{"id":27242,"date":"2019-05-09T15:14:18","date_gmt":"2019-05-09T20:14:18","guid":{"rendered":"https:\/\/cilenotrestg.wpengine.com\/de-la-rochelle-a-katy-texas-el-hermoso-viaje-de-un-pastelero-frances\/"},"modified":"2026-03-06T22:13:04","modified_gmt":"2026-03-07T04:13:04","slug":"de-la-rochelle-a-katy-texas-el-hermoso-viaje-de-un-pastelero-frances","status":"publish","type":"post","link":"https:\/\/culinaryinstitute.edu\/es\/de-la-rochelle-a-katy-texas-el-hermoso-viaje-de-un-pastelero-frances\/","title":{"rendered":"De La Rochelle a Katy (Texas), el hermoso viaje de un pastelero franc\u00e9s"},"content":{"rendered":"\n<p style=\"text-align:center\">Par <a href=\"https:\/\/frenchmorning.com\/author\/ltalbot\/\">\n  <strong>Lorraine Talbot<\/strong>\n<\/a> <\/p>\n\n<p style=\"text-align:center\">  2 de mayo de 2019<\/p>\n\n<p><\/p>\n\n<p style=\"text-align:center\"><strong>Bonjour Caf\u00e9<br\/>  20829 Kingsland Boulevard, 77450 Katy<br\/>  tel:832 974 4687<br\/> <\/strong><br\/> M\u00e1s informaci\u00f3n<\/p>\n\n<p>Arnaud Acaries no naci\u00f3 en la pasteler\u00eda.\nParad\u00f3jicamente, es en Texas donde Rochelais ha descubierto el arte de la ducha.\nsucr\u00e9es. En unos d\u00edas abrir\u00e1 una pasteler\u00eda\nfran\u00e7aise \u00bb Bonjour Caf\u00e9 \u00bb \u00e0 Katy.<\/p>\n\n<p>Esta nueva colegio universitario francesa ofrece a sus clientes\nuna amplia paleta de castillos tradicionales, pero tambi\u00e9n composiciones muy\nmodernes r\u00e9alis\u00e9es par Arnaud Acaries. Ce jeune homme de 31 ans a fait ses\nclases en el instituto Le N\u00f4tre de Houston antes de convertirse en chef p\u00e2tissier sous\nlas \u00f3rdenes del chef Bruno Gallou en el restaurante La Villa. Con \u00e9l, aprende\ncomment mettre en assiette, approfondir les go\u00fbts ou les saveurs dans une\ncocina tradicional.<\/p>\n\n<p>L&#8217;arriv\u00e9e \u00e0 La Villa d&#8217;un nouveau chef, Kevin d&#8217;Andrea,\nva bouleverser ses m\u00e9thodes. Las nuevas tecnolog\u00edas y los sifones font\nleur entr\u00e9e dans l&#8217;univers de sa cuisine. \u00bb  <em>Introducci\u00f3n a la\nla cocina moderna me ha permitido lanzarme a la construcci\u00f3n de entremeses con\ndes nouvelles saveurs. Cela m&#8217;a lib\u00e9r\u00e9 et certainement ouvert de nouveaux\nhorizontes  <\/em>\u00ab, explica Arnaud Acaries.<\/p>\n\n<p>A dix-huit ans, c&#8217;\u00e9tait d\u00e9j\u00e0 l&#8217;envie de nouveaux horizons\nque decidi\u00f3 abandonar La Rochelle tras un golpe de tim\u00f3n en la\nl&#8217;arm\u00e9e pour trois ans. La gran llamada y la esperanza de descubrir el mundo\nl&#8217;emm\u00e8nent \u00e0 Saint Martin dans les Cara\u00efbes o\u00f9 il rencontre sa femme texane qui\narrive \u00e0 le convaincre de la suivre. \u00bb  <em>De petits boulots en petits\nboulots, j&#8217;ai d\u00e9couvert la p\u00e2tisserie et ce f\u00fbt comme un d\u00e9clic. J&#8217;ai\nenvie de partager cet art culinaire qui raconte notre histoire. D&#8217;une\nr\u00e9alisation classique \u00e0 une cr\u00e9ation contemporaine, j&#8217;offre de l&#8217;\u00e9motion. Je me\nsuis moi-m\u00eame d\u00e9couvert  <\/em>\u00ab, explic\u00f3. Su visi\u00f3n de la restauraci\u00f3n\nle pousse ainsi \u00e0 se lancer et \u00e0 devenir son propre patron. \u00bb  <em>A\nHouston, il y a la possibilit\u00e9 pour un jeune chef fran\u00e7ais de se d\u00e9voiler. Les\nLos estadounidenses tienen una gran capacidad de adaptaci\u00f3n<\/em>\u00bb souligne-t-il.<\/p>\n\n<p>El nuevo establecimiento servir\u00e1 para\ntrentaine de couverts au petit d\u00e9jeuner et au d\u00e9jeuner. Adem\u00e1s de los \u00e9clairs, los\ntartas y entremeses, la carta propone dos postres a la mesa,\nes decir, las golosinas m\u00e1s elaboradas a base de frutas ex\u00f3ticas o de\np\u00e9tale de rose. Pero Arnaud Acaries quiere ir m\u00e1s all\u00e1 y lanzar un\nconcept de restauration \u00e0 domicile sal\u00e9 et sucr\u00e9. \u00bb <em>La\ncr\u00e9ativit\u00e9 dans l&#8217;activit\u00e9 traiteur me permet de m&#8217;exprimer au niveau\ncuisine avec des plats classiques mais avec une toucheexp\u00e9rimentale et moderne.\nC&#8217;est aussi une mani\u00e8re pour m&#8217;exprimer de fa\u00e7on artistique \u00ab,<\/em>\nrench\u00e9rit ce cuisinier passionn\u00e9 de gastronomie.<\/p>\n\n<p>Si el \u00e9xito est\u00e1 por llegar, desde hace cinco a\u00f1os, Arnaud\nAcaries tiene previsto abrir una segunda p\u00e2tisserie-salon de th\u00e9, pero esta\nfois-ci \u00e0 Houston, plus luxeuse et haut de gamme pour une client\u00e8le plus\nexigente. D&#8217;ici l\u00e0, et pour rester cr\u00e9atif, le jeune chef p\u00e2tissier entend\nbien seguir educ\u00e1ndose culinariamente con las etapas propuestas por los\ngrandes chefs especializados en chocolate, pasteles y salsas. \u00ab<em>Je\ncontinuerai \u00e0 me renouveler et \u00e0 partir \u00e0 travers le monde pour apprendre et \u00e0\nd\u00e9couvrir de nouvelles sensations\u00bb.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Par Lorraine Talbot 2 de mayo de 2019 Bonjour Caf\u00e9 20829 Kingsland Boulevard, 77450 Katy tel:832 974 4687 M\u00e1s informaci\u00f3n Arnaud Acaries no naci\u00f3 en la pasteler\u00eda. Parad\u00f3jicamente, es en Texas donde Rochelais ha descubierto el arte de la ducha. sucr\u00e9es. En unos d\u00edas abrir\u00e1 una pasteler\u00eda fran\u00e7aise \u00bb Bonjour Caf\u00e9 \u00bb \u00e0 Katy. Esta [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":26794,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"give_campaign_id":0},"categories":[51],"tags":[],"class_list":["post-27242","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-del-cil-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Culinary Institute Lenotre<\/title>\n<meta name=\"description\" content=\"De La Rochelle a Katy (Texas), el hermoso viaje de un pastelero franc\u00e9s. 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