{"id":5884,"date":"2015-12-01T18:14:53","date_gmt":"2015-12-01T17:14:53","guid":{"rendered":"https:\/\/www.estudiahosteleria.com\/blog\/?p=5884"},"modified":"2015-12-01T18:19:05","modified_gmt":"2015-12-01T17:19:05","slug":"tour-por-las-paris-patisseries-ii-parte","status":"publish","type":"post","link":"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte","title":{"rendered":"Tour por las &#8220;Paris P\u00e2tisseries&#8221; &#8211; II Parte"},"content":{"rendered":"<p>Seguimos con el maravilloso tour por las Paris\u00a0P\u00e2tisseries que comenzamos en el <a href=\"https:\/\/www.estudiahosteleria.com\/blog\/curiosidades\/mejor-pastelerias-de-paris\" >post anterior<\/a>:<\/p>\n<p><strong>Angelina<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/AngelinaX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/AngelinaX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/AngelinaX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/AngelinaX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/AngelinaX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/AngelinaX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/AngelinaX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/AngelinaX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/AngelinaX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/AngelinaX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Fundada en 1903 por el austriaco Antoine Rumpelmaver quien le da el nombre de su nieta. Desde su apertura es el sal\u00f3n de t\u00e9 m\u00e1s solicitado por la aristocracia parisina. Actualmente bajo el mando de pasteler\u00eda de S\u00e9bastien Bauer. El producto estrella en esta pasteler\u00eda es el Mont Blanc.<\/p>\n<p><strong>La Maison du Chocolat<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXMaisonXduXChocolatX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-2\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXMaisonXduXChocolatX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXMaisonXduXChocolatX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXMaisonXduXChocolatX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXMaisonXduXChocolatX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXMaisonXduXChocolatX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-2\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXMaisonXduXChocolatX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXMaisonXduXChocolatX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXMaisonXduXChocolatX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXMaisonXduXChocolatX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Fundada por Robert Linxe, bautizado como el creador de la ganache, quien ha dedicado su vida al chocolate. Este ha sido el primero en abrir una tienda dedicada enteramente al chocolate, busc\u00f3 ofrecer un chocolate menos dulce y m\u00e1s adulto. Desde 2012 Nicolas Cloiseau, Mejor Obrero Artesano Franc\u00e9s dirige la creaci\u00f3n de sus chocolates y pasteler\u00eda.<\/p>\n<p><strong>Carl Marletti<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-3 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-3 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-3' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CarlXMarlettiX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-3\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CarlXMarlettiX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CarlXMarlettiX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CarlXMarlettiX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CarlXMarlettiX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CarlXMarlettiX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-3\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CarlXMarlettiX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CarlXMarlettiX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CarlXMarlettiX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CarlXMarlettiX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Nieto de un pastelero de boller\u00eda, despu\u00e9s de pasar por la casa Len\u00f4tre y por las cocinas del caf\u00e9 de la Paix en la que reinterpreta la milhoja con su \u201cquinientas hojas \u201c, abre finalmente su propia pasteler\u00eda en 2007.<\/p>\n<p><strong>Laurent D\u00fbchene<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-4 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-4 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-4' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaurentXDXXcheneX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-4\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaurentXDXXcheneX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaurentXDXXcheneX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaurentXDXXcheneX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaurentXDXXcheneX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaurentXDXXcheneX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-4\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaurentXDXXcheneX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaurentXDXXcheneX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaurentXDXXcheneX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaurentXDXXcheneX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>En el barrio 13, este Mejor Obrero Artesano Franc\u00e9s de 1993 en su boutique a la antigua con numerosos espejos nos hace descubrir la pasteler\u00eda de estilo puro elaborada en el respeto de la tradici\u00f3n.<\/p>\n<p><strong>Arnaud Larher<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-5 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-5 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-5 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-5 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-5' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ArnaudXLarherX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-5\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ArnaudXLarherX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ArnaudXLarherX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ArnaudXLarherX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ArnaudXLarherX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ArnaudXLarherX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-5\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ArnaudXLarherX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ArnaudXLarherX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ArnaudXLarherX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ArnaudXLarherX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Antiguo pastelero de Dalloyau y despu\u00e9s de Fauchon junto a Pierre Herm\u00e9, y tras obtener el t\u00edtulo de Mejor Obrero Artesano Franc\u00e9s en 2007, decide abrir su propia boutique en Montmartre, en una antigua galer\u00eda de pintura impresionista.<\/p>\n<p><strong>Carette<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-6 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-6 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-6 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-6 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-6' class='gallery galleryid-5884 gallery-columns-3 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX1..jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-6\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX1.-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX1.-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX1.-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX1.-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-6\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-6\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CaretteX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Este sal\u00f3n de t\u00e9 que existe desde 1927, guarda despu\u00e9s del paso de muchas generaciones las camareras con delantal blanco y un ambiente de art deco. Para el colmo del lujo, desde la boutique de Trocadero se puede admirar la torre Eiffel degustando uno de sus pasteles modernizados.<\/p>\n<p><strong>L\u2019\u00e9clair de Genie<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-7 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-7 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-7 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-7 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-7' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LXXXclairXdeXGXXnieX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-7\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LXXXclairXdeXGXXnieX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LXXXclairXdeXGXXnieX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LXXXclairXdeXGXXnieX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LXXXclairXdeXGXXnieX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LXXXclairXdeXGXXnieX1.png' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-7\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LXXXclairXdeXGXXnieX1-150x150.png\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LXXXclairXdeXGXXnieX1-150x150.png 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LXXXclairXdeXGXXnieX1-125x125.png 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LXXXclairXdeXGXXnieX1-65x65.png 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">En pleno coraz\u00f3n del barrio de Marais, Christophe Adam, antiguo chef de Fauchon abre su primera Concept Store sobre las \u00e9clairs. Sus elaboraciones y la est\u00e9tica de la tienda son muy gr\u00e1ficas y la carta cambia regularmente.<\/p>\n<p><strong>Profiterol Cherie<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-8 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-8 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-8 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-8 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-8' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ProfiterolXcherieX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-8\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ProfiterolXcherieX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ProfiterolXcherieX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ProfiterolXcherieX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ProfiterolXcherieX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ProfiterolXCherieX1.jpeg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-8\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ProfiterolXCherieX1-150x150.jpeg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ProfiterolXCherieX1-150x150.jpeg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ProfiterolXCherieX1-125x125.jpeg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ProfiterolXCherieX1-65x65.jpeg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Concept store consagrada al profiterol en el barrio de Marais bajo el nombre de Philippe Urraca, Mejor Obrero Artesano Franc\u00e9s en 1993 y presidente de esta asociaci\u00f3n de pasteleros franceses. Las choux son fabricadas<em> in situ<\/em> y las horneadas se encadenan a lo largo del d\u00eda para asegurar el m\u00e1ximo frescor y los profiteroles son montados a la demanda delante del cliente.<\/p>\n<p><strong>Choux d\u2019enfer<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-9 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-9 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-9 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-9 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-9' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ChouxXdXenferX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-9\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ChouxXdXenferX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ChouxXdXenferX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ChouxXdXenferX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ChouxXdXenferX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ChouxXdXenferX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-9\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ChouxXdXenferX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ChouxXdXenferX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ChouxXdXenferX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/ChouxXdXenferX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Es el kiosko street food de choux creado por dos grandes estrellas de la gastronom\u00eda francesa el chef Alain Ducasse\u00a0 y Michalak, que es quien crea las recetas desde su laboratorio. Las diferentes choux son rellenas a la minute y las cremas preparadas cada d\u00eda declinadas en diferentes sabores dulces y saladas.<\/p>\n<p><strong>Ciel<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-10 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-10 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-10 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-10 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-10' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CielX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-10\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CielX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CielX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CielX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CielX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CielX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-10\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CielX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CielX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CielX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CielX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Pasteler\u00eda nipona especialista en el angel cake o chiffon cake, un pastel muy aireado y poco azucarado con un relleno interior de chantilly con frutas. El chef despu\u00e9s de pasar por el restaurante del Mandarin Oriental o el Jules Verne situado en la torre Eiffel ha imaginado estos pasteles perfumados al t\u00e9 matcha, yuzu, s\u00e9samo negro pero tambi\u00e9n en versi\u00f3n salada para llevarlos en una bella caja origami o degustarlo <em>in situ<\/em> con un t\u00e9 Jugetsudo del d\u00eda.<\/p>\n<p><strong>La Manufacture de Chocolat<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-11 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-11 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-11 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-11 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-11' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXManufactureXdeXChocolatX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-11\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXManufactureXdeXChocolatX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXManufactureXdeXChocolatX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXManufactureXdeXChocolatX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXManufactureXdeXChocolatX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXManufactureXdeXChocolatX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-11\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXManufactureXdeXChocolatX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXManufactureXdeXChocolatX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXManufactureXdeXChocolatX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LaXManufactureXdeXChocolatX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Una peque\u00f1a chocolater\u00eda en pleno centro de Par\u00eds alberga el \u00faltimo capricho del c\u00e9lebre chef Alain Ducasse. Nicolas Berger, formado por altos nombres de la pasteler\u00eda como Ladur\u00e9e y Pierre Herm\u00e9, lidera esta f\u00e1brica de chocolate artesanal donde los clientes pueden admirar el trabajo de los chocolateros con m\u00e1quinas vintage a trav\u00e9s de largos cristales. El taller produce 25 tipos de bombones y ganaches y 43 tabletas obtenidas con habas de cacao de Per\u00fa, Madagascar, Trinidad&#8230;<strong>\u00a0<\/strong><\/p>\n<p><strong>Hisada<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-12 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-12 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-12 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-12 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-12' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HisadaX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-12\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HisadaX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HisadaX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HisadaX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HisadaX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HisadaX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-12\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HisadaX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HisadaX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HisadaX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/HisadaX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Sal\u00f3n de quesos con una vitrina a base \u00fanicamente de quesos liderada por Sanae Hisada, experta ma\u00eetre quesera de Tokio donde se puede admirar y degustar un chabichou de Poitou, un forume de Montbrison, un queso de cabra al yuzu, un tomme de Bauges, un gouda a las trufas, un bouguette de S\u00e9gala, un fondue o un tofu casero.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>En Qu4tre<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-13 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-13 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-13 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-13 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-13' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EnXQu4treX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-13\"><img width=\"150\" height=\"143\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EnXQu4treX2-150x143.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EnXQu4treX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-13\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EnXQu4treX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EnXQu4treX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EnXQu4treX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EnXQu4treX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Antigua pasteler\u00eda Pure Paris de Eric Barnerias, en la que el antiguo chef pastelero del hotel Scribe y Ritz ofrece una pasteler\u00eda audaz y creativa.<\/p>\n<p><strong>Cyril Lignac<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-14 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-14 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-14 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-14 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-14' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CirylXLignacX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-14\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CirylXLignacX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CirylXLignacX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CirylXLignacX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CirylXLignacX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CirylXLignacX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-14\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CirylXLignacX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CirylXLignacX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CirylXLignacX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/CirylXLignacX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">A menudo animador de emisiones culinarias, Cyril Lignac ha abierto en 2011 su pasteler\u00eda en colaboraci\u00f3n con Benoit Couvrand, antiguo pastelero en Fauchon. \u00c9stos ofrecen pasteler\u00eda moderna con una est\u00e9tica muy refinada.<\/p>\n<p><strong>Gateaux thourmieux<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-15 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-15 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-15 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-15 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-15' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/GXXteauxXThoumieuxX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-15\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/GXXteauxXThoumieuxX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/GXXteauxXThoumieuxX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/GXXteauxXThoumieuxX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/GXXteauxXThoumieuxX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/GXXteauxXThoumieuxX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-15\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/GXXteauxXThoumieuxX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/GXXteauxXThoumieuxX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/GXXteauxXThoumieuxX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/GXXteauxXThoumieuxX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Despu\u00e9s de abrir su brasserie, el restaurante y el hotel Jean Francois Pi\u00e8ge quiere agrandar la red Thoumieux con esta pasteler\u00eda. Junto a Ludovic Chaussard pastelero de Alain Ducase ofrecen un ambiente suave y caluroso para servir postres cl\u00e1sicos y f\u00e1cilmente identificables a precios abordables.<strong>\u00a0<\/strong><\/p>\n<p><strong>Eugene<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-16 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-16 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-16 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-16 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-16' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EugXXneX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-16\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EugXXneX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EugXXneX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EugXXneX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EugXXneX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EugXXneX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-16\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EugXXneX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EugXXneX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EugXXneX2-300x300.jpg 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EugXXneX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EugXXneX2-65x65.jpg 65w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/EugXXneX2.jpg 1024w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Christophe y su chocolatero Luc Baudin trabajan pensando cada creaci\u00f3n en funci\u00f3n del equilibrio de ingredientes para evitar los picos gluc\u00e9micos y reducir la sensaci\u00f3n de hambre. En Eug\u00e8ne revisan las recetas m\u00e1s populares reduciendo las cantidades de az\u00facar al menos un 50%. Los principales productos que constituyen sus pasteles tienen un \u00edndice gluc\u00e9mico muy d\u00e9bil (harina de lentejas, garbanzos y sustitutos naturales del az\u00facar como el sirope de agave).<\/p>\n<p><strong>Libert\u00e9, Benoit Castel<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-17 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-17 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-17 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-17 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-17' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LibertXXX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-17\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LibertXXX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LibertXXX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LibertXXX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LibertXXX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LibertXXX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-17\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LibertXXX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LibertXXX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LibertXXX2-300x300.jpg 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LibertXXX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LibertXXX2-65x65.jpg 65w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/LibertXXX2.jpg 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Benoit Castel, pastelero en el restaurante de Helene Darroze y de la Grande Epicerie, propietario de Jos\u00e9phine Bakery abre su \u00faltima pasteler\u00eda en la que nos lleva a un lugar at\u00edpico de muros brutos en un loft de artista. La pasteler\u00eda es simple pero perfectamente ejecutada a la vista de los clientes y a tarifas adsequibles. Se aprecia el delicioso peque\u00f1o sabl\u00e9 breton sobre cada pastel en forma de su firma.<\/p>\n<p><strong>Raoul Maeder<\/strong><\/p>\n<p><a href=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/RaoulXMaederX2.jpg\" data-rel=\"lightbox-image-35\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-5899\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/RaoulXMaederX2-300x225.jpg\" alt=\"RaoulXMaederX2\" width=\"250\" height=\"187\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/RaoulXMaederX2-300x225.jpg 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/RaoulXMaederX2-65x50.jpg 65w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/RaoulXMaederX2.jpg 311w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">El pan es una tradici\u00f3n familiar transmitida de generaci\u00f3n en generaci\u00f3n en la familia Maeder. Raoul retoma la tienda paternal en 2002 donde se encuentran todas las especialidades alsacianas saladas y dulces.<\/p>\n<p><strong>Michalak<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-18 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-18 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-18 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-18 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-18' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MichalakX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-18\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MichalakX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MichalakX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MichalakX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MichalakX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MichalakX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-18\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MichalakX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MichalakX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MichalakX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MichalakX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">Christophe Michalak, antiguo jefe de pasteler\u00eda en Fauchon y Ladur\u00e9e, es actual jefe de pasteler\u00eda en el palacio del Hotel Plaza Athen\u00e9e, galardonado con tres estrellas. Ganador de la copa del Mundo de la Pasteler\u00eda en 2005, en su propia boutique, desea una pasteler\u00eda l\u00fadica donde la prioridad es dar un gusto de ultra frescor a los productos. Los chefs finalistas del concurso \u201cQui\u00e9n ser\u00e1 el pr\u00f3ximo gran pastelero\u201d se unen para proponer creaciones diferentes cada d\u00eda.<\/p>\n<p><strong>Mori Yoshida<\/strong><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-19 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-19 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-19 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-19 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-19' class='gallery galleryid-5884 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MoriXYoshidaX2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-19\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MoriXYoshidaX2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MoriXYoshidaX2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MoriXYoshidaX2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MoriXYoshidaX2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MoriXYoshidaX1.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-19\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MoriXYoshidaX1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MoriXYoshidaX1-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MoriXYoshidaX1-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/MoriXYoshidaX1-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p style=\"text-align: justify;\">El joven japon\u00e9s diplomado en la escuela japonesa ha ganado numerosos concursos en Ja\u00f3n antes de abrir su propia boutique. Enriquecida por su trascurso franco-japon\u00e9s y la experiencia de trabajo en el laboratorio de La P\u00e2tiss\u00e9rie des R\u00eaves, revisita los cl\u00e1sicos de la pasteler\u00eda francesa. Uno de sus pasteles famosos es el frasier japon\u00e9s.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Seguimos con nuestro particular Tour por las mejores &#8216;Paris P\u00e2tisseries&#8217;, pasteler\u00edas en Par\u00eds que no puedes dejar de visitar.<\/p>\n","protected":false},"author":8,"featured_media":6091,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[695],"tags":[1063,691],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>- Tour por las &quot;Paris P\u00e2tisseries&quot; - II Parte<\/title>\n<meta name=\"description\" content=\"Seguimos con nuestro particular Tour por las mejores &#039;Paris P\u00e2tisseries&#039;, pasteler\u00edas en Par\u00eds que no puedes dejar de visitar.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"- Tour por las &quot;Paris P\u00e2tisseries&quot; - II Parte\" \/>\n<meta property=\"og:description\" content=\"Seguimos con nuestro particular Tour por las mejores &#039;Paris P\u00e2tisseries&#039;, pasteler\u00edas en Par\u00eds que no puedes dejar de visitar.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte\" \/>\n<meta property=\"og:site_name\" content=\"Blog de la Escuela ESAH\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/CampusSEAS\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/ESAHEstudiosSuperioresAbiertosdeHosteleria\" \/>\n<meta property=\"article:published_time\" content=\"2015-12-01T17:14:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-12-01T17:19:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/pastelerias-paris-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"637\" \/>\n\t<meta property=\"og:image:height\" content=\"240\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Barbara S\u00e1nchez-Ramade\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ESAH_Hosteleria\" \/>\n<meta name=\"twitter:site\" content=\"@Campus_SEAS\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Barbara S\u00e1nchez-Ramade\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte\"},\"author\":{\"name\":\"Barbara S\u00e1nchez-Ramade\",\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/#\/schema\/person\/03578da1e51d8057f0c3dde89e9559b2\"},\"headline\":\"Tour por las &#8220;Paris P\u00e2tisseries&#8221; &#8211; II Parte\",\"datePublished\":\"2015-12-01T17:14:53+00:00\",\"dateModified\":\"2015-12-01T17:19:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte\"},\"wordCount\":1246,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/#organization\"},\"keywords\":[\"pasteler\u00edas\",\"reposter\u00eda\"],\"articleSection\":[\"Pasteler\u00eda y reposter\u00eda\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte\",\"url\":\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte\",\"name\":\"- Tour por las \\\"Paris P\u00e2tisseries\\\" - II Parte\",\"isPartOf\":{\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/#website\"},\"datePublished\":\"2015-12-01T17:14:53+00:00\",\"dateModified\":\"2015-12-01T17:19:05+00:00\",\"description\":\"Seguimos con nuestro particular Tour por las mejores 'Paris P\u00e2tisseries', pasteler\u00edas en Par\u00eds que no puedes dejar de visitar.\",\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte\"]}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/#website\",\"url\":\"https:\/\/www.estudiahosteleria.com\/blog\/\",\"name\":\"Blog de la Escuela ESAH\",\"description\":\"Blog de la Escuela ESAH, Estudios Superiores Abiertos de Hosteleria\",\"publisher\":{\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.estudiahosteleria.com\/blog\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/#organization\",\"name\":\"ESAH, Estudios Superiores Abiertos en Hosteler\u00eda\",\"url\":\"https:\/\/www.estudiahosteleria.com\/blog\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2018\/11\/imagen_twitter_blog_esah.jpg\",\"contentUrl\":\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2018\/11\/imagen_twitter_blog_esah.jpg\",\"width\":512,\"height\":512,\"caption\":\"ESAH, Estudios Superiores Abiertos en Hosteler\u00eda\"},\"image\":{\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/CampusSEAS\",\"https:\/\/twitter.com\/Campus_SEAS\",\"https:\/\/www.instagram.com\/campus_seas\",\"http:\/\/www.linkedin.com\/company\/seas-estudios-superiores-abiertos\",\"https:\/\/www.youtube.com\/@Campus_SEAS\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/#\/schema\/person\/03578da1e51d8057f0c3dde89e9559b2\",\"name\":\"Barbara S\u00e1nchez-Ramade\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.estudiahosteleria.com\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/b78fd39cecf31ce7464346ade121abae?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/b78fd39cecf31ce7464346ade121abae?s=96&r=g\",\"caption\":\"Barbara S\u00e1nchez-Ramade\"},\"description\":\"ESAH, Estudios Superiores Abiertos de Hosteler\u00eda es la escuela de restauraci\u00f3n y turismo online de referencia a nivel internacional de La Escuela de Hosteler\u00eda de Sevilla,\u00a0el Grupo Lezama, y SEAS, Estudios Superiores Abiertos (Grupo San Valero). Visita\u00a0EstudiaHosteleria.com\u00a0para consultar nuestra oferta formativa de\u00a0cursos y m\u00e1sters.\u00a0Formaci\u00f3n profesional para el empleo de calidad y accesible para todos.\",\"sameAs\":[\"https:\/\/www.estudiahosteleria.com\",\"https:\/\/www.facebook.com\/ESAHEstudiosSuperioresAbiertosdeHosteleria\",\"https:\/\/twitter.com\/ESAH_Hosteleria\"],\"url\":\"https:\/\/www.estudiahosteleria.com\/blog\/author\/barbara\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"- Tour por las \"Paris P\u00e2tisseries\" - II Parte","description":"Seguimos con nuestro particular Tour por las mejores 'Paris P\u00e2tisseries', pasteler\u00edas en Par\u00eds que no puedes dejar de visitar.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte","og_locale":"es_ES","og_type":"article","og_title":"- Tour por las \"Paris P\u00e2tisseries\" - II Parte","og_description":"Seguimos con nuestro particular Tour por las mejores 'Paris P\u00e2tisseries', pasteler\u00edas en Par\u00eds que no puedes dejar de visitar.","og_url":"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte","og_site_name":"Blog de la Escuela ESAH","article_publisher":"https:\/\/www.facebook.com\/CampusSEAS","article_author":"https:\/\/www.facebook.com\/ESAHEstudiosSuperioresAbiertosdeHosteleria","article_published_time":"2015-12-01T17:14:53+00:00","article_modified_time":"2015-12-01T17:19:05+00:00","og_image":[{"width":637,"height":240,"url":"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/10\/pastelerias-paris-2.jpg","type":"image\/jpeg"}],"author":"Barbara S\u00e1nchez-Ramade","twitter_card":"summary_large_image","twitter_creator":"@ESAH_Hosteleria","twitter_site":"@Campus_SEAS","twitter_misc":{"Escrito por":"Barbara S\u00e1nchez-Ramade","Tiempo de lectura":"6 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte#article","isPartOf":{"@id":"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte"},"author":{"name":"Barbara S\u00e1nchez-Ramade","@id":"https:\/\/www.estudiahosteleria.com\/blog\/#\/schema\/person\/03578da1e51d8057f0c3dde89e9559b2"},"headline":"Tour por las &#8220;Paris P\u00e2tisseries&#8221; &#8211; II Parte","datePublished":"2015-12-01T17:14:53+00:00","dateModified":"2015-12-01T17:19:05+00:00","mainEntityOfPage":{"@id":"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte"},"wordCount":1246,"commentCount":0,"publisher":{"@id":"https:\/\/www.estudiahosteleria.com\/blog\/#organization"},"keywords":["pasteler\u00edas","reposter\u00eda"],"articleSection":["Pasteler\u00eda y reposter\u00eda"],"inLanguage":"es","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte","url":"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte","name":"- Tour por las \"Paris P\u00e2tisseries\" - II Parte","isPartOf":{"@id":"https:\/\/www.estudiahosteleria.com\/blog\/#website"},"datePublished":"2015-12-01T17:14:53+00:00","dateModified":"2015-12-01T17:19:05+00:00","description":"Seguimos con nuestro particular Tour por las mejores 'Paris P\u00e2tisseries', pasteler\u00edas en Par\u00eds que no puedes dejar de visitar.","inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/tour-por-las-paris-patisseries-ii-parte"]}]},{"@type":"WebSite","@id":"https:\/\/www.estudiahosteleria.com\/blog\/#website","url":"https:\/\/www.estudiahosteleria.com\/blog\/","name":"Blog de la Escuela ESAH","description":"Blog de la Escuela ESAH, Estudios Superiores Abiertos de Hosteleria","publisher":{"@id":"https:\/\/www.estudiahosteleria.com\/blog\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.estudiahosteleria.com\/blog\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/www.estudiahosteleria.com\/blog\/#organization","name":"ESAH, Estudios Superiores Abiertos en Hosteler\u00eda","url":"https:\/\/www.estudiahosteleria.com\/blog\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.estudiahosteleria.com\/blog\/#\/schema\/logo\/image\/","url":"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2018\/11\/imagen_twitter_blog_esah.jpg","contentUrl":"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2018\/11\/imagen_twitter_blog_esah.jpg","width":512,"height":512,"caption":"ESAH, Estudios Superiores Abiertos en Hosteler\u00eda"},"image":{"@id":"https:\/\/www.estudiahosteleria.com\/blog\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/CampusSEAS","https:\/\/twitter.com\/Campus_SEAS","https:\/\/www.instagram.com\/campus_seas","http:\/\/www.linkedin.com\/company\/seas-estudios-superiores-abiertos","https:\/\/www.youtube.com\/@Campus_SEAS"]},{"@type":"Person","@id":"https:\/\/www.estudiahosteleria.com\/blog\/#\/schema\/person\/03578da1e51d8057f0c3dde89e9559b2","name":"Barbara S\u00e1nchez-Ramade","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.estudiahosteleria.com\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/b78fd39cecf31ce7464346ade121abae?s=96&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/b78fd39cecf31ce7464346ade121abae?s=96&r=g","caption":"Barbara S\u00e1nchez-Ramade"},"description":"ESAH, Estudios Superiores Abiertos de Hosteler\u00eda es la escuela de restauraci\u00f3n y turismo online de referencia a nivel internacional de La Escuela de Hosteler\u00eda de Sevilla,\u00a0el Grupo Lezama, y SEAS, Estudios Superiores Abiertos (Grupo San Valero). Visita\u00a0EstudiaHosteleria.com\u00a0para consultar nuestra oferta formativa de\u00a0cursos y m\u00e1sters.\u00a0Formaci\u00f3n profesional para el empleo de calidad y accesible para todos.","sameAs":["https:\/\/www.estudiahosteleria.com","https:\/\/www.facebook.com\/ESAHEstudiosSuperioresAbiertosdeHosteleria","https:\/\/twitter.com\/ESAH_Hosteleria"],"url":"https:\/\/www.estudiahosteleria.com\/blog\/author\/barbara"}]}},"_links":{"self":[{"href":"https:\/\/www.estudiahosteleria.com\/blog\/wp-json\/wp\/v2\/posts\/5884"}],"collection":[{"href":"https:\/\/www.estudiahosteleria.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.estudiahosteleria.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.estudiahosteleria.com\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.estudiahosteleria.com\/blog\/wp-json\/wp\/v2\/comments?post=5884"}],"version-history":[{"count":4,"href":"https:\/\/www.estudiahosteleria.com\/blog\/wp-json\/wp\/v2\/posts\/5884\/revisions"}],"predecessor-version":[{"id":6096,"href":"https:\/\/www.estudiahosteleria.com\/blog\/wp-json\/wp\/v2\/posts\/5884\/revisions\/6096"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.estudiahosteleria.com\/blog\/wp-json\/wp\/v2\/media\/6091"}],"wp:attachment":[{"href":"https:\/\/www.estudiahosteleria.com\/blog\/wp-json\/wp\/v2\/media?parent=5884"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.estudiahosteleria.com\/blog\/wp-json\/wp\/v2\/categories?post=5884"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.estudiahosteleria.com\/blog\/wp-json\/wp\/v2\/tags?post=5884"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}