{"id":3600,"date":"2019-04-28T05:30:00","date_gmt":"2019-04-28T03:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=3600"},"modified":"2026-09-20T12:21:33","modified_gmt":"2026-09-20T10:21:33","slug":"normandie-ondarreta-quien-tuvo-retuvo","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=3600","title":{"rendered":"NORMANDIE ONDARRETA, QUIEN TUVO, RETUVO"},"content":{"rendered":"
\nAl final en la vida la experiencia es un grado y no cabe duda que en gastronom\u00eda el saber hacer durante d\u00e9cadas tiene su resultado. En una \u00e9poca en la que la hosteler\u00eda se mueve por grupos en los que se manejan las cifras astron\u00f3micas y el inter\u00e9s cremat\u00edstico sobrevuela sobre el de la buena mesa, es bueno de vez en cuando recalar en los sitios de siempre<\/b>, en esos cl\u00e1sicos <\/b>que -por encima de modas- siguen haciendo a la perfecci\u00f3n lo que siempre han sabido hacer.<\/b><\/span><\/div>\n
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\nNormandie <\/a>es el restaurante se\u00f1era de <\/span>Ondarreta<\/b>, una <\/span>empresa familiar<\/b> que lleva <\/span>d\u00e9cadas <\/b>ofreciendo una <\/span>propuesta honesta y sincera<\/b> en la que el <\/span>buen producto<\/b>, la <\/span>cocina de mercado<\/b>, la <\/span>atenci\u00f3n personalizada<\/b> y la <\/span>sala ejercida con profesionalidad<\/b> son constantes.<\/span><\/div>\n
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\nEl caser\u00f3n de estilo normando<\/b> que lleva tanto tiempo \u00abvigilando<\/i>\u00bb la carretera de Burgos mantiene todo su encanto <\/b>y esplendor<\/b>. Sus salones<\/b>, elegantes y acogedores con sus chimeneas crepitantes son el escenario perfecto para las fr\u00edas sobremesas del invierno; su porche acristalado<\/b>, para esos d\u00edas de oto\u00f1o y primavera en las que se quiere, pero no se puede y su terraza al aire libre<\/b>, un remanso de paz y desconexi\u00f3n en las calurosas noches del largo est\u00edo madrile\u00f1o.<\/span><\/div>\n
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\nEn su carta poco espacio para el plato de moda y mucha receta cl\u00e1sica<\/b>, imperecedera, can\u00f3nica; puntos acertados y fondos cuidados<\/b> que originan esas recetas que por desgracia desaparecen de las cartas. Platos de inspiraci\u00f3n vasco francesa<\/b> que encuentran en Normandie <\/b>el acomodo perfecto para su pervivencia. Sopa de cebolla, caracoles, ancas de rana, steak tartare<\/i><\/b> (mucho antes de que se pusiera de moda), solomillo Wellington, crepes suzette<\/i><\/b>… platos que lamentablemente muchos j\u00f3venes actualmente ni siquiera han escuchado. <\/span><\/div>\n
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\nAhora que tanto se habla de la vuelta a la cocina cl\u00e1sica<\/b>, de los sabores de siempre<\/b> y de la recuperaci\u00f3n (por fin) de la sala<\/b>, Normandie <\/b>es un claro ejemplo de esos valores y ese saber hacer que durante tiempo desapareci\u00f3. Verdad que es un placer ver c\u00f3mo terminan un steak tartare ante el comensal? Algo m\u00e1s cautivador que asistir a la ejecuci\u00f3n y flambeado de las crepes suzette? Pues no se enga\u00f1en, no son cosas inalcanzables<\/b>. Por los 40-45 euros que les va a costar comer en cualquier sitio de postureo<\/i>, tienen en Normandie <\/b>todo eso al alcance de su mano. Si no lo conocen, vayan. Si lo conocen, seguro que son adeptos a este tipo de restaurantes.<\/span><\/div>\n
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Al final en la vida la experiencia es un grado y no cabe duda que en gastronom\u00eda el saber hacer durante d\u00e9cadas tiene su resultado. 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