{"id":4329,"date":"2020-03-03T05:00:00","date_gmt":"2020-03-03T03:00:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=4329"},"modified":"2026-09-20T12:31:53","modified_gmt":"2026-09-20T10:31:53","slug":"piantao-la-deliciosa-locura-de-javier-brichetto","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=4329","title":{"rendered":"Piantao, la deliciosa locura de Javier Brichetto"},"content":{"rendered":"<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><a href=\"https:\/\/piantao.es\/\" target=\"_blank\">Piantao<\/a> es el proyecto hostelero del chef bonaerense <b>Javier Brichetto<\/b> que lleva su excepcional parrilla enfrente del Matadero con un concepto que Javier llevaba tiempo so\u00f1ando. <b>Piantao <\/b>-t\u00e9rmino con el que en Argentina se define la locura de forma rom\u00e1ntica- es precisamente eso el deseo de <b>Brichetto <\/b>por dar forma a su sue\u00f1o y ofrecer esa parrilla de cortes argentinos que sin duda har\u00e1 las delicias de los m\u00e1s carn\u00edvoros.<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfV5738_yynDpgkeykG7YSGMIDEnlXub_BrCUffT-r6-PZpd21zp69T_9NSgVJ2gY-uC8phR70tvUdCJVdeMuMjkFaZVRdeUqFpWmIYYu0Qlj1EMqYLRQ7FdyFDS_ngqd1-sA5I9xZ-i4\/s640\/Detalle+mesas+y+sillas%252C+Piantao.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfV5738_yynDpgkeykG7YSGMIDEnlXub_BrCUffT-r6-PZpd21zp69T_9NSgVJ2gY-uC8phR70tvUdCJVdeMuMjkFaZVRdeUqFpWmIYYu0Qlj1EMqYLRQ7FdyFDS_ngqd1-sA5I9xZ-i4\/s640\/Detalle+mesas+y+sillas%252C+Piantao.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\">El restaurante sorprende por su dise\u00f1o, acogedor y con aire industrial, que el propio chef ha dise\u00f1ado sin dejar al azar ning\u00fan detalle. Destaca en el mismo&nbsp;<\/span><span style=\"background: white;font-family: Arial, sans-serif;line-height: 115%\">una <b>original<br \/>\nparrilla vista<\/b>, contempor\u00e1nea, <b>dise\u00f1ada por Brichetto<\/b>, <\/span><span style=\"font-family: Arial, sans-serif;line-height: 115%\">en la que se combinan diferentes m\u00e9todos de cocci\u00f3n <span style=\"background: white\">y de la que salen platos que conjugan tradici\u00f3n y<br \/>\nmodernidad. L<\/span>a brasa -hecha con quebracho blanco y encina nacional que<br \/>\nle traen de Aldea del Fresno- es el elemento principal de esta cocina en la que<br \/>\nJavier tiene un objetivo claro: <b>volver a los or\u00edgenes, a sus ra\u00edces, a ahumar y<br \/>\ntrabajar con fuego para incorporar sabor, color y textura a sus recetas<\/b>, a<br \/>\ntrav\u00e9s de las t\u00e9cnicas que ha aprendido en sus viajes por los pueblos m\u00e1s<br \/>\nrec\u00f3nditos de Argentina<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, sans-serif;line-height: 115%\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfQ6gJKaAAR8kdtE6kKVBVZ10zkL5L-iB_inI0qbEj2lDMcX5Qip9skP-OCxJyX3y6eytgwH4ji7a6GZ9sNLbnwvkcZteftjNfH-EW0oSJy1LYiXDxXlg5syXrWc0cQf8V0-R1gDTEbTQ\/s640\/Mesa+con+barra+al+fondo%252C+Piantao.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfQ6gJKaAAR8kdtE6kKVBVZ10zkL5L-iB_inI0qbEj2lDMcX5Qip9skP-OCxJyX3y6eytgwH4ji7a6GZ9sNLbnwvkcZteftjNfH-EW0oSJy1LYiXDxXlg5syXrWc0cQf8V0-R1gDTEbTQ\/s640\/Mesa+con+barra+al+fondo%252C+Piantao.jpg\" width=\"640\" \/><\/a><\/div>\n<p><span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/p>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\">En la propuesta gastron\u00f3mica del restaurante&nbsp;recetas elaboradas con<br \/>\nmaterias primas muy bien seleccionadas como la <b>mantequilla de la Sierra de<br \/>\nMadrid que ah\u00fama<\/b> y con la que da la bienvenida a la mesa, el <b>chimichurri <\/b>-una<br \/>\nreceta \u00fanica de <b>Piantao <\/b>que acompa\u00f1a<br \/>\na cada una de sus carnes-, la magn\u00edfica selecci\u00f3n de panes y evidentemente una amplia oferta de diferentes cortes a los que <b>Brichetto <\/b>saca con brillantez el m\u00e1ximo partido.<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi4aDLJGaolAuawOQ1ytf5KAywNSqtjVYmVu7HJidGRdHIiUJU9LirGyaeZqxM9S-PknNaG8uOP69-bDkSykXchfMVq5xaCbghRTaA-rE8y0oSmoiWUhSAua1XaN9cy5oJTywyh9PHkYF4\/s640\/Detalle+parrilla%252C+Piantao.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"478\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi4aDLJGaolAuawOQ1ytf5KAywNSqtjVYmVu7HJidGRdHIiUJU9LirGyaeZqxM9S-PknNaG8uOP69-bDkSykXchfMVq5xaCbghRTaA-rE8y0oSmoiWUhSAua1XaN9cy5oJTywyh9PHkYF4\/s640\/Detalle+parrilla%252C+Piantao.jpg\" width=\"640\" \/><\/a><\/div>\n<p><span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/p>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\">Sobresalientes sus empanadas, al m\u00e1s puro estilo argentino y los embutidos que el propio <b>Brichetto <\/b>elabora en el restaurante. Imprescindibles&nbsp;tanto el <b>chorizo criollo<\/b> como el <b><i>chacacero <\/i><\/b>que combina un 70% de carne de vacuno con un 30% de porcino.<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEid2R9c7J65-b5opZm2cOZzEy2Bheuyvklas6qSAs1kgc3_n3fLikxkrnZPyRGWUbT0uAjrr6gPdQfcncGmpgv41i8486-4SX71e5a6nkz0CMJQFuqjzTTyKPhOzp5KbqcAP1FNuYIi_Z4\/s400\/Longaniza%252C+Piantao.jpg\" style=\"clear: right;float: right;margin-bottom: 1em;margin-left: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"300\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEid2R9c7J65-b5opZm2cOZzEy2Bheuyvklas6qSAs1kgc3_n3fLikxkrnZPyRGWUbT0uAjrr6gPdQfcncGmpgv41i8486-4SX71e5a6nkz0CMJQFuqjzTTyKPhOzp5KbqcAP1FNuYIi_Z4\/s400\/Longaniza%252C+Piantao.jpg\" width=\"400\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\">Entre sus carnes resulta dif\u00edcil decantarse. <\/span><b style=\"font-family: Arial, Helvetica, sans-serif\"><i>Ojo de bife, tira de asado, bife de chorizo, asado americano, \u00abara\u00f1ita\u00bb<\/i><\/b><span style=\"font-family: Arial, Helvetica, sans-serif\">&#8230;.cobran vida propia con el toque de parrilla de Javier, como nadie, sabe dar. Guarniciones gustosas entre las que destaca esa <\/span><b style=\"font-family: Arial, Helvetica, sans-serif\"><i>ensalada de tomates de temporada<\/i><\/b><span style=\"font-family: Arial, Helvetica, sans-serif\"> que ya popularizara el chef en el <\/span><b style=\"font-family: Arial, Helvetica, sans-serif\">asador Limbo<\/b><span style=\"font-family: Arial, Helvetica, sans-serif\"> de Malasa\u00f1a.<\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\">En su bodega <b>buena selecci\u00f3n de vinos argentinos<\/b> con en la que brillan con luz propia las variedades Malbec y Torront\u00e9s.&nbsp;<\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_EIlhHfUTe2zk3TzX4iRxcqMurD17UiIr8tOkQ6cWHa-lYNZihZXLiJE8l-os-iiBrIssfBIeoC_Qi03jPqlTbsp1eUh5CXj_XF7jMVa6pyc2VD8lvG4NbYN0PY654VtVHU2vS4RIzdc\/s640\/Ojo+de+bife%252C+Piantao.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_EIlhHfUTe2zk3TzX4iRxcqMurD17UiIr8tOkQ6cWHa-lYNZihZXLiJE8l-os-iiBrIssfBIeoC_Qi03jPqlTbsp1eUh5CXj_XF7jMVa6pyc2VD8lvG4NbYN0PY654VtVHU2vS4RIzdc\/s640\/Ojo+de+bife%252C+Piantao.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\">Recientemente <b>Brichetto <\/b>ha incorporado a <b>Piantao <\/b>los <b>\u00abjueves chanchos\u00bb<\/b> en los que el chef asa un <i>chancho <\/i>, cerdo argentino de unos 18 kilos de peso, completamente deshuesado, en una particular parrilla que, no pod\u00eda ser de otra forma, ha dise\u00f1ado Javier. El cerdo se acompa\u00f1a de arroz, porotos negros y mandioca, siendo 22 euros el precio del \u00abplato combinado\u00bb. Una ocasi\u00f3n m\u00e1s para disfrutar de un asador en el que <b>Brichetto <\/b>confirma su extraordinaria calidad. <b>Muy recomendable.<\/b><\/span><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><b><br \/><\/b><\/span><\/div>\n<div class=\"separator\" style=\"clear: both;text-align: center\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTUJqLMXii3a9FlFE3UXcPI23V1Fd6kds6UdagUa81Sr3NnhFJGE0iKiDRgPkaPeqBmD8TYbmQaDOdWH0HW8mRBYtKBCwT94S_5XFShqXZhKcLNyH-UUoGXBJD0kC10qaDh-MY4Y41C4Y\/s640\/Javier+Brichetto+listo+para+trinchar+el+chancho+a+la+brasa%252C+Piantao.jpg\" style=\"margin-left: 1em;margin-right: 1em\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"1175\" data-original-width=\"1567\" height=\"478\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTUJqLMXii3a9FlFE3UXcPI23V1Fd6kds6UdagUa81Sr3NnhFJGE0iKiDRgPkaPeqBmD8TYbmQaDOdWH0HW8mRBYtKBCwT94S_5XFShqXZhKcLNyH-UUoGXBJD0kC10qaDh-MY4Y41C4Y\/s640\/Javier+Brichetto+listo+para+trinchar+el+chancho+a+la+brasa%252C+Piantao.jpg\" width=\"640\" \/><\/a><\/div>\n<div style=\"text-align: justify\">\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><b><br \/><\/b><\/span><\/div>\n<p><span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><br \/>\n<span style=\"font-family: Arial, Helvetica, sans-serif\"><br \/><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Piantao es el proyecto hostelero del chef bonaerense Javier Brichetto que lleva su excepcional parrilla enfrente del Matadero con un concepto que Javier llevaba tiempo so\u00f1ando. Piantao -t\u00e9rmino con el que en Argentina se define la locura de forma rom\u00e1ntica- es precisamente eso el deseo de Brichetto por dar forma a su sue\u00f1o y ofrecer [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-4329","post","type-post","status-publish","format-standard","hentry","category-restaurantes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Piantao, la deliciosa locura de Javier Brichetto - 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=4329\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Piantao, la deliciosa locura de Javier Brichetto - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Piantao es el proyecto hostelero del chef bonaerense Javier Brichetto que lleva su excepcional parrilla enfrente del Matadero con un concepto que Javier llevaba tiempo so\u00f1ando. 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