{"id":3200,"date":"2015-09-15T03:43:20","date_gmt":"2015-09-15T03:43:20","guid":{"rendered":"http:\/\/rtodos-santos.mx\/?p=3200"},"modified":"2015-09-15T15:50:24","modified_gmt":"2015-09-15T15:50:24","slug":"467-restaurante-el-rey-sol","status":"publish","type":"post","link":"http:\/\/www.rtodos-santos.mx\/?p=3200","title":{"rendered":"Restaurante El Rey Sol: 5 Cl\u00e1sicos de la Cocina de Mar Francesa"},"content":{"rendered":"

Un recorrido por los cl\u00e1sicos de mar de El Rey Sol.<\/em><\/p>\n

 <\/p>\n

Erick Falc\u00f3n<\/strong> | Todos Santos<\/em><\/p>\n

 <\/p>\n

\u00a0 Hablar de alta cocina de mar en Ensenada es impensable sin recordar el impacto de las recetas tradicionales europeas<\/span>
\nque introdujo en Baja California do\u00f1a Virginia Geffroy, fundadora del restaurante El Rey Sol.<\/span><\/p>\n

\u00a0\u00a0 A casi 70 a\u00f1os de que \u2018Do\u00f1a Pepita\u2019 reinterpretara platillos t\u00edpicos de la gastronom\u00eda gala expresados a trav\u00e9s de los ingredientes de esta regi\u00f3n, los chefs de El Rey Sol se han esforzado en conservar su sello, cuidando el uso de ingredientes frescos y de la receta original, como en el caso de los <\/span>
\nEscargots de Bourgogne o el Vol-au-vent de Mariscos. <\/span><\/p>\n

\u00a0\u00a0 En homenaje a ese legado, hacemos un recorrido por 5 de los platillos de mar m\u00e1s reconocidos de El Rey Sol.<\/span>
\n\u00a0\u00a0 You can\u2018t talk about Ensenada\u2019s modern gastronomic scene without taking a look back at the impact that El Rey Sol\u2019s traditional European recipes have had ever since founder Virginia Geffroy introduced Mediterranean cooking techniques to this region.<\/em><\/span><\/p>\n

\u00a0\u00a0 Almost 70 years after \u2018Do\u00f1a Pepita\u2019 brought several traditional dishes from French cuisine into Baja, El Rey Sol\u2018s chefs have made an effort to keep her legacy alive by following the original recipes of the restaurant\u2019s classics, like Shellfish Vol-au-vent or the Escargots de Bourgogne. As a small tribute to \u2018Do\u00f1a Pepita\u2019, we tasted 5 of El Rey Sol\u2019s most well-known seafood specialties.<\/em><\/span><\/p>\n

 <\/p>\n

\"el1 . JAIBA RELLENA DE MARISCOS<\/strong><\/span>
\n(Shellfish-filled Crab)<\/p>\n

Jaiba roja del Pac\u00edfico de tenazas gordas, rellena de camar\u00f3n, callo, calamar, pescado, jaiba, champi\u00f1ones en una salsa bechamel con vino blanco acompa\u00f1ada de un arroz salvaje y verduras de la temporada.<\/span>
\nPacific Red Crab filled with shrimp, squid, scallops, fish and mushrooms in bechamel sauce with white wine served with seasonally available vegetables and wild rice.<\/em><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"mussels2. MEJILLONES AL AZAFR\u00c1N<\/span><\/strong><\/p>\n

(SAFFRON MUSSELS)<\/p>\n

Mejillones\u00a0 de la regi\u00f3n preparados al vino blanco, cebollitas cambray, tomate, cebolla roja, mantequilla con ajo y flor de azafr\u00e1n.<\/span>
\nBaja mussels marinated with white wine, scallions, tomatoes, red onion, garlic butter and saffron.<\/em><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"clam3. CREMA DE ALMEJA<\/span><\/strong><\/p>\n

(CLAM CHOWDER)<\/span><\/p>\n

\u00a0Crema de almeja baby tradicional de El Rey Sol con apio, cebolla y papa, mantequilla de Aj\u00ed, bechamel, vino blanco y perejil servida en un taz\u00f3n de pan artesanal receta de la casa y comino.<\/span>
\n\u00a0 El Rey Sol\u2019s traditional baby clam chowder with celery, onion and potatoes, garlic butter, cumin, bechamel sauce, white wine and parsley, served in a carved artisanal bread bowl.<\/em><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"elreysol\"4. MEDALL\u00d3N DO\u00d1A PEPITA<\/span><\/strong><\/p>\n

(DO\u00d1A PEPITA SHRIMP MEDALLION)<\/span><\/p>\n

Camar\u00f3n U15 envueltos en tocino con una salsa blanca, mantequilla, crema y alcaparras acompa\u00f1ado de un arroz almendrado y vegetales baby.<\/span>
\nLarge shrimp wrapped with bacon in a white sauce, butter , cream, and capers, with a side of almond rice and baby vegetables.<\/em><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"yytft\"5. BARQUETA DE AGUACATE<\/span><\/strong><\/p>\n

(AVOCADO BARQUETTE)<\/span><\/p>\n

\u00a0 1\/2 aguacate fresco\u00a0 mezclado con cangrejo Centollo, mayonesa, crema \u00e1cida y un toque de vinagreta.<\/span><\/p>\n

A 1\/2 avocado mixed with Centollo king crab, mayonaisse, cream and a touch of vinaigrette.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Un recorrido por los cl\u00e1sicos de mar de El Rey Sol.   Erick Falc\u00f3n | Todos Santos   \u00a0 Hablar de alta cocina de mar en Ensenada es impensable sin recordar el impacto de las recetas tradicionales europeas que introdujo en Baja California do\u00f1a Virginia Geffroy, fundadora del restaurante El Rey Sol. \u00a0\u00a0 A casi 70 a\u00f1os de que \u2018Do\u00f1a Pepita\u2019 reinterpretara platillos t\u00edpicos de la gastronom\u00eda gala expresados a trav\u00e9s de los ingredientes de esta regi\u00f3n, los chefs de […]<\/p>\n","protected":false},"author":3,"featured_media":3201,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[988,1010,1183,996,37,989],"yoast_head":"\nRestaurante El Rey Sol: 5 Cl\u00e1sicos de la Cocina de Mar Francesa — Revista Todos Santos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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