{"id":340684,"date":"2013-02-24T00:00:00","date_gmt":"2013-02-24T04:00:00","guid":{"rendered":"https:\/\/casadecampoliving.com\/review-de-casa-de-campo-living-passion-por-martin-berasategui-para-celebrar-mi-30-cumpleanos\/"},"modified":"2022-10-21T18:50:05","modified_gmt":"2022-10-21T22:50:05","slug":"review-de-casa-de-campo-living-passion-por-martin-berasategui-para-celebrar-mi-30-cumpleanos","status":"publish","type":"post","link":"https:\/\/casadecampoliving.com\/es\/review-de-casa-de-campo-living-passion-por-martin-berasategui-para-celebrar-mi-30-cumpleanos\/","title":{"rendered":"Review de Casa de Campo Living: Passion por Martin Berasategui – para celebrar mi 30 cumplea\u00f1os!"},"content":{"rendered":"
\n
\"rebecca<\/figure>\n<\/div>\n\n\n

Recientemente alcanc\u00e9 un pilar en mi vida \u2013 \u00a1Mi cumplea\u00f1os n\u00famero 30! y para celebrar \u2013  mi amor y jefe \u2013 Philip Silvestri (CEO y  fundador de Silgon Inc.) me llev\u00f3 hasta Punta Cana \/ Baravaro para un fin de semana rom\u00e1ntico \u2013 yo esperaba que fu\u00e9ramos a Disney world \u2013 pero tristemente el estar haciendo nuestra nueva revista; INMORTALES \u00a1nos alejo de ese plan!  Pero de cualquier modo la pasamos de maravilla  \u2013  resaltando el magn\u00edfico  menu de desgustacion de 10 platos del chef de 7 estrellas de michelin en el restaurante Passion por Martin Berasategui en el Resort Paradisus en el \u00e1rea de Bavaro.<\/p>\n\n\n\n\n\n\n\n

Con animos de  celebrar ambos escogimos darnos un gusto con el \u201cMenu de Degustaci\u00f3n\u201d \u2013 10 paltos por US$90 por persona y acompa\u00f1ados por  el \u201cvino de maridaje\u201d (US$30 por persona) \u2013 \u00a1y tremenda experiencia fue! El menu preparado por el Chef de 7 estrellas, Martin Berastegui ofreci\u00f3 una sobresaliente selecci\u00f3n de ingredientes Dominicanos\/Caribe\u00f1os, preparados a la perfecci\u00f3n  por el Chef residente Salvador Sedra Garc\u00eda. [Nota r\u00e1pida: en adici\u00f3n al \u201cmenu de degustaci\u00f3n\u201d tambi\u00e9n est\u00e1  la opci\u00f3n \u201cA la Carta\u201d la cual pretendemos probar en el futuro \u2013 los precios varian entre US$12 a $US25 por una entrada a US$35 por el  plato fuerte.]<\/p>\n\n\n\n

La primera cosa que notas de Passion es la atm\u00f3sfera chic, relajada y elegante. Lo siguiente que notas es el servicio \u2013 el cual es perfecto. Desde la anfitriona, hasta la mesera, hasta el sommelier \u2013 el servicio estuvo magn\u00edfico. La tercera cosa que notas es la comida, as\u00ed que hablemos de esto con un poco m\u00e1s de detalle\u2026.<\/p>\n\n\n

\n
\"fish<\/figure>\n<\/div>\n\n\n

Fish chips\/crisps<\/strong><\/p>

No es t\u00e9cnicamente parte del menu, la primera cosa que lleg\u00f3 a nuestra mesa fue algo que parec\u00eda pedazos de piel de pezcado, y que de hecho era exactamente eso. En este punto mi personalidad brit\u00e1nica poco aventura y timida le di\u00f3 un vistazo y se rehus\u00f3 a probarlo \u2013 \u00a1hasta que me pareci\u00f3 que Philip lo estaba disfrutando demasiado! as\u00ed que ced\u00ed y estaban deliciosos. Muy ligeros y crujientes y para nada grasosos.  De hecho me encantaron, decid\u00ed pedir para llevar, pero Philip me convenci\u00f3 de que no ser\u00eda socialmente aceptado \u2013 \u00a1el puede ser un aguafiestas aveces!<\/p><\/blockquote>\n\n\n\n

Cocktail fruit cubes<\/strong><\/p>

\"fruit<\/figure>

<\/p>

Tambi\u00e9n sin ser parte del menu de 10 platos, los cocktail fruit cubes eran peque\u00f1os cubos de frutas; melon, pi\u00f1a y sand\u00eda, cada uno tratado delicadamente para que fuera un c\u00f3ctel \u00fanico. Una divertida e interesante manera de empezar la cena \u2013  tratamos de recordarlo y adivinar cual era cual.<\/p>

[En este punto ya est\u00e1bamos disfrutando de nuestra primera copa de vino, de hecho espumante; Cava Jaume Serra \u2013 \u00a1con otros 4 vasos que tomar!]<\/p><\/blockquote>\n\n\n\n

Ensalada de agua de chinola con brotes, hortalizas, frutos secos, semillas, naranja y tapenade<\/strong><\/p>

\"\"<\/figure>

<\/p>

Una voluptuosa sensaci\u00f3n de sabor. La jalea, bacalao, nueces y otras delicadas piezas le dieron un toque especial a la tarta, sabrosa y fresca. Todo lo que conten\u00eda el palto era peque\u00f1o pero con un gran sabor.<\/p><\/blockquote>\n\n\n\n

T\u00faberculos glaseados con una ligera crema de coliflor, man\u00ed y langosta <\/strong><\/p>

\"passion<\/figure>

<\/p>

\u00a1Incre\u00edble! un poco de langosta jug\u00f3  un papel secundario a las rodajas de tub\u00e9rculos en la cama de coliflor celestial. Un sedoso emparejamiento que ten\u00eda peque\u00f1os toques de cilantro que tendr\u00eda a  cargo  un segundo lugar despu\u00e9s de desaparecer de nuevo ante la  genialidad de los jugadores principales en el plato. \u00a1Nuestro plato favorito de la noche!<\/p><\/blockquote>\n\n\n\n

Huevo a baja temperatura con migas de jam\u00f3n ib\u00e9rico <\/strong><\/p>

\"passion<\/figure>

<\/p>

Este plato (tom\u00f3 40 minutos para prepararse \u2013 cocinando el huevo a 74.5 grados), fue esencialmente un huevo escalfado en una espuma de patata. La cocci\u00f3n completa fue  delicada, con consistencia espumosa y un sabor que realmente nos acord\u00f3 los sabores de un sencillo desayuno de patio, mientras que manten\u00eda un gran nivel de sofisticaci\u00f3n que era superior.<\/p><\/blockquote>\n\n\n\n

Tradicional Sancocho dominicano<\/strong><\/p>

\"passion<\/figure>

<\/p>

Este interesante plato inspirado un plato tradicional Dominicano tuvo la capacidad de respetar los elementos del sabor del sancocho, mientras que era un poco juguet\u00f3n en su presentaci\u00f3n y entrega del arroz y carne \u2013 por medio de un ravioli. Aunque no fue nuestro plato favorito de la noche, [ya que no vinimos a comer sancocho] fue un toque de apreciaci\u00f3n al pa\u00eds en el cual Chef residente Salvador Sedra Garc\u00eda esta realizando su magia.<\/p><\/blockquote>\n\n\n\n

Chillo sobre verduras en texturas <\/strong><\/p>

\"passion<\/figure>

<\/p>

El pargo rojo estuvo combinado con cebolla crujiente y un sofrito de tomate. Los sabores del mar estuvieron inolvidablemente impregnados en un telon de vegetales lo que complemento el acertado sabor del pescado.<\/p><\/blockquote>\n\n\n\n

 Foie-gras caliente con ragout de pato al vinagre de Modena<\/strong><\/p>

\"passion<\/figure>

<\/p>

Fois Gras servido con pato guisado, una salsa manzana y una reducci\u00f3n de vinagre de M\u00f3dena. Otro maravilloso plato, o tambi\u00e9n \u2013 \u00a1O Dios Mio! \u00a1esto estuvo realmente escandaloso!!! El delicado sabor del pato con el poderoso sabor del Fois Gras, pero la acidez del la salsa de manzana brind\u00f3 el balance a cada provada, agreg\u00e1ndole complejidad, aumentando todos los sabores y creando un inolvidable coro de texturas y sabores.<\/p><\/blockquote>\n\n\n\n

Meloso de ternera con patatas provenzal<\/strong><\/p>

\"passion<\/figure>

<\/p>

Este ahumado y suculento plato fue dado con un pure de p\u00e1pa y un Proven\u00e7al de p\u00e1pa. <\/em>Era justamente lo que esperar\u00edas de la deliciosa combinaci\u00f3n de este tipo.<\/p><\/blockquote>\n\n\n\n

Infusi\u00f3n<\/strong> de frutas rojas con helado de queso<\/strong><\/p>

\"passion<\/figure>

<\/p>

\u00a1Esto es a lo que yo llamo una fusi\u00f3n fr\u00eda! un helado de fresa congelado cubierto con mascarpone y un chip crujiente de parmesano. Enga\u00f1osamente un plato simple fue refrescante y muy merecedor de ser llamado incre\u00edble.<\/p><\/blockquote>\n\n\n\n

Torrij con crema de almendras y helado de caf\u00e9 con leche<\/strong><\/p>

\"passion<\/figure>

<\/p>

En este punto tu pensar\u00edas que ya hemos tenido suficiente comida (y certeramente suficiente vino) \u2013 pero este plato estuvo lleno de sabor  (tambi\u00e9n incre\u00edblemente simple) me averguenza y la vez me orgullece decir \u00a1que comimos cada vocado! \u00a1Si, as\u00ed de bueno estaba!<\/p><\/blockquote>\n\n\n\n

Nuestra conclusi\u00f3n?<\/strong><\/p>\n\n\n\n

Nos encant\u00f3. Probar la comidas distintas \u2013 especialmente combinadas con los vinos \u2013 fue incre\u00edble. Una experiencia muy especial, la cual fue incluso m\u00e1s memorable por el impecable servicio del equipo \u2013 incluyendo al Chef Salvador Sedra Garc\u00eda, quein sali\u00f3 al final de la cana a charlar con nosotros (\u00a1aunque ya eran las 12:30am!) \u00a1Altamente recomendado!<\/p>\n\n\n\n

Passion por Martin Berasategui<\/strong><\/p>

Donde:<\/strong> Paradisus Palma Real resort in Bavaro<\/p>

Horario: <\/strong>7pm \u2013 9:30pm (para reservaciones)<\/p>

Tel:<\/strong> (809) 688-5000<\/p>

Email:<\/strong> passion@paradisuspalmareal.com<\/p>

NOTA:<\/strong> Reservaci\u00f3n requerida<\/p>

Por favor haz click a las siguientes imagenes para  ver el \u201cmenu de degustaci\u00f3n\u201d y el men\u00fa a la Carte.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Recientemente alcanc\u00e9 un pilar en mi vida \u2013 \u00a1Mi cumplea\u00f1os n\u00famero 30! y para celebrar \u2013  mi amor y jefe \u2013 Philip Silvestri (CEO y  fundador de Silgon Inc.) me llev\u00f3 hasta Punta Cana \/ Baravaro para un fin de semana rom\u00e1ntico \u2013 yo esperaba que fu\u00e9ramos a Disney world \u2013 pero tristemente el estar 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