{"id":160,"date":"2026-02-19T10:29:04","date_gmt":"2026-02-19T09:29:04","guid":{"rendered":"https:\/\/albertilloelpillo.iesfuente.com\/?page_id=160"},"modified":"2026-02-28T12:46:05","modified_gmt":"2026-02-28T11:46:05","slug":"gastronomia","status":"publish","type":"page","link":"https:\/\/albertilloelpillo.iesfuente.com\/?page_id=160","title":{"rendered":"Gastronom\u00eda"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\"><strong>Historia gastron\u00f3mica<\/strong><\/h3>\n\n\n\n<p>Par\u00eds fue el epicentro del desarrollo de la alta cocina francesa en el siglo XVIII y XIX. Tras la Revoluci\u00f3n Francesa, chefs de la nobleza abrieron restaurantes al p\u00fablico, profesionalizando la gastronom\u00eda.<\/p>\n\n\n\n<p>La cocina francesa influy\u00f3 en el mundo entero a trav\u00e9s de t\u00e9cnicas, salsas madre y estructura de men\u00fas.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Sabores predominantes<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mantequilla y cremosidad<\/li>\n\n\n\n<li>Vinos en salsas<\/li>\n\n\n\n<li>Hierbas arom\u00e1ticas suaves<\/li>\n\n\n\n<li>Equilibrio entre grasa y acidez<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Platos cl\u00e1sicos<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Croissant y baguette<\/li>\n\n\n\n<li>Coq au vin<\/li>\n\n\n\n<li>Boeuf bourguignon<\/li>\n\n\n\n<li>Ratatouille<\/li>\n\n\n\n<li>Foie gras<\/li>\n\n\n\n<li>Cr\u00eapes y macarons<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/tse1.explicit.bing.net\/th\/id\/OIP.5dg3hXxiDwpa90lAhbzIvwHaEU?rs=1&amp;pid=ImgDetMain&amp;o=7&amp;rm=3\" alt=\"\"\/><figcaption class=\"wp-element-caption\">Baguette y croissant<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Cultura gastron\u00f3mica<\/strong><\/h3>\n\n\n\n<p>Par\u00eds combina bistr\u00f3s tradicionales, brasseries hist\u00f3ricas y restaurantes con estrella Michelin. Comer es un acto social y pausado, acompa\u00f1ado de vino y conversaci\u00f3n.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.bouillon-chartier.com\/bouillon-chartier-montparnasse\/\"><img decoding=\"async\" src=\"https:\/\/tse1.mm.bing.net\/th\/id\/OIP.z3LdANn9wmOKuBbi4ndu-AHaE8?rs=1&amp;pid=ImgDetMain&amp;o=7&amp;rm=3\" alt=\"\"\/><\/a><figcaption class=\"wp-element-caption\">Bouillon Chartier<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Informaci\u00f3n general y tendencias culinarias:<\/strong><\/h3>\n\n\n<p>\ud83d\udd17 <em data-start=\"4287\" data-end=\"4330\">Bon App\u00e9tit \u2013 Paris: Tables of the Moment<\/em><br data-start=\"4330\" data-end=\"4333\" \/><a class=\"decorated-link\" href=\"https:\/\/www.bonappetit.com\/restaurants-travel\/article\/tables-of-the-moment?\" target=\"_new\" rel=\"noopener\" data-start=\"4333\" data-end=\"4407\">https:\/\/www.bonappetit.com\/restaurants-travel\/article\/tables-of-the-moment<\/a><br data-start=\"4407\" data-end=\"4412\" \/>Art\u00edculos que exploran restaurantes influyentes y tendencias gastron\u00f3micas en una de las capitales culinarias m\u00e1s famosas del mundo.<\/p>","protected":false},"excerpt":{"rendered":"<p>Historia gastron\u00f3mica Par\u00eds fue el epicentro del desarrollo de la alta cocina francesa en el siglo XVIII y XIX. Tras la Revoluci\u00f3n Francesa, chefs de&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-160","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/albertilloelpillo.iesfuente.com\/index.php?rest_route=\/wp\/v2\/pages\/160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/albertilloelpillo.iesfuente.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/albertilloelpillo.iesfuente.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/albertilloelpillo.iesfuente.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/albertilloelpillo.iesfuente.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=160"}],"version-history":[{"count":4,"href":"https:\/\/albertilloelpillo.iesfuente.com\/index.php?rest_route=\/wp\/v2\/pages\/160\/revisions"}],"predecessor-version":[{"id":292,"href":"https:\/\/albertilloelpillo.iesfuente.com\/index.php?rest_route=\/wp\/v2\/pages\/160\/revisions\/292"}],"wp:attachment":[{"href":"https:\/\/albertilloelpillo.iesfuente.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}