{"id":5651,"date":"2020-09-28T20:21:43","date_gmt":"2020-09-28T20:21:43","guid":{"rendered":"https:\/\/www.aquanaria.com\/informations\/raul-balam\/"},"modified":"2020-11-27T20:48:03","modified_gmt":"2020-11-27T20:48:03","slug":"raul-balam","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/fr\/informations\/raul-balam\/","title":{"rendered":"AQUANARIA PARTICIPE \u00c0 LA PREMI\u00c8RE DE CAM\u00cd LLIURE, LE FILM SUR LA VIE DE RA\u00dcL BALAM RUSCALLEDA, AU FESTIVAL DE CINEMA DE SAINT SEBASTIEN 2020"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Le 24 septembre dernier est sorti le film <strong>Cam\u00ed Lliure<\/strong>, bas\u00e9 sur la vie de <strong>Ra\u00fcl Balam Ruscalleda<\/strong>, fils de Carme Ruscalleda, la femme avec le plus d\u2019\u00e9toiles Michelin au monde. Ce film, de genre documentaire, a particip\u00e9 \u00e0 la section <a href=\"https:\/\/www.sansebastianfestival.com\/2020\/secciones_y_peliculas\/culinary_zinema_cine_y_gastronomia\/8\/es\" target=\"_blank\" rel=\"noreferrer noopener\">Culinary Zinema du Festival de cin\u00e9ma de Saint S\u00e9bastien 2020<\/a>. Cam\u00ed lliure d\u2019Angel Parra, produit par Pedro Peira, est un film dont le tournage a dur\u00e9 deux ans.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria a assist\u00e9 \u00e0 la premi\u00e8re et au d\u00e9licieux d\u00eener qui a suivi,<\/strong> pr\u00e9par\u00e9 par le chef du Basque Culinary Center, qui a commenc\u00e9 par un bluffant tartare de bar Aquanaria. Pedro Peira, lors du discours pr\u00e9c\u00e9dant la projection du film, <strong>a tenu \u00e0 remercier Aquanaria pour notre soutien.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Agradecimiento de  Pedro Peira (Festiman\u00eda) a Aquanaria\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/yMJLgn2-9uc?feature=oembed&#038;enablejsapi=1&#038;origin=https:\/\/www.aquanaria.com\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">RA\u00dcL BALAM, CHEF DE MOMENTS<\/h2>\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\">Ra\u00fcl n\u2019a pas eu une vie facile. Pendant des ann\u00e9es il s\u2019est battu contre ses troubles d\u2019addiction \u00e0 l\u2019alcool et aux drogues et maintenant il a voulu en parler dans ce film, afin de, comme il l\u2019avoue lui-m\u00eame, sensibiliser<strong> \u00e0 un probl\u00e8me que subissent beaucoup de gens et donc adresser un message d\u2019espoir <\/strong>puisque, avec la th\u00e9rapie appropri\u00e9e, il est possible de mener \u00e0 nouveau une vie remplie. Cam\u00ed lluire, ne raconte pas que la vie de Ra\u00fcl, mais aussi s\u2019\u00e9tend \u00e0 l\u2019histoire de sa famille, marqu\u00e9e par le d\u00e9vouement au restaurant trois \u00e9toiles San Pau, notamment de la part de ses parents, Carme et Toni. C\u2019est un film proche, \u00e9motionnel et positif.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lorsque ses parents ont pris la d\u00e9cision de fermer le San Pau, Ra\u00fcl a d\u00e9cid\u00e9 lui-m\u00eame de lancer son propre projet \u00e0 la t\u00eate du restaurant du <a href=\"https:\/\/www.mandarinoriental.es\/barcelona\/passeig-de-gracia\/fine-dining\/restaurants\/catalan-cuisine\/moments\" target=\"_blank\" rel=\"noreferrer noopener\">Hotel Mandar\u00edn Oriental<\/a>, comptant toujours sur le soutien et les conseils de sa m\u00e8re. <strong>A l\u2019heure actuelle, ce restaurant a d\u00e9j\u00e0 deux \u00e9toiles <\/strong>Michelin. Sa cuisine est bas\u00e9e sur la gastronomie catalane avec une grande influence japonaise.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">TARTARE DE BAR AQUANARIA <\/h3>\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\">Ra\u00fcl Balam a pr\u00e9par\u00e9 un tartare en s\u2019inspirant de l\u2019<a href=\"https:\/\/www.directoalpaladar.com\/recetas-de-pescados-y-mariscos\/esqueixada-bacalao-receta-ensalada-facil-deliciosa-para-dias-verano\" target=\"_blank\" rel=\"noreferrer noopener\">esqueixada de bacalao<\/a>, un plat typique catalan,<strong>o\u00f9 la morue a \u00e9t\u00e9 remplac\u00e9e par le bar Aquanaria <\/strong>qui, d\u2019apr\u00e8s le chef, gr\u00e2ce \u00e0 sa texture et graisse infiltr\u00e9e est id\u00e9al pour rendre le plat tr\u00e8s succulent. Le bar bien nettoy\u00e9 est coup\u00e9 en d\u00e9s avec un couteau et puis m\u00e9lang\u00e9 avec des l\u00e9gumes tels que l\u2019oignon, le poivron, la ciboulette ou les olives. Ensuite il est dress\u00e9 sur une base de moutarde verte et recouvert d\u2019un voile d\u2019\u00e9pinards. Ces caract\u00e9ristiques que Ra\u00fcl met en \u00e9vidence sont, sans aucun doute, d\u00e9termin\u00e9es par le lieu<a href=\"https:\/\/www.aquanaria.com\/lubina-salvaje\/\" target=\"_blank\" rel=\"noreferrer noopener\"> o\u00f9 ces poissons se d\u00e9veloppent et habitent<\/a>:les eaux agit\u00e9es et oxyg\u00e9n\u00e9es de l\u2019Oc\u00e9an Atlantique.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Raul Balam montando el tartar de lubina Aquanaria\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/7d3vB2lLdoQ?feature=oembed&#038;enablejsapi=1&#038;origin=https:\/\/www.aquanaria.com\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le r\u00e9sultat est un <strong>plat \u00e0 la fois beau et savoureux qui repr\u00e9sente un poisson nageant dans la mer.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ce plat est servi dans le <a href=\"https:\/\/www.bculinary.com\/es\/home\" target=\"_blank\" rel=\"noreferrer noopener\">Basque Culinary Center<\/a> et a \u00e9t\u00e9 pr\u00e9par\u00e9 avec l\u2019aide d\u2019\u00e9tudiants enthousiastes de cette prestigieuse institution.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2020\/09\/tartar-de-lubina-Raul-balam-1-768x1024.jpg\" alt=\"\" data-id=\"5129\" data-full-url=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2020\/09\/tartar-de-lubina-Raul-balam-1-scaled.jpg\" data-link=\"https:\/\/www.aquanaria.com\/?attachment_id=5129\" class=\"wp-image-5129\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2020\/09\/foto-del-equipo-de-cocina-del-basque-1024x768.jpg\" alt=\"\" data-id=\"5119\" data-full-url=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2020\/09\/foto-del-equipo-de-cocina-del-basque-scaled.jpg\" data-link=\"https:\/\/www.aquanaria.com\/?attachment_id=5119\" class=\"wp-image-5119\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2020\/09\/foto-del-equipo-de-cocina-del-basque-980x735.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2020\/09\/foto-del-equipo-de-cocina-del-basque-480x360.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure><\/li><\/ul><\/figure>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">L\u2019ENGAGEMENT AQUANARIA<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">La <strong>gastronomie fait partie de la culture d\u2019un pays<\/strong> comme le cin\u00e9ma, l\u2019art, la litt\u00e9rature\u2026et une preuve \u00e9vidente de cette r\u00e9alit\u00e9 est la section Culinary Zinema du festival de cin\u00e9ma de Saint S\u00e9bastien.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2020\/09\/Raul-Balam-y-Carme-Ruscalleda-y-Festimania--1024x665.jpg\" alt=\"equipo de Cam\u00ed lliure\" class=\"wp-image-5104\" width=\"448\" height=\"291\"\/><\/figure><\/div>\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>Nous sommes tr\u00e8s reconnaissants<\/strong> envers toute l\u2019\u00e9quipe \u00e0 Festiman\u00eda pour nous avoir fait confiance au cours de cette initiative, envers la famille Balam-Ruscalleda, surtout \u00e0 Ra\u00fcl, et aussi envers le Basque Culinary Center pour la superbe organisation du d\u00eener.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019engagement d\u2019Aquanaria est de continuer <strong>\u00e0 soutenir la culture, notamment lorsqu\u2019elle va de pair avec la gastronomie.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 24 septembre dernier est sorti le film Cam\u00ed Lliure, bas\u00e9 sur la vie de Ra\u00fcl Balam Ruscalleda, fils de Carme Ruscalleda, la femme avec le plus d\u2019\u00e9toiles Michelin au monde. Ce film, de genre documentaire, a particip\u00e9 \u00e0 la section Culinary Zinema du Festival de cin\u00e9ma de Saint S\u00e9bastien 2020. Cam\u00ed lliure d\u2019Angel Parra, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":5111,"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-5651","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 v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aquanaria lors de la premi\u00e8re de Cam\u00ed LLuire, le film de Ra\u00fcl Balam<\/title>\n<meta name=\"description\" content=\"Chef Ra\u00fcl Balam. Festival du film de Saint-S\u00e9bastien. 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