{"id":18887,"date":"2025-02-10T09:58:32","date_gmt":"2025-02-10T08:58:32","guid":{"rendered":"https:\/\/www.aquanaria.com\/informations\/v-premio-revelacion-sostenibilidad\/"},"modified":"2025-03-07T15:32:01","modified_gmt":"2025-03-07T14:32:01","slug":"v-prix-revelation-durabilite","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/fr\/informations\/v-prix-revelation-durabilite\/","title":{"rendered":"MIGUEL ANGEL DE LA CRUZ, GAGNANT DU Ve\u00a0PRIX R\u00c9V\u00c9LATION DE LA DURABILIT\u00c9 AQUANARIA \u00c0 MADRID FUSI\u00d3N 2025"},"content":{"rendered":"\n

Aquanaria a particip\u00e9 \u00e0 une nouvelle \u00e9dition du congr\u00e8s gastronomique le plus reconnu \u00e0 l\u2019\u00e9chelle internationale\u00a0:\u00a0<\/strong>Madrid\u00a0<\/strong><\/a>Fusi\u00f3n<\/strong><\/a>,\u00a0<\/strong>c\u00e9l\u00e9br\u00e9 du 27 au 29 janvier \u00e0 IFEMA. Lors de cette nouvelle \u00e9dition,\u00a0le congr\u00e8s a battu des records de participation sur tous les plans et a renfonc\u00e9 son expansion internationale avec des visiteurs issus de 63 pays.<\/strong>\u00a0Intitul\u00e9 \u00ab\u00a0R\u00e9volutionnaires\u00a0\u00bb<\/strong>, l\u2019\u00e9v\u00e9nement a\u00a0mis \u00e0 l\u2019honneur la g\u00e9n\u00e9ration de chefs qui ont r\u00e9volutionn\u00e9 le secteur gastronomique et continuent de le faire<\/strong>.\u00a0Les nouvelles avanc\u00e9es qui marqueront l\u2019avenir<\/strong>, comme l\u2019intelligence artificielle, ont \u00e9galement \u00e9t\u00e9 pr\u00e9sent\u00e9es. De son c\u00f4t\u00e9,\u00a0Aquanaria a propos\u00e9 tout un programme d\u2019activit\u00e9s \u00e0 son stand, la pr\u00e9sentation de Steven Wu (Sen Omakasen*) dans l\u2019Auditorium et l\u2019attribution du Ve<\/sup>\u00a0Prix R\u00e9v\u00e9lation de la Durabilit\u00e9 Aquanaria dans la sc\u00e8ne polyvalente.<\/strong>\u00a0Trois jours tr\u00e8s intenses que nous avons eu le plaisir de partager avec les chefs et autres partenaires qui nous ont rendu visite \u00e0 notre stand.<\/p>\n\n\n\n

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Aquanaria est l\u2019entreprise pionni\u00e8re dans l\u2019aquaculture maritime en Espagne<\/strong>\u00a0qui se d\u00e9die\u00a0exclusivement \u00e0 l\u2019\u00e9levage du bar de grande taille<\/strong>\u00a0d\u2019une\u00a0\u00a0qualit\u00e9 gastronomique exceptionnelle\u00a0<\/strong>pour le\u00a0secteur de la gastronomie<\/strong>. Les\u00a0bars sont \u00e9lev\u00e9s dans les eaux froides et oxyg\u00e9n\u00e9es de l\u2019oc\u00e9an Atlantique<\/strong>.\u00a0Pendant plus de quatre ans, ils luttent contre le fort courant de l\u2019Atlantique<\/strong>\u00a0et re\u00e7oivent une\u00a0alimentation<\/a>\u00a0<\/a>contr\u00f4l\u00e9e<\/a>. C\u2019est ce qui\u00a0leur donne cette texture caract\u00e9ristique, ferme et soyeuse, cette saveur l\u00e9g\u00e8re et sans arri\u00e8re-go\u00fbt, et cette couleur uniforme et brillante.<\/strong>\u00a0C\u2019est pourquoi,\u00a0les chefs les plus exigeants de plus de 29 pays choisissent, pour leurs restaurants, notre entreprise<\/strong>, comme l\u2019alternative durable \u00e0 la p\u00eache aux bars sauvages<\/strong>.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Ve\u00a0<\/sup>PRIX R\u00c9V\u00c9LATION DE LA DURABILIT\u00c9 AQUANARIA\u00a0<\/strong><\/h2>\n\n\n\n

C\u2019est une nouvelle fois \u00e0\u00a0Madrid Fusi\u00f3n que s\u2019est tenue la remise du Ve<\/sup>\u00a0Prix R\u00e9v\u00e9lation de la Durabilit\u00e9 Aquanaria Madrid Fusi\u00f3n Aliments d\u2019Espagne<\/strong>.\u00a0Un prix qui, au fil des ans,\u00a0gagne en prestige avec des candidatures d\u2019un niveau de plus en plus haut et des crit\u00e8res encore plus exigeants. Pour cette \u00e9dition,\u00a0les gagnants, qui ont re\u00e7u 1\u00a0500\u00a0\u20ac et une \u0153uvre de Mikel Aranburu r\u00e9alis\u00e9e \u00e0 partir de m\u00e9tal recycl\u00e9 \u00e0 titre de troph\u00e9e,<\/strong>\u00a0sont\u00a0:<\/p>\n\n\n\n

    \n
  • Gagnant du Ve<\/sup>\u00a0Prix R\u00e9v\u00e9lation de la Durabilit\u00e9 Aquanaria\u00a0: Miguel \u00c1ngel de la Cruz<\/strong>, pour \u00eatre un r\u00e9f\u00e9rent de la red\u00e9couverte exemplaire du naturel qu\u2019offre le milieu rural avec les humbles produits rattach\u00e9s \u00e0 sa culture dans son\u00a0restaurant La Botica de Matapozuelos.<\/strong><\/li>\n\n\n\n
  • Premier accessit\u00a0: Blanca et Samuel Moreno<\/strong>, pour leur projet en tant que protecteurs du territoire, avec la r\u00e9cup\u00e9ration de graines anciennes de vari\u00e9t\u00e9s locales et la conservation de l\u2019\u00e9cosyst\u00e8me dans leur\u00a0restaurant El Molino de Alcuneza<\/strong>.<\/li>\n\n\n\n
  • Deuxi\u00e8me accessit\u00a0: Lara Roguez<\/strong>, pour son travail de r\u00e9f\u00e9rence avec sa cuisine z\u00e9ro d\u00e9chet et pour la tra\u00e7abilit\u00e9 compl\u00e8te de son\u00a0restaurant Abarike<\/strong>.<\/li>\n<\/ul>\n\n\n\n

    <\/p>\n\n\n\n

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    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n<\/figure>\n\n\n\n

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    Les\u00a0projets ont \u00e9t\u00e9 s\u00e9lectionn\u00e9s<\/strong>, parmi ceux de tous les participants,\u00a0par un jury form\u00e9 par\u00a0: Jes\u00fas S\u00e1nchez\u00a0<\/strong>(Cenador de Am\u00f3s, Villaverde de los Pontones) et\u00a0les chefs Sergio et Javier Torres<\/strong>\u00a0(Cocina Hermanos Torres, Barcelone) dont les restaurants poss\u00e8dent trois \u00c9toiles Rouges MICHELIN et l\u2019\u00c9toile Verte,\u00a0comme repr\u00e9sentants du secteur gastronomique\u00a0<\/strong>;\u00a0Ver\u00f3nica Sanz Izquierdo<\/strong>, experte en certification durabilit\u00e9,\u00a0comme repr\u00e9sentante des standards d\u2019exigence et de certification professionnelle dans le secteur du d\u00e9veloppement durable<\/strong>\u00a0et,\u00a0Luis Laria<\/strong>, fondateur et pr\u00e9sident de l\u2019Organisation pour l\u2019\u00e9tude des esp\u00e8ces marines CEPESMA,\u00a0et Alfredo L\u00f3pez<\/strong>, biologiste de l\u2019Organisation pour l\u2019\u00e9tude des mammif\u00e8res marins CEMMA,\u00a0repr\u00e9sentant la protection de l\u2019environnement<\/strong>.<\/p>\n\n\n\n

    <\/p>\n\n\n\n

    AQUANARIA \u00c0 MADRID FUSI\u00d3N<\/h3>\n\n\n\n

    <\/p>\n\n\n\n

    \"\"<\/figure>\n\n\n\n

    <\/p>\n\n\n\n

    Comme \u00e0 son habitude,\u00a0Aquanaria avait son propre stand o\u00f9 se sont d\u00e9roul\u00e9es de nombreuses activit\u00e9s au cours de l\u2019\u00e9v\u00e9nement et qui a servi de point de rencontre aux chefs, amis et partenaires<\/strong>.\u00a0Le programme d\u2019activit\u00e9s d\u2019Ef\u00edmero d\u2019Aquanaria<\/strong>\u00a0a notamment eu lieu\u00a0\u00e0 ce stand<\/strong>. Ce projet, lanc\u00e9 l\u2019ann\u00e9e derni\u00e8re,\u00a0a compt\u00e9 sur la participation de\u00a0:<\/p>\n\n\n\n

      \n
    • Miguel Hern\u00e1ndez, cuisinier du restaurant Por Herencia (Murcie)\u00a0<\/strong>qui a pr\u00e9sent\u00e9 deux fa\u00e7ons diff\u00e9rentes de cuisiner le bar\u00a0: sa \u00ab\u00a0Mac\u00e9doine de bar Aquanaria grill\u00e9, menthe et citron\u00a0\u00bb et son \u00ab\u00a0Carpaccio de bar Aquanaria semi-sal\u00e9 et amandes Marcona\u00a0\u00bb.<\/li>\n<\/ul>\n\n\n\n
      \"\"<\/figure>\n\n\n\n

      <\/p>\n\n\n\n

        \n
      • Zuri\u00f1e Garc\u00eda, cheffe ex\u00e9cutive du restaurant El Paladar (Vizcaya)\u00a0<\/strong>qui nous a montr\u00e9 comment cuisiner la \u00ab\u00a0Ventr\u00e8che de bar Aquanaria dans son jus sur un lit d\u2019oignons au vinaigre\u00a0\u00bb.<\/li>\n<\/ul>\n\n\n\n
        \"\"<\/figure>\n\n\n\n

        <\/p>\n\n\n\n

          \n
        • Sara Ferreres, cheffe du restaurant Taller Arzuaga (Valladolid)<\/strong>, \u00c9toile MICHELIN et \u00c9toile Verte MICHELIN 2025, qui nous a fait la d\u00e9monstration de ses techniques culinaires avec son \u00ab\u00a0Bar Aquanaria, paprika de la Vera et orange.\u00a0\u00bb<\/li>\n<\/ul>\n\n\n\n
          \"\"<\/figure>\n\n\n\n

          <\/p>\n\n\n\n

            \n
          • Manu Arenilla, chef ex\u00e9cutif du restaurant Jard\u00edn de los Duques (Madrid)<\/strong>\u00a0qui a d\u00e9montr\u00e9 ses techniques avec son \u00ab\u00a0Bar poch\u00e9, pil-pil de bouillabaisse et p\u00e9tales de pommes de terre.\u00a0\u00bb<\/li>\n<\/ul>\n\n\n\n
            \"\"<\/figure>\n\n\n\n

            <\/p>\n\n\n\n

            Aquanaria ne s\u2019est pas content\u00e9 d\u2019\u00eatre pr\u00e9sent derri\u00e8re son stand.\u00a0Steven Wu, chef ex\u00e9cutif, dont le Sen Omakasen a r\u00e9cemment \u00e9t\u00e9 r\u00e9compens\u00e9 d\u2019une \u00c9toile MICHELIN, a fait une pr\u00e9sentation sur la sc\u00e8ne polyvalente. \u00ab\u00a0Mottainai\u00a0: le regret du gaspillage\u00a0\u00bb<\/strong>. Les\u00a0techniques z\u00e9ro d\u00e9chet pour r\u00e9utiliser les parties moins nobles du bar<\/strong>\u00a0ont \u00e9t\u00e9 le fil conducteur de cet expos\u00e9,\u00a0invitant \u00e0 m\u00e9diter sur le gaspillage alimentaire<\/strong>. Il a \u00e9galement su\u00a0d\u00e9montrer sa connaissance accrue du produit et son envie de faire d\u00e9couvrir son m\u00e9tier en r\u00e9pondant \u00e0 tous les doutes et inqui\u00e9tudes<\/strong>\u00a0exprim\u00e9s par son audience.\u00a0L\u2019auditorium<\/strong>, quant \u00e0 lui,\u00a0a accueilli la remise du Ve<\/sup>\u00a0Prix R\u00e9v\u00e9lation de la Durabilit\u00e9 Aquanaria<\/strong>.<\/p>\n\n\n\n

            <\/p>\n\n\n\n

            \"\"<\/figure>\n\n\n\n

            <\/p>\n\n\n\n

            <\/p>\n\n\n\n

            ENGAGEMENT AQUANARIA<\/h3>\n\n\n\n

            Les congr\u00e8s \u00e0 port\u00e9e internationale, comme Madrid Fusi\u00f3n<\/strong>, qui\u00a0promeuvent le partage de connaissances et l\u2019excellence gastronomique<\/strong>, pourront continuer \u00e0\u00a0compter sur le soutien et la participation d\u2019Aquanaria<\/strong>. Quand les initiatives de cette nature servent \u00e9galement de\u00a0point de rencontre avec clients, amis et partenaires, l\u2019entrain n\u2019en est que d\u00e9cupl\u00e9<\/strong>.<\/p>\n\n\n\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"

            Aquanaria a particip\u00e9 \u00e0 une nouvelle \u00e9dition du congr\u00e8s gastronomique le plus reconnu \u00e0 l\u2019\u00e9chelle internationale\u00a0:\u00a0Madrid\u00a0Fusi\u00f3n,\u00a0c\u00e9l\u00e9br\u00e9 du 27 au 29 janvier \u00e0 IFEMA. Lors de cette nouvelle \u00e9dition,\u00a0le congr\u00e8s a battu des records de participation sur tous les plans et a renfonc\u00e9 son expansion internationale avec des visiteurs issus de 63 pays.\u00a0Intitul\u00e9 \u00ab\u00a0R\u00e9volutionnaires\u00a0\u00bb, l\u2019\u00e9v\u00e9nement a\u00a0mis […]<\/p>\n","protected":false},"author":4,"featured_media":18730,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[116,2],"tags":[],"class_list":["post-18887","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evenements","category-informations"],"acf":[],"yoast_head":"\nV PRIX R\u00c9V\u00c9LATI\u00d3N DURABILIT\u00c9 I aquanaria<\/title>\n<meta name=\"description\" content=\"V Prix R\u00e9v\u00e9lation durabilit\u00e9 Aquanaria. Madrid Fusi\u00f3n 2025. Gastronom\u00eda internacional. La lubina de los chefs. Congreso gastron\u00f3mico.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aquanaria.com\/fr\/informations\/v-prix-revelation-durabilite\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"V PRIX R\u00c9V\u00c9LATI\u00d3N DURABILIT\u00c9 I aquanaria\" \/>\n<meta property=\"og:description\" content=\"V Prix R\u00e9v\u00e9lation durabilit\u00e9 Aquanaria. Madrid Fusi\u00f3n 2025. Gastronom\u00eda internacional. La lubina de los chefs. 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