{"id":16521,"date":"2024-04-16T00:24:18","date_gmt":"2024-04-15T22:24:18","guid":{"rendered":"https:\/\/agora.xtec.cat\/iesramoncoll\/?p=16521"},"modified":"2024-04-16T00:24:18","modified_gmt":"2024-04-15T22:24:18","slug":"els-plats-del-menu-de-degustacio-num-11","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/els-plats-del-menu-de-degustacio-num-11\/","title":{"rendered":"Els plats del men\u00fa de degustaci\u00f3 n\u00fam.11"},"content":{"rendered":"
Aperitius: <\/strong>el takoyaki de gamba amb salsa teriyaki i <\/span><\/strong>la torradeta d\u2019anxoves amb melmelada de tom\u00e0quet i alf\u00e0brega, mousse de piparra i cruixent de parmes\u00e0.<\/span><\/strong><\/h6>\n
<\/a> <\/a> <\/a><\/h6>\n
…<\/span><\/h6>\n
Entrants: el plat de p\u00e8sols i carabassa en dues textures amb rovell curat i l’steak<\/em> t\u00e0rtar.<\/span><\/strong><\/h6>\n

\u00a0<\/a> <\/a>
\n…<\/span><\/p>\n

Peix: el bacall\u00e0 confitat amb panses, ceba caramel\u00b7litzada amb ratafia i allioli d\u2019all negre.<\/span><\/strong><\/h6>\n

<\/a> <\/a> <\/a> <\/a><\/p>\n

…<\/span><\/h6>\n
Carn: el secret de porc amb pur\u00e9 de patata violeta picant amb salsa de mostassa trufada i verdures escaldades.<\/span><\/strong><\/h6>\n

<\/a> <\/a> <\/a>
\n…<\/span><\/p>\n

Postres: el daiquiri de pl\u00e0tan amb escuma de toffee<\/em>.<\/span><\/strong><\/h6>\n

<\/a> <\/a> <\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Aperitius: el takoyaki de gamba amb salsa teriyaki i la torradeta d\u2019anxoves amb melmelada de tom\u00e0quet i alf\u00e0brega, mousse de piparra i cruixent de parmes\u00e0.
\n<\/a> <\/a> <\/a>
\n…
\nEntrants: el plat de p\u00e8sols i carabassa en dues textures… Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":5,"featured_media":16522,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[325,30,563,1],"tags":[353,333,544,192,98],"class_list":["post-16521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cfgm-cuina","category-cicles-formatius","category-ensenyaments-professionals","category-general","tag-alimentacio","tag-aula-daplicacio","tag-escola-dhostaleria-de-lloret","tag-gastronomia","tag-menu"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/16521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/comments?post=16521"}],"version-history":[{"count":1,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/16521\/revisions"}],"predecessor-version":[{"id":16523,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/16521\/revisions\/16523"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media\/16522"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media?parent=16521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/categories?post=16521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/tags?post=16521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}