{"id":8771,"date":"2026-10-27T08:35:25","date_gmt":"2026-10-27T07:35:25","guid":{"rendered":"https:\/\/www.restaurantelienzo.com\/?p=8771"},"modified":"2026-10-27T08:35:42","modified_gmt":"2026-10-27T07:35:42","slug":"asi-incorporan-reconocidos-chefs-los-hongos-en-sus-platos-el-espanol","status":"publish","type":"post","link":"https:\/\/www.restaurantelienzo.com\/ca\/asi-incorporan-reconocidos-chefs-los-hongos-en-sus-platos-el-espanol\/","title":{"rendered":"As\u00ed incorporan reconocidos chefs los hongos en sus platos. El Espa\u00f1ol."},"content":{"rendered":"\n<p>El diario El Espa\u00f1ol recoge una selecci\u00f3n de platos de destacados chefs que trabajan con la fermentaci\u00f3n en ellos. La periodista Natalia Mart\u00ednez descubre as\u00ed en este art\u00edculo el trabajo de nuestra chef &#8220;<strong>Mar\u00eda Jos\u00e9 Mart\u00ednez<\/strong>\u00a0que utiliza\u00a0<strong>Aspergillus oryzae<\/strong>\u00a0-un hongo utilizado habitualmente en procesos de\u00a0<strong>fermentaci\u00f3n<\/strong>\u00a0como los del miso y el sake- para inocular una remolacha que forma parte de su men\u00fa Resetearte. Inspirado en la obra Mujer frente al espejo, de Mar\u00eda Blanchard, el plato traslada las geometr\u00edas del cubismo a la gastronom\u00eda y combina investigaci\u00f3n culinaria, transformaci\u00f3n del ingrediente y expresi\u00f3n art\u00edstica.\u00a0<\/p>\n\n\n\n<p id=\"paragraph_15\">La remolacha &#8220;que le da un toque muy diferente al plato&#8221; se acompa\u00f1a de\u00a0<strong>conejo en diferentes elaboraciones\u00a0<\/strong>con un caldo de conejo en la base y un ravioli con la carne de conejo con mostaza Dijon&#8221;.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1444\" height=\"1024\" src=\"https:\/\/www.restaurantelienzo.com\/web\/wp-content\/uploads\/2026\/10\/hongos-1444x1024.jpg\" alt=\"\" class=\"wp-image-8772\" srcset=\"https:\/\/www.restaurantelienzo.com\/web\/wp-content\/uploads\/2026\/10\/hongos-1444x1024.jpg 1444w, https:\/\/www.restaurantelienzo.com\/web\/wp-content\/uploads\/2026\/10\/hongos-300x213.jpg 300w, https:\/\/www.restaurantelienzo.com\/web\/wp-content\/uploads\/2026\/10\/hongos-768x545.jpg 768w, https:\/\/www.restaurantelienzo.com\/web\/wp-content\/uploads\/2026\/10\/hongos-1536x1090.jpg 1536w, https:\/\/www.restaurantelienzo.com\/web\/wp-content\/uploads\/2026\/10\/hongos.jpg 1748w\" sizes=\"(max-width: 1444px) 100vw, 1444px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>El diario El Espa\u00f1ol recoge una selecci\u00f3n de platos de destacados chefs que trabajan con la fermentaci\u00f3n en ellos. La periodista Natalia Mart\u00ednez descubre as\u00ed en este art\u00edculo el trabajo&#8230;<\/p>\n","protected":false},"author":3,"featured_media":8772,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>As\u00ed incorporan reconocidos chefs los hongos en sus platos. El Espa\u00f1ol. - Restaurante Lienzo Valencia \u00b7 Estrella Michelin<\/title>\n<meta name=\"description\" content=\"Maria Jos\u00e9 Mart\u00ednez en cocina y Juan Jos\u00e9 Soria capitanean el Restaurante Lienzo, cocina mediterr\u00e1nea con ingredientes locales y de temporada. 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