{"id":4683,"date":"2026-07-06T16:51:44","date_gmt":"2026-07-06T14:51:44","guid":{"rendered":"https:\/\/planogastronomicozaragoza.com\/aragonia-une-en-su-carta-de-verano-cocina-sala-y-bodega-en-un-recorrido-que-reivindica-producto-territorio-y-oficio\/"},"modified":"2026-07-06T16:51:44","modified_gmt":"2026-07-06T14:51:44","slug":"le-menu-dete-daragonia-reunit-cuisine-salle-a-manger-et-cave-a-vin-dans-un-voyage-qui-celebre-les-produits-locaux-le-terroir-et-le-savoir-faire-artisanal","status":"publish","type":"post","link":"https:\/\/planogastronomicozaragoza.com\/fr\/le-menu-dete-daragonia-reunit-cuisine-salle-a-manger-et-cave-a-vin-dans-un-voyage-qui-celebre-les-produits-locaux-le-terroir-et-le-savoir-faire-artisanal\/","title":{"rendered":"Le menu d&#039;\u00e9t\u00e9 d&#039;Aragonia r\u00e9unit cuisine, salle \u00e0 manger et cave \u00e0 vin dans un voyage qui c\u00e9l\u00e8bre le produit, le terroir et le savoir-faire."},"content":{"rendered":"<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/www.el-gastronomo.com\/wp-content\/uploads\/2026\/07\/4.jpg\" alt=\"\" class=\"wp-image-17908\"\/><\/figure>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><em>La nouvelle proposition saisonni\u00e8re vous invite \u00e0 d\u00e9couvrir l&#039;Aragon, au c\u0153ur de Saragosse, \u00e0 travers ses produits, ses paysages, sa culture, ses producteurs et son art de vivre.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cet \u00e9t\u00e9, <strong>Restaurant Aragonia Palafox<\/strong> Elle franchit une \u00e9tape suppl\u00e9mentaire avec une profonde <strong>\u00e9volution de sa proposition gastronomique<\/strong>. Une r\u00e9novation qui englobe le <strong>menu, exp\u00e9rience en salle \u00e0 manger, cave \u00e0 vin<\/strong> et l&#039;incorporation de <strong>nouveaux menus du jour,<\/strong> articuler un projet o\u00f9 chaque \u00e9l\u00e9ment poursuit le m\u00eame objectif\u00a0: <strong>Pour raconter l&#039;histoire d&#039;Aragon d&#039;un point de vue contemporain<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Suite \u00e0 son inclusion dans le Guide Repsol 2026, l&#039;Aragonie r\u00e9affirme une philosophie o\u00f9 la gastronomie est comprise comme un art de vivre. <strong>exp\u00e9rience mondiale<\/strong>. Au c\u0153ur de cette \u00e9tape se trouve le travail collaboratif du chef <strong>No\u00e9lia And\u00eda<\/strong> et le ma\u00eetre d&#039;h\u00f4tel et le sommelier <strong>Javier Jim\u00e9nez<\/strong> consolide un <strong>vision partag\u00e9e<\/strong> o\u00f9 la cuisine, la salle \u00e0 manger et la cave \u00e0 vin conversent dans le m\u00eame langage.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.el-gastronomo.com\/wp-content\/uploads\/2026\/07\/Sin-titulo-1-1024x364.jpg\" alt=\"\" class=\"wp-image-17909\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Le nouveau menu d&#039;\u00e9t\u00e9 trouve son <strong>L&#039;inspiration provient de la diversit\u00e9 g\u00e9ographique de l&#039;Aragon<\/strong>. Le potager, l&#039;\u00e9levage, la p\u00eache en rivi\u00e8re et les recettes traditionnelles coexistent avec des influences contemporaines et des r\u00e9f\u00e9rences internationales qui \u00e9largissent le discours sans en alt\u00e9rer l&#039;identit\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Des produits comme le <strong>tomate de saison<\/strong>, il <strong>esturgeon<\/strong> Naccarii, le <strong>truite<\/strong>, il <strong>Ternasco de Arag\u00f3n IGP.<\/strong>, le <strong>cerises<\/strong> Bolea \u00e9cologique, le <strong>P\u00eache de Calanda AOP<\/strong> ou le <strong>huiles de Basse-Aragon<\/strong> devenir le point de d\u00e9part d&#039;une cuisine qui<br>Elle r\u00e9approprie le territoire dans une perspective contemporaine.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Points forts de la saison<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Parmi les cr\u00e9ations les plus repr\u00e9sentatives de cette nouvelle phase figurent des propositions o\u00f9 produit, technique et cr\u00e9ativit\u00e9 interagissent avec pr\u00e9cision. <strong>tiradito de bar<\/strong> avec du lait de tigre \u00e0 la tomate et au basilic et le <strong>Tartare de thon rouge de la baie de Cadix<\/strong> Avec l&#039;aguachile au fruit de la passion et le piment jaune, ils refl\u00e8tent une cuisine ouverte aux influences mondiales, naturellement int\u00e9gr\u00e9e au discours de l&#039;Aragon.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.el-gastronomo.com\/wp-content\/uploads\/2026\/07\/2-1024x561.jpg\" alt=\"\" class=\"wp-image-17910\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c0 cela s&#039;ajoute l&#039;un des plus gros paris de la saison : <strong>proposition de riz et de fideu\u00e0<\/strong>, construite sur ses propres fonds et gr\u00e2ce \u00e0 un long d\u00e9veloppement.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le lien avec le territoire devient particuli\u00e8rement \u00e9vident avec le <strong>Carr\u00e9 de Ternasco de Arag\u00f3n IGP<\/strong> avec des cerises bio de Bolea, qui repr\u00e9sentent l&#039;une des expressions les plus reconnaissables du menu.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/www.el-gastronomo.com\/wp-content\/uploads\/2026\/07\/4-1.jpg\" alt=\"\" class=\"wp-image-17911\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Pendant ce temps, le magret de canard en saumure avec quatre \u00e9pices viennoises, de l&#039;ail d&#039;Aranda, du beurre de noix et de noisette et de la betterave<br>R\u00f4tis aux c\u00f4t\u00e9s d&#039;autres produits comme le faux-filet Rossini, ils t\u00e9moignent de notre engagement envers des mati\u00e8res premi\u00e8res de premi\u00e8re qualit\u00e9 et une cuisson exceptionnelle.<br>tra\u00e7abilit\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le grand final est une fois de plus un dessert mettant en valeur des produits locaux embl\u00e9matiques, tels que la p\u00eache AOP de Calanda ou les cerises de Bolea, transform\u00e9s en cr\u00e9ations d\u00e9licates, fra\u00eeches et d&#039;une pr\u00e9cision technique irr\u00e9prochable. Le clou du spectacle est <strong>tapioca tha\u00eflandais<br>Panna cotta coco-citron vert et glace aux fruits de la passion, tarte Tatin aux p\u00eaches Calanda AOP au jasmin et bavarois aux cerises Bolea bio napp\u00e9 de caramel.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/www.el-gastronomo.com\/wp-content\/uploads\/2026\/07\/5.jpg\" alt=\"\" class=\"wp-image-17912\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Menus pour le jour et le soir<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Parmi les principales nouveaut\u00e9s de cette saison, on note l&#039;ajout de deux nouveaux menus \u00e0 prix fixe, disponibles midi et soir du lundi au vendredi, hors jours f\u00e9ri\u00e9s, au prix de 35 \u20ac. Ce nouveau menu apporte au menu du jour la m\u00eame qualit\u00e9, la m\u00eame saisonnalit\u00e9 et le m\u00eame respect du produit qui caract\u00e9risent le reste de la carte.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans cette optique, Aragonia propose une alternative qui rapproche sa cuisine des nouveaux moments de consommation sans renoncer \u00e0 son identit\u00e9 ni \u00e0 l&#039;exp\u00e9rience gastronomique qui caract\u00e9rise la maison.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>La nouvelle proposition saisonni\u00e8re vous invite \u00e0 d\u00e9couvrir l&#039;Aragon, au c\u0153ur de Saragosse, \u00e0 travers ses produits, ses paysages, sa culture, ses producteurs et son art de 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