{"id":17587,"date":"2017-07-31T14:38:00","date_gmt":"2017-07-31T14:38:00","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/tastadors\/"},"modified":"2018-12-03T11:37:49","modified_gmt":"2018-12-03T11:37:49","slug":"gouteurs-2","status":"publish","type":"page","link":"https:\/\/www.gironaexcellent.cat\/fr\/gouteurs-2\/","title":{"rendered":"Go\u00fbteurs 2016\/17"},"content":{"rendered":"

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Le go\u00fbteur,<\/strong> la figure de proue du projet.<\/h2>\n

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Les go\u00fbteurs ont pour mission d’\u00e9valuer, \u00e0 travers des d\u00e9gustations \u00e0 l’aveugle, les produits qui seront labellis\u00e9s Girona Excel\u00b7lent. Les connaissances et l’exp\u00e9rience de ces personnes d\u00e9terminent la qualit\u00e9 et le niveau des produits.<\/h6>\n

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Chaque d\u00e9gustation comprend un groupe de cinq experts dans chaque domaine, issus de diff\u00e9rents secteurs : des chefs et sommeliers de renom dans le secteur h\u00f4telier local, des techniciens culinaires reconnus dans chaque branche de produit, ainsi que des enseignants et des experts d’\u00e9coles h\u00f4teli\u00e8res ou d’instituts de recherche dans la r\u00e9gion.<\/p>\n

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La d\u00e9gustation \u00e0 l’aveugle permet d’\u00e9valuer et de s\u00e9lectionner les produits en toute objectivit\u00e9, \u00e0 travers les sens : l’aspect, l’ar\u00f4me et le go\u00fbt. Pr\u00e9sent\u00e9s au go\u00fbteur, les diff\u00e9rents produits sont d\u00e9pourvus d’\u00e9l\u00e9ments graphiques ou visuels, afin de ne pas influencer son choix ainsi que son \u00e9valuation finale.<\/p>\n

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Le jury qui a fait la d\u00e9gustation d’anchois.<\/strong><\/h4>\n

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Jordi Jacas<\/strong><\/h6>\n

Chef du restaurant El Mol\u00ed de l\u2019Escala<\/p>\n

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Joan Ben\u00edtez<\/strong><\/h6>\n

Professeur et producteur amateur d’anchois<\/p>\n

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Llu\u00eds Fern\u00e0ndez<\/strong><\/h6>\n

Chef du retaurant Els Pescadors de Llan\u00e7\u00e0<\/p>\n

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Llu\u00eds Bofill<\/strong><\/h6>\n

Journaliste gastronomique<\/p>\n

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Rau\u0308l Quadres<\/strong><\/h6>\n

Professeur \u00e0 l’\u00c9cole de Tourisme et H\u00f4tellerie de G\u00e9rone<\/p>\n

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Le jury qui a fait la d\u00e9gustation de riz.<\/strong><\/h4>\n

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Pep Nogu\u00e9<\/strong><\/h6>\n

Chef et consultant culinaire<\/p>\n

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Joan Bogony\u00e0<\/strong><\/h6>\n

Professeur \u00e0 l’\u00c9cole de Tourisme et H\u00f4tellerie de G\u00e9rone<\/p>\n

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Abraham Simon<\/strong><\/h6>\n

Gastronome et \u00e9crivain culinaire<\/p>\n

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Marola Mar\u00ed<\/strong><\/h6>\n

Chef du restaurant L’Alqueria, \u00e0 G\u00e9rone<\/p>\n

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Rau\u0308l Quadres<\/strong><\/h6>\n

Professeur \u00e0 l’\u00c9cole de Tourisme et H\u00f4tellerie de G\u00e9rone<\/p>\n

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Le jury\u00a0de la d\u00e9gustation de boissons locales.<\/strong><\/h4>\n

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Xavier Amat<\/strong><\/h6>\n

Confre\u0301rie du Ratafia de Santa Coloma de Farners<\/p>\n

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Gonzalo Herrero<\/strong><\/h6>\n

Directeur de l’E\u0301cole de Tourisme et Ho\u0302tellerie de Ge\u0301rone<\/p>\n

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Joan Carb\u00f3<\/strong><\/h6>\n

Inge\u0301nieur agronome et distillateur (El Celler de Can Roca)<\/p>\n

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Evarist March<\/strong><\/h6>\n

Consultant gastrobotanique et directeur de Naturalwalks<\/p>\n

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Toni Lavado<\/strong><\/h6>\n

Brasserie El Primer Glop De Cervesa<\/p>\n

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Le jury qui a fait la d\u00e9gustation des conserves.<\/strong><\/h4>\n

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Jordi Roca<\/strong><\/h6>\n

P\u00e2tissier du restaurant El Celler de Can Roca (G\u00e9rone)<\/p>\n

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Evarist March<\/strong><\/h6>\n

Consultant gastrobotanique Naturalwalks<\/p>\n

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Abraham Balaguer<\/strong><\/h6>\n

P\u00e2tissier du restaurant El Celler de Can Roca<\/p>\n

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Demian Allshop<\/strong><\/h6>\n

Chocolatier et confiseur du restaurant El Celler de Can Roca<\/p>\n

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Salvador Garcia-Arb\u00f3s<\/strong><\/h6>\n

Journaliste et critique gastronomique<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb75″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury qui a fait la d\u00e9gustation du foie gras.<\/strong><\/h4>\n

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Manel Romero<\/strong><\/h6>\n

Professeur \u00e0 l’\u00c9cole de Tourisme et H\u00f4tellerie de G\u00e9rone<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15782″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Salvador Garcia-Arb\u00f3s<\/strong><\/h6>\n

Journaliste et critique gastronomique<\/p>\n

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Andr\u00e9 Bonnaure<\/strong><\/h6>\n

Chef et technicien sp\u00e9cialiste du foie gras<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15784″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Xavier Franco<\/strong><\/h6>\n

Chef du restaurant Les Magnolies<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15766″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Joan Roca<\/strong><\/h6>\n

Chef du restaurant El Celler de Can Roca<\/p>\n

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Le jury qui a fait la d\u00e9gustation des produits laitiers.<\/strong><\/h4>\n

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Rau\u0308l Quadres<\/strong><\/h6>\n

Professeur \u00e0 l’\u00c9cole de Tourisme et H\u00f4tellerie de G\u00e9rone<\/p>\n

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Florenci Bay\u00e9s<\/strong><\/h6>\n

Technicien charg\u00e9 du cours sur les produits laitiers de l’IRTA \u00e0 Torre Marimon<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15786″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Xavier Baig<\/strong><\/h6>\n

Propri\u00e9taire de la boutique de produits gourmets La Noucentista, \u00e0 G\u00e9rone<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15780″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Toni Gerez<\/strong><\/h6>\n

Sommelier et affineur de fromages, Castell de Peralada Restaurant<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15756″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Artur Sagu\u00e9s<\/strong><\/h6>\n

Sommelier et affineur de fromages du restaurant Cap i Pota<\/p>\n

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Le jury qui a d\u00e9gust\u00e9 les huiles.<\/strong><\/h4>\n

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Josep Sucarrats<\/strong><\/h6>\n

Directeur du magazine Cuina<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15778″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Pere Planagum\u00e0<\/strong><\/h6>\n

Chef du restaurant ROM, de Roses<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15773″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Llu\u00eds Guerrero<\/strong><\/h6>\n

Technicien chercheur \u00e0 l’IRTA<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15782″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Salvador Garcia-Arb\u00f3s<\/strong><\/h6>\n

Journaliste et critique gastronomique<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15777″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Pep Nogu\u00e9<\/strong><\/h6>\n

Chef et consultant culinaire<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb75″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury qui a fait la d\u00e9gustation des vins.<\/strong><\/h4>\n

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Gerard Marin<\/strong><\/h6>\n

Sommelier au Wine Palace<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15769″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Josep Roca<\/strong><\/h6>\n

Sommelier au restaurant El Celler de Can Roca<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15758″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Eduard Sol\u00e0<\/strong><\/h6>\n

Sommelier \u00e0 Vins i Licors Grau<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15753″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Agust\u00ed Ensesa<\/strong><\/h6>\n

Analyste vitivinicole, ma\u00eetre caviste et sommelier<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb15755″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Anna Vicens<\/strong><\/h6>\n

Sommeli\u00e8re et pr\u00e9sidente de l’Association catalane des Sommeliers<\/p>\n

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Les photos des d\u00e9gustations 2016-2017<\/span><\/h3>\n<\/div>VISIONNEZ LA GALERIE<\/a><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbparallax\u00a0\u00bb parallax_content_width=\u00a0\u00bbin_grid\u00a0\u00bb text_align=\u00a0\u00bbcenter\u00a0\u00bb background_image=\u00a0\u00bb16928″ full_screen_section_height=\u00a0\u00bbno\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb up=\u00a0\u00bb400″][\/vc_column][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text] Le go\u00fbteur, la figure de proue du projet. [\/vc_column_text][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_column_text] Les go\u00fbteurs ont pour mission d’\u00e9valuer, \u00e0…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-17587","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/pages\/17587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/comments?post=17587"}],"version-history":[{"count":0,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/pages\/17587\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media?parent=17587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}