{"id":3011,"date":"2015-07-13T18:07:39","date_gmt":"2015-07-13T18:07:39","guid":{"rendered":"http:\/\/rtodos-santos.mx\/?p=3011"},"modified":"2015-07-14T02:30:43","modified_gmt":"2015-07-14T02:30:43","slug":"301-restaurante-el-rey-sol","status":"publish","type":"post","link":"http:\/\/www.rtodos-santos.mx\/?p=3011","title":{"rendered":"Restaurante El Rey Sol: Bon vivant, oi roi soleil"},"content":{"rendered":"

La reposter\u00eda de El Rey Sol es la mejor de Baja California.<\/em><\/p>\n

 <\/p>\n

Por Valeria N\u00fa\u00f1ez Huerta<\/strong> | Todos Santos<\/em><\/p>\n

 <\/p>\n

\"REISOL\"\u00a0 \u00a0Famoso por la excelencia de su reposter\u00eda francesa, el restaurante El Rey Sol<\/a> ha mantenido en secreto por 68 a\u00f1os la clave de la calidad inigualable de sus postres. <\/span><\/p>\n

\u00a0 \u00a0Hasta ahora. <\/span><\/p>\n

\u00a0 \u00a0El ritual culinario de los chefs reposteros de El Rey Sol<\/em> no ha cambiado, en esencia, desde los tiempos de su fundaci\u00f3n, cuando do\u00f1a Virginia Geffroy trajo consigo los secretos de la cocina francesa a Ensenada. Al menos ha sido as\u00ed durante 55 a\u00f1os para Fernando, el chef pastelero con m\u00e1s experiencia en El Rey Sol<\/em>. Desde hace dos a\u00f1os hace equipo con Domingo, un cocinero espa\u00f1ol con cuatro d\u00e9cadas de experiencia que fue contratado en el 2013. Juntos crean nuevos postres, merengues y tartas a base de queso, fruta, zanahoria, lim\u00f3n y elote, entre otros. <\/span><\/p>\n

\u00a0 \u00a0La producci\u00f3n inicia todos los d\u00edas a las cinco de la ma\u00f1ana, y se siguen empleando las mismas t\u00e9cnicas desde que El Rey Sol<\/em> abri\u00f3 sus puertas en 1947: el uso de productos naturales y frescos, sin conservadores de ning\u00fan tipo. Cremas, mousses, mermeladas y rellenos son elaboradas desde cero, montando sus claras, cortando fruta y dandole el tiempo que correspondiente a cada paso, para as\u00ed tener una mezcla homog\u00e9nea y f\u00e1cil de trabajar. <\/span><\/p>\n

\u00a0 \u00a0La reposter\u00eda de El Rey Sol<\/em> se basa en el ingrediente natural, harinas importadas, mantequilla hecha en casa y masa a base de almendra, secreto de las Monjas, postre ic\u00f3nico de la reposter\u00eda francesa concebido en el siglo XIX en la cocina del \u2018Rey de Chefs\u2019, Marie-Antoine Car\u00eame. <\/span><\/p>\n

\u201cAlgunos visitantes nos han elogiado nuestra receta, ya que las regulaciones europeas incentivan el uso de conservadores, y nosotros jam\u00e1s hemos incorporado aditivos,\u201d asegura don Jean Loup Bitterlin, director de El Rey Sol<\/em><\/a>. <\/span><\/p>\n

\u201cEs mejor que falte a que sobre\u201d, coment\u00f3 el chef Domingo, \u201cdebido a que no se le puede dar a un cliente un pastel del d\u00eda anterior. Todo tiene que estar fresco, porque est\u00e1s pagando por calidad, y \u00e9sta es la mejor calidad en postres que puedes encontrar\u201d.<\/span><\/p><\/blockquote>\n

El Rey Sol<\/em><\/a><\/p>\n

A. Lopez Mateos 1000<\/em><\/p>\n

Zona Centro, Ensenada, B.C.<\/em><\/p>\n

+52 (646) 178.17.33<\/em><\/p>\n

www.ElReySol.com<\/em><\/a><\/p>\n

[ENGLISH]<\/span><\/p>\n

\u00a0 \u00a0Famous for its amazing French patisserie<\/em>, El Rey Sol<\/em> restaurant has kept under secret the key of its unparalleled desserts for nearly 68 years. <\/span><\/p>\n

\u00a0 \u00a0That is, until now. <\/span><\/p>\n

\u00a0 \u00a0The culinary ritual of the restaurant\u2019s chefs has not changed, in essence, since the times of its founding, when Baja Cuisine pioneer Virginia Geffroy brought Mediterranean cooking techniques to this region. At least that\u2019s the way it\u2019s been for over 55 years for Fernando, El Rey Sol<\/em>\u2019s senior pastry chef. He has recently teamed up with Domingo, a Spanish patissier with over four decades of experience, who was hired in 2013. <\/span><\/p>\n

\u00a0 \u00a0Together, they have created new desserts, meringues and pies with cheese, fruit, carrots, lemon and other ingredients, as well as traditional French pastries like \u00e9clairs and Clichy cake, among others. <\/span><\/p>\n

\u00a0 \u00a0Production starts each day at 5:00 a.m., and the same techniques and traditions are followed since El Rey Sol<\/em> opened doors in 1947: all-natural ingredients, no conservatives, fresh cut fruits, and creams, mousses, jams and fillings are made from scratch, giving ample time for each step to have an homogeneus mix that is easier to work with. <\/span><\/p>\n

\u00a0 \u00a0All of El Rey Sol<\/em>\u2019s desserts are very popular, but the Religieuse, <\/em>or\u00a0‘monjita’,\u00a0<\/em>is perhaps the most iconic pastry: this dessert was developed in the XIX century by Marie-Antoine Car\u00eame, and the restaurant pays tribute by making an aditive-free recipe which would make the King of Chefs proud.\u00a0And production is limited to only a few hundred pieces per week. <\/span><\/p>\n

\u00a0 \u00a0\u201cBetter to miss a few than to have leftovers,\u201d said Domingo, \u201cbecause we don\u2019t give people a cake from the day before. Everything has to be fresh, because you\u2019re paying for quality, and this is the best quality desserts you can find.\u201d <\/span><\/p><\/blockquote>\n

El Rey Sol <\/em><\/span><\/p>\n

A. Lopez Mateos 1000 <\/em><\/p>\n

Zona Centro, Ensenada, B.C.<\/em><\/p>\n

+52 (646) 178.17.33 <\/em><\/p>\n

www.ElReySol.com<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

La reposter\u00eda de El Rey Sol es la mejor de Baja California.   Por Valeria N\u00fa\u00f1ez Huerta | Todos Santos   \u00a0 \u00a0Famoso por la excelencia de su reposter\u00eda francesa, el restaurante El Rey Sol ha mantenido en secreto por 68 a\u00f1os la clave de la calidad inigualable de sus postres. \u00a0 \u00a0Hasta ahora. \u00a0 \u00a0El ritual culinario de los chefs reposteros de El Rey Sol no ha cambiado, en esencia, desde los tiempos de su fundaci\u00f3n, cuando do\u00f1a Virginia […]<\/p>\n","protected":false},"author":3,"featured_media":3012,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[1065,619,1064,1066,990,1063,1062,989],"yoast_head":"\nRestaurante El Rey Sol: Bon vivant, oi roi soleil — Revista Todos Santos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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