{"id":20476,"date":"2025-07-07T18:56:34","date_gmt":"2025-07-07T16:56:34","guid":{"rendered":"https:\/\/www.aquanaria.com\/informations\/vii-encuentro-de-los-mares\/"},"modified":"2025-10-07T16:43:48","modified_gmt":"2025-10-07T14:43:48","slug":"viie-rencontre-des-mers","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/fr\/informations\/viie-rencontre-des-mers\/","title":{"rendered":"AITOR ARREGUI, LAUR\u00c9AT DU PRIX SART\u00daN DE LA VIIe RENCONTRE DES MERS"},"content":{"rendered":"\n

Une fois de plus, l’\u00eele de\u00a0Tenerife a accueilli du 29 juin au 2 juillet la Rencontre des mers<\/a>, pour sa VIIe \u00e9dition.\u00a0<\/strong>Un \u00e9v\u00e9nement qui au fil des ans\u00a0s’est impos\u00e9 comme<\/strong>\u00a0un point de rencontre pour les scientifiques, les p\u00eacheurs et les chefs cuisiniers nationaux et internationaux, mettant ainsi \u00e0 l’unisson la science, le d\u00e9veloppement durable et la gastronomie<\/strong>. Et \u00e0 cette occasion,\u00a0le prix Sart\u00fan a r\u00e9compens\u00e9 la carri\u00e8re du chef basque Aitor Arregui, qui s’est fait le relais d’un savoir-faire li\u00e9 \u00e0 une histoire familiale unissant mer et cuisine.<\/strong><\/p>\n\n\n\n

Aquanaria, entreprise \u00e9tablie aux Canaries,<\/strong> <\/strong>est pionni\u00e8re dans le secteur de l’aquaculture<\/strong> <\/strong>marine<\/strong><\/a> <\/strong>en Espagne<\/strong><\/a>.<\/strong>L’entreprise a pour mission d’offrir la meilleure alternative au bar sauvage, en s’appuyant sur deux piliers fondamentaux, la gastronomie et le d\u00e9veloppement durable<\/strong>. Le respect de l’environnement naturel et le bien-\u00eatre du bar sont notre priorit\u00e9 pendant les plus de quatre ans qu’un bar Aquanaria passe en moyenne en pleine mer. L’entreprise est parvenue \u00e0 offrir un produit de grande taille et de haute qualit\u00e9, qui se positionne comme le bar de la haute gastronomie nationale et internationale.<\/strong> Une fois de plus, Aquanaria a parrain\u00e9 la Rencontre des mers, contribuant ainsi au bon d\u00e9roulement de cet int\u00e9ressant congr\u00e8s.<\/strong><\/p>\n\n\n\n

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UNE \u00c9DITION\u00a0CONSACR\u00c9E AU SEL<\/strong><\/h2>\n\n\n\n

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Plac\u00e9e sous le th\u00e8me \u00ab\u00a0Sel, science et vie\u00a0\u00bb, la VIIe Rencontre des mers a offert une r\u00e9flexion approfondie sur la valeur du sel<\/strong>, non seulement comme \u00e9l\u00e9ment essentiel du milieu marin, mais aussi comme lien culturel entre l’homme et la mer.\u00a0Une \u00e9dition qui a permis de mettre en valeur le r\u00f4le essentiel du sel gr\u00e2ce d’int\u00e9ressantes conf\u00e9rences, d\u00e9monstrations culinaires et tables rondes<\/strong>.\u00a0Carlos Duarte, directeur scientifique du congr\u00e8s, est revenu sur l’importance du sel pour l’avenir de l’humanit\u00e9<\/strong>\u00a0et ses utilisations dans la production d’\u00e9nergie et d’hydrog\u00e8ne, l’obtention du lithium ou encore son application dans la construction.<\/p>\n\n\n\n

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L’expos\u00e9 de Xabier Agote de Albaola, sur son projet de construction d’une r\u00e9plique du Nao San Juan,<\/strong>\u00a0un ancien baleinier basque qui sera bient\u00f4t mis \u00e0 l’eau, a \u00e9t\u00e9 vivement applaudi.\u00a0Les contributions et le d\u00e9bat sur l’utilisation d’organismes m\u00e9sop\u00e9lagiques, conduit par Xabier Irigoien, de l’AZTI, ont \u00e9galement \u00e9t\u00e9 tr\u00e8s int\u00e9ressants.<\/strong>\u00a0Bien entendu, la situation des mines de sel des \u00eeles Canaries a \u00e9t\u00e9 abord\u00e9e, ainsi que les questions li\u00e9es au sel et \u00e0 la sant\u00e9 humaine.\u00a0Des tables rondes ont \u00e9galement \u00e9t\u00e9 organis\u00e9es sur des sujets importants, tels que l’\u00e9tat des oc\u00e9ans et les probl\u00e8mes du secteur de la p\u00eache.\u00a0<\/strong>Sans oublier\u00a0l’importance croissante accord\u00e9e \u00e0 l’aquaculture dans ce congr\u00e8s, qui a notamment \u00e9t\u00e9 marqu\u00e9 par un expos\u00e9 tr\u00e8s int\u00e9ressant de Rafael Gin\u00e9s,\u00a0<\/strong>coordinateur des installations aquacoles de l’universit\u00e9 de Las Palmas de Gran Canaria. Rafael\u00a0nous a parl\u00e9 de la nutrition en aquaculture et de son influence sur les caract\u00e9ristiques organoleptiques des poissons.<\/strong><\/p>\n\n\n\n

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PR\u00c9SENCE DE CHEFS NATIONAUX ET INTERNATIONAUX<\/strong><\/h4>\n\n\n\n

Mais il n’y a pas que la science\u00a0! Comme lors des \u00e9ditions pr\u00e9c\u00e9dentes,\u00a0le congr\u00e8s a mis la gastronomie \u00e0 l’honneur, avec des expos\u00e9s et des d\u00e9monstrations culinaires de chefs cuisiniers qui cultivent un lien particulier avec la mer dans leurs restaurants.\u00a0<\/strong>Et pour parler de la mer et de la gastronomie en Espagne,\u00a0\u00c1ngel Le\u00f3n (Aponiente***, Cadix) ne pouvait pas manquer \u00e0 cet \u00e9v\u00e9nement<\/strong>.\u00a0\u00c1ngel a annonc\u00e9 en avant-premi\u00e8re qu’il allait installer son restaurant dans les marais.<\/strong><\/p>\n\n\n\n

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Des chefs de renomm\u00e9e internationale \u00e9taient \u00e9galement pr\u00e9sents, comme l’Italien Moreno Cedroni (La Madonnina del Pescatore**, Senigallia)<\/strong>, figure embl\u00e9matique de la cuisine europ\u00e9enne \u00e0 base de produits de la mer. Cedroni\u00a0nous a montr\u00e9 comment il sublime les ar\u00eates de poisson en leur donnant diff\u00e9rentes formes et textures. Christopher Haatuft (Lysverket*, Bergen) nous a racont\u00e9 son histoire li\u00e9e au poisson, aux fruits de mer et \u00e0 l’essence de la Scandinavie. Et Gil Fernandes (Fortaleza do Guincho*, Cascais), nous a emmen\u00e9s sur la c\u00f4te portugaise pour nous faire partager son exp\u00e9rience de l’utilisation des algues en cuisine.<\/strong><\/p>\n\n\n\n

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AQUANARIA \u00c0 LA RENCONTRE DES MERS 2025<\/strong><\/h3>\n\n\n\n

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Notre pr\u00e9sence a \u00e9t\u00e9 particuli\u00e8rement remarqu\u00e9e lors de cet \u00e9v\u00e9nement en parfaite ad\u00e9quation avec nos objectifs et notre mission d’entreprise.<\/strong>\u00a0Juanlu Fern\u00e1ndez et Hector Sanz (L\u00da Cocina y Alma**, Jerez de la Frontera)<\/strong>, lors d’une int\u00e9ressante et divertissante d\u00e9monstration culinaire,\u00a0nous ont fait d\u00e9couvrir Jerez et ses recettes traditionnelles, avec une r\u00e9interpr\u00e9tation du bar \u00e0 la sauce piri\u00f1aca et un \u00ab\u00a0bienmesabe\u00a0\u00bb de bar Aquanaria<\/strong>. C’est pr\u00e9cis\u00e9ment\u00a0le bar Aquanaria \u00e0 la sauce piri\u00f1aca qui a \u00e9t\u00e9 l’un des plats principaux du fantastique d\u00eener de gala pr\u00e9par\u00e9 par 8 chefs au restaurant Taste 1973.<\/strong><\/p>\n\n\n\n

Les participants ont \u00e9galement pu d\u00e9guster<\/strong>\u00a0notre bar lors de la\u00a0promenade en bateau, au cours de laquelle Diana Marcelino (chef du restaurant El secreto de Chimiche \u00e0 Tenerife) a pr\u00e9par\u00e9 du bar Aquanaria rancho canario et du bar sal\u00e9 aux algues sur cr\u00e8me de millet.<\/strong><\/p>\n\n\n\n

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L’ENGAGEMENT D’AQUANARIA<\/strong><\/h3>\n\n\n\n

C’est un v\u00e9ritable plaisir d’avoir \u00e9t\u00e9 une fois de plus partenaire de ce congr\u00e8s unique<\/strong>, plac\u00e9 sous le th\u00e8me principal de la mer, abord\u00e9 de diff\u00e9rents points de vue.\u00a0C’est tr\u00e8s important pour nous, car il s’agit de l’environnement dans lequel nous exer\u00e7ons notre activit\u00e9. Nous apprenons \u00e9norm\u00e9ment \u00e0 chaque \u00e9dition.\u00a0<\/strong>Rendez-vous \u00e0 Tenerife pour la prochaine Rencontre des mers!<\/p>\n","protected":false},"excerpt":{"rendered":"

Une fois de plus, l’\u00eele de\u00a0Tenerife a accueilli du 29 juin au 2 juillet la Rencontre des mers, pour sa VIIe \u00e9dition.\u00a0Un \u00e9v\u00e9nement qui au fil des ans\u00a0s’est impos\u00e9 comme\u00a0un point de rencontre pour les scientifiques, les p\u00eacheurs et les chefs cuisiniers nationaux et internationaux, mettant ainsi \u00e0 l’unisson la science, le d\u00e9veloppement durable et […]<\/p>\n","protected":false},"author":4,"featured_media":19887,"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-20476","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evenements","category-informations"],"acf":[],"yoast_head":"\nAitor Arregui, laur\u00e9at dans VIIe rencontre de mers I aquanaria<\/title>\n<meta name=\"description\" content=\"VIIe Rencontre des Mers. 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