{"id":102366,"date":"2024-11-29T11:19:21","date_gmt":"2024-11-29T10:19:21","guid":{"rendered":"https:\/\/bassin-arcachon.com\/?p=102366"},"modified":"2024-11-29T11:39:25","modified_gmt":"2024-11-29T10:39:25","slug":"recetas-de-fiesta-con-sabores-de-la-cuenca-de-arcachon","status":"publish","type":"post","link":"https:\/\/bassin-arcachon.com\/es\/des-recettes-de-fete-aux-saveurs-du-bassin-darcachon\/","title":{"rendered":"Recetas festivas con sabores de Bassin en Arcachon"},"content":{"rendered":"<h2 class=\"wp-block-heading\">Una bonita mesa rodeada de recetas del chef con sabores del Bassin de Arcachon: \u00a1la combinaci\u00f3n ideal para celebraciones exitosas! <\/h2>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-51a4c0ea alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\"><\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-a4ad1957 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h3 class=\"wp-block-heading\">En el men\u00fa: raviolis con hierbas de pradera saladas, adornados con relleno de cangrejo\/caviar, acompa\u00f1ados de remolacha asada y mariscos escalfados.<\/h3>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"La receta del chef - St\u00e9phane CARRADE\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/kTJ1kEu12mQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-50d7dfab alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<p>Una receta festiva que da protagonismo a las esencias de nuestro territorio, entre <strong>plantas mar\u00edtimas, caviar, mariscos y crust\u00e1ceos. <\/strong>Siga al chef St\u00e9phane en<strong> haciendo este plato<\/strong> a trav\u00e9s del v\u00eddeo!<\/p>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"566\" src=\"https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade-1024x566.jpg\" alt=\"- - Bassin d&#039;Arcachon\" class=\"wp-image-110143\" title=\"- - Bassin d&#039;Arcachon\" srcset=\"https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade-1024x566.jpg 1024w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade-600x332.jpg 600w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade-768x425.jpg 768w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade-1536x849.jpg 1536w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade-18x10.jpg 18w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade.jpg 1695w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-8a2f6dc6 default uagb-is-root-container\"><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-bdce1a45 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<p><strong>Sab\u00edas:<\/strong> Es poco conocido, pero los esturiones del Bassin de Arcachon producen uno de los mejores caviares del mundo. TIENE&nbsp;<a href=\"https:\/\/www.caviar-perlita.com\/presentation\/visiter-lesturgeonniere\/\" target=\"_blank\" rel=\"noopener\"><strong>Esturi\u00f3n con Teich<\/strong>&nbsp;<\/a>o al&nbsp;<strong><a href=\"https:\/\/www.caviardefrance.com\/\" target=\"_blank\" rel=\"noopener\">Moulin de la Cassadotte en Biganos<\/a><\/strong>, criadores exigentes le revelar\u00e1n sus m\u00e9todos de maduraci\u00f3n (visitas con cita previa, a reservar en la Oficina de Turismo de <a href=\"https:\/\/leteich-ecotourisme.fr\/incontournables\/teich\/esturgeonniere-teich\/\" target=\"_blank\" rel=\"noopener\"><strong>Teich<\/strong><\/a> o <a href=\"https:\/\/tourisme-coeurdubassin.com\/visites-et-activites\/visites-guidees\/catalogue-visites-guidees-arcachon\/ASCAQU033V50JPO0_visite-du-moulin-de-la-cassadotte-et-degustation-de-caviar\/\" target=\"_blank\" rel=\"noopener\"><strong>El Coraz\u00f3n de la bah\u00eda<\/strong><\/a>).<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-3c1653f6 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<p>Una gran promoci\u00f3n de nuestra <strong>patrimonio culinario y el saber hacer de nuestros chefs<\/strong>, que quiz\u00e1s hayas visto en el programa. <strong>\u00a1C para usted en France 5!<\/strong><\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-3832f7c6 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h3 class=\"wp-block-heading\"><strong>Encuentre tambi\u00e9n a nuestros otros dos chefs estrella, Marc-Antoine LEPAGE (<\/strong><a href=\"https:\/\/www.restaurant-nacre.com\/\" target=\"_blank\" rel=\"noopener\">Casa de N\u00e1car*<\/a><strong> \u2013 Ar\u00e8s) y Thierry RENOU (<\/strong><a href=\"https:\/\/www.lepatio-thierryrenou.com\/\" target=\"_blank\" rel=\"noopener\">El patio*<\/a><strong> \u2013 Arcachon), en el punto de mira de C \u00e0 Vous:<\/strong><\/h3>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-a4cf3a7b alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h4 class=\"wp-block-heading\">Ostras del Bassin de Arcachon, de Marc-Antoine LEPAGE:<\/h4>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-181997b8 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"La receta del chef - Marc Antoine LEPAGE\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/mhRQAt2_XYQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-1b7a6155 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h4 class=\"wp-block-heading\">Dorada del Bassin de Arcachon, por Thierry RENOU:<\/h4>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-c4e755c1 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"La receta del chef - Thierry RENOU\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/cjnPw9NvMqc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-63783ca0 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h3 class=\"wp-block-heading\">Otra opci\u00f3n: la tradicional sopa blanca, elaborada <a href=\"https:\/\/www.facebook.com\/profile.php?id=61552256804679\" target=\"_blank\" rel=\"noopener\">del libro de Laurent Bardou<\/a>, ni\u00f1o y amante del Bassin!<\/h3>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-72f3ec2f alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"532\" src=\"https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/cuisine_bassin_arcachon.jpg\" alt=\"- - Bassin d&#039;Arcachon\" class=\"wp-image-111421\" title=\"- - Bassin d&#039;Arcachon\" srcset=\"https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/cuisine_bassin_arcachon.jpg 800w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/cuisine_bassin_arcachon-600x399.jpg 600w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/cuisine_bassin_arcachon-768x511.jpg 768w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/cuisine_bassin_arcachon-18x12.jpg 18w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">\u00a9 Paseo en barco por Arcach\u00f3n<\/figcaption><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-0dce0b28 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h3 class=\"wp-block-heading\">Para utensilios:<\/h3>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-c36cc245 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<p>Para hacer esto, primero necesitar\u00e1s <strong>\u00a1una sopera, un mortero y una olla!  <\/strong><\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-3ab864bb alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h3 class=\"wp-block-heading\">Lado de los ingredientes: <\/h3>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-ed61bf12 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-7f9b2cd6\">\n<p><strong>Un alioli:<\/strong><br>\u2013 Aceite de oliva <br>- Ajo<br>\u2013 3 patatas<br>\u2013 1 yema de huevo<br>\u2013 1 cucharadita de vinagre de sidra blanco<br>\u2013 Sal, pimienta<br><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-bc31c743\">\n<p><strong>Pez: <\/strong><br>\u2013 Merluza<br>\u2013 Rubio<br>\u2013 Mula <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-803bcea5\">\n<p><strong>Como acompa\u00f1amiento: <\/strong><br>\u2013 Patatas con pulpa firme <br>\u2013 cebollas<br>- Ajo <br>\u2013 pan duro<br>\u2013 1 yema de huevo<br>\u2013 Aceite de man\u00ed <br>- Sal <br>\u2013 Hoja de laurel\/tomillo<br>- Pimienta<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-b28f729a alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h3 class=\"wp-block-heading\">A la receta:  <\/h3>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-9d2e75da alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<p><strong>Paso 1: prepara el alioli <br><\/strong>\u2013 Cocer y pelar las patatas, triturarlas bien con unas varillas en un bol. <br>\u2013 Machacar los ajos con el mortero en el mortero.<br>\u2013 Mezclar el ajo con la patata y luego batir.<br>\u2013 Agrega la yema de huevo, la pimienta, la sal y luego agrega el aceite de oliva.<br>\u2013 A\u00f1ade la cucharadita de vinagre de sidra blanco.<\/p>\n\n\n\n<p><strong>Paso 2: Preparar el pescado<\/strong><br>\u2013 Escamar y destripar el pescado.<br>\u2013 Preparar la olla con suficiente cantidad de agua.<br>\u2013 Cuente una buena merluza de 2 kg, un buen rubio o dos de 400 g, un salmonete de 800 g para 4 personas.<br>\u2013 A\u00f1adir a la olla el rubio, el m\u00fajol, la cabeza de merluza y el rabo cortados en trozos.<br>\u2013 Dejar hervir 30 minutos con la hoja de laurel, guindilla, sal, pimienta, tomillo.<br>\u2013 Sacar los trozos de pescado y reducir el agua de cocci\u00f3n aumentando el fuego.<br>\u2013 Poner las cabezas de pescado en el molinillo, encima de la olla. <br>\u2013 Presionar bien las cabezas y cocer las patatas (2\/personas) durante 15 minutos en una cacerola con agua con sal.<br>\u2013 Coloque rebanadas de pan duro en el plato hondo y luego vierta la sopa sobre ellas. Mezclar con el alioli al gusto.<\/p>\n\n\n\n<p><strong>Paso 3: El plato <\/strong><br>\u2013 Una vez terminada la sopa, colocar delicadamente los trozos de pescado en una fuente acompa\u00f1ados de las patatas y el alioli.<\/p>\n\n\n\n<p><strong>\u00a1Todo est\u00e1 listo, solo te queda disfrutar! <\/strong><\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-75a73a7b alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<p>Para otras ideas de recetas de fin de a\u00f1o, no dude en consultar nuestros otros art\u00edculos: <br>\u2013 <strong><a href=\"https:\/\/bassin-arcachon.com\/es\/ostras-ven-a-lapero-en-b-comme-bistro\/\">https:\/\/bassin-arcachon.com\/les-huitres-sinvitent-a-lapero-chez-b-comme-bistrot\/<\/a><\/strong><br>\u2013 <a href=\"https:\/\/bassin-arcachon.com\/es\/ostras-navidenas-port-dattache-version-la-receta\/\"><strong>https:\/\/bassin-arcachon.com\/les-huitres-de-noel-version-port-dattache-la-recette\/<\/strong><\/a><br>\u2013 <strong><a href=\"https:\/\/bassin-arcachon.com\/es\/una-comida-festiva-al-estilo-de-la-cuenca-de-arcachon\/\">https:\/\/bassin-arcachon.com\/un-repas-de-fete-facon-bassin-darcachon\/<\/a><\/strong><\/p>\n<\/div><\/div>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Une belle table dress\u00e9e autour de recettes de chef aux saveurs du Bassin d&rsquo;Arcachon: la combinaison id\u00e9ale pour des f\u00eates r\u00e9ussies ! Au menu : raviole aux herbes des pr\u00e9s [&hellip;]<\/p>\n","protected":false},"author":25,"featured_media":111430,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","footnotes":""},"categories":[2132],"tags":[],"class_list":["post-102366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled.jpg",2560,1707,false],"thumbnail":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-150x150.jpg",150,150,true],"medium":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-600x400.jpg",600,400,true],"medium_large":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-768x512.jpg",768,512,true],"large":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-1024x683.jpg",1024,683,true],"1536x1536":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-1536x1024.jpg",1536,1024,true],"2048x2048":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-2048x1366.jpg",2048,1366,true],"trp-custom-language-flag":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-18x12.jpg",18,12,true]},"uagb_author_info":{"display_name":"Marie Clauzel","author_link":"https:\/\/bassin-arcachon.com\/es\/author\/mariesiba\/"},"uagb_comment_info":0,"uagb_excerpt":"Une belle table dress\u00e9e autour de recettes de chef aux saveurs du Bassin d&rsquo;Arcachon: la combinaison id\u00e9ale pour des f\u00eates r\u00e9ussies ! Au menu : raviole aux herbes des pr\u00e9s [&hellip;]","_links":{"self":[{"href":"https:\/\/bassin-arcachon.com\/es\/wp-json\/wp\/v2\/posts\/102366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bassin-arcachon.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bassin-arcachon.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bassin-arcachon.com\/es\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/bassin-arcachon.com\/es\/wp-json\/wp\/v2\/comments?post=102366"}],"version-history":[{"count":32,"href":"https:\/\/bassin-arcachon.com\/es\/wp-json\/wp\/v2\/posts\/102366\/revisions"}],"predecessor-version":[{"id":111436,"href":"https:\/\/bassin-arcachon.com\/es\/wp-json\/wp\/v2\/posts\/102366\/revisions\/111436"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bassin-arcachon.com\/es\/wp-json\/wp\/v2\/media\/111430"}],"wp:attachment":[{"href":"https:\/\/bassin-arcachon.com\/es\/wp-json\/wp\/v2\/media?parent=102366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bassin-arcachon.com\/es\/wp-json\/wp\/v2\/categories?post=102366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bassin-arcachon.com\/es\/wp-json\/wp\/v2\/tags?post=102366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}