{"id":22347,"date":"2026-04-27T10:04:35","date_gmt":"2026-04-27T08:04:35","guid":{"rendered":"https:\/\/www.aquanaria.com\/informations\/xiv-asamblea-eurotoques\/"},"modified":"2026-05-19T09:43:46","modified_gmt":"2026-05-19T07:43:46","slug":"xiv-asamblea-eurotoques","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/fr\/informations\/xiv-asamblea-eurotoques\/","title":{"rendered":"40 ANS DE EURO-TOQUES\u00a0: ENGAGEMENT ET AVENIR \u00c0 MURCIE"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Murcie et Carthag\u00e8ne sont devenues le haut lieu de la gastronomie en r\u00e9unissant plus de 300 professionnels pour c\u00e9l\u00e9brer le 40\u1d49 anniversaire d\u2019<\/strong><a href=\"https:\/\/www.euro-toques.es\/public_home\/ctrl_home.php\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Euro-Toques.<\/strong><\/a>\u00a0Pour l\u2019occasion, ils ont profit\u00e9 de leur XIV\u1d49 assembl\u00e9e pour c\u00e9l\u00e9brer l\u2019\u00e9v\u00e9nement,\u00a0<strong>mais aussi pour d\u00e9battre de la durabilit\u00e9, de la formation et de la situation professionnelle complexe du secteur<\/strong>. L\u2019un des moments les plus marquants de la rencontre a \u00e9t\u00e9 la nomination des membres d\u2019honneur ainsi que\u00a0<strong>la remise du X\u1d49 Prix engagement Euro-Toques \u00e0 ITREM<\/strong>. Une fois de plus,<strong>\u00a0Aquanaria n\u2019a pas voulu manquer l\u2019occasion d\u2019accompagner l\u2019association lors de cette c\u00e9l\u00e9bration si particuli\u00e8re<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.aquanaria.com\/fr\/le-poisson\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Aquanaria<\/strong><\/a><strong>\u00a0est l\u2019entreprise pionni\u00e8re de l\u2019aquaculture marine en Espagne<\/strong>.\u00a0L\u2019exp\u00e9rience acquise au cours de plus de 50 ans d\u2019activit\u00e9 nous a conduits \u00e0 nous\u00a0<strong>sp\u00e9cialiser dans l\u2019\u00e9levage du bar destin\u00e9 \u00e0 la haute gastronomie<\/strong>.\u00a0<strong>Les bars sont \u00e9lev\u00e9s pendant quatre ans dans<\/strong>\u00a0les eaux froides et oxyg\u00e9n\u00e9es\u00a0<strong>de l\u2019oc\u00e9an Atlantique<\/strong>. C\u2019est ce qui\u00a0<strong>leur donne cette texture ferme et soyeuse, cette saveur l\u00e9g\u00e8re et sans arri\u00e8re-go\u00fbt, et cette couleur uniforme et brillante.<\/strong>\u00a0Ainsi,\u00a0l<strong>es chefs les plus exigeants du monde entier nous choisissent pour leurs restaurants, comme alternative durable au bar sauvage.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>UNE ANN\u00c9E TR\u00c8S SP\u00c9CIALE POUR L\u2019ASSOCIATION EURO-TOQUES\u00a0<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Euro-Toques est une organisation internationale de cuisiniers<\/strong>, fond\u00e9e en 1986 \u00e0 Bruxelles par des chefs tels que Paul Bocuse, Pedro Subijana et Juan Mari Arzak\u00a0<strong>qui r\u00e9unit plus de 3 500 professionnels dans 18 pays.<\/strong>\u00a0<strong>Son objectif est de d\u00e9fendre le patrimoine culinaire europ\u00e9en, la qualit\u00e9 des aliments, les produits de proximit\u00e9 et la formation gastronomique<\/strong>.\u00a0<strong>En Espagne, l\u2019association est pr\u00e9sid\u00e9e par Maca de Castro et compte actuellement 850 cuisiniers<\/strong>, avec des d\u00e9l\u00e9gu\u00e9s r\u00e9gionaux et provinciaux.\u00a0<strong>Cette ann\u00e9e 2026, l\u2019association c\u00e9l\u00e8bre son 40\u1d49 anniversaire<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"510\" height=\"752\" data-id=\"22071\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/04\/Captura-de-pantalla-2026-04-22-a-las-14.08.30.png\" alt=\"\" class=\"wp-image-22071\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/04\/Captura-de-pantalla-2026-04-22-a-las-14.08.30.png 510w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/04\/Captura-de-pantalla-2026-04-22-a-las-14.08.30-480x708.png 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 510px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"575\" height=\"1024\" data-id=\"22066\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/04\/IMG_4079-575x1024.jpg\" alt=\"\" class=\"wp-image-22066\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"510\" height=\"839\" data-id=\"22061\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/04\/Captura-de-pantalla-2026-04-22-a-las-14.06.23.png\" alt=\"\" class=\"wp-image-22061\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/04\/Captura-de-pantalla-2026-04-22-a-las-14.06.23.png 510w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/04\/Captura-de-pantalla-2026-04-22-a-las-14.06.23-480x790.png 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 510px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>L\u2019ann\u00e9e 2026 a \u00e9galement \u00e9t\u00e9 marqu\u00e9e par sa XIV\u1d49\u00a0assembl\u00e9e<\/strong>, une occasion de partager des connaissances, de cr\u00e9er de nouvelles synergies et de c\u00e9l\u00e9brer cet anniversaire. Comme lors de chaque \u00e9dition\u00a0<strong>, des th\u00e8mes aussi cruciaux pour le secteur que la complexit\u00e9 du march\u00e9 du travail, la formation en cuisine et la durabilit\u00e9 ont \u00e9t\u00e9 abord\u00e9s<\/strong>. Lors de cette rencontre<strong>, des distinctions tr\u00e8s sp\u00e9ciales ont \u00e9t\u00e9 d\u00e9cern\u00e9es pour l\u2019organisation, notamment celle de membres d\u2019honneur \u00e0 la journaliste Pepa Fern\u00e1ndez et au critique gastronomique Paco L\u00f3pez<\/strong>, qui ont toujours soutenu la gastronomie du pays.\u00a0<strong>Le travail de l\u2019Institut du tourisme de la R\u00e9gion de Murcie a \u00e9galement \u00e9t\u00e9 r\u00e9compens\u00e9 par le X\u1d49 Prix Euro-Toques engagement<\/strong>, puisque, en plus de soutenir le secteur,\u00a0<strong>il a jou\u00e9 un r\u00f4le cl\u00e9 en 2024 lors de la DANA\u00a0<\/strong>(D\u00e9pression isol\u00e9e \u00e0 niveau \u00e9lev\u00e9),<strong>\u00a0en accueillant de nombreux chefs et en permettant d\u2019aider la zone touch\u00e9e.<\/strong>\u00a0\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>AQUANARIA ACCOMPAGNE EURO-TOQUES LORS DE SA XIV\u1d49 ASSEMBL\u00c9E<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">M\u00eame si le point central de la rencontre \u00e9tait la tenue de son assembl\u00e9e bisannuelle,<strong>\u00a0les participants ont aussi pu profiter de la gastronomie de la r\u00e9gion dans une ambiance d\u00e9tendue tout au long des trois jours de l\u2019\u00e9v\u00e9nement<\/strong>. Le d\u00e9l\u00e9gu\u00e9 r\u00e9gional d\u2019Euro-Toques et chef du restaurant Eszencia,\u00a0<strong>Pablo Mart\u00ednez, a expliqu\u00e9 que l\u2019objectif de sa participation \u00e0 la rencontre \u00e9tait de \u00ab faire d\u00e9couvrir nos traditions et ce que nous avons v\u00e9cu depuis l\u2019enfance \u00e0 travers la gastronomie \u00bb<\/strong>.\u00a0Cela s\u2019est ressenti d\u00e8s le lancement de l\u2019\u00e9v\u00e9nement, avec le cocktail de bienvenue organis\u00e9 dans son restaurant situ\u00e9 au bord du port de Carthag\u00e8ne.\u00a0<strong>Dans ce cadre fantastique, les participants ont pu d\u00e9guster son plat de bar Aquanaria matur\u00e9 et fum\u00e9, accompagn\u00e9 d\u2019une sauce aux nyoras.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"22076\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/04\/IMG_3917.heic\" alt=\"\" class=\"wp-image-22076\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"22081\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/04\/IMG_9777.heic\" alt=\"\" class=\"wp-image-22081\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Le d\u00e9jeuner officiel comm\u00e9moratif de l\u2019Assembl\u00e9e et des 40 ans d\u2019Euro-Toques a eu lieu dans la magnifique domaine de La Herencia.\u00a0<\/strong>Un lieu magnifique dont tous les participants ont pu pleinement profiter gr\u00e2ce au beau temps qui a accompagn\u00e9 la journ\u00e9e.\u00a0<strong>De plus, ils ont pu d\u00e9guster du ceviche et des nigiris de bar Aquanaria \u00e0 la table que nous avions install\u00e9e lors du cocktail pr\u00e9c\u00e9dant l\u2019\u00e9v\u00e9nement.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>ENGAGEMENT AQUANARIA<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pour Aquanaria, accompagner les chefs lors de ce type de rencontres constitue une excellente occasion de mieux cerner les enjeux du secteur et d\u2019apprendre aux c\u00f4t\u00e9s de cuisiniers engag\u00e9s dans l\u2019\u00e9volution et l\u2019am\u00e9lioration de la gastronomie<\/strong>. C\u2019est un plaisir de soutenir une organisation comme\u00a0<strong>Euro-Toques qui valorise la gastronomie et per\u00e7oit son r\u00f4le comme celui d\u2019un acteur capable d\u2019exercer une influence positive sur la soci\u00e9t\u00e9.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Murcie et Carthag\u00e8ne sont devenues le haut lieu de la gastronomie en r\u00e9unissant plus de 300 professionnels pour c\u00e9l\u00e9brer le 40\u1d49 anniversaire d\u2019Euro-Toques.\u00a0Pour l\u2019occasion, ils ont profit\u00e9 de leur XIV\u1d49 assembl\u00e9e pour c\u00e9l\u00e9brer l\u2019\u00e9v\u00e9nement,\u00a0mais aussi pour d\u00e9battre de la durabilit\u00e9, de la formation et de la situation professionnelle complexe du secteur. L\u2019un des moments les [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":22204,"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-22347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evenements","category-informations"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>XIVe ASSEMBL\u00c9E EUROTOQUES \u00c0 MURCIE | aquanaria<\/title>\n<meta name=\"description\" content=\"Aquanaria. Lubina de gran tama\u00f1o. Pescado sostenible. Eurotoques. Evento gastron\u00f3mico. Estrella Michelin. 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