{"id":2907,"date":"2017-09-08T05:30:00","date_gmt":"2017-09-08T03:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=2907"},"modified":"2026-09-20T12:07:35","modified_gmt":"2026-09-20T10:07:35","slug":"la-sencillez-en-la-alta-cocina","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=2907","title":{"rendered":"LA SENCILLEZ EN LA ALTA COCINA"},"content":{"rendered":"<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , &quot;helvetica&quot; , sans-serif\">A menudo pensamos que los restaurantes de m\u00e1s alto nivel, los cocineros con estrellas Michel\u00edn, basan su \u00e9xito en cocinas complejas, en platos sofisticad\u00edsimos y que sus lugares de trabajo se asemejan m\u00e1s a laboratorios que a fogones.  Es verdad que los avances t\u00e9cnicos han supuesto un plus en el mundo de la gastronom\u00eda, pero tambi\u00e9n lo es que cuando hablas relajadamente con muchos de ellos siguen dando un <b>valor preminente a la calidad de la materia prima, a la cocina m\u00e1s tradicional y cl\u00e1sica <\/b>(dif\u00edcil entender la vanguardia sin una s\u00f3lida base en la tradici\u00f3n),<b> a la importancia del trabajo en equipo y al constante aprendizaje.<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: &quot;georgia&quot; , &quot;times new roman&quot; , serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , sans-serif\">El otro d\u00eda tuve ocasi\u00f3n de ver un v\u00eddeo en el que el chef&nbsp;<b>Diego Guerrero<\/b>&nbsp;(confieso que es uno de mis chefs favoritos) colabora con una pareja en la confecci\u00f3n de un men\u00fa casero. Aunque en realidad se trata de un&nbsp;<b>v\u00eddeo en colaboraci\u00f3n con&nbsp;<a href=\"https:\/\/www.cepsa.com\/\" target=\"_blank\">Cepsa<\/a><\/b><\/span><span class=\"MsoCommentReference\"><span style=\"font-size: 8pt;line-height: 11.4133px\">&nbsp;<\/span><\/span><span style=\"font-family: &quot;arial&quot; , sans-serif\">, me sirvi\u00f3 para reflexionar con posterioridad sobre el tema. No es tan diferente lo que expresa el v\u00eddeo de lo que hay de fondo en una cocina de alto nivel.<\/span><\/div>\n<div style=\"text-align: justify\">\n<\/div>\n<div style=\"text-align: justify\">\n<iframe loading=\"lazy\" allowfullscreen=\"\" frameborder=\"0\" height=\"270\" src=\"https:\/\/www.youtube.com\/embed\/pATfOSelRoA\" width=\"480\"><\/iframe><\/div>\n<div style=\"text-align: justify\">\n<\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , sans-serif\">La&nbsp;<b>eficiencia<\/b><\/span><span style=\"font-family: &quot;arial&quot; , sans-serif\">&nbsp;o esa necesidad de&nbsp;<b>adaptarse<\/b>&nbsp;a un presupuesto determinado, ya sea en la relaci\u00f3n de costes de un restaurante o en la econom\u00eda dom\u00e9stica, la necesidad del&nbsp;<b>trabajo en equipo<\/b>&nbsp;<\/span><span class=\"MsoCommentReference\"><span style=\"font-size: 8pt;line-height: 11.4133px\">&nbsp;<\/span><\/span><span style=\"font-family: &quot;arial&quot; , sans-serif\">(<b>cocinar en compa\u00f1\u00eda<\/b>&nbsp;es mucho m\u00e1s divertido y en un restaurante adem\u00e1s es imprescindible), ese&nbsp;<b>deseo permanente de aprender<\/b>&nbsp;(esto no \u00fanicamente en gastronom\u00eda sino en cualquier faceta de la vida) y el respeto por la tradici\u00f3n entendiendo que la cocina puede ser lo creativa e innovadora que se desee, pero teniendo siempre como fundamento el&nbsp;<b>trabajo bien hecho<\/b>&nbsp;y las recetas m\u00e1s cl\u00e1sicas. Por poner un ejemplo, es encomiable una esferificaci\u00f3n de lentejas, pero antes de esferificar hay que haber cocinado unas lentejas cl\u00e1sicas de m\u00e1xima calidad.<\/span><br \/>\n<span style=\"font-family: &quot;arial&quot; , sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2026\/09\/Captura.png\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"395\" data-original-width=\"709\" height=\"356\" src=\"http:\/\/gastroygourmet.com\/wp-content\/uploads\/2026\/09\/Captura.png\" width=\"640\" \/><\/a><\/div>\n<p><span style=\"font-family: &quot;arial&quot; , sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , sans-serif\">Por eso ese v\u00eddeo que hoy comparto es esta peque\u00f1a reflexi\u00f3n me ha parecido de lo m\u00e1s acertado. Porque todos vivimos a mil por hora de una u otra forma, porque mucho m\u00e1s a menudo de lo que pensamos terminamos a \u00faltima hora de la tarde comprando unas cuantas cosas en el&nbsp;<b>Carrefour Express<\/b><\/span><span class=\"MsoCommentReference\"><span style=\"font-size: 8pt;line-height: 11.4133px\">&nbsp;<\/span><\/span><span style=\"font-family: &quot;arial&quot; , sans-serif\">de&nbsp;la estaci\u00f3n de servicio&nbsp;<\/span><span class=\"MsoCommentReference\"><span style=\"font-size: 8pt;line-height: 11.4133px\">&nbsp;<\/span><\/span><span style=\"font-family: &quot;arial&quot; , sans-serif\"><b><a href=\"https:\/\/www.cepsa.com\/\" target=\"_blank\">Cepsa<\/a><\/b><\/span><span class=\"MsoCommentReference\"><span style=\"font-size: 8pt;line-height: 11.4133px\">&nbsp;<\/span><\/span><span style=\"font-family: &quot;arial&quot; , sans-serif\">&nbsp;donde hemos parado un momento para repostar gasolina en nuestro coche y porque al final terminamos haciendo en casa nuestra peque\u00f1a cena siguiendo casi al pie de la letra esos par\u00e1metros que os comentaba hace un momento.<\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , sans-serif\"><br \/><\/span><\/div>\n<div class=\"MsoNormal\" style=\"text-align: justify\">\n<span style=\"font-family: &quot;arial&quot; , sans-serif\">Y es que al final la alta cocina est\u00e1 mucho m\u00e1s cerca de nuestro d\u00eda a d\u00eda de lo que imaginamos y hay ciertos valores que son -o deber\u00edan ser- aplicables en cualquier momento de nuestras vidas.<\/span><\/div>\n<div style=\"text-align: justify\">\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A menudo pensamos que los restaurantes de m\u00e1s alto nivel, los cocineros con estrellas Michel\u00edn, basan su \u00e9xito en cocinas complejas, en platos sofisticad\u00edsimos y que sus lugares de trabajo se asemejan m\u00e1s a laboratorios que a fogones. Es verdad que los avances t\u00e9cnicos han supuesto un plus en el mundo de la gastronom\u00eda, pero [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":655,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,16,9],"tags":[],"class_list":["post-2907","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronoticias","category-productos-gourmet","category-restaurantes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>LA SENCILLEZ EN LA ALTA COCINA - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=2907\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LA SENCILLEZ EN LA ALTA COCINA - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"A menudo pensamos que los restaurantes de m\u00e1s alto nivel, los cocineros con estrellas Michel\u00edn, basan su \u00e9xito en cocinas complejas, en platos sofisticad\u00edsimos y que sus lugares de trabajo se asemejan m\u00e1s a laboratorios que a fogones. 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