{"id":9110,"date":"2024-02-28T01:33:24","date_gmt":"2024-02-28T00:33:24","guid":{"rendered":"https:\/\/catasdearte.es\/?p=9110"},"modified":"2025-11-16T09:57:24","modified_gmt":"2025-11-16T08:57:24","slug":"chef-carlos-julian-martinez-listo-para-el-bocuse-d-or-europa-2024","status":"publish","type":"post","link":"https:\/\/catasdearte.es\/staging\/chef-carlos-julian-martinez-listo-para-el-bocuse-d-or-europa-2024\/","title":{"rendered":"El Chef Carlos Juli\u00e1n Mart\u00ednez, listo para el Bocuse d\u00b4Or Europa 2024"},"content":{"rendered":"\n
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Este pasado viernes 23 de febrero, tuve la oportunidad de visitar el Restaurante Ampar<\/a> ubicado en el Hospes Hotel Palau de la Mar<\/a> en Valencia. Donde disfrute de un estupendo Men\u00fa Degustaci\u00f3n del Bocuse d\u00b4Or 2023, de categor\u00eda. Creado por el talentoso y flamante Chef Valenciano, Carlos Juli\u00e1n Mart\u00ednez, ganador del Bocuse d\u00b4Or Espa\u00f1a 2023. Quien representara Espa\u00f1a en la final del Bocuse d\u00b4Or<\/a> Europa 2024, a celebrarse los d\u00edas 19 y 20 de marzo del 2024, en Noruega. <\/p>\n\n\n\n

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Evento que ser\u00e1 la antesala a la gran Final de la m\u00e1s prestigiosa competici\u00f3n en Europa. Conocida como las olimpiadas de Cocina, a celebrarse en Lyon en el 2025. El Bocuse d\u00b4Or Europe es una competici\u00f3n culinaria muy prestigiosa fundada por Paul Bocuse, creador de la Nouvelle Cuisine. Y que en Espa\u00f1a est\u00e1 presidida por el gran Maestro Mart\u00edn Berasategui.<\/p>\n\n\n\n

El Restaurante Ampar tiene un ambiente acogedor y moderno. Una cocina innovadora con productos de mercado de excelente de calidad, en las instalaciones de un hotel boutique de lujo arquitect\u00f3nicamente se\u00f1orial. Donde surge una cocina de tendencia en que se destaca la influencia del recetario valenciano en su m\u00e1xima expresi\u00f3n. El Restaurante Ampar, empodera la cocina de hotel como una experiencia gastron\u00f3mica formidable. Que hace tiempo se a\u00f1oraba en las grandes ciudades como Valencia, que la hace distinguir gastron\u00f3micamente.<\/p>\n\n\n\n

Despu\u00e9s de apreciar el men\u00fa degustaci\u00f3n. Puedo decir que, nuestro representante, el Chef Valenciano Carlos Juli\u00e1n Mart\u00ednez, se encuentra en plena forma y listo para esta competici\u00f3n internacional. Cuenta con algo muy importante, un esp\u00edritu competitivo, quiz\u00e1s por el hecho de haber sido atleta. Y que ahora desde los fogones. Est\u00e1 altamente capacitado para enfrentar, con gran ilusi\u00f3n, este gran reto personal y profesional. Y abanderar dignamente con nuevas t\u00e9cnicas de alta cocina, un emplatado magistral, delicado y est\u00e9ticamente impecable.<\/p>\n\n\n\n

Por lo que pude apenas ver en lo que est\u00e1 creando en su cocina. El Chef Ejecutivo del Restaurante Ampar en el Hospes Hotel Palau de la Mar, va a sorprender y deleitar los m\u00e1s exquisitos paladares que estar\u00e1n presente como jurado en este prestigioso certamen.<\/p>\n\n\n\n

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El men\u00fa degustaci\u00f3n Bocuse d\u00b4Or 2023, ganador en Espa\u00f1a, lo disfrut\u00e9 de principio a fin. Los maridajes para este men\u00fa han sido realizados por Mamen Marin, Maitre del Restaurante Ampar junto a en\u00f3logos de las bodegas seleccionadas.<\/p>\n\n\n\n

Inicia el men\u00fa con unos llamativos y exquisitos Snacks, emplatados en una vajilla muy llamativa, original y artesanal. As\u00ed se presenta un delicioso Tartar de Gamba Roja. Seguido por: Vieiras Curadas con Leche Tigre. Para continuar con, Huerto de Tomates Raff de Foie. Siendo este un falso tomate que sorprende al paladar por su sabor y a la vista por su impecable est\u00e9tica. En estos dos \u00faltimos snacks se juega no solo con la est\u00e9tica sino tambi\u00e9n con sus sabores marcadamente diferentes. Para terminar, una Croqueta de Setas y Trufa, que buscan el equilibrio en boca. Todo estupendamente maridado con Cava Roxanne – D.O. Cava Macabeo, Chardonnay.<\/p>\n\n\n\n

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Para continuar con un primer pase, un rico Suquet de Pulpo al Kamado, maridado con vino blanco Ulises-D.O. Valencia, Chardonnay.<\/p>\n\n\n\n

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Segundo pase, se presenta un Lomo de Ternera a la brasa de 45 d\u00edas de maduraci\u00f3n, acompa\u00f1ado con unos pimientos verdes y amarillos. Una carne de ternera de estupenda calidad, tersa y en su punto \u00f3ptimo. Degustado junto con un vino tinto perfecto para este plato de la Bodega Mart\u00ednez Bermell- D.O. Pago Vera de Estenas (Utiel), Merlot.<\/p>\n\n\n\n

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Y para culminar, se presenta el postre Cremoso de Lim\u00f3n e Hibiscus. Simple en su forma, pero con un sabor c\u00edtrico sutil, que nos lleva a poner los pies en la capital del Turia. Un muy destacado postre del chef, acompa\u00f1ado de una copa de Verdil de Gel – D.O. Comunidad Valenciana Bodegas Emgera. <\/em>\u00danico vino de hielo en el mundo de la variedad Verdil, y el primer vino de hielo elaborado en la Comunidad Valenciana. De excelente equilibrio, vino dulce, no empalagoso, muy expresivo en aromas y sabores. Que fusiona perfectamente con el postre, como colof\u00f3n de este maravilloso Men\u00fa Degustaci\u00f3n Bocuse d\u00b4Or 2023.<\/p>\n\n\n\n

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En el encuentro con el Chef Carlos Juli\u00e1n Mart\u00ednez, me refiere las cuotas de exigencias de este nivel de competici\u00f3n. En cuanto a las t\u00e9cnicas, producto e innovaci\u00f3n. Y est\u00e1 muy enfocado en afinar minuciosamente cada detalle de su presentaci\u00f3n con su equipo que le acompa\u00f1ar\u00e1. Estoy seguro de que, Carlos Juli\u00e1n, sabr\u00e1 conseguir a la perfecci\u00f3n en t\u00e9cnica y est\u00e9tica en su m\u00e1s alto nivel. A quien desde Catas de Arte<\/a>, le deseamos el mayor de los \u00e9xitos en Noruega, y que haga brillar en lo m\u00e1s alto la culinaria Espa\u00f1ola y Valenciana.<\/p>\n\n\n\n

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El Restaurante Ampar es una cocina de tendencia que destaca la influencia del recetario valenciano, en su m\u00e1xima expresi\u00f3n. Y empodera la alta cocina de hotel como una experiencia gastron\u00f3mica formidable. \u00a1El Chef Carlos Juli\u00e1n Mart\u00ednez, listo para el Bocuse d\u00b4Or Europa 2024!, y no dudo en afirmar que aqu\u00ed el arte tambi\u00e9n se come<\/a><\/em><\/strong>.<\/p>\n\n\n\n

Por:<\/p>\n\n\n\n

\"Beto<\/figure>\n\n\n\n
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Restaurante Ampar\nhttps:\/\/hospes.com\/es\/palau-mar\/restaurante-bar-ampar\/<\/a> \n  \nNavarro Reverter, 14 \n46004 Valencia Espa\u00f1a\nTel\u00e9fono: +34 963 162 884\npalaudelamar@hospes.com\n                                                                      \n\nHorario:\nAlmuerzos: 13:30 \u2013 16:00\nTodos los d\u00edas de la semana de 20:00 a 23:00\n<\/pre>\n\n\n\n
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Este pasado viernes 23 de febrero, tuve la oportunidad de visitar el Restaurante Ampar ubicado en el Hospes Hotel Palau de la Mar en Valencia. Donde disfrute de un estupendo Men\u00fa Degustaci\u00f3n del Bocuse d\u00b4Or 2023, de categor\u00eda. Creado por el talentoso y flamante Chef Valenciano, Carlos Juli\u00e1n Mart\u00ednez, ganador del Bocuse d\u00b4Or Espa\u00f1a 2023. […]<\/p>\n","protected":false},"author":1,"featured_media":9115,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,25],"tags":[295,463,237,330,543,542,547,386,264,535,243,541,538,515,496,368,170,364,545,253,178,533,534,530,531,532,529,540,442,339,544,539,516,495],"class_list":["post-9110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-la-revista","category-restaurantes","tag-arte","tag-arte-gastronomico","tag-beto-navarro-gastronomo","tag-beto-navarro-2","tag-bocouse-dor-europe-2024","tag-bocouse-dor-spain-2023","tag-catas-de-arte-revista-de-gastronomia-digital","tag-catas-de-arte-2","tag-chef","tag-chef-carlo-julian-martinez","tag-chefs","tag-chefs-competition-gastronomie","tag-competition","tag-comunidad-valenciana","tag-critica-gastronomica","tag-el-arte-tambien-se-come-2","tag-espana","tag-experience-gastronomic","tag-experiencia-hoteles-gastronomicos","tag-gastronomo","tag-gastronomia","tag-hospes-hotels","tag-hospes-palau-de-la-mar","tag-hotel-5-estrellas","tag-hotel-boutique","tag-hotel-gastronomico","tag-hotel-valencia","tag-norvege","tag-restaurantes-valencia","tag-soles-repsol","tag-spain","tag-trondheim","tag-valencia","tag-viajes-gourmet"],"yoast_head":"\nEl Chef Carlos Juli\u00e1n Mart\u00ednez, listo para el Bocuse d\u00b4Or Europa 2024 - 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