{"id":12071,"date":"2016-02-29T18:10:15","date_gmt":"2016-02-29T18:10:15","guid":{"rendered":"http:\/\/alexclavijochef.com\/?p=12071"},"modified":"2020-07-06T18:34:50","modified_gmt":"2020-07-06T18:34:50","slug":"12071","status":"publish","type":"post","link":"https:\/\/alexclavijochef.com\/index.php\/2016\/02\/29\/12071\/","title":{"rendered":"\u00c1lex Clavijo"},"content":{"rendered":"

\u00c1lex Clavijo<\/h2>\n
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\u00c1lex Clavijo \/ Restaurante Vadebacus, Sant Cugat del Vall\u00e9s, Barcelona<\/strong><\/h3>\n

Men\u00fa: <\/strong>
\n\u2013 Entrante:<\/strong> Carpaccio de viera, helado de aguacate, mostaza verde, aceite de parmesano, pi\u00f1ones, membrillo de chirimoya y salicornia
\n\u2013 Plato Principal:<\/strong> Bacalao a baja temperatura, falso pil-pil de moluscos, espaguetis de apio nabo, ed\u00e1mame, berberechos, mejillones y brotes de guisantes
\n\u2013 Postre:<\/strong> Texturas de pl\u00e1tano, queso fresco, naranja y su tierra de brownie<\/p>\n

El Restaurante Sant Bartomeu (Sant Cugat), de cocina creativa con toques de autor con matices francesas, fue mi escuela durante 5 a\u00f1os. El chef Franc\u00e9s Marc Abramovici, despu\u00e9s de venir de varias estrellas Michelin de Francia, Londres y tambi\u00e9n en Espa\u00f1a, siendo segundo de cocina del Rac\u00f3 de Can Fabes, 3 estrellas Michelin, fue la persona que me ense\u00f1\u00f3 las bases de la cocina Francesa, incluso los valores de la cocina, cuidar el producto, la rectitud y la disciplina de las estrellas Michelin que hab\u00eda adquirido en todos sus a\u00f1os de experiencia, pudiendo incluso el \u00faltimo a\u00f1o y medio pasar a hacerme cargo de la misma como jefe de cocina.<\/p>\n

Restaurante Qubuq del Hotel Qgat (Sant Cugat) como segundo de cocina, restaurante de cocina mediterr\u00e1nea de producto, celebraciones, banquetes, bodas y dem\u00e1s.
\nC\u00edrculo Ecuestre de Barcelona como Jefe de partida, restaurante de cocina de mercado, tradicional, banquetes, bodas y celebraciones exclusivo para socios.
\nRestaurante Heura (Sant Cugat) como Jefe de cocina, restaurante de cocina de mercado basado en el producto fresco y de temporada con toques de autor.
\nRestaurante Vadebacus (Sant Cugat) como Jefe de cocina, restaurante de cocina tradicional y de vanguardia con toque de autor.<\/p>\n

Este contenido ha sido publicado originalmente por concursococinero\u00a0en la siguiente direcci\u00f3n:\u00a0http:\/\/www.concursococinero.com\/alex-clavijo\/<\/a><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

\u00c1lex Clavijo \u00c1lex Clavijo \/ Restaurante Vadebacus, Sant Cugat del Vall\u00e9s, Barcelona Men\u00fa: \u2013 Entrante: Carpaccio de viera, helado de aguacate, mostaza verde, aceite de parmesano, pi\u00f1ones, membrillo de chirimoya y salicornia \u2013 Plato Principal: Bacalao a baja temperatura, falso pil-pil de moluscos, espaguetis de apio nabo, ed\u00e1mame, berberechos, mejillones y brotes de guisantes \u2013 […]<\/p>\n","protected":false},"author":57,"featured_media":12492,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58],"tags":[],"yoast_head":"\n\u00c1lex Clavijo - Alex Clavijo Chef<\/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:\/\/alexclavijochef.com\/index.php\/2016\/02\/29\/12071\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1lex Clavijo - 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