{"id":325510,"date":"2026-04-28T12:02:17","date_gmt":"2026-04-28T10:02:17","guid":{"rendered":"https:\/\/lealisefoodies.com\/concepte-descobrir-la-gastronomia-francesa\/"},"modified":"2026-07-21T13:09:42","modified_gmt":"2026-07-21T11:09:42","slug":"concepte-descobrir-la-gastronomia-francesa","status":"publish","type":"page","link":"https:\/\/lealisefoodies.com\/ca\/concepte-descobrir-la-gastronomia-francesa\/","title":{"rendered":"Concepte &#8211; Descobrir la Gastronomia Francesa"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bbRGBA(255,255,255,0)\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb sticky_position=\u00bbtop\u00bb custom_css_main_element=\u00bbposition:absolute;||width:100%;||\u00bb global_colors_info=\u00bb{}\u00bb background__sticky_enabled=\u00bbon|desktop\u00bb background_color__sticky=\u00bb#FFFFFF\u00bb 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background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Bord-de-mer-en-france.jpg\u00bb background_position=\u00bbbottom_center\u00bb height=\u00bb100vh\u00bb custom_css_main_element=\u00bbdisplay:flex;||flex-direction:column;||justify-content:center;\u00bb custom_css_free_form=\u00bbbody{||  overflow-x:hidden;||}\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bbrgba(0,0,0,0.2)\u00bb width=\u00bb1280px\u00bb max_width=\u00bb100%\u00bb custom_margin=\u00bb0px||0px||false|false\u00bb custom_padding=\u00bb15px|25px|15px|25px|true|true\u00bb custom_css_main_element=\u00bb\/* Effet verre d\u00e9poli (Glassmorphism) *\/||-webkit-backdrop-filter: blur(1px); \/* Pour Safari *\/||backdrop-filter: blur(1px);\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#002400&#8243; header_font=\u00bbActa||||||||\u00bb header_text_align=\u00bbcenter\u00bb header_text_color=\u00bb#FFFFFF\u00bb header_font_size=\u00bb56px\u00bb header_font_size_tablet=\u00bb56px\u00bb header_font_size_phone=\u00bb48px\u00bb header_font_size_last_edited=\u00bbon|phone\u00bb text_text_shadow_style=\u00bbpreset1&#8243; text_text_shadow_color=\u00bbrgba(0,0,0,0.8)\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h1 class=\"et_pb_module_header et-fb-editable-element et-fb-editable-element__editing\" data-shortcode-id=\"1.0-1773915549563\" data-quickaccess-id=\"title\">La Gastronomia Francesa<\/h1>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bbMontserrat|600|||||||\u00bb text_text_color=\u00bb#FFFFFF\u00bb 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button_text_line_height=\u00bb27px\u00bb button_sub_text_font_size=\u00bb22px\u00bb background_color=\u00bbrgba(255,255,255,0.3)\u00bb image_icon_custom_margin=\u00bb|12px|||false|false\u00bb width_tablet=\u00bb\u00bb width_phone=\u00bb100%\u00bb width_last_edited=\u00bbon|phone\u00bb custom_margin=\u00bb|||50px|false|false\u00bb custom_margin_tablet=\u00bb|||0px|false|false\u00bb custom_margin_phone=\u00bb|||0px|false|false\u00bb custom_margin_last_edited=\u00bbon|desktop\u00bb custom_padding=\u00bb18.5px|35px|18.5px|35px|true|true\u00bb button_text_text_shadow_style=\u00bbpreset1&#8243; border_radii=\u00bbon|0px|0px|0px|0px\u00bb border_width_all=\u00bb0px\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb preview_btn__hover_enabled=\u00bbon|hover\u00bb image_icon_custom_margin__hover_enabled=\u00bboff|hover\u00bb image_icon_custom_margin__hover=\u00bb||||false|false\u00bb button_text_text_color__hover_enabled=\u00bboff|hover\u00bb button_text_text_color__hover=\u00bb#FFFFFF\u00bb background__hover_enabled=\u00bbon|hover\u00bb background_color__hover=\u00bb#E6A157&#8243; background_enable_color__hover=\u00bbon\u00bb][\/difl_advanced_button][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; custom_padding_last_edited=\u00bbon|tablet\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb custom_padding_tablet=\u00bb||0px||false|false\u00bb custom_padding_phone=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#002400&#8243; text_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb max_width=\u00bb800px\u00bb module_alignment=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>Si existeix una cuina capa\u00e7 de conjugar tradici\u00f3, saber fer i creativitat, \u00e9s sens dubte la gastronomia francesa.<\/p>\n<p>Reconeguda arreu del m\u00f3n i inscrita al patrimoni cultural immaterial de la UNESCO, no es resumeix, per\u00f2, en unes quantes receptes emblem\u00e0tiques o en les seves grans taules amb estrella. La seva veritable riquesa resideix en la diversitat dels seus terrers, en la qualitat dels seus productes i en la transmissi\u00f3 d&#8217;un saber fer modelat al llarg dels segles. <\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; custom_padding_last_edited=\u00bbon|tablet\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb custom_padding_tablet=\u00bb0px||||false|false\u00bb custom_padding_phone=\u00bb0px||||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_align=\u00bbcenter\u00bb header_2_text_color=\u00bb#002400&#8243; header_2_font_size=\u00bb36px\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>La hist\u00f2ria de la gastronomia francesa<\/h2>\n<p>[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/separation-lealise-orange-final.svg\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb200px\u00bb module_alignment=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb0px|||||\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#002400&#8243; text_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb max_width=\u00bb800px\u00bb module_alignment=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p><span style=\"font-weight: 400\">La gastronomia francesa tal com la coneixem avui \u00e9s el resultat de diversos segles d&#8217;evoluci\u00f3. En realitat, la seva hist\u00f2ria \u00e9s tamb\u00e9 el fruit dels intercanvis comercials, de les conquestes, de les col\u00f2nies i de les innovacions agr\u00edcoles. <\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_line_height=\u00bb1.8em\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_color=\u00bb#002400&#8243; header_2_font_size=\u00bb36px\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#002400&#8243; header_3_font_size=\u00bb26px\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>De l&#8217;edat mitjana al Renaixement<\/h3>\n<p>[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/separation-lealise-orange-final.svg\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb120px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_line_height=\u00bb1.8em\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_color=\u00bb#002400&#8243; header_2_font_size=\u00bb36px\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>A l&#8217;<span> <\/span><strong>edat mitjana<\/strong>, la cuina dels nobles \u00e9s molt diferent de la d&#8217;avui: els plats s\u00f3n molt especiats (pebre, canella, nou moscada) amb sabors agredol\u00e7os <span style=\"font-weight: 400\">de nombroses influ\u00e8ncies vingudes d&#8217;Orient gr\u00e0cies a les rutes comercials<\/span>. L&#8217;alimentaci\u00f3 es basa en els cereals i les hortalisses d&#8217;arrel, ja que ni la patata ni el tom\u00e0quet existeixen encara a Europa.  <span style=\"font-weight: 400\">Els banquets serveixen sobretot per mostrar riquesa i poder.<\/span><\/p>\n<p>Al<span> <\/span><strong>Renaixement<\/strong>, la influ\u00e8ncia italiana, <span style=\"font-weight: 400\">amb l&#8217;arribada de Caterina de M\u00e8dici a la cort de Fran\u00e7a,<\/span> aporta el refinament de les arts de la taula a la cort francesa.<br \/><span style=\"font-weight: 400\">\u00c9s tamb\u00e9 l&#8217;\u00e8poca dels grans descobriments: Europa descobreix els productes vinguts de les Am\u00e8riques. \u00c9s la introducci\u00f3 de noves plantes que van contribuir a l&#8217;emerg\u00e8ncia d&#8217;una \u00abnova cuina\u00bb i de nous usos de taula. Entre els nous aliments, hi trobem <\/span>: el tom\u00e0quet, el fesol, el gall dindi, i sobretot el sucre i el cacau, marcant un punt d&#8217;inflexi\u00f3 decisiu en la hist\u00f2ria de la pastisseria.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#F4F3EE\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-17-10-37-57-e1784282448945.webp\u00bb border_radii=\u00bbon|15px|15px|15px|15px\u00bb box_shadow_style=\u00bbpreset1&#8243; box_shadow_color=\u00bbrgba(0,0,0,0.1)\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|phone\u00bb custom_css_main_element_phone=\u00bbdisplay:block!important;||height:400px!important;\u00bb custom_css_main_element_tablet=\u00bbdisplay:block!important;||height:400px!important;\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_accordion toggle_icon=\u00bb&#xf0fe;||fa||400&#8243; icon_color=\u00bb#EA9010&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_accordion_item title=\u00bbEls productes consumits a l&apos;edat mitjana\u00bb open=\u00bbon\u00bb open_toggle_text_color=\u00bb#503B31&#8243; use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb20px\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb border_color_all=\u00bb#002400&#8243; global_colors_info=\u00bb{}\u00bb toggle_text_color=\u00bb#503B31&#8243; toggle_level=\u00bbh3&#8243; toggle_font_size=\u00bb26px\u00bb]<\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">els cereals (blat, s\u00e8gol, ordi, civada), el pa constitueix la base de l&#8217;alimentaci\u00f3.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">les verdures (col, nap, porro, ceba, fava), en aquesta \u00e8poca, ni la patata ni el tom\u00e0quet existeixen a Europa.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">la carn de porc, molt\u00f3, aviram o tamb\u00e9 ca\u00e7a per als nobles i el peix, que es consumia molt a causa dels nombrosos dies de dejuni imposats per l&#8217;Esgl\u00e9sia (dos dies de dejuni cada setmana = sense carn: dimecres i divendres).<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">les esp\u00e8cies: pebre (\u00cdndia), canella (Sri Lanka), gingebre (\u00c0sia), nou moscada (Indon\u00e8sia), clau d&#8217;olor (Indon\u00e8sia).<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Aquestes \u00faltimes s&#8217;importaven d&#8217;\u00c0sia a trav\u00e9s de les rutes comercials i, per tant, eren extremadament cares. Eren un s\u00edmbol de prestigi. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Contr\u00e0riament a la creen\u00e7a popular, no servien per emmascarar la carn en mal estat, sin\u00f3 per mostrar la pr\u00f2pia riquesa.<\/span><\/p>\n<p>[\/et_pb_accordion_item][et_pb_accordion_item title=\u00bbEls productes consumits al Renaixement, saber-ne m\u00e9s\u00bb open_toggle_text_color=\u00bb#503B31&#8243; use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb20px\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb border_color_all=\u00bb#002400&#8243; global_colors_info=\u00bb{}\u00bb toggle_text_color=\u00bb#503B31&#8243; toggle_level=\u00bbh3&#8243; toggle_font_size=\u00bb26px\u00bb open=\u00bboff\u00bb]<\/p>\n<p><span style=\"font-weight: 400\">Els usos a taula evolucionen profundament amb l&#8217;adopci\u00f3 progressiva de la forquilla de dues puntes, l&#8217;aparici\u00f3 dels plats individuals i l&#8217;arribada dels vidres de Murano, que substitueixen a poc a poc els recipients de vermeil, de plata o d&#8217;estany. El refinament ja no es mesura llavors per l&#8217;abund\u00e0ncia, sin\u00f3 per una certa dist\u00e0ncia entre el comensal i els aliments. <\/span><\/p>\n<p><span style=\"font-weight: 400\">I pel que fa als aliments, nous productes arriben progressivament d&#8217;Am\u00e8rica:<\/span><\/p>\n<p><b>El tom\u00e0quet<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Origen: M\u00e8xic<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Arribada a Europa: segle XVI<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Durant molt de temps considerat decoratiu o fins i tot t\u00f2xic.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Consumit molt abans a Espanya i a It\u00e0lia que a Fran\u00e7a.<\/span><\/li>\n<\/ul>\n<p><b>El fesol<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Origen: Am\u00e8rica Central<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Substitueix a poc a poc les faves.<\/span><\/li>\n<\/ul>\n<p><b>El gall dindi<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Origen: M\u00e8xic<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Introdu\u00eft a Europa despr\u00e9s dels viatges de Crist\u00f2for Colom.<\/span><\/li>\n<\/ul>\n<p><b>El cacau<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Origen: Am\u00e8rica Central<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Primer reservat a l&#8217;aristocr\u00e0cia.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Un altre tresor vingut d&#8217;\u00c0sia que va comen\u00e7ar a ser molt consumit a partir d&#8217;aquest per\u00edode:<\/span><\/p>\n<p><b>El sucre<\/b><\/p>\n<p><span style=\"font-weight: 400\">El Renaixement marca igualment un punt d&#8217;inflexi\u00f3 en la hist\u00f2ria de la pastisseria i dels plaers dol\u00e7os. Molt preuat per les elits, el sucre s&#8217;introdueix llavors en nombroses preparacions, inclosos els plats salats, on s&#8217;utilitza per amanir carns i peixos.  <\/span><\/p>\n<p><span style=\"font-weight: 400\">Aquest per\u00edode veu tamb\u00e9 ren\u00e9ixer certes receptes heretades de l&#8217;antiguitat i apar\u00e8ixer nombroses llaminadures que travessaran els segles: pasta de lioneses, peladilles, pa d&#8217;esp\u00e8cies, massap\u00e0, torr\u00f3, fruites confitades o fins i tot gelat. La pastisseria esdev\u00e9 a poc a poc un art per dret propi, s\u00edmbol de refinament i d&#8217;innovaci\u00f3 culin\u00e0ria. <\/span><\/p>\n<p><span style=\"font-weight: 400\">\u00c9s bo saber-ho: La canya de sucre \u00e9s origin\u00e0ria del sud-est asi\u00e0tic i de Nova Guinea, i despr\u00e9s el seu cultiu es va difondre cap a l&#8217;\u00cdndia. Van ser despr\u00e9s els \u00e0rabs qui van tenir un paper important en la seva propagaci\u00f3 cap a l&#8217;Occident. <\/span><\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|desktop\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#F4F3EE\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-17-11-56-40-e1784282406518.webp\u00bb border_radii=\u00bbon|15px|15px|15px|15px\u00bb box_shadow_style=\u00bbpreset1&#8243; box_shadow_color=\u00bbrgba(0,0,0,0.1)\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|phone\u00bb custom_css_main_element_phone=\u00bbdisplay:block!important;||height:400px!important;\u00bb custom_css_main_element_tablet=\u00bbdisplay:block!important;||height:400px!important;\u00bb][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_line_height=\u00bb1.8em\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_color=\u00bb#002400&#8243; header_2_font_size=\u00bb36px\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#002400&#8243; header_3_font_size=\u00bb26px\u00bb custom_margin_tablet=\u00bb30px||||false|false\u00bb custom_margin_phone=\u00bb30px||||false|false\u00bb custom_margin_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>El naixement del \u00abgust franc\u00e8s\u00bb<\/h3>\n<p>[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/separation-lealise-orange-final.svg\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb120px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_line_height=\u00bb1.8em\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_color=\u00bb#002400&#8243; header_2_font_size=\u00bb36px\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>El<span> <\/span><strong>segle XVII<\/strong><span> <\/span>marca un punt d&#8217;inflexi\u00f3 important: els cuiners busquen d&#8217;ara endavant posar en valor el gust natural dels aliments. \u00c9s l&#8217;aparici\u00f3 de les salses estructurades, dels fons, de l&#8217;\u00fas creixent de la mantega, de la nata i dels bolets (com les t\u00f2fones), d<span style=\"font-weight: 400\">e t\u00e8cniques de cocci\u00f3 m\u00e9s precises i d<\/span><span style=\"font-size: 16px\">es primeres codificacions culin\u00e0ries.<\/span> <\/p>\n<p>Al<span> <\/span><strong>segle XVIII<\/strong>, la gastronomia esdev\u00e9 una veritable cultura. La noci\u00f3 de plaer de la taula pren import\u00e0ncia. Les grans cases empren xefs de renom, i el comer\u00e7 mar\u00edtim fa explotar el consum de caf\u00e8 i de xocolata als salons mundans.  <\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_accordion icon_color=\u00bb#EA9010&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_accordion_item title=\u00bbEl comer\u00e7 mar\u00edtim explota\u00bb open=\u00bbon\u00bb open_toggle_text_color=\u00bb#503B31&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb border_color_all=\u00bb#002400&#8243; global_colors_info=\u00bb{}\u00bb toggle_text_color=\u00bb#503B31&#8243; toggle_level=\u00bbh3&#8243; toggle_font_size=\u00bb26px\u00bb]<\/p>\n<p><span style=\"font-weight: 400;\">Un dels productes m\u00e9s consumits fins avui entra en escena: <\/span><\/p>\n<h4><b>El caf\u00e8<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Originari d&#8217;Eti\u00f2pia i despr\u00e9s del Iemen, arriba a Fran\u00e7a al segle XVII, per\u00f2 no es democratitza fins a partir del XVIII.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Els caf\u00e8s esdevenen llocs de trobada intel\u00b7lectual.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Sense oblidar la xocolata: importada de les col\u00f2nies espanyoles i despr\u00e9s franceses, esdev\u00e9 un producte molt preuat als salons aristocr\u00e0tics.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_line_height=\u00bb1.8em\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_color=\u00bb#002400&#8243; header_2_font_size=\u00bb36px\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#002400&#8243; header_3_font_size=\u00bb26px\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3><b>El segle XIX: l&#8217;edat d&#8217;or de la cuina alta<\/b><\/h3>\n<p>[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/separation-lealise-orange-final.svg\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb120px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_line_height=\u00bb1.8em\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_color=\u00bb#002400&#8243; header_2_font_size=\u00bb36px\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p><span style=\"font-weight: 400\">\u00c9s probablement el per\u00edode m\u00e9s important, d<\/span><span style=\"font-weight: 400\">e figures com:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\"><strong>Marie-Antoine Car\u00eame<\/strong>, pastisser i xef franc\u00e8s nascut el 8 de juny de 1783 a Par\u00eds, tamb\u00e9 anomenat \u00abel rei dels xefs i el xef dels reis\u00bb, \u00e9s el primer a portar aquesta denominaci\u00f3 de \u00abxef\u00bb. \u00c9s considerat el fundador de \u201cla gastronomia alta\u201d. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\"><strong>\u00c9douard Nignon<\/strong>, xef franc\u00e8s nascut a Nantes el 9 de novembre de 1865, \u00e9s una figura emblem\u00e0tica de la cuina francesa. Simone Morand li atribueix especialment la invenci\u00f3 del llam\u00e0ntol a l&#8217;armoricana. <\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\"><strong>Auguste Escoffier<\/strong>, nascut el 28 d&#8217;octubre de 1846 a Villeneuve-Loubet, \u00e9s un xef cuiner, restaurador i autor culinari franc\u00e8s. Va ser ell qui va crear l&#8217;ofici de cuiner cap als anys 1910. <\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Escoffier estructura les brigades de cuina modernes, organitza el servei i posa les bases de la restauraci\u00f3 gastron\u00f2mica contempor\u00e0nia.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Moltes t\u00e8cniques que encara s&#8217;ensenyen avui dia provenen d&#8217;aquesta \u00e8poca.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#F4F3EE\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-17-15-22-12.webp\u00bb border_radii=\u00bbon|15px|15px|15px|15px\u00bb box_shadow_style=\u00bbpreset1&#8243; box_shadow_color=\u00bbrgba(0,0,0,0.1)\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|phone\u00bb custom_css_main_element_phone=\u00bbdisplay:block!important;||height:400px!important;\u00bb custom_css_main_element_tablet=\u00bbdisplay:block!important;||height:400px!important;\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_accordion toggle_icon=\u00bb&#xf0fe;||fa||400&#8243; icon_color=\u00bb#EA9010&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_accordion_item title=\u00bbL&#8217;alimentation se transforme profond\u00e9ment : \u00bb open=\u00bbon\u00bb open_toggle_text_color=\u00bb#503B31&#8243; use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb20px\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb border_color_all=\u00bb#002400&#8243; global_colors_info=\u00bb{}\u00bb toggle_text_color=\u00bb#503B31&#8243; toggle_level=\u00bbh3&#8243; toggle_font_size=\u00bb26px\u00bb]<\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> la patata esdev\u00e9 indispensable<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Origin\u00e0ria dels Andes (Per\u00fa, Bol\u00edvia) i arribada al segle XVI, no es popularitza realment fins a partir del segle XVIII gr\u00e0cies al farmac\u00e8utic Antoine Parmentier, que en va lloar les qualitats nutritives.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Al segle XIX, esdev\u00e9 un aliment essencial.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">\u00c9s tamb\u00e9 l&#8217;arribada de les conserves: <\/span><\/h4>\n<\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Gr\u00e0cies als treballs de Nicolas Appert, per primera vegada: verdures, sopes i carns poden ser conservades durant molt de temps.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">I del sucre de remolatxa<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Desenvolupat sota Napole\u00f3, redueix la depend\u00e8ncia de la canya de sucre colonial.<\/span><\/p>\n<p>[\/et_pb_accordion_item][et_pb_accordion_item title=\u00bbAl segle XX, \u00e9s la globalitzaci\u00f3 del plat\u00bb open_toggle_text_color=\u00bb#503B31&#8243; use_icon_font_size=\u00bbon\u00bb icon_font_size=\u00bb20px\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb border_color_all=\u00bb#002400&#8243; global_colors_info=\u00bb{}\u00bb toggle_text_color=\u00bb#503B31&#8243; toggle_level=\u00bbh3&#8243; toggle_font_size=\u00bb26px\u00bb open=\u00bboff\u00bb]<\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Arribada massiva de productes mediterranis: El tom\u00e0quet esdev\u00e9 omnipresent. <\/span><span style=\"font-weight: 400\"><br \/><\/span><span style=\"font-weight: 400\">Veiem apar\u00e8ixer: La ratatouille moderna i la cuina proven\u00e7al contempor\u00e0nia<\/span><span style=\"font-weight: 400\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">L&#8217;immigraci\u00f3 italiana popularitza encara m\u00e9s: la pasta, la pizza i el risotto<\/span><span style=\"font-weight: 400\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">L&#8217;immigraci\u00f3 magribina introdueix i difon: el cusc\u00fas, la merguez i les esp\u00e8cies nord-africanes.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Avui dia, el cusc\u00fas figura entre els plats preferits dels francesos.<\/span><\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#F4F3EE\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-17-15-28-35.webp\u00bb border_radii=\u00bbon|15px|15px|15px|15px\u00bb box_shadow_style=\u00bbpreset1&#8243; box_shadow_color=\u00bbrgba(0,0,0,0.1)\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|phone\u00bb custom_css_main_element_phone=\u00bbdisplay:block!important;||height:400px!important;\u00bb custom_css_main_element_tablet=\u00bbdisplay:block!important;||height:400px!important;\u00bb][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_line_height=\u00bb1.8em\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_color=\u00bb#002400&#8243; header_2_font_size=\u00bb36px\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#002400&#8243; header_3_font_size=\u00bb26px\u00bb custom_margin_tablet=\u00bb30px||||false|false\u00bb custom_margin_phone=\u00bb30px||||false|false\u00bb custom_margin_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3><b>De la cuina alta a la Nouvelle Cuisine<\/b><\/h3>\n<p>[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/separation-lealise-orange-final.svg\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb120px\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_line_height=\u00bb1.8em\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_color=\u00bb#002400&#8243; header_2_font_size=\u00bb36px\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p><span style=\"font-weight: 400\">Durant molt de temps, la gastronomia francesa s&#8217;associa a plats rics i a salses elaborades.<\/span><\/p>\n<p><span style=\"font-weight: 400\">En els anys 1960-1970, xefs com:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Paul Bocuse (article properament)<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Michel Gu\u00e9rard (article properament)<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Alain Chapel (article properament)<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">llancen<strong> la Nouvelle Cuisine.<\/strong><\/span><\/p>\n<p><span style=\"font-weight: 400\">Els plats es tornen m\u00e9s lleugers.<\/span><\/p>\n<p><span style=\"font-weight: 400\">El producte, la estacionalitat i la cocci\u00f3 justa tornen a ocupar un lloc central.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#002400&#8243; width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb custom_margin=\u00bb||50px||false|false\u00bb custom_padding=\u00bb75px||75px||true|false\u00bb border_radii=\u00bbon|15px|15px|15px|15px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_align=\u00bbcenter\u00bb header_2_text_color=\u00bb#F4F3EE\u00bb header_2_font_size=\u00bb36px\u00bb text_orientation=\u00bbcenter\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb|30px||30px|false|true\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb header_font_size_tablet=\u00bb\u00bb header_font_size_phone=\u00bb\u00bb header_font_size_last_edited=\u00bbon|tablet\u00bb header_2_font_size_tablet=\u00bb37px\u00bb header_2_font_size_phone=\u00bb30px\u00bb header_2_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>Els grans productes de la gastronomia francesa<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#F4F3EE\u00bb text_font_size=\u00bb18px\u00bb header_2_text_align=\u00bbcenter\u00bb text_orientation=\u00bbcenter\u00bb custom_padding_tablet=\u00bb|50px||50px|false|true\u00bb custom_padding_phone=\u00bb|50px||50px|false|true\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb text_font_size_tablet=\u00bb18px\u00bb text_font_size_phone=\u00bb15px\u00bb text_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>La gastronomia francesa \u00e9s el reflex d&#8217;un patrimoni culinari excepcional,<br \/>on cada regi\u00f3 revela productes d&#8217;excepci\u00f3, tradicions i saber fer \u00fanics.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,1_3,1_3&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#F4F3EE\u00bb custom_padding=\u00bb25px||25px||true|false\u00bb border_radii=\u00bbon|5px|5px|5px|5px\u00bb border_width_top=\u00bb3px\u00bb border_color_top=\u00bb#E6A157&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_text_align=\u00bbcenter\u00bb custom_margin=\u00bb||10px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>Formatges DOP<\/h3>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>Una diversitat \u00fanica de sabors,<br \/>heretada dels terrers francesos<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#F4F3EE\u00bb custom_padding=\u00bb25px||25px||true|false\u00bb border_radii=\u00bbon|5px|5px|5px|5px\u00bb border_width_top=\u00bb3px\u00bb border_color_top=\u00bb#E6A157&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_text_align=\u00bbcenter\u00bb custom_margin=\u00bb||10px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>Grans vins<\/h3>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>El producte gastron\u00f2mic m\u00e9s prestigi\u00f3s del pa\u00eds<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#F4F3EE\u00bb custom_padding=\u00bb25px||25px||true|false\u00bb border_radii=\u00bbon|5px|5px|5px|5px\u00bb border_width_top=\u00bb3px\u00bb border_color_top=\u00bb#E6A157&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_text_align=\u00bbcenter\u00bb custom_margin=\u00bb||10px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>Baguer de tradici\u00f3<\/h3>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>L&#8217;emblema del pa franc\u00e8s,<br \/>cruixent i aut\u00e8ntic<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,1_3,1_3&#8243; make_equal=\u00bbon\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb0px||||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#F4F3EE\u00bb custom_padding=\u00bb25px||25px||true|false\u00bb border_radii=\u00bbon|5px|5px|5px|5px\u00bb border_width_top=\u00bb3px\u00bb border_color_top=\u00bb#E6A157&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_text_align=\u00bbcenter\u00bb custom_margin=\u00bb||10px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>Mantega<\/h3>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>L&#8217;ingredient indispensable de la cuina francesa<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#F4F3EE\u00bb custom_padding=\u00bb25px||25px||true|false\u00bb border_radii=\u00bbon|5px|5px|5px|5px\u00bb border_width_top=\u00bb3px\u00bb border_color_top=\u00bb#E6A157&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_text_align=\u00bbcenter\u00bb custom_margin=\u00bb||10px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>Ostres<\/h3>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>Joies de les costes franceses,<br \/>famoses per la seva frescor iodada<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#F4F3EE\u00bb custom_padding=\u00bb25px||25px||true|false\u00bb border_radii=\u00bbon|5px|5px|5px|5px\u00bb border_width_top=\u00bb3px\u00bb border_color_top=\u00bb#E6A157&#8243; global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_text_align=\u00bbcenter\u00bb custom_margin=\u00bb||10px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>T\u00f2fona negra del Perigord<\/h3>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>Un diamant negre amb aromes<br \/>potents i refinats<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb50px||||false|false\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#002400&#8243; width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb custom_margin=\u00bb||50px||false|false\u00bb custom_padding=\u00bb75px||75px||true|false\u00bb border_radii=\u00bbon|15px|15px|15px|15px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_align=\u00bbcenter\u00bb header_2_text_color=\u00bb#F4F3EE\u00bb header_2_font_size=\u00bb36px\u00bb text_orientation=\u00bbcenter\u00bb custom_padding=\u00bb|||||true\u00bb custom_padding_tablet=\u00bb|50px||50px|false|true\u00bb custom_padding_phone=\u00bb|30px||30px|false|true\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb header_2_font_size_tablet=\u00bb37px\u00bb header_2_font_size_phone=\u00bb30px\u00bb header_2_font_size_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>La gastronomia francesa avui dia<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#F4F3EE\u00bb text_font_size=\u00bb18px\u00bb header_2_text_align=\u00bbcenter\u00bb text_orientation=\u00bbcenter\u00bb custom_padding_tablet=\u00bb|50px||50px|false|true\u00bb custom_padding_phone=\u00bb|50px||50px|false|true\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb text_font_size_tablet=\u00bb18px\u00bb text_font_size_phone=\u00bb15px\u00bb text_font_size_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>Profundament marcada pels productors locals, l&#8217;estacionalitat, els circuits curts i<br \/>la valoritzaci\u00f3 dels terrers. Els grans xefs busquen explicar un territori a trav\u00e9s<br \/>dels seus plats. <\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,1_3,1_3&#8243; use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb use_background_color_gradient=\u00bbon\u00bb background_color_gradient_stops=\u00bbrgba(0,36,0,0) 0%|#000000 100%\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-17-15-56-47.webp\u00bb background_blend=\u00bbmultiply\u00bb custom_padding=\u00bb150px|10px|15px|10px|false|true\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#E6A157&#8243; custom_margin=\u00bb||5px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>Alain Passard<\/h3>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#F4F3EE\u00bb text_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#E6A157&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>Llegenda de la cuina vegetal i dels productes de l&#8217;hort.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb use_background_color_gradient=\u00bbon\u00bb background_color_gradient_stops=\u00bbrgba(0,36,0,0) 0%|#000000 100%\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-17-16-12-38.webp\u00bb background_blend=\u00bbmultiply\u00bb custom_padding=\u00bb150px|10px|15px|10px|false|true\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#E6A157&#8243; custom_margin=\u00bb||5px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>Anne-Sophie Pic<\/h3>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#F4F3EE\u00bb text_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#E6A157&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>Xef amb m\u00e9s estrelles del m\u00f3n, refer\u00e8ncia de la cuina alta.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb use_background_color_gradient=\u00bbon\u00bb background_color_gradient_stops=\u00bbrgba(0,36,0,0) 0%|#000000 100%\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-17-16-00-27.webp\u00bb background_blend=\u00bbmultiply\u00bb custom_padding=\u00bb150px|10px|15px|10px|false|true\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#E6A157&#8243; custom_margin=\u00bb||5px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>Alexandre Mazzia<\/h3>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#F4F3EE\u00bb text_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#E6A157&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>Cuina creativa i auda\u00e7, elegit millor xef del m\u00f3n el 2021<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,1_3,1_3&#8243; use_custom_gutter=\u00bbon\u00bb gutter_width=\u00bb2&#8243; make_equal=\u00bbon\u00bb custom_padding_last_edited=\u00bbon|phone\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb width_tablet=\u00bb\u00bb width_phone=\u00bb94%\u00bb width_last_edited=\u00bbon|phone\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb0px||||false|false\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb use_background_color_gradient=\u00bbon\u00bb background_color_gradient_stops=\u00bbrgba(0,36,0,0) 0%|#000000 100%\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-17-16-07-51.webp\u00bb background_blend=\u00bbmultiply\u00bb custom_padding=\u00bb150px|10px|15px|10px|false|true\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#E6A157&#8243; custom_margin=\u00bb||5px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>Arnaud Donckele<\/h3>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#F4F3EE\u00bb text_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#E6A157&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>Triple estrella, mestre de les salses i de la gastronomia francesa.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb use_background_color_gradient=\u00bbon\u00bb background_color_gradient_stops=\u00bbrgba(0,36,0,0) 0%|#000000 100%\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-17-16-09-25.webp\u00bb background_blend=\u00bbmultiply\u00bb custom_padding=\u00bb150px|10px|15px|10px|false|true\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#E6A157&#8243; custom_margin=\u00bb||5px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>Glenn Viel<\/h3>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#F4F3EE\u00bb text_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#E6A157&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>Xef innovador de L&#8217;Oustau de Baumani\u00e8re, tres estrelles Michelin.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb use_background_color_gradient=\u00bbon\u00bb background_color_gradient_stops=\u00bbrgba(0,36,0,0) 0%|#000000 100%\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/Nano-Banana-2026-07-17-16-10-53.webp\u00bb background_blend=\u00bbmultiply\u00bb custom_padding=\u00bb150px|10px|15px|10px|false|true\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#E6A157&#8243; custom_margin=\u00bb||5px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h3>Christophe Bacqui\u00e9<\/h3>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#F4F3EE\u00bb text_line_height=\u00bb1.4em\u00bb header_3_font=\u00bb|600|||||||\u00bb header_3_text_color=\u00bb#E6A157&#8243; global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>Millor Obrer de Fran\u00e7a, antic xef tres estrelles.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_align=\u00bbcenter\u00bb header_2_text_color=\u00bb#002400&#8243; header_2_font_size=\u00bb36px\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>Descobrir les millors adreces<\/h2>\n<p>[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/separation-lealise-orange-final.svg\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb200px\u00bb module_alignment=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#002400&#8243; text_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p><span>Paradoxalment, despr\u00e9s de segles d&#8217;obertura al m\u00f3n, els xefs tornen cap a varietats antigues, verdures oblidades i circuits curts. Us porto a descobrir adreces amb valors forts. Perqu\u00e8 la gastronomia es troba a tot arreu on el producte \u00e9s respectat, el saber fer dominat i l&#8217;emoci\u00f3 present.  <\/span><\/p>\n<p>[\/et_pb_text][difl_advanced_button button_text=\u00bbTotes les meves cr\u00edtiques\u00bb use_button_icon=\u00bboff\u00bb button_link_url=\u00bbhttps:\/\/lealisefoodies.com\/category\/france\/\u00bb media_placement=\u00bbmedia_left\u00bb button_alignment=\u00bbcenter\u00bb media_wrapper_width=\u00bb24px\u00bb media_wrapper_height=\u00bb24px\u00bb bg_hover_effects=\u00bbdfab_none\u00bb bg_hover_skew_effect_directions=\u00bbdfab_top_right\u00bb bg_hover_effect_hyper=\u00bboff\u00bb bg_hover_hypen_color=\u00bb#000159&#8243; bg_hover_effect_bounce=\u00bbon\u00bb bg_hover_background_color=\u00bb#00eeff\u00bb border_hover_effects=\u00bbdfab_border_outline_22&#8243; border_hover_color=\u00bb#002400&#8243; media_hover_effect_directions=\u00bbdfab_mr_bottom\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb button_text_font=\u00bb&#8211;et_global_body_font|600|||||||\u00bb button_text_text_color=\u00bb#002400&#8243; 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_module_preset=\u00bbdefault\u00bb min_height=\u00bb420px\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb disabled=\u00bbon\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _dynamic_attributes=\u00bblink_option_url\u00bb _module_preset=\u00bbdefault\u00bb background_enable_color=\u00bboff\u00bb background_enable_image=\u00bboff\u00bb background_blend=\u00bboverlay\u00bb transform_translate_linked=\u00bboff\u00bb custom_padding=\u00bb35px|0px|35px|0px|true|true\u00bb link_option_url=\u00bb@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wb3N0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjMyNDA2MiIsImVuYWJsZV9odG1sIjoib2ZmIn19@\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb global_colors_info=\u00bb{}\u00bb box_shadow_color__hover_enabled=\u00bbon|hover\u00bb box_shadow_color__hover=\u00bbrgba(10,10,10,0.2)\u00bb transform_styles__hover_enabled=\u00bbon|hover\u00bb transform_scale__hover_enabled=\u00bbon|desktop\u00bb transform_translate__hover_enabled=\u00bbon|hover\u00bb transform_rotate__hover_enabled=\u00bbon|desktop\u00bb transform_skew__hover_enabled=\u00bbon|desktop\u00bb transform_origin__hover_enabled=\u00bbon|desktop\u00bb transform_translate__hover=\u00bb0px|-10px\u00bb][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Nano-Banana-2026-06-28-01-18-57.png\u00bb title_text=\u00bbCols farcides amb salsa teriyaki &#8211; L\u00e9a Lise\u00bb force_fullwidth=\u00bbon\u00bb module_class=\u00bbimg-recette\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_css_free_form=\u00bb.img-recette img {||    height: 300px !important;||    width: 100% !important;||    object-fit: cover !important;||}\u00bb border_radii=\u00bboff|8px|8px||\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb link_font=\u00bbMontserrat|500||on||||#E6A157|\u00bb link_text_align=\u00bbcenter\u00bb link_text_color=\u00bb#E6A157&#8243; link_font_size=\u00bb13px\u00bb header_2_font=\u00bbMontserrat|600||on|||||\u00bb header_2_text_align=\u00bbcenter\u00bb header_2_text_color=\u00bb#E6A157&#8243; header_2_font_size=\u00bb13px\u00bb header_2_letter_spacing=\u00bb1px\u00bb header_3_font=\u00bbActa|700|||||||\u00bb header_3_text_align=\u00bbcenter\u00bb header_3_text_color=\u00bb#002400&#8243; header_3_line_height=\u00bb1.2em\u00bb background_color=\u00bb#FFFFFF\u00bb text_orientation=\u00bbcenter\u00bb module_alignment=\u00bbcenter\u00bb custom_margin=\u00bb0px||||false|false\u00bb custom_padding=\u00bb30px|15px|30px|15px|true|true\u00bb border_radii=\u00bboff|||8px|8px\u00bb box_shadow_style=\u00bbpreset1&#8243; box_shadow_color=\u00bbrgba(0,0,0,0.15)\u00bb global_colors_info=\u00bb{}\u00bb link_text_color__hover_enabled=\u00bbon|hover\u00bb link_text_color__hover=\u00bb#E6A157&#8243;]<\/p>\n<h3>Bistrot de Terrer<\/h3>\n<p>Una cuina aut\u00e8ntica i generosa al cor de les muntanyes pirinenques.<\/p>\n<p><a href=\"https:\/\/lealisefoodies.com\/ca\/la-table-duzes\/\">Llegir la cr\u00edtica \u2794<\/a><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _dynamic_attributes=\u00bblink_option_url\u00bb _module_preset=\u00bbdefault\u00bb background_enable_color=\u00bboff\u00bb background_enable_image=\u00bboff\u00bb background_blend=\u00bboverlay\u00bb transform_translate_linked=\u00bboff\u00bb custom_padding=\u00bb35px|0px|35px|0px|true|true\u00bb link_option_url=\u00bb@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wb3N0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjMyNDEwOSIsImVuYWJsZV9odG1sIjoib2ZmIn19@\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb global_colors_info=\u00bb{}\u00bb box_shadow_color__hover_enabled=\u00bbon|hover\u00bb box_shadow_color__hover=\u00bbrgba(10,10,10,0.2)\u00bb transform_styles__hover_enabled=\u00bbon|hover\u00bb transform_scale__hover_enabled=\u00bbon|desktop\u00bb transform_translate__hover_enabled=\u00bbon|hover\u00bb transform_rotate__hover_enabled=\u00bbon|desktop\u00bb transform_skew__hover_enabled=\u00bbon|desktop\u00bb transform_origin__hover_enabled=\u00bbon|desktop\u00bb transform_translate__hover=\u00bb0px|-10px\u00bb][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Nano-Banana-2026-06-28-01-18-57.png\u00bb title_text=\u00bbCols farcides amb salsa teriyaki &#8211; L\u00e9a Lise\u00bb force_fullwidth=\u00bbon\u00bb module_class=\u00bbimg-recette\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_css_free_form=\u00bb.img-recette img {||    height: 300px !important;||    width: 100% !important;||    object-fit: cover !important;||}\u00bb border_radii=\u00bboff|8px|8px||\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb link_font=\u00bbMontserrat|500||on||||#E6A157|\u00bb link_text_align=\u00bbcenter\u00bb link_text_color=\u00bb#E6A157&#8243; link_font_size=\u00bb13px\u00bb header_2_font=\u00bbMontserrat|600||on|||||\u00bb header_2_text_align=\u00bbcenter\u00bb header_2_text_color=\u00bb#E6A157&#8243; header_2_font_size=\u00bb13px\u00bb header_2_letter_spacing=\u00bb1px\u00bb header_3_font=\u00bbActa|700|||||||\u00bb header_3_text_align=\u00bbcenter\u00bb header_3_text_color=\u00bb#002400&#8243; header_3_line_height=\u00bb1.2em\u00bb background_color=\u00bb#FFFFFF\u00bb text_orientation=\u00bbcenter\u00bb module_alignment=\u00bbcenter\u00bb custom_margin=\u00bb0px||||false|false\u00bb custom_padding=\u00bb30px|15px|30px|15px|true|true\u00bb border_radii=\u00bboff|||8px|8px\u00bb box_shadow_style=\u00bbpreset1&#8243; box_shadow_color=\u00bbrgba(0,0,0,0.15)\u00bb global_colors_info=\u00bb{}\u00bb link_text_color__hover_enabled=\u00bbon|hover\u00bb link_text_color__hover=\u00bb#E6A157&#8243;]<\/p>\n<h3>Taula amb Estrella<\/h3>\n<p>L&#8217;excel\u00b7l\u00e8ncia a la francesa, quan la tradici\u00f3 es troba amb la innovaci\u00f3.<\/p>\n<p><a href=\"https:\/\/lealisefoodies.com\/ca\/la-barbacane\/\">Llegir la cr\u00edtica \u2794<\/a><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_enable_color=\u00bboff\u00bb background_enable_image=\u00bboff\u00bb background_blend=\u00bboverlay\u00bb transform_translate_linked=\u00bboff\u00bb custom_padding=\u00bb35px|0px|35px|0px|true|true\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb global_colors_info=\u00bb{}\u00bb box_shadow_color__hover_enabled=\u00bbon|hover\u00bb box_shadow_color__hover=\u00bbrgba(10,10,10,0.2)\u00bb transform_styles__hover_enabled=\u00bbon|hover\u00bb transform_scale__hover_enabled=\u00bbon|desktop\u00bb transform_translate__hover_enabled=\u00bbon|hover\u00bb transform_rotate__hover_enabled=\u00bbon|desktop\u00bb transform_skew__hover_enabled=\u00bbon|desktop\u00bb transform_origin__hover_enabled=\u00bbon|desktop\u00bb transform_translate__hover=\u00bb0px|-10px\u00bb][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Nano-Banana-2026-06-28-01-18-57.png\u00bb title_text=\u00bbCols farcides amb salsa teriyaki &#8211; L\u00e9a Lise\u00bb force_fullwidth=\u00bbon\u00bb module_class=\u00bbimg-recette\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_css_free_form=\u00bb.img-recette img {||    height: 300px !important;||    width: 100% !important;||    object-fit: cover !important;||}\u00bb border_radii=\u00bboff|8px|8px||\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb link_font=\u00bbMontserrat|500||on||||#E6A157|\u00bb link_text_align=\u00bbcenter\u00bb link_text_color=\u00bb#E6A157&#8243; link_font_size=\u00bb13px\u00bb header_2_font=\u00bbMontserrat|600||on|||||\u00bb header_2_text_align=\u00bbcenter\u00bb header_2_text_color=\u00bb#E6A157&#8243; header_2_font_size=\u00bb13px\u00bb header_2_letter_spacing=\u00bb1px\u00bb header_3_font=\u00bbActa|700|||||||\u00bb header_3_text_align=\u00bbcenter\u00bb header_3_text_color=\u00bb#002400&#8243; header_3_line_height=\u00bb1.2em\u00bb background_color=\u00bb#FFFFFF\u00bb text_orientation=\u00bbcenter\u00bb module_alignment=\u00bbcenter\u00bb custom_margin=\u00bb0px||||false|false\u00bb custom_padding=\u00bb30px|15px|30px|15px|true|true\u00bb border_radii=\u00bboff|||8px|8px\u00bb box_shadow_style=\u00bbpreset1&#8243; box_shadow_color=\u00bbrgba(0,0,0,0.15)\u00bb global_colors_info=\u00bb{}\u00bb link_text_color__hover_enabled=\u00bbon|hover\u00bb link_text_color__hover=\u00bb#E6A157&#8243;]<\/p>\n<h3>Hostal Familiar<\/h3>\n<p>Receptes transmeses de generaci\u00f3 en generaci\u00f3 al Sud.<\/p>\n<p><a href=\"https:\/\/lealisefoodies.com\/ca\/category\/andorra\/\">Llegir la cr\u00edtica \u2794<\/a><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_align=\u00bbcenter\u00bb header_2_text_color=\u00bb#002400&#8243; header_2_font_size=\u00bb36px\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>Inspirar-se en els m\u00e9s grans i revisitar les tradicions<\/h2>\n<p>[\/et_pb_text][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/separation-lealise-orange-final.svg\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb max_width=\u00bb200px\u00bb module_alignment=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#002400&#8243; text_line_height=\u00bb1.8em\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p><span>La gastronomia no es viu nom\u00e9s al restaurant. Tamb\u00e9 es pot convidar a les nostres cuines del dia a dia. Sense ser xef, \u00e9s totalment possible inspirar-se en els grans cl\u00e0ssics. A trav\u00e9s d&#8217;aquest blog, compartir\u00e9 les meves pr\u00f2pies realitzacions per mostrar que amb bons productes i una mica de creativitat, tothom pot gaudir cuinant.   <\/span><\/p>\n<p>[\/et_pb_text][difl_advanced_button button_text=\u00bbDescobrir les receptes de la L\u00e9a Lise\u00bb use_button_icon=\u00bboff\u00bb button_link_url=\u00bbhttps:\/\/lealisefoodies.com\/category\/recettes\/\u00bb media_placement=\u00bbmedia_left\u00bb button_alignment=\u00bbcenter\u00bb media_wrapper_width=\u00bb24px\u00bb media_wrapper_height=\u00bb24px\u00bb bg_hover_effects=\u00bbdfab_none\u00bb bg_hover_skew_effect_directions=\u00bbdfab_top_right\u00bb bg_hover_effect_hyper=\u00bboff\u00bb bg_hover_hypen_color=\u00bb#000159&#8243; bg_hover_effect_bounce=\u00bbon\u00bb bg_hover_background_color=\u00bb#00eeff\u00bb border_hover_effects=\u00bbdfab_border_outline_22&#8243; border_hover_color=\u00bb#002400&#8243; media_hover_effect_directions=\u00bbdfab_mr_bottom\u00bb 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background__hover_enabled=\u00bbon|desktop\u00bb][\/difl_advanced_button][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,1_3,1_3&#8243; make_equal=\u00bbon\u00bb disabled_on=\u00bbon|on|on\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb min_height=\u00bb420px\u00bb custom_padding=\u00bb0px||0px||true|false\u00bb disabled=\u00bbon\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_enable_color=\u00bboff\u00bb background_enable_image=\u00bboff\u00bb background_blend=\u00bboverlay\u00bb transform_translate_linked=\u00bboff\u00bb custom_padding=\u00bb35px|0px|35px|0px|true|true\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb global_colors_info=\u00bb{}\u00bb box_shadow_color__hover_enabled=\u00bbon|hover\u00bb box_shadow_color__hover=\u00bbrgba(10,10,10,0.2)\u00bb transform_styles__hover_enabled=\u00bbon|hover\u00bb transform_scale__hover_enabled=\u00bbon|desktop\u00bb transform_translate__hover_enabled=\u00bbon|hover\u00bb transform_rotate__hover_enabled=\u00bbon|desktop\u00bb transform_skew__hover_enabled=\u00bbon|desktop\u00bb transform_origin__hover_enabled=\u00bbon|desktop\u00bb transform_translate__hover=\u00bb0px|-10px\u00bb][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Nano-Banana-2026-06-28-01-18-57.png\u00bb title_text=\u00bbCols farcides amb salsa teriyaki &#8211; L\u00e9a Lise\u00bb force_fullwidth=\u00bbon\u00bb module_class=\u00bbimg-recette\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_css_free_form=\u00bb.img-recette img {||    height: 300px !important;||    width: 100% !important;||    object-fit: cover !important;||}\u00bb border_radii=\u00bboff|8px|8px||\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb link_font=\u00bbMontserrat|500||on||||#E6A157|\u00bb link_text_align=\u00bbcenter\u00bb link_text_color=\u00bb#E6A157&#8243; link_font_size=\u00bb13px\u00bb header_2_font=\u00bbMontserrat|600||on|||||\u00bb header_2_text_align=\u00bbcenter\u00bb header_2_text_color=\u00bb#E6A157&#8243; header_2_font_size=\u00bb13px\u00bb header_2_letter_spacing=\u00bb1px\u00bb header_3_font=\u00bbActa|700|||||||\u00bb header_3_text_align=\u00bbcenter\u00bb header_3_text_color=\u00bb#002400&#8243; header_3_line_height=\u00bb1.2em\u00bb background_color=\u00bb#FFFFFF\u00bb text_orientation=\u00bbcenter\u00bb module_alignment=\u00bbcenter\u00bb custom_margin=\u00bb0px||||false|false\u00bb custom_padding=\u00bb30px|15px|30px|15px|true|true\u00bb border_radii=\u00bboff|||8px|8px\u00bb box_shadow_style=\u00bbpreset1&#8243; box_shadow_color=\u00bbrgba(0,0,0,0.15)\u00bb global_colors_info=\u00bb{}\u00bb link_text_color__hover_enabled=\u00bbon|hover\u00bb link_text_color__hover=\u00bb#E6A157&#8243;]<\/p>\n<h3>Entrant<\/h3>\n<p>Velout\u00e9 de verdures oblidades i bocins de vellanes torrades.<\/p>\n<p><a href=\"https:\/\/lealisefoodies.com\/ca\/category\/franca\/\">Veure la recepta \u2794<\/a><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_enable_color=\u00bboff\u00bb background_enable_image=\u00bboff\u00bb background_blend=\u00bboverlay\u00bb transform_translate_linked=\u00bboff\u00bb custom_padding=\u00bb35px|0px|35px|0px|true|true\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb global_colors_info=\u00bb{}\u00bb box_shadow_color__hover_enabled=\u00bbon|hover\u00bb box_shadow_color__hover=\u00bbrgba(10,10,10,0.2)\u00bb transform_styles__hover_enabled=\u00bbon|hover\u00bb transform_scale__hover_enabled=\u00bbon|desktop\u00bb transform_translate__hover_enabled=\u00bbon|hover\u00bb transform_rotate__hover_enabled=\u00bbon|desktop\u00bb transform_skew__hover_enabled=\u00bbon|desktop\u00bb transform_origin__hover_enabled=\u00bbon|desktop\u00bb transform_translate__hover=\u00bb0px|-10px\u00bb][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Nano-Banana-2026-06-28-01-18-57.png\u00bb title_text=\u00bbCols farcides amb salsa teriyaki &#8211; L\u00e9a Lise\u00bb force_fullwidth=\u00bbon\u00bb module_class=\u00bbimg-recette\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_css_free_form=\u00bb.img-recette img {||    height: 300px !important;||    width: 100% !important;||    object-fit: cover !important;||}\u00bb border_radii=\u00bboff|8px|8px||\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb link_font=\u00bbMontserrat|500||on||||#E6A157|\u00bb link_text_align=\u00bbcenter\u00bb link_text_color=\u00bb#E6A157&#8243; link_font_size=\u00bb13px\u00bb header_2_font=\u00bbMontserrat|600||on|||||\u00bb header_2_text_align=\u00bbcenter\u00bb header_2_text_color=\u00bb#E6A157&#8243; header_2_font_size=\u00bb13px\u00bb header_2_letter_spacing=\u00bb1px\u00bb header_3_font=\u00bbActa|700|||||||\u00bb header_3_text_align=\u00bbcenter\u00bb header_3_text_color=\u00bb#002400&#8243; header_3_line_height=\u00bb1.2em\u00bb background_color=\u00bb#FFFFFF\u00bb text_orientation=\u00bbcenter\u00bb module_alignment=\u00bbcenter\u00bb custom_margin=\u00bb0px||||false|false\u00bb custom_padding=\u00bb30px|15px|30px|15px|true|true\u00bb border_radii=\u00bboff|||8px|8px\u00bb box_shadow_style=\u00bbpreset1&#8243; box_shadow_color=\u00bbrgba(0,0,0,0.15)\u00bb global_colors_info=\u00bb{}\u00bb link_text_color__hover_enabled=\u00bbon|hover\u00bb link_text_color__hover=\u00bb#E6A157&#8243;]<\/p>\n<h3>Plat<\/h3>\n<p><span>Filet mignon en crosta i la seva declinaci\u00f3 de bolets silvestres.<\/span><\/p>\n<p><a href=\"https:\/\/lealisefoodies.com\/ca\/category\/andorra\/\">Veure la recepta \u2794<\/a><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_enable_color=\u00bboff\u00bb background_enable_image=\u00bboff\u00bb background_blend=\u00bboverlay\u00bb transform_translate_linked=\u00bboff\u00bb custom_padding=\u00bb35px|0px|35px|0px|true|true\u00bb border_radii=\u00bbon|10px|10px|10px|10px\u00bb global_colors_info=\u00bb{}\u00bb box_shadow_color__hover_enabled=\u00bbon|hover\u00bb box_shadow_color__hover=\u00bbrgba(10,10,10,0.2)\u00bb transform_styles__hover_enabled=\u00bbon|hover\u00bb transform_scale__hover_enabled=\u00bbon|desktop\u00bb transform_translate__hover_enabled=\u00bbon|hover\u00bb transform_rotate__hover_enabled=\u00bbon|desktop\u00bb transform_skew__hover_enabled=\u00bbon|desktop\u00bb transform_origin__hover_enabled=\u00bbon|desktop\u00bb transform_translate__hover=\u00bb0px|-10px\u00bb][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Nano-Banana-2026-06-28-01-18-57.png\u00bb title_text=\u00bbCols farcides amb salsa teriyaki &#8211; L\u00e9a Lise\u00bb force_fullwidth=\u00bbon\u00bb module_class=\u00bbimg-recette\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_css_free_form=\u00bb.img-recette img {||    height: 300px !important;||    width: 100% !important;||    object-fit: cover !important;||}\u00bb border_radii=\u00bboff|8px|8px||\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bb||||||||\u00bb link_font=\u00bbMontserrat|500||on||||#E6A157|\u00bb link_text_align=\u00bbcenter\u00bb link_text_color=\u00bb#E6A157&#8243; link_font_size=\u00bb13px\u00bb header_2_font=\u00bbMontserrat|600||on|||||\u00bb header_2_text_align=\u00bbcenter\u00bb header_2_text_color=\u00bb#E6A157&#8243; header_2_font_size=\u00bb13px\u00bb header_2_letter_spacing=\u00bb1px\u00bb header_3_font=\u00bbActa|700|||||||\u00bb header_3_text_align=\u00bbcenter\u00bb header_3_text_color=\u00bb#002400&#8243; header_3_line_height=\u00bb1.2em\u00bb background_color=\u00bb#FFFFFF\u00bb text_orientation=\u00bbcenter\u00bb module_alignment=\u00bbcenter\u00bb custom_margin=\u00bb0px||||false|false\u00bb custom_padding=\u00bb30px|15px|30px|15px|true|true\u00bb border_radii=\u00bboff|||8px|8px\u00bb box_shadow_style=\u00bbpreset1&#8243; box_shadow_color=\u00bbrgba(0,0,0,0.15)\u00bb global_colors_info=\u00bb{}\u00bb link_text_color__hover_enabled=\u00bbon|hover\u00bb link_text_color__hover=\u00bb#E6A157&#8243;]<\/p>\n<h3>Postres<\/h3>\n<p><span>Tarteleta desestructurada de llimona de Menton i merenga su\u00efssa.<\/span><\/p>\n<p><a href=\"https:\/\/lealisefoodies.com\/ca\/category\/andorra\/\">Veure la recepta \u2794<\/a><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb background_color=\u00bb#002400&#8243; custom_margin=\u00bb||50px||false|false\u00bb custom_padding=\u00bb75px|20px|75px|20px|true|true\u00bb hover_enabled=\u00bb0&#8243; border_radii=\u00bbon|15px|15px|15px|15px\u00bb global_colors_info=\u00bb{}\u00bb width_last_edited=\u00bbon|phone\u00bb width_phone=\u00bb94%\u00bb sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb header_2_font=\u00bb|600|||||||\u00bb header_2_text_align=\u00bbcenter\u00bb header_2_text_color=\u00bb#F4F3EE\u00bb header_2_font_size=\u00bb36px\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<h2>No us en perdeu ni una mica!<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#F4F3EE\u00bb text_font_size=\u00bb18px\u00bb header_2_text_align=\u00bbcenter\u00bb text_orientation=\u00bbcenter\u00bb custom_padding_tablet=\u00bb|50px||50px|false|true\u00bb custom_padding_phone=\u00bb|15px||15px|false|true\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0&#8243;]<\/p>\n<p>I per descomptat, si no et vols perdre res i rebre una alerta quan publiqui una nova<br \/>recepta, una cr\u00edtica de restaurant o un article sobre gastronomia, subscriu-te!<\/p>\n<p>[\/et_pb_text][difl_advanced_button button_text=\u00bbSubscriure&#8217;m a la Newsletter\u00bb use_button_icon=\u00bboff\u00bb button_link_url=\u00bb#\u00bb media_placement=\u00bbmedia_left\u00bb button_alignment=\u00bbcenter\u00bb media_wrapper_width=\u00bb24px\u00bb media_wrapper_height=\u00bb24px\u00bb bg_hover_effects=\u00bbdfab_none\u00bb bg_hover_skew_effect_directions=\u00bbdfab_top_right\u00bb bg_hover_effect_hyper=\u00bboff\u00bb bg_hover_hypen_color=\u00bb#000159&#8243; bg_hover_effect_bounce=\u00bbon\u00bb bg_hover_background_color=\u00bb#00eeff\u00bb border_hover_effects=\u00bbdfab_border_outline_22&#8243; border_hover_color=\u00bb#E6A157&#8243; media_hover_effect_directions=\u00bbdfab_mr_bottom\u00bb module_class=\u00bbpopup_newsletter\u00bb _builder_version=\u00bb4.27.6&#8243; _module_preset=\u00bbdefault\u00bb button_text_font=\u00bb&#8211;et_global_body_font|600|||||||\u00bb button_text_text_color=\u00bb#E6A157&#8243; button_text_font_size=\u00bb22px\u00bb button_text_line_height=\u00bb27px\u00bb button_sub_text_font_size=\u00bb22px\u00bb background_enable_color=\u00bboff\u00bb image_icon_custom_margin=\u00bb|12px|||false|false\u00bb custom_padding=\u00bb18.5px|35px|18.5px|35px|true|true\u00bb border_radii=\u00bbon|0px|0px|0px|0px\u00bb border_width_all=\u00bb0px\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb preview_btn__hover_enabled=\u00bbon|desktop\u00bb image_icon_custom_margin__hover_enabled=\u00bboff|hover\u00bb image_icon_custom_margin__hover=\u00bb||||false|false\u00bb button_text_text_color__hover_enabled=\u00bbon|desktop\u00bb button_text_text_color__hover=\u00bb#FFFFFF\u00bb background_color__hover=\u00bb#E6A157&#8243; background_enable_color__hover=\u00bbon\u00bb background__hover_enabled=\u00bbon|desktop\u00bb][\/difl_advanced_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\n        <header class=\"fdp-header-bar\" data-fdp-header>\n            <div class=\"fdp-header-inner\">\n\n                <div class=\"fdp-logo\">\n                    <a href=\"https:\/\/lealisefoodies.com\/ca\/\" class=\"fdp-logo-link\" aria-label=\"L\u00e9a Lise\">\n                    <img decoding=\"async\" class=\"fdp-logo-default\" src=\"https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Lea-Lise-Logo-Final-Blanc.svg\" alt=\"L\u00e9a Lise\">\n                    <img decoding=\"async\" class=\"fdp-logo-scrolled\" src=\"https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/06\/Lea-Lise-Logo-Final-Noir.svg\" alt=\"\" aria-hidden=\"true\">\n                <\/a>                <\/div>\n\n                \n                    <nav\n                        id=\"fdp-menu-2\"\n                        class=\"fdp-main-navigation\"\n                        aria-label=\"Menu principal\"\n                    >\n                        <ul class=\"fdp-main-menu\"><li class=\"menu-item menu-item-type-custom menu-item-object-custom menu-item-has-children menu-item-326012\"><a href=\"#\">El meu concepte<\/a><button class=\"fdp-submenu-toggle\" type=\"button\" aria-label=\"Ouvrir le sous-menu\" aria-expanded=\"false\" aria-controls=\"fdp-submenu-326012\">\n                        <span aria-hidden=\"true\"><\/span>\n                    <\/button>\n<ul class=\"sub-menu\">\n\t<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-326013\"><a href=\"https:\/\/lealisefoodies.com\/ca\/el-meu-concept\/\">El meu concept<\/a><\/li>\n\t<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-326014\"><a href=\"https:\/\/lealisefoodies.com\/ca\/concepte-descobrir-la-gastronomia-francesa\/\">Concepte &#8211; Descobrir la Gastronomia Francesa<\/a><\/li>\n\t<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-326015\"><a href=\"https:\/\/lealisefoodies.com\/ca\/concepte-descobrir-la-gastronomia-espanyola\/\">Concepte &#8211; Descobrir la gastronomia espanyola<\/a><\/li>\n\t<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-326016\"><a href=\"https:\/\/lealisefoodies.com\/ca\/concepte-descobrir-la-gastronomia-andorrana-i-catalana\/\">Concepte &#8211; Descobrir la gastronomia andorrana i catalana<\/a><\/li>\n\t<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-326017\"><a href=\"https:\/\/lealisefoodies.com\/ca\/espai-pro\/\">Espai Pro<\/a><\/li>\n<\/ul>\n<\/li>\n<li class=\"menu-item menu-item-type-custom menu-item-object-custom menu-item-has-children menu-item-326018\"><a href=\"#\">Restaurants<\/a><button class=\"fdp-submenu-toggle\" type=\"button\" aria-label=\"Ouvrir le sous-menu\" aria-expanded=\"false\" aria-controls=\"fdp-submenu-326018\">\n                        <span aria-hidden=\"true\"><\/span>\n                    <\/button>\n<ul class=\"sub-menu\">\n\t<li class=\"menu-item menu-item-type-taxonomy menu-item-object-category menu-item-326019\"><a href=\"https:\/\/lealisefoodies.com\/ca\/category\/andorra\/\">Andorra<\/a><\/li>\n\t<li class=\"menu-item menu-item-type-taxonomy menu-item-object-category menu-item-326020\"><a href=\"https:\/\/lealisefoodies.com\/ca\/category\/franca\/\">Fran\u00e7a<\/a><\/li>\n\t<li class=\"menu-item menu-item-type-taxonomy menu-item-object-category menu-item-326021\"><a href=\"https:\/\/lealisefoodies.com\/ca\/category\/espanya\/\">Espanya<\/a><\/li>\n\t<li class=\"menu-item menu-item-type-taxonomy menu-item-object-category menu-item-326022\"><a href=\"https:\/\/lealisefoodies.com\/ca\/category\/la-resta-del-mon\/\">La resta del m\u00f3n<\/a><\/li>\n\t<li class=\"menu-item menu-item-type-taxonomy menu-item-object-category menu-item-326023\"><a href=\"https:\/\/lealisefoodies.com\/ca\/category\/restaurant-estrellat\/\">Restaurant Estrellat<\/a><\/li>\n<\/ul>\n<\/li>\n<li class=\"menu-item menu-item-type-taxonomy menu-item-object-category menu-item-326024\"><a href=\"https:\/\/lealisefoodies.com\/ca\/category\/recettes\/\">Recettes<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-326025\"><a href=\"https:\/\/lealisefoodies.com\/ca\/espai-pro\/\">Espai Pro<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-326026\"><a href=\"https:\/\/lealisefoodies.com\/ca\/contacte\/\">Contacte<\/a><\/li>\n<\/ul>                    <\/nav>\n\n                \n                <div class=\"fdp-header-actions\">\n\n                    \n        <div class=\"fdp-language-switcher\" role=\"navigation\" aria-label=\"Choisir la langue\">\n            \n                \n                \n                    <a href=\"https:\/\/lealisefoodies.com\/\" lang=\"fr\">\n     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