{"id":1706,"date":"2011-10-04T22:47:10","date_gmt":"2011-10-04T20:47:10","guid":{"rendered":"http:\/\/blogs.km77.com\/engendromecanico\/?p=1706"},"modified":"2022-12-20T17:10:48","modified_gmt":"2022-12-20T16:10:48","slug":"en-la-cocina-de-una-estrella-michelin","status":"publish","type":"post","link":"https:\/\/www.km77.com\/revista\/engendro-mecanico\/en-la-cocina-de-una-estrella-michelin\/","title":{"rendered":"En la cocina de una estrella Michelin"},"content":{"rendered":"<p>Jaime, uno de los periodistas de km77.com, me ha enviado un texto contando algo que vivi\u00f3 recientemente en una presentaci\u00f3n. A mi me parece que exagera, porque yo, sin ninguna duda y tras muchas comidas y cenas de dise\u00f1o, cambio el plato m\u00e1s sofisticado del mundo por unas patatas a la riojana, unas migas con longaniza, un arroz caldoso con bogavante, una fideu\u00e1 bien hecha (por favor, de fideo cabell\u00edn y con un alioli en condiciones), un chulet\u00f3n de vaca a la piedra o unos huevos rotos con jam\u00f3n o foie. Pero vamos, que \u00e9sta es su historia:<br \/>\n<em>En ocasiones, las presentaciones de nuevos productos por parte de las marcas del mundo del autom\u00f3vil nos da la oportunidad a los periodistas de acceder a gentes y lugares que de otra forma ser\u00eda harto complicado. El \u00faltimo caso que he protagonizado tiene que ver con la alta cocina, con la tan de moda cocina de autor.<\/em><\/p>\n<p style=\"text-align: center;\"><em> <img decoding=\"async\" class=\"size-full wp-image-1707 aligncenter\" title=\"rompan-filas\" src=\"https:\/\/www.km77.com\/revista\/wp-content\/uploads\/2011\/10\/rompan-filas.jpg\" alt=\"rompan-filas\" width=\"400\" height=\"536\" srcset=\"https:\/\/www.km77.com\/revista\/wp-content\/uploads\/2011\/10\/rompan-filas.jpg 400w, https:\/\/www.km77.com\/revista\/wp-content\/uploads\/2011\/10\/rompan-filas-224x300.jpg 224w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/em><\/p>\n<p><em>Opel nos invit\u00f3 a asistir a la presentaci\u00f3n del Insignia modelo 2012, que tiene ligeros cambios mec\u00e1nicos y de equipamiento, como contamos en km77 (<a href=\"https:\/\/www.km77.com\/00\/opel\/insignia\/t01.asp\">m\u00e1s informaci\u00f3n<\/a>). Tras llegar a Frankfurt y desarrollarse la jornada de pruebas, con rueda de prensa y comida en el <a href=\"http:\/\/www.darmstadtium.de\/\">Darmstadtium<\/a>, fuimos convocados a las 19.30 para dirigirnos al restaurante del hotel <a href=\"https:\/\/www.kempinski.com\/en\/experiences\/culinary\/unique-dining\">Villa Rothschild Kempinski<\/a>, cuyo jefe de cocina es el chef Christoph Rainer, distinguido con una estrella Michelin.<\/em><\/p>\n<p><em> \u00cdbamos a asistir a un peque\u00f1o taller de cocina, a descubrir como esta estrella de la gastronom\u00eda alemana prepara algunos de sus platos, que posteriormente degustar\u00edamos en la cena.<\/em><\/p>\n<p style=\"text-align: center;\"><em> <img decoding=\"async\" class=\"size-full wp-image-1708 aligncenter\" title=\"lastminute-langosta\" src=\"https:\/\/www.km77.com\/revista\/wp-content\/uploads\/2011\/10\/lastminute-langosta.jpg\" alt=\"lastminute-langosta\" width=\"700\" height=\"523\" srcset=\"https:\/\/www.km77.com\/revista\/wp-content\/uploads\/2011\/10\/lastminute-langosta.jpg 700w, https:\/\/www.km77.com\/revista\/wp-content\/uploads\/2011\/10\/lastminute-langosta-480x359.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 700px, 100vw\" \/><\/em><\/p>\n<p><em>De la cocina de un gran chef llama la atenci\u00f3n los espacios di\u00e1fanos, la ausencia de dificultades de espacio para trabajar a gusto, adem\u00e1s de la limpieza y la gran organizaci\u00f3n. Rainer nos ilustr\u00f3 con sus t\u00e9cnicas para abrir una langosta limpiamente y sin que el caparaz\u00f3n da\u00f1ara la carne o para preparar uno de sus platos m\u00e1s representativos, la carrillera de ternera Corr\u00e8ze. Su mayor signo de distinci\u00f3n es la elaboraci\u00f3n: 16 horas de cocci\u00f3n a 55 grados. Iba acompa\u00f1ada de una salsa Finaci\u00e8re, crema de guisantes y berros y setas fritas.<\/em><\/p>\n<p><em>Durante la cena, adem\u00e1s de la carrillera, pudimos probar una &#8216;Amuse Bouche&#8217; \u2014tomate raf en tres formatos: helado, gel y espuma\u2014, crema de h\u00edgado de ganso marinado con chocolate negro y sorbete de mel\u00f3n o lubina de Bret\u00f3n &#8216;frito y crujiente&#8217; con salsa picante de alubias, pur\u00e9 de &#8216;Brandada&#8217; y espuma de naranja &#8216;Sariette&#8217;. El postre era un melocot\u00f3n &#8216;Sous-Vide&#8217; hecho a base de bizcocho y helado.<\/em><\/p>\n<p style=\"text-align: center;\"><em> <img decoding=\"async\" class=\"size-full wp-image-1710 aligncenter\" title=\"michelin\" src=\"https:\/\/www.km77.com\/revista\/wp-content\/uploads\/2011\/10\/michelin.jpg\" alt=\"michelin\" width=\"500\" height=\"669\" srcset=\"https:\/\/www.km77.com\/revista\/wp-content\/uploads\/2011\/10\/michelin.jpg 500w, https:\/\/www.km77.com\/revista\/wp-content\/uploads\/2011\/10\/michelin-480x642.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 500px, 100vw\" \/><\/em><\/p>\n<p><em>El resultado est\u00e9tico en todos ellos era impecable; el resultado al gusto, m\u00e1s si cabe. Todo un privilegio el poder bajar a la cocina de un chef distinguido por Michelin que recordar\u00e9 siempre.<\/em><\/p>\n<p style=\"text-align: right;\"><em><strong>Jaime Arruz<\/strong><br \/>\n<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jaime, uno de los periodistas de km77.com, me ha enviado un texto contando algo que vivi\u00f3 recientemente en una presentaci\u00f3n. A mi me parece que exagera, porque yo, sin ninguna duda y tras muchas comidas y cenas de dise\u00f1o, cambio el plato m\u00e1s sofisticado del mundo por unas patatas a la riojana, unas migas con [&hellip;]<\/p>\n","protected":false},"author":48,"featured_media":1707,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3912],"tags":[5231,4717,2231,2444,7893,5232],"class_list":["post-1706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-engendro-mecanico","tag-chef-christoph-rainer","tag-jaime-arruz","tag-opel-insignia","tag-presentacion","tag-presentaciones","tag-restaurante-estrella-michelin"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>En la cocina de una estrella Michelin - Revista km77<\/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:\/\/www.km77.com\/revista\/engendro-mecanico\/en-la-cocina-de-una-estrella-michelin\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"En la cocina de una estrella Michelin - Revista km77\" \/>\n<meta property=\"og:description\" content=\"Jaime, uno de los periodistas de km77.com, me ha enviado un texto contando algo que vivi\u00f3 recientemente en una presentaci\u00f3n. A mi me parece que exagera, porque yo, sin ninguna duda y tras muchas comidas y cenas de dise\u00f1o, cambio el plato m\u00e1s sofisticado del mundo por unas patatas a la riojana, unas migas con [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.km77.com\/revista\/engendro-mecanico\/en-la-cocina-de-una-estrella-michelin\/\" \/>\n<meta property=\"og:site_name\" content=\"Revista km77\" \/>\n<meta property=\"article:published_time\" content=\"2011-10-04T20:47:10+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-12-20T16:10:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.km77.com\/revista\/wp-content\/uploads\/2011\/10\/rompan-filas.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"400\" \/>\n\t<meta property=\"og:image:height\" content=\"536\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Celedonio y Cogolludo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Celedonio y Cogolludo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.km77.com\\\/revista\\\/engendro-mecanico\\\/en-la-cocina-de-una-estrella-michelin\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.km77.com\\\/revista\\\/engendro-mecanico\\\/en-la-cocina-de-una-estrella-michelin\\\/\"},\"author\":{\"name\":\"Celedonio y Cogolludo\",\"@id\":\"https:\\\/\\\/www.km77.com\\\/revista\\\/#\\\/schema\\\/person\\\/a7115fd8d0381d5ef55688376f7fbfe2\"},\"headline\":\"En la cocina de una estrella Michelin\",\"datePublished\":\"2011-10-04T20:47:10+00:00\",\"dateModified\":\"2022-12-20T16:10:48+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.km77.com\\\/revista\\\/engendro-mecanico\\\/en-la-cocina-de-una-estrella-michelin\\\/\"},\"wordCount\":492,\"commentCount\":11,\"publisher\":{\"@id\":\"https:\\\/\\\/www.km77.com\\\/revista\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.km77.com\\\/revista\\\/engendro-mecanico\\\/en-la-cocina-de-una-estrella-michelin\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.km77.com\\\/revista\\\/wp-content\\\/uploads\\\/2011\\\/10\\\/rompan-filas.jpg\",\"keywords\":[\"chef Christoph Rainer\",\"Jaime Arruz\",\"Opel Insignia\",\"presentaci\u00f3n\",\"Presentaciones\",\"restaurante estrella michelin\"],\"articleSection\":[\"Engendro Mec\u00e1nico\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.km77.com\\\/revista\\\/engendro-mecanico\\\/en-la-cocina-de-una-estrella-michelin\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.km77.com\\\/revista\\\/engendro-mecanico\\\/en-la-cocina-de-una-estrella-michelin\\\/\",\"url\":\"https:\\\/\\\/www.km77.com\\\/revista\\\/engendro-mecanico\\\/en-la-cocina-de-una-estrella-michelin\\\/\",\"name\":\"En la cocina de una estrella Michelin - 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