{"id":1181,"date":"2017-06-20T07:32:49","date_gmt":"2017-06-20T07:32:49","guid":{"rendered":"https:\/\/delgadozuleta.bgoapps.es\/?p=1181"},"modified":"2017-06-20T07:32:49","modified_gmt":"2017-06-20T07:32:49","slug":"la-goya-menu-del-ganador-copa-jerez","status":"publish","type":"post","link":"https:\/\/delgadozuleta.com\/en\/blog\/2017\/06\/20\/la-goya-menu-del-ganador-copa-jerez\/","title":{"rendered":"La Goya, en el men\u00fa del ganador de Copa Jerez"},"content":{"rendered":"

El restaurante Podium Onder De Dom se ha impuesto en la Final Internacional de Copa Jerez, que cumple su s\u00e9ptima edici\u00f3n ampliando el formato como Copa Jerez Forum & Competition. La propuesta del chef Leon Mazairac y el sumiller Goos van den Bergha sido reconocida por el jurado como la mejor armon\u00eda entre la cocina imaginativa y de calidad y las aclamadas propiedades de los Vinos de Jerez.<\/p>\n

El men\u00fa del restaurante holand\u00e9s se ha compuesto de un entrante de Ostra \u2018Zeeland\u2019 con aceituna verde gelificada y crema de sardina,aderezada con aceite de chile Madame Jeanette y salsa de jam\u00f3n ib\u00e9rico, que se acompa\u00f1aba de una Manzanilla Pasada La Goya, de Bodegas Delgado Zuleta; un plato principal que ha consistido en un Cr\u00e9pinette de conejo holand\u00e9s condimentado con especias massala y crema de zanahoria a la naranja, realzado con un Oloroso El Cerro de Bodegas La Callejuela; y como postre un Helado de caramelo y porcini \u2018flor\u2019 con reducci\u00f3n de Vinagre y Brandy de Jerezsobre queso viejo Oudwijker de la regi\u00f3n de Utrecht, que ha armonizado a la perfecci\u00f3n con un Medium Mons Urium de Bodegas Urium. A entender del jurado, la propuesta m\u00e1s equilibrada, sugerente y sorprendente, la m\u00e1s s\u00f3lida de esta VII edici\u00f3n de Copa Jerez.<\/p>\n

El jurado de\u00a0la competici\u00f3n\u00a0ha reunido una vez m\u00e1s a grandes referencias de la\u00a0gastronom\u00eda mundial:\u00a0Josep Roca<\/strong>, sumiller, jefe de sala y copropietario\u00a0del c\u00e9lebre El Celler de Can Roca***;\u00a0Andoni L. Aduriz\u00a0<\/strong>(Mugaritz**) uno\u00a0de los cocineros m\u00e1s relevantes de la escena internacional desde la investigaci\u00f3n\u00a0y experimentaci\u00f3n;\u00a0Madeleine Jakits<\/strong>, redactora jefe de Der\u00a0Feinschmecker, una de las m\u00e1s importantes publicaciones culinarias de\u00a0Alemania;\u00a0Jan van Lissum<\/strong>, editor y redactor jefe de la revista digital\u00a0www.thewinesite.nl<\/a>\u00a0y de la Gu\u00eda de Hoteles &\u00a0Restaurantes Gault&Millau para Holanda;\u00a0Fran\u00e7ois Chartier<\/strong>,\u00a0uno de los\u00a0mayores expertos en armon\u00edas gastron\u00f3micas; y\u00a0Beltr\u00e1n Domecq<\/strong>, presidente\u00a0del Consejo Regulador Vinos de Jerez y Manzanilla, qu\u00edmico, en\u00f3logo y uno de\u00a0los m\u00e1s importantes\u00a0expertos en Vinos de Jerez.<\/p>\n

 <\/p>\n

 <\/p>\n

El resto de premios otorgados en esta VII Final Internacional de Copa\u00a0Jerez han sido:<\/p>\n

Mejor Chef \u2013 Leon Mazairac (Podium Onder de Dom, Pa\u00edses Bajos)<\/p>\n

Mejor Sumiller-Premio Juli Soler\u00a0\u2013 Juan Luis Garc\u00eda (Casa Marcial**, Espa\u00f1a)<\/p>\n

Mejor Maridaje con Entrante\u00a0\u2013 Ostras en textura, col crujiente y nueces&Fino Antique de Bodegas Rey Fernando de Castilla\u00a0 (Falsled Kro y Sortebro Kro, Dinamarca)<\/p>\n

Mejor Maridaje con Plato Principal\u00a0\u2013 Carrillera de buey estofada con polenta cremosa&Oloroso Don Gonzalo VOS de Bodegas Valdespino (\u00d6denturm, Alemania)<\/p>\n

Mejor Maridaje con Postre\u00a0\u2013 Semifr\u00edo de avellanas e higos&Pedro Xim\u00e9nez No\u00e9 VORS de Bodegas Gonz\u00e1lez Byass (The Ritz London, Reino Unido)<\/p>\n

Mejor Maridaje Creativo\u00a0\u2013 Ex aequo para En Rama (Estados Unidos) y Humphrey (B\u00e9lgica)<\/p>\n

A partir de esta VII edici\u00f3n, el premio al Mejor Sumiller de Copa Jerez recibe el nombre de Premio Juli Soler, en recuerdo del m\u00edtico jefe de sala y copropietario de El Bulli, maestro de sumilleres. El representante espa\u00f1ol, Juan Luis Garc\u00eda, ha sido reconocido con este galard\u00f3n en el estreno de su nueva nomenclatura.<\/p>\n

El mayor encuentro gastron\u00f3mico internacional en torno al Vino de Jerez\u00a0ha cerrado su VII edici\u00f3n con un rotundo \u00e9xito, tanto por el nivel de las\u00a0propuestas gastron\u00f3micas como por la oferta de actividades y la asistencia de\u00a0profesionales, con m\u00e1s de 300 expertos de todo el mundo conociendo la\u00a0versatilidad de los Vinos de Jerez y sus estrechos lazos con la gastronom\u00eda,\u00a0como se desprende de la implicaci\u00f3n de prestigiosos restaurantes de Alemania,\u00a0B\u00e9lgica, Dinamarca, Espa\u00f1a, EEUU, Holanda y Reino Unido en el certamen.<\/p>\n

Copa Jerez Forum<\/strong><\/p>\n

En paralelo al certamen gastron\u00f3mico se ha celebrado la segunda jornada del Congreso Gastron\u00f3mico Internacional, reuniendo en la Bodega San Gin\u00e9s, sede del Consejo Regulador de los Vinos de Jerez, a grandes expertos en gastronom\u00eda y vinos en torno a talleres de maridaje, conferencias y un gran Showroom profesional con m\u00e1s de 200 marcas de las bodegas jerezanas.<\/p>\n

Tras la participaci\u00f3n de nombres como\u00a0Josep Roca, \u00c1ngel Le\u00f3n, Ricard Camarena, Fran\u00e7ois Chartier y Andoni L. Aduriz\u00a0en la primera jornada, el segundo d\u00eda del foro ha profundizado en el innovador concepto de Copa Jerez Forum que se centra en la cercan\u00eda, la exclusividad y la posibilidad de catar los vinos y alimentos sobre los que se tratan las diferentes ponencias. Han animado la jornada los talleres de maridaje de Jabugo & Jerez, con Jos\u00e9 Antonio Pav\u00f3n y C\u00e9sar Salda\u00f1a, y de Quesos artesanos & Sherry, con Guillermina S\u00e1nchez (Queser\u00eda El Cultivo), m\u00e1s las exposiciones de grandes profesionales de los fogones como Julio V\u00e1zquez (El Campero), y de Fernando C\u00f3rdoba (El Faro de El Puerto) Vs Hisaya Shimura (Tsunahachi – Tokio), para poner sobre la mesa el buen entendimiento entre los Vinos de Jerez y el at\u00fan y la fritura y la tempura, respectivamente.<\/p>\n

 <\/p>\n

 <\/p>\n

Como cierre de esta Copa Jerez Forum & Competition, la ceremonia de entrega de premios de la VII Copa Jerez, cena de gala y espect\u00e1culo flamenco en los Claustros de Santo Domingo. Una edici\u00f3n hist\u00f3rica que ha puesto de relieve el papel protagonista de los Vinos de Jerez en la gastronom\u00eda mundial.<\/p>\n

Copa Jerez: el mayor encuentro gastron\u00f3mico internacional en torno al\u00a0jerez<\/strong><\/p>\n

Tras siete\u00a0exitosas ediciones y m\u00e1s de una d\u00e9cada de recorrido, el concurso Copa Jerez se\u00a0ha consolidado como una de las grandes citas del panorama gastron\u00f3mico\u00a0internacional. En ella concurren cada dos a\u00f1os en la b\u00fasqueda de la\u00a0perfecta\u00a0armon\u00eda con Vinos de Jerez algunos de los mejores restaurantes del mundo,\u00a0procedentes de siete pa\u00edses.<\/p>\n

El prestigio\u00a0internacional del certamen reside tanto en el alt\u00edsimo nivel de los finalistas\u00a0y de las propuestas elaboradas, como de los paneles de jurados que tienen el\u00a0cometido de evaluarlas. Entre ellos se cuentan cada edici\u00f3n algunos\u00a0de los\u00a0mayores nombres del panorama gastron\u00f3mico mundial, como Juan Mari Arzak, Josep\u00a0Roca, Heston Blumenthal, Pontus Elofsson, Jancis Robinson o Andoni L. Aduriz, entre\u00a0muchas otras primeras figuras.<\/p>","protected":false},"excerpt":{"rendered":"

El restaurante Podium Onder De Dom se ha impuesto en la Final Internacional de Copa Jerez, que cumple su s\u00e9ptima […]<\/p>\n","protected":false},"author":4,"featured_media":1182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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