{"id":4866,"date":"2022-04-05T09:50:26","date_gmt":"2022-04-05T07:50:26","guid":{"rendered":"https:\/\/entredosmons.es\/nous-avons-paru-dans-le-journal-el-mundo\/"},"modified":"2022-04-05T09:59:10","modified_gmt":"2022-04-05T07:59:10","slug":"nous-avons-paru-dans-le-journal-el-mundo","status":"publish","type":"post","link":"https:\/\/entredosmons.es\/fr\/nous-avons-paru-dans-le-journal-el-mundo\/","title":{"rendered":"Nous avons paru dans le journal: EL MUNDO"},"content":{"rendered":"

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Aujourd’hui nous venons vous dire que la journaliste Bel\u00e9n Parra est venue nous rendre visite au restaurant pour nous interviewer sur notre cuisine pour le journal : El Mundo.<\/h2>\n

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ENTRE DOS MONS: FUSION TR\u00c8S BIEN AVENUE<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.16.1″ _module_preset=\u00a0\u00bb7262e956-c376-4aa6-9642-c413f71527d0″ text_line_height=\u00a0\u00bb1.8em\u00a0\u00bb text_font_size_tablet=\u00a0\u00bb\u00a0\u00bb text_font_size_phone=\u00a0\u00bb13px\u00a0\u00bb text_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb header_font_size_tablet=\u00a0\u00bb55px\u00a0\u00bb header_font_size_last_edited=\u00a0\u00bboff|desktop\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]Sa place dans le monde est \u00e0 Palam\u00f3s, o\u00f9 ils alimentent le projet de vie en commun avec un restaurant propre. Le couple de chefs form\u00e9 par la p\u00e9ruvien Mila Acosta et le catalan Roger Cama conjugue avec succ\u00e8s les perspectives racines au bord de la M\u00e9diterran\u00e9e plus brun.[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.16.1″ _module_preset=\u00a0\u00bb7262e956-c376-4aa6-9642-c413f71527d0″ text_line_height=\u00a0\u00bb1.8em\u00a0\u00bb text_font_size_tablet=\u00a0\u00bb\u00a0\u00bb text_font_size_phone=\u00a0\u00bb13px\u00a0\u00bb text_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb header_font_size_tablet=\u00a0\u00bb55px\u00a0\u00bb header_font_size_last_edited=\u00a0\u00bboff|desktop\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]Bel\u00e9n Parra
\nElle, p\u00e9ruvien. Lui, Catalan. Chacune dans son monde (gastronome) et ensemble, dans l’Entre Dos Mons de Palam\u00f3s. Face \u00e0 la mer, ils rapprochent les eaux du toll qui s\u00e9parent ce qu’ils veulent le plus. C’est-\u00e0-dire votre pays, votre culture et vos peuples. C’est Mila Acosta qui se trouve manifestement plus loin que le sien, mais ses plats montrent que la distance n’est pas l’oubli. Au contraire. Il n’y a probablement pas de c\u00f4t\u00e9 de la carte de ce type de brasserie, avec dix poissons et crustac\u00e9s, plus bon que ce qu’elle produit et qu’elle assiette avec tant de soin.<\/p>\n

L’\u00e9vocation est constante sur la table, ainsi que la capacit\u00e9 d’\u00e9mocionner \u00e0 partir d’un seul m\u00f4le. Il suffit de partager son actuel menu de d\u00e9gustation avec l’un de ses compatriotes pour se rendre compte de la pr\u00e9cision avec laquelle Mila r\u00e9compense la m\u00e9moire muette. Il en va de m\u00eame pour ceux qui ont le souvenir du P\u00e9rou. Il le fait avec un produit autochtone, la lettre cite tous ses fournisseurs, mais aussi avec lequel il arrive entre ses mains apr\u00e8s des heures de voyage en mer et en air. Pour raccourcir les speres, Mila et son couple Roger Cama ont d\u00e9j\u00e0 \u00e9t\u00e9 lanc\u00e9s \u00e0 la culture, m\u00eame si ce n’est en quantit\u00e9s modestes.<\/p>\n

Ils se sont rencontr\u00e9s dans la cuisine de la Voie Veneto, pour laquelle ils n’ont de belles paroles que lorsqu’ils d\u00e9fendaient des parties diff\u00e9rentes mais unies. Il s’agissait d’ann\u00e9es de formation, de remise et d’engagement. Des complices regard\u00e9es et r\u00e9v\u00e9lateurs silencieux. De gros travail en r\u00e9compense. Dans cet historique barcelonais, ils ont vu comment cette histoire est n\u00e9e. Et ils en ont un sourire. Entre Dos Mons vient de rouvrir pour affronter une autre longue saison. Sans \u00e0 peine des jours de cong\u00e9, Mila et Roger profitent pour mettre leur cr\u00e9ativit\u00e9 au maximum dans une localit\u00e9 o\u00f9 ils font beaucoup d’offres et o\u00f9 ils n’ont gu\u00e8re de concurrence. Peu de restaurants exploitent si bien cette fusion que dans ce couple est r\u00e9elle, intelligible et enrichissant. Bien que les papiers soient partag\u00e9s entre cuisine et salle, on a le sentiment que l’on pourrait \u00e9changer ses lieux et rien ne se passerait. On note que les deux parties partagent des pr\u00e9occupations et des objectifs, ainsi qu’un vaste bagage culinaire. Ensemble, ils aiment le pain quotidien, trempent la boue quotidiennement et brindent avec des vins empordaniens et un pisco quand il s’agit d’intervenir. La sienne est une fusion tr\u00e8s bien avenue.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

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