{"id":4858,"date":"2023-01-13T14:05:28","date_gmt":"2023-01-13T14:05:28","guid":{"rendered":"https:\/\/www.lagambarrada.com\/uncategorized\/la-gambarrada-in-club-de-gourmets\/"},"modified":"2023-01-13T14:05:28","modified_gmt":"2023-01-13T14:05:28","slug":"la-gambarrada-in-club-de-gourmets","status":"publish","type":"post","link":"https:\/\/www.lagambarrada.com\/en\/press\/la-gambarrada-in-club-de-gourmets\/","title":{"rendered":"La Gambarrada in Club de Gourmets"},"content":{"rendered":"<p><strong>Author<\/strong>: Oscar Caballero<br \/>\n<strong>Magazine Publication Date<\/strong>: December 1, 2022<br \/>\n<strong>Web Publication Date<\/strong>: December 09, 2022<\/p>\n<p>Salted sea bream, almonds, grapes and vine shoot oil, kimchi points \u20ac12.95 | Gambarrada croquettes, shrimp, crab and carabiner \u20ac15 | Rice covered with mussels and a shrimp carpaccio \u20ac19.50 | Desserts from \u20ac3.25 to \u20ac6.25<\/p>\n<p>David Reig smokes his fish, makes his bread and baos and even a pachar\u00e1n for friends. Ten years of study, between Gerona and Barcelona; a season at El Bulli, another at Can Roca; chef of a 2 * in the south of France\u2026 And two decades of teaching, which he now combines with practice in his restaurant, opened this year \u201cfor fun\u201d.<\/p>\n<p>The thorax of prawns, from Vilanova of course, ground, gives an addictive powder that goes into making croquettes (b\u00e9chamel, crab, shrimp, salt-cured egg yolk\u2026). The rice \u2013Delta del Ebro\u2013 comes out fine, a finger, tasty. Background made of onion blackened by cooking, cuttlefish from Vilanova and monkfish head. One word to define his dishes: balance. Broad Catalan representation in the winery with an exclusive section for cavas. Wine by the glass from \u20ac3. Bottles from \u20ac16.<\/p>\n<h4><a href=\"https:\/\/www.gourmets.net\/revista-club-de-gourmets\/restaurantes\/latidos-gourmetour-la-gambarrada\">See news in original source<\/a><\/h4>\n","protected":false},"excerpt":{"rendered":"<p>David Reig smokes his fish, makes his bread and baos and even a pachar\u00e1n for friends. Ten years of study, between Gerona and Barcelona; a season at El Bulli, another at Can Roca; chef of a 2 * in the south of France\u2026 And two decades of teaching, which he now combines with practice in his restaurant, opened this year \u201cfor fun\u201d.<\/p>\n","protected":false},"author":1,"featured_media":4089,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[137],"tags":[],"_links":{"self":[{"href":"https:\/\/www.lagambarrada.com\/en\/wp-json\/wp\/v2\/posts\/4858"}],"collection":[{"href":"https:\/\/www.lagambarrada.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lagambarrada.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lagambarrada.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lagambarrada.com\/en\/wp-json\/wp\/v2\/comments?post=4858"}],"version-history":[{"count":0,"href":"https:\/\/www.lagambarrada.com\/en\/wp-json\/wp\/v2\/posts\/4858\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lagambarrada.com\/en\/wp-json\/wp\/v2\/media\/4089"}],"wp:attachment":[{"href":"https:\/\/www.lagambarrada.com\/en\/wp-json\/wp\/v2\/media?parent=4858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lagambarrada.com\/en\/wp-json\/wp\/v2\/categories?post=4858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lagambarrada.com\/en\/wp-json\/wp\/v2\/tags?post=4858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}