{"id":25473,"date":"2024-07-24T08:38:35","date_gmt":"2024-07-24T08:38:35","guid":{"rendered":"https:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=25473"},"modified":"2025-06-18T07:18:23","modified_gmt":"2025-06-18T07:18:23","slug":"galetes-2324","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/fr\/item\/galetes-2324\/","title":{"rendered":"Les biscuits"},"content":{"rendered":"

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Les biscuits<\/h2>\n

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Les biscuits jouent un r\u00f4le important \u00e0 table, apr\u00e8s les repas. Cette institution contribue au dialogue et \u00e0 la concorde. De plus, de nombreux produits list\u00e9s dans cette 5e \u00e9dition de Girona\u00a0Excel\u00b7lent y sont associ\u00e9s : caf\u00e9s, infusions, ratafias et liqueurs, vins doux, confitures ou fruits secs. On pourrait y ajouter les chocolats et quelques belles sp\u00e9cialit\u00e9s sucr\u00e9es au rythme du calendrier des jours f\u00e9ri\u00e9s du pays\u00a0: nougats, rabasses<\/em> (des biscuits de No\u00ebl dans l\u2019Empord\u00e0), tortells<\/em>, coques de llardons<\/em>, beignets, g\u00e2teaux de P\u00e2ques, flaones<\/em>, coques<\/em> de la Saint-Jean, panellets<\/em>, neules<\/em>, etc. On pourrait encore y ajouter des sp\u00e9cialit\u00e9s tr\u00e8s locales mais devenues universelles\u00a0: les peixos de nata<\/em> et les taps <\/em>de Cadaqu\u00e9s, le bisbalenc<\/em> et le rus<\/em>, la coca<\/em> de Palau-saverdera, le tortell entorxat<\/em>, la tortada<\/em> de Banyoles, le xuixo<\/em> de G\u00e9rone ou le fuet<\/em> sucr\u00e9, ce dernier \u00e9tant un produit controvers\u00e9 et surprenant puisqu\u2019il s\u2019agit d\u2019un saucisson sec sucr\u00e9.<\/h6>\n

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Sous forme de petites friandises \u00e0 croquer, de nombreux types de biscuits sont \u00e9labor\u00e9s dans toutes les comarques de G\u00e9rone. En fait, l\u2019avantage de ces biscuits, qui contiennent g\u00e9n\u00e9ralement des fruits secs comme ingr\u00e9dient principal, r\u00e9side dans la possibilit\u00e9 de voyager avec puisqu\u2019ils durent longtemps. Traditionnellement, de nombreux p\u00e2tissiers se sont sp\u00e9cialis\u00e9s dans les biscuits pour le th\u00e9 ou en fin de repas, alors que de nouveaux fabricants ont vu le jour et certains sont revenus aux origines. Cependant, les biscuits les plus connus et reconnus sont ceux de Santa Coloma de Farners et de Camprodon, localit\u00e9s r\u00e9put\u00e9es pour leurs producteurs qui vendent dans le monde entier. En 1909 a \u00e9t\u00e9 d\u00e9pos\u00e9e l\u2019appellation Teula de Santa Coloma de Farners<\/em>, une \u00e9volution d\u00e9licate des biscuits d\u00e9crits dans d\u2019anciens livres de recettes comme La cuynera catalana<\/em>, de 1835. Un an plus tard, en 1910, la production industrielle de biscuits d\u00e9bute \u00e0 Camprodon.<\/p>\n

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\u00c0 table, les biscuits remplissent une mission importante\u00a0: ils accompagnent le caf\u00e9, ils sont parfaits pour les tremper dans du vin doux, du ratafia ou des infusions. Ils sont fantastiques en cas de petite faim pour ne pas d\u00e9faillir. Et ils sont \u00e9galement importants en cuisine, car ils entrent dans la composition de la viande hach\u00e9e, d\u00e9crite dans le chapitre des fruits secs.<\/p>\n

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Les biscuits labellis\u00e9s Girona Excel\u00b7lent 2023 – 2024<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb35px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column][vc_empty_space height=\u00a0\u00bb110″][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\/2″][vc_single_image image=\u00a0\u00bb25476″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Biscuits aux amandes Ametllats<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Eulalia Pallar\u00e8s i Georgina Rond\u00f3n<\/span>, ont fond\u00e9 La Galeta Artesana en 2017, dans la rue Bisbe Lorenzana de G\u00e9rone. Gr\u00e2ce \u00e0 leur formation, ils ont eux-m\u00eames con\u00e7u l\u2019atelier et le packaging de leurs biscuits, la publicit\u00e9 et la conception de leur site web. Ces biscuits font partie de ces classiques remis au go\u00fbt du jour : des biscuits croquants aux amandes, saupoudr\u00e9s de petits morceaux \u00e0 titre de d\u00e9coration, et avec une grande teneur en amandes : 25 %.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: La Galeta Artesana SL<\/p>\n

lagaletaartesana.cat<\/strong><\/a>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][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\/2″][vc_single_image image=\u00a0\u00bb25480″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Teules<\/em><\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Joaquim Trias i Vila a commenc\u00e9 \u00e0 fabriquer et \u00e0 vendre des produits de p\u00e2tisserie et de biscuiterie en 1908. Il n\u2019a pas fallu longtemps pour que ses fines tuiles ou teules<\/em> deviennent c\u00e9l\u00e8bres, ainsi qu\u2019un symbole de la localit\u00e9 de Santa Coloma de Farners. Les teules<\/em> de Trias Galetes-Biscuits sont compos\u00e9es de 25\u00a0% d\u2019amandes m\u00e9diterran\u00e9ennes, de sucre, de farine, d\u2019\u0153uf et de sel. Elles ne contiennent aucun \u00e9mulsifiant, ni conservateur, colorant ou autre additif.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Trias Galetes-Biscuits, SA<\/p>\n

www.triasbiscuits.com<\/strong><\/a>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][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\/2″][vc_single_image image=\u00a0\u00bb25484″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Neules<\/em><\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Ces gaufrettes ou neules<\/em> sont \u00e0 la base de la p\u00e2tisserie traditionnelle depuis des si\u00e8cles. Cela est d\u00fb au fait qu\u2019il s\u2019agit d\u2019une recette simple \u00e0 base de jaune d\u2019\u0153uf, de sucre, de cr\u00e8me, d\u2019essence naturelle de citron et de cannelle. Il s\u2019agit d\u2019un biscuit enroul\u00e9 \u00e0 la texture fine et croquante, qui adopte la forme d\u2019un canon. Les neules<\/em> sont l\u2019une des friandises typiques de No\u00ebl en Catalogne, o\u00f9 la tradition consiste \u00e0 les tremper dans un vin mousseux avant de les d\u00e9guster.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Trias Galetes-Biscuits, SA<\/p>\n

www.triasbiscuits.com<\/strong><\/a>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][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\/2″][vc_single_image image=\u00a0\u00bb25488″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Biscuits digestifs<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]La Galeta Artesana est un atelier sp\u00e9cialis\u00e9 dans la pr\u00e9paration de toutes sortes de biscuits sucr\u00e9s, sal\u00e9s et \u00e0 la farine compl\u00e8te, en plus d\u2019autres produits de p\u00e2tisserie populaires comme les cupcakes<\/em>, les muffins<\/em> et les plum-cakes<\/em>, entre autres. Ses biscuits digestifs et bio font fureur et facilitent la digestion. Ils sont \u00e9labor\u00e9s \u00e0 partir de farine compl\u00e8te d\u2019\u00e9peautre et de farine d\u2019amande, un tr\u00e8s bon antioxydant qui prot\u00e8ge des radicaux libres et r\u00e9duit le cholest\u00e9rol.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: La Galeta Artesana SL<\/p>\n

lagaletaartesana.cat<\/strong><\/a>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][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\/2″][vc_single_image image=\u00a0\u00bb25492″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Biscuits 4 Formatges<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]L\u2019atelier de La Galeta Artesana est ouvert au public, car le principe de l\u2019activit\u00e9 repose sur la vente de biscuits que chacun peut cuire chez soi, dans son four. En fait, cet atelier est une sorte de ferme avec une partie d\u00e9di\u00e9e \u00e0 la d\u00e9gustation des biscuits en y prenant un caf\u00e9, un th\u00e9, une infusion ou du chocolat \u00e9pais, mais aussi pour que chacun puisse voir le travail d\u2019\u00e9laboration. Obtenus \u00e0 base de fromage manchego<\/em>, de gouda, d\u2019emmental et de cheddar, et avec une pointe de romarin, ces biscuits aux quatre fromages maintiennent cet aspect artisanal.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: La Galeta Artesana SL<\/p>\n

lagaletaartesana.cat<\/strong><\/a>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][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\/2″][vc_single_image image=\u00a0\u00bb25496″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Biscuits Cocoxoco<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Ces biscuits d\u00e9licieux et croquants r\u00e9pondent parfaitement \u00e0 la demande d\u2019aujourd\u2019hui, plus pour l\u2019association d\u2019ingr\u00e9dients que pour les saveurs\u00a0: avoine, noix de coco, cassonade et chocolat. Ces produits sont omnipr\u00e9sents sous forme liquide, solide, seuls, m\u00e9lang\u00e9s… La noix de coco et le chocolat sont les protagonistes et cr\u00e9ent un contraste explosif et bien connu de saveurs des tropiques. La noix de coco apporte sa richesse en fibres et min\u00e9raux, et l\u2019avoine ses propri\u00e9t\u00e9s nutritives, puisqu\u2019elle contient des fibres, des min\u00e9raux et des vitamines.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: La Galeta Artesana SL<\/p>\n

lagaletaartesana.cat<\/strong><\/a>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][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\/2″][vc_single_image image=\u00a0\u00bb25500″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Biscuits Xoconuts<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Ces biscuits sont inspir\u00e9s des typiques cookies<\/em> am\u00e9ricains, onctueux, avec beaucoup de chocolat et des morceaux de noix. Ces deux ingr\u00e9dients sont des antioxydants qui constituent un m\u00e9lange parfait et d\u00e9licieux pour les amateurs de cookies<\/em>. La poudre de noisette en est l\u2019ingr\u00e9dient secret qui donne aux biscuits une touche de douceur. S\u2019ils sont consomm\u00e9s \u00e0 la ferme La Galeta Artesana, ces biscuits peuvent \u00eatre d\u00e9gust\u00e9s avec l\u2019un des vins bio doux et mousseux propos\u00e9s sur place.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: La Galeta Artesana SL<\/p>\n

lagaletaartesana.cat<\/strong><\/a>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][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\/2″][vc_single_image image=\u00a0\u00bb25504″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Triangle citron-citron vert<\/em><\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Le triangle citron-citron vert<\/em> est l\u2019un des nouveaux d\u00e9lices de Trias Galetes-Biscuits. La base en est sa c\u00e9l\u00e8bre p\u00e2te de gaufrette qui offre de nombreuses possibilit\u00e9s de garniture. Il s\u2019agit un biscuit frais, gr\u00e2ce \u00e0 l\u2019acidit\u00e9 du citron vert et du citron, en contraste avec le chocolat blanc. Ce biscuit est id\u00e9al pour accompagner un th\u00e9 vert japonais tr\u00e8s riche en chlorophylle, ou un muscat, un cava ros\u00e9 ou, comme le sugg\u00e8re Can Trias, un marc de cava.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Trias Galetes-Biscuits, SA<\/p>\n

www.triasbiscuits.com<\/strong><\/a>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][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\/2″][vc_single_image image=\u00a0\u00bb25508″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Biscuits Quimets<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Le ma\u00eetre p\u00e2tissier Marc Armela a cr\u00e9\u00e9 ce biscuit en 2018 pour rendre hommage au docteur Joaquim Codina \u00e0 l\u2019occasion du 150e anniversaire de sa naissance. Le docteur Codina, m\u00e9decin et botaniste de Cellera de Ter, est une c\u00e9l\u00e9brit\u00e9 de l\u2019histoire de la mycologie. Les Quimets, ces biscuits pour le th\u00e9 \u00e0 base d\u2019herbes aromatiques et d\u2019orange confite, \u00e9voquent tout un univers v\u00e9g\u00e9tal. La p\u00e2tisserie Ca l\u2019Armela a ouvert ses portes en 2016 dans le centre de Cellera de Ter. Elle propose des g\u00e2teaux, des brioches et du pain artisanal et poss\u00e8de une petite terrasse pour y d\u00e9guster ses produits.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Marc Armela Riera[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column][vc_separator type=\u00a0\u00bbnormal\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″][vc_empty_space height=\u00a0\u00bb75″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Recettes <\/strong>associ\u00e9es.<\/h4>\n

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Escuma de crema catalana amb neules<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Galeta amb farina de girona, vi negre i fruits secs<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Pols d’ametllat amb formatge fermi\u00f3 i melmelada de tomata<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Fetge d’\u00e0nec a la sal amb reducci\u00f3 de ratafia i ametllats<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Mousse de xocolata blanca amb ratafia, nous i sorbet de gerds<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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[vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text] Les biscuits [\/vc_column_text][vc_empty_space height=\u00a0\u00bb60″][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb 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][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_column_text] Les biscuits jouent un r\u00f4le important \u00e0 table, apr\u00e8s les repas. Cette institution…<\/p>\n","protected":false},"author":1,"featured_media":19594,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[410],"portfolio_tag":[],"class_list":["post-25473","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2324-fr"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page\/25473","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/types\/portfolio_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=25473"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media\/19594"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media?parent=25473"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_category?post=25473"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_tag?post=25473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}