":"2020-01-27T19:06:04","guid":{"rendered":"http:\/\/jospergrill.com\/?p=14430"},"modified":"2021-02-02T16:33:48","modified_gmt":"2021-02-02T16:33:48","slug":"josper-se-incorpora-a-nuevas-cocinas","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/es\/josper-se-incorpora-a-nuevas-cocinas\/","title":{"rendered":"Josper se incorpora a nuevas cocinas"},"content":{"rendered":"\n

Los hornos Josper se han ido convirtiendo en una pieza importante en las cocinas de los restaurantes. Chefs y clientes aprecian los sabores de la parrilla tradicional, que se a\u00fana con las ventajas de un horno eficiente y competitivo donde cocinar platos tradicionales o de vanguardia, y que potencia el sabor de los alimentos. Nosotros ponemos el equipo y ellos, los chefs, tradicionales o innovadores, nos sorprenden con las recetas m\u00e1s originales y un universo de platos a la brasa. <\/p>\n\n\n\n

Bodega en versi\u00f3n urbana<\/strong><\/p>\n\n\n\n

A solo quince minutos en coche de Puerto Ban\u00fas y excelentes vistas al Mediterr\u00e1neo, el hotel de lujo Kempinski Hotel Bah\u00eda Beach Resort & Spa alberga distintos restaurantes ideales para degustar platos de cocina mediterr\u00e1nea. Uno de ellos, Baltaz\u00e1r Bar&Grill<\/a><\/strong>, ofrece un nuevo concepto gastron\u00f3mico ambientado en una versi\u00f3n urbana de una bodega rom\u00e1ntica tradicional donde se mezclan t\u00e9cnicas locales e internacionales para darle a cada plato un sabor \u00fanico. <\/p>\n\n\n\n

<\/p>\n\n\n\n

Y en \u00e9l no pod\u00eda faltar Josper para dar el punto \u00fanico a muchas de sus creaciones como su plato insignia: el pulpo a la brasa. Un cl\u00e1sico elevado a nuevas alturas culinarias que se prepara lentamente y se remata en nuestro horno con ajo, perejil y aceite de oliva. Despu\u00e9s, se a\u00f1ade un toque de lim\u00f3n y se sirve con un cremoso pur\u00e9 de patata y un toque de piment\u00f3n ahumado. \u00a1Que aproveche!<\/p>\n\n\n\n

Cocina siciliana al Josper<\/strong><\/p>\n\n\n\n

Como ellos mismos explican, Giardino del Carmen<\/strong><\/a> es el \u00fanico restaurante en el coraz\u00f3n de Valencia que utiliza horno Josper, desafiando la tradici\u00f3n gastron\u00f3mica e italiana para dar nuevos sabores a los platos t\u00edpicos y crear nuevos imposibles de imitar. Y dicen de nuestros hornos que \u201ces una elegante mezcla entre una brasa y un horno tradicional, donde utilizamos solo carb\u00f3n 100% vegetal para alimentarlo. Un proceso con el que los sabores explotan y hacen que nuestros platos sean \u00fanicos e inolvidables, permitiendo sacar recetas exclusivas\u201d. <\/p>\n\n\n\n

All\u00ed casi todo pasa por Josper, como su cartera de chuleta de cerdo rellena de pistacho, tomate seco y queso, o el Porchettone, panceta de cerdo casera al Josper con guarniciones de temporada, el pollo picant\u00f3n a la brasa con hierbas provenzales. Pero sin lugar a dudas, los amantes de la carne disfrutar\u00e1n al m\u00e1ximo con el sabor de la brasa tradicional con su plato estrella: Tomahawk de un kilo al Josper. Para disfrutar de una explosi\u00f3n de sabores. <\/p>\n\n\n\n

Yoko, criaturas de mar <\/strong><\/p>\n\n\n\n

En el gaditano pueblo de Barbate, a escasos metros del puerto pesquero, los cocineros de Yoko<\/a><\/strong> se mueven en torno a las planchas y hornos bajo la batuta del jovenc\u00edsimo chef \u00c1lvaro Rivera, que conoce al dedillo la cocina japonesa (estuvo en Kabuki y ha pasado por los innovadores restaurantes de Albert Adri\u00e1). En la cocina imperan las \u00faltimas tecnolog\u00edas: su cocina no tiene fuego, es de inducci\u00f3n, un wok el\u00e9ctrico encastrado y nuestro horno Josper por el que pasan sus novedosas creaciones. Porque, aunque su nombre, Yoko, significa criaturas de mar, su carta ofrece un amplio surtido de sushis, pero tambi\u00e9n langostinos en tempura, at\u00fan picante y carnes gallegas que se acompa\u00f1an con patatas al estilo canario. Platos, eso s\u00ed, con toques japoneses. <\/p>\n\n\n\n

As\u00ed, destacamos su parpatana de at\u00fan rojo a la brasa, recubierta de teriyaki, una salsa especial para asados japonesa y acompa\u00f1ada de crema de apionabo. Deliciosa la presa ib\u00e9rica que se presenta en un taco recubierta con una salsa \u201cHoisin\u201d, una versi\u00f3n deliciosa de la salsa que llevan a veces para acompa\u00f1ar los rollitos imperiales. Y, c\u00f3mo no, nada como el carabinero al Josper, con su cabeza rellena de arroz con todos sus jugos o las brochetas marinadas t\u00edpicas de Per\u00fa, cocinadas en nuestro horno que ah\u00fama y brasea carnes y verduras con todo el sabor. <\/p>\n\n\n\n

Producto de temporada<\/strong><\/p>\n\n\n\n

Verdura & Brasa<\/a><\/strong>, en el madrile\u00f1o barrio de Chamber\u00ed, es otro de los restaurantes que han incorporado Josper a su cocina. Fruto de la pasi\u00f3n por las verduras y la cocina tradicional, es el proyecto m\u00e1s personal de Grupo Oter, con el que han querido homenajear sus recuerdos de comidas comidas familiares en torno a la mesa en su pueblo natal, en la provincia de Guadalajara. \u00a0<\/p>\n\n\n\n

Verduras y hortalizas frescas que reivindican el valor del producto de temporada y de proximidad -cuentan con huerto propio- que llegan a la mesa mediante diferentes t\u00e9cnicas que potencian sus sabores y texturas. Elaboraciones como hinojo a la brasa, coliflor braseada, calabaza a la brasa y otras de pescados de nuestras costas, arroces o los mejores tipos de carnes. Su barra con vistas a la parrilla se convierte en un espacio privilegiado en el que disfrutar de la t\u00e9cnica de los parrilleros y de nuestros horn<\/p>\n","protected":false},"excerpt":{"rendered":"

Los hornos Josper se han ido convirtiendo en una pieza importante en las cocinas de los restaurantes. Chefs y clientes aprecian los sabores de la parrilla tradicional, que se a\u00fana con las ventajas de un horno eficiente y competitivo donde cocinar platos tradicionales o de vanguardia, y que potencia el sabor de los alimentos. Nosotros […]<\/p>\n","protected":false},"author":3,"featured_media":14539,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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