{"id":2052,"date":"2019-06-27T10:15:43","date_gmt":"2019-06-27T10:15:43","guid":{"rendered":"http:\/\/flashlifestyle.es\/?p=2052"},"modified":"2025-10-28T09:51:22","modified_gmt":"2025-10-28T09:51:22","slug":"aconseguir-una-estrella-michelin-per-aflamas-no-es-una-prioritat","status":"publish","type":"post","link":"https:\/\/flashmagazines.es\/nova\/aconseguir-una-estrella-michelin-per-aflamas-no-es-una-prioritat\/","title":{"rendered":"\u201cAconseguir una estrella Michel\u00edn per Aflamas no \u00e9s una prioritat\u201d\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0"},"content":{"rendered":"<p><strong>La cuina d\u2019autor de Pau P\u00e9rez <\/strong><\/p>\n<p>Despr\u00e9s de passar per l\u2019escola <strong>Hofman<\/strong>n, on es va formar t\u00e8cnicament com a cuiner, Pau P\u00e9rez va agafar experi\u00e8ncia en diferents establiments, molts d\u2019ells <strong>estrellats<\/strong>. Casualitat o no, el talent d\u2019aquest jove xef, que s\u2019acaba de llan\u00e7ar al m\u00f3n de l\u2019emprenedoria obrint el seu propi restaurant, va ser requerit a les cuines de <strong>Coure<\/strong>, <strong>Moments<\/strong> &#8211; de Carme Ruscadella i el seu fill Ra\u00fal Balam -, <strong>Xerta<\/strong>, i <strong>Wall 57<\/strong>.<span class=\"Apple-converted-space\">\u00a0 <\/span>Tots ells van exercir sense dubte una influ\u00e8ncia a l\u2019hora de crear la seva proposta al recentment inaugurat Aflamas, amb una cuina d\u2019autor basada en el producte. \u201cLa majoria dels restaurants on vaig aprendre eren uns boixos del producte, i aquest coneixement m\u2019ha perm\u00e8s triar entre els millors prove\u00efdors\u201d, assegura Pau, que tamb\u00e9 \u00e9s un ent\u00e8s en oli, \u201caqu\u00ed, al contrari del que es pensa, falta coneixement d\u2019una de les ess\u00e8ncies de la nostra cuina\u201d. L\u2019explosi\u00f3 de sabors amb la que el xef sorpr\u00e8n en cada plat compost d\u2019elements amb sentit, prenen tot el protagonisme en un local marcat per una decoraci\u00f3 s\u00f2bria, amb diferents sales privades, d\u2019una capacitat fins a catorze comensals, servits amb la professionalitat exigida, a l\u2019al\u00e7ada de la qualitat d\u2019una carta formada per propostes cl\u00e0ssiques que troben un contrap\u00e8s en altres f\u00f3rmules m\u00e9s actuals, elaborades amb superfoods, per exemple, m\u00e9s lleugeres. El <strong>men\u00fa executiu<\/strong>, de <strong>29\u20ac<\/strong>, se serveix entre setmana, de dimarts a divendres.<span class=\"Apple-converted-space\">\u00a0 <\/span>Una bona opci\u00f3 per con\u00e8ixer de primera m\u00e0 el m\u00f3n creatiu d\u2019aquest xef que aviat far\u00e0 parlar.<\/p>\n<p>&nbsp;<\/p>\n<p><em>El local disposa de <strong>sales privades<\/strong> per grups, fins a catorze comensals<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-2055 aligncenter\" src=\"https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/PauP\u00e9rezparaFlashFoodBarcelona-200x300.gif\" alt=\"\" width=\"200\" height=\"300\" \/><\/p>\n<p style=\"text-align: center;\">Pau P\u00e9rez ha estat format a la Hofmann, est\u00e0 graduat per la <strong>CETT-UB<\/strong> en ci\u00e8ncies culin\u00e0ries i gastron\u00f2miques, i compta amb l\u2019experi\u00e8ncia de diverses cuines amb estrella Michel\u00edn.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"size-medium wp-image-2053 aligncenter\" src=\"https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/Afamas2paraFlashFoodBarcelona-300x200.gif\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/Afamas2paraFlashFoodBarcelona-300x200.gif 300w, https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/Afamas2paraFlashFoodBarcelona-700x467.gif 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Croqueta de pollastre<\/strong> a l\u2019ast amb un toc d\u2019esp\u00e8cies del xef i gel de poma \u00e0cida. Molt cruixent!<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"size-medium wp-image-2054 aligncenter\" src=\"https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/AflamasparaFlashFoodBarcelona-200x300.gif\" alt=\"\" width=\"200\" height=\"300\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Carpaccio<\/strong> de porc ib\u00e8ric amb pur\u00e9 trufat.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2056 aligncenter\" src=\"https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/AflamasVerdurasalaBrasaparaFlashFoodBcn-300x200.gif\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/AflamasVerdurasalaBrasaparaFlashFoodBcn-300x200.gif 300w, https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/AflamasVerdurasalaBrasaparaFlashFoodBcn-700x467.gif 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Verdures a la brasa<\/strong> amb romesco de tom\u00e0quet, ceba escalivada i all negre.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2057 aligncenter\" src=\"https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/ArrozsecIlladeRiuambcalamarigaleraparaFlashFoodBcn-300x200.gif\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/ArrozsecIlladeRiuambcalamarigaleraparaFlashFoodBcn-300x200.gif 300w, https:\/\/flashmagazines.es\/nova\/wp-content\/uploads\/ArrozsecIlladeRiuambcalamarigaleraparaFlashFoodBcn-700x467.gif 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Arr\u00f2s<\/strong> sec Illa de Riu amb calamar i galera.<\/p>\n<p>&nbsp;<\/p>\n<p>C\/ Loreto, 32 &#8211; Barcelona<\/p>\n<p>T 933 457 148<\/p>\n<p><a href=\"http:\/\/www.aflamas.com\">www.aflamas.com<\/a><\/p>\n<p><a href=\"http:\/\/www.instagram.com\/aflamas_restaurant\/?hl=es-la\">@aflamas_restaurant<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cuina d\u2019autor de Pau P\u00e9rez Despr\u00e9s de passar per l\u2019escola Hofmann, on es va formar t\u00e8cnicament com a cuiner, Pau P\u00e9rez va agafar experi\u00e8ncia en diferents establiments, molts d\u2019ells estrellats. Casualitat o no, el talent d\u2019aquest jove xef, que s\u2019acaba de llan\u00e7ar al m\u00f3n de l\u2019emprenedoria obrint el seu propi restaurant, va ser requerit&#8230;<\/p>\n","protected":false},"author":3,"featured_media":2055,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-2052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia"],"_links":{"self":[{"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/posts\/2052","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/comments?post=2052"}],"version-history":[{"count":4,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/posts\/2052\/revisions"}],"predecessor-version":[{"id":2185,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/posts\/2052\/revisions\/2185"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/media\/2055"}],"wp:attachment":[{"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/media?parent=2052"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/categories?post=2052"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/flashmagazines.es\/nova\/wp-json\/wp\/v2\/tags?post=2052"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}