{"id":16843,"date":"2020-02-25T16:05:17","date_gmt":"2020-02-25T16:05:17","guid":{"rendered":"http:\/\/jospergrill.com\/?p=16843"},"modified":"2020-02-26T08:20:12","modified_gmt":"2020-02-26T08:20:12","slug":"una-noche-magica-con-bittor-arginzoniz-y-quique-dacosta-en-llisa-negra","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/es\/una-noche-magica-con-bittor-arginzoniz-y-quique-dacosta-en-llisa-negra\/","title":{"rendered":"Una noche m\u00e1gica con Bittor Arginzoniz y Quique Dacosta en Llisa Negra"},"content":{"rendered":"\n

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

El pasado 24 de febrero nuestro COO, Manu Yebras, vivi\u00f3 una experiencia que, seg\u00fan sus propias palabras, no va a poder olvidar en mucho tiempo. Efectivamente, Manu vivi\u00f3 un acontecimiento \u00fanico con dos genios de la cocina con los que comparti\u00f3 una gran velada centrada en la gastronom\u00eda, saber hacer y humanidad. Por una parte, el gran maestro internacional de la parrilla, Bittor Arginzoniz<\/strong>, considerado el mejor parrillero del mundo por su Asador Etxevarri, en Atxondo, Vizcaya, que ha revolucionado el universo de los asadores tradicionales con su concepto de tradici\u00f3n y modernidad en el manejo de las brasas. Por otra parte, Quique Dacosta<\/strong> (Llisa Negra, Arrosqd, Mercat Bar, Vuelve Carolina, Quique Dacosta Restaurant, El Poblet), el chef valenciano de adopci\u00f3n, con tres estrellas Michelin, que ha actualizado la cocina internacional con nuevas t\u00e9cnicas de vanguardia y que organiz\u00f3 esta jornada inolvidable para todos. Ambos son fijos en la lista de The World’s 50 Best Restaurants<\/em>, ambos respetan al m\u00e1ximo el producto y adem\u00e1s son m\u00e1ximos defensores del producto local como base de la cocina del siglo XXI. <\/p>\n\n\n\n

\"Quique<\/figure>\n\n\n\n

Llisa Negra, cocina de producto<\/strong><\/p>\n\n\n\n

El evento m\u00e1gico tuvo lugar en el exitoso restaurante Llisa Negra<\/strong>, ubicado en la calle Pascual i Gen\u00eds de la capital valenciana, en pleno centro hist\u00f3rico, que el chef Quique Dacosta y su equipo abrieron a finales de 2018 y donde habitualmente se mima el producto local, tanto pescados y mariscos procedentes de las lonjas de proximidad como la mejor carne del pa\u00eds, braseada en sus parrillas cada d\u00eda. Como bien saben los amigos del Llisa Negra, sus cocinas est\u00e1n a la vista de los comensales, de modo que los clientes disfrutan del espect\u00e1culo de la cocina en vivo. <\/p>\n\n\n\n

\"Manu<\/figure>\n\n\n\n

Mano a mano<\/strong><\/p>\n\n\n\n

Esta vez el acto se hab\u00eda centrado en las carnes: un homenaje a las chuletas serv\u00eda de excusa para que estos dos grandes chefs se juntaran en un mano a mano hist\u00f3rico. Quique Dacosta recib\u00eda as\u00ed al parrillero vasco: \u201cEs un honor tener en casa al mejor parrillero del mundo. Nadie ha logrado dominar el fuego y gestionar el poder de las brasas como Bittor Arginzoniz; es pura inspiraci\u00f3n para nosotros y estamos muy agradecidos, ya que estar con \u00e9l es un continuo aprendizaje\u201d. Bittor, antes de ponerse manos a la obra, no dudaba en declarar: “Me ha hecho mucha ilusi\u00f3n la invitaci\u00f3n de Quique por la amistad que nos une y es un orgullo para m\u00ed que se pueda hacer este tipo de cocina aqu\u00ed en Valencia”.<\/p>\n\n\n\n

\"Bittor<\/figure>\n\n\n\n

Las chuletas<\/strong><\/p>\n\n\n\n

Antes de la cena, se expuso el producto a los asistentes, que pudieron conocer de primera mano todo sobre los cortes, el tiempo de maduraci\u00f3n y el origen de las piezas. exhibici\u00f3n previa del producto. Con la ayuda de una parrilla vasca Josper, Bittor Arginzoniz y Quique Dacosta elaboraron las distintas carnes. Destacamos las magn\u00edficas chuletas de vaca rubia gallega de seis a\u00f1os, que hab\u00edan sido curadas en Quique Dacosta Restaurante durante 600 d\u00edas en atm\u00f3sfera salina (la sal no entra en contacto con el producto) y la cocina por parte de Arginzoniz de una chuleta de raza cruzada de seis a\u00f1os con 25 d\u00edas de maduraci\u00f3n. Y todo con la maestr\u00eda habitual de ambos, esa que nunca dejar\u00e1 de sorprendernos.<\/p>\n\n\n\n

El men\u00fa no acab\u00f3 ah\u00ed: con un horno brasa Josper clase A, en concreto el modelo HJA-50-HC, los maestros elaboraron unos incre\u00edbles carabineros de primer\u00edsima calidad a la brasa, con grat\u00e9n levemente picante, adem\u00e1s de steak tartar, mollejas de coraz\u00f3n al Josper, manitas fr\u00edas con trufa negra o casta\u00f1uelas de cerdo ib\u00e9rico Joselito, entre otros deliciosos platos. Todo con una armon\u00eda de vinos realizada por Manuela Romeralo.<\/p>\n\n\n\n

\"La<\/figure>\n\n\n\n

Una jornada inolvidable para Josper<\/strong><\/p>\n\n\n\n

Querr\u00edamos cerrar esta cr\u00f3nica de lo vivido con nuestro agradecimiento sincero a ambos maestros. En Josper hemos aprendido, perfeccionado y ampliado nuestros conocimientos sobre las brasas, el producto y la gastronom\u00eda con el buen hacer de Bittor y de Quique. Desde Josper damos las gracias a ambos por una noche tan m\u00e1gica, en la que demostraron su profundo conocimiento de las t\u00e9cnicas culinarias y el amor por el producto. Bittor y Quique son siempre todo un ejemplo para nosotros. En Josper no dejamos de aprender. <\/p>\n\n\n\n

\"Manu<\/figure>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

El pasado 24 de febrero nuestro COO, Manu Yebras, vivi\u00f3 una experiencia que, seg\u00fan sus propias palabras, no va a poder olvidar en mucho tiempo. Efectivamente, Manu vivi\u00f3 un acontecimiento \u00fanico con dos genios de la cocina con los que comparti\u00f3 una gran velada centrada en la gastronom\u00eda, saber hacer y humanidad. Por una parte, […]<\/p>\n","protected":false},"author":3,"featured_media":16844,"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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