{"id":34165,"date":"2019-03-07T09:59:31","date_gmt":"2019-03-07T07:59:31","guid":{"rendered":"http:\/\/www.ife.ee\/?p=34165"},"modified":"2019-03-12T12:29:25","modified_gmt":"2019-03-12T10:29:25","slug":"lyoni-tippkokkade-gurmeeohtusook","status":"publish","type":"post","link":"https:\/\/dev.ife.ee\/et\/lyoni-tippkokkade-gurmeeohtusook\/","title":{"rendered":"Prantsuse tippkokad pakuvad 19. m\u00e4rtsil gurmee-elamusi!"},"content":{"rendered":"

19. m\u00e4rtsil tuuakse eestlastele Prantsuse gurmee koju k\u00e4tte: 7 Lyoni tippkokka pakuvad koost\u00f6\u00f6s restoranidega Art Priori, Dominic ja Horisont maailmaklassi maitseelamusi! Visiiti korraldavad Eesti Peakokkade \u00dchenduse<\/a> president Taigo Lepik ja Eesti aukonsul Lyonis Hugues Pouzet.<\/span><\/strong><\/p>\n

 <\/p>\n

Lyoni-Eesti maitsemaastike kohtumine<\/h4>\n

Peagi j\u00f5uab Maarjamaale killuke Prantsuse gastronoomiapealinnast Lyonist, sest 17.-20. m\u00e4rtsil on Eestis visiidil Lyoni peakokkade \u00fchendus Les Toques Blanches Lyonnaises<\/strong><\/a>. K\u00fclask\u00e4igu eesm\u00e4rk on tutvustada<\/strong> prantsuse maitsev\u00f5luritele Eesti kokandusmaastikku, kohaliku toidu eestvedajaid ning j\u00e4tkusuutliku toidu kultuuri, pakkudes v\u00f5imalust kogemusi vahetada. Pikemas perspektiivis on eesm\u00e4rgiks arendada kahepoolseid suhteid ja tulevikukoost\u00f6\u00f6d<\/strong>.<\/p>\n

Nelja p\u00e4eva jooksul k\u00fclastavad Lyoni tippkokad Eesti idufirmasid ja restorane, teevad koost\u00f6\u00f6d Eesti tippkokkadega ning saavad muu hulgas l\u00e4hedalt n\u00e4ha kohalikku turgu, pruulikoda, punahirvekasvandust ja kokanduskooli. 18. m\u00e4rtsil on Lyoni kokad palutud l\u00f5unas\u00f6\u00f6gile president Kersti Kaljulaidiga<\/strong>.<\/p>\n

 <\/p>\n

19. m\u00e4rtsil pakuvad Lyoni tippkokad gurmee\u00f5htus\u00f6\u00f6ke 3 Tallinna restoranis<\/h4>\n

Eesti kokakunsti austajatel on suurep\u00e4rane v\u00f5imalus Prantsuse tipptegijate k\u00e4ekirjaga tutvuda 19. m\u00e4rtsil, kui Lyoni peakokad teid koos restoranidega Art Priori, Dominic ja Horisont meeldej\u00e4\u00e4vale gurmee\u00f5htus\u00f6\u00f6gile kutsuvad. <\/p>\n

Lyoni peakokad koostavad men\u00fc\u00fcd ja retseptid, \u00f5htus\u00f6\u00f6gi valmistavad Eesti restoranid.<\/p>\n

\u00d5htus\u00f6\u00f6gile on oodatud k\u00f5ik huvilised! Laudade broneerimine ja men\u00fc\u00fcd restoranide kodulehel. \u21d3<\/strong><\/p>\n\n\n\n
\n

HORISONT<\/a><\/strong><\/span> – kaasa l\u00f6\u00f6vad Lyoni peakokad Christophe Marguin <\/strong>(Les Toques Blanches’i president, Le Pr\u00e9sident<\/a><\/em>),
\nChristophe Roure <\/strong>(Le Neuvi\u00e8me Art**<\/a>), <\/em>
\nJoseph Viola<\/strong> (Daniel & Denise<\/a>)<\/em><\/p>\n

ART PRIORI<\/span><\/a><\/strong> – kaasa l\u00f6\u00f6vad Lyoni peakokad Olivier Paget <\/b>(L’Ame Soeur<\/a>)<\/em>,
\nBenoit Toussaint <\/strong>(Chez Paul’O<\/a>)<\/em><\/p>\n

DOMINIC<\/span><\/a><\/strong> – kaasa l\u00f6\u00f6vad Lyoni peakokad Fr\u00e9d\u00e9ric Berthod <\/strong>(33 Cite<\/a>),<\/em>
\nJulien Gautier <\/strong>(M Restaurant<\/a>)<\/em><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Gastronoomiapealinn Lyon, Bocuse d’Or ja… Tallinn!<\/h4>\n

1935. tunnistati Lyon maailma gastronoomiapealinnaks. Seda tiitlit kannab linn t\u00e4naseni. Just Lyonis toimub iga kahe aasta tagant prestii\u017ene kokandusol\u00fcmpia Bocuse d’Or<\/strong><\/a>, kus 24 maailma parimat kokka \u00fcksteisega m\u00f5\u00f5tu v\u00f5tavad.<\/p>\n

Lyoni l\u00f5ppv\u00f5istlusele p\u00e4\u00e4semiseks on vaja l\u00e4bida kontinentaalsed voorud. J\u00e4rgmise Euroopa eelvooru korraldamise au on antud just Tallinnale<\/a><\/strong>! S\u00fcndmus meelitab 2020. aasta juunis Eestisse tuhandeid v\u00e4lisk\u00fclalisi, k\u00f5rgetasemelisi delegatsioone ja rohkelt meediakajastust. <\/p>\n

Bocuse d’Ori finaalvoorude korraldajamaad valides hinnatakse nii \u00fcrituse kontseptsiooni kui ka riigi atraktiivsust laiemalt. “Eesti avaldas meile muljet oma erilise kombinatsiooniga kaasaegsest gastronoomiast, mis ammutab inspiratsiooni traditsioonilistest teadmistest ja oskustest. Bocuse d’Or on alati avatud uutele ja p\u00f5nevatele avastustele toidukultuuri vallas, t\u00f5stes esile uuenduslikke l\u00e4henemisi kogu maailmast,” kommenteeris Bocuse d’Or konkursi peadirektor Florent Suplisson. (Allikas: ERR)<\/a><\/p>\n

 <\/p>\n

Prantsuse gurmeep\u00e4ev Go\u00fbt de France<\/h4>\n

Lisaks Lyoni tippkokkade \u00f5htus\u00f6\u00f6gile 19. m\u00e4rtsil saab \u00f5ige pea veelgi Prantsuse k\u00f6\u00f6gi imelisi maitseid nautida, sest 21. m\u00e4rtsil toimub \u00fcle Eesti Prantsuse gurmeep\u00e4ev Go\u00fbt de France!<\/p>\n

Juba viiendat aastat j\u00e4rjest t\u00e4histavad tuhanded restoranid kogu maailmas 21. m\u00e4rtsil Prantsuse gastronoomiafestivali Go\u00fbt de France. T\u00e4navu on Eestist rekordiline arv osalejaid: \u00fchtekokku l\u00f6\u00f6b kaasa 17 restorani! Osalevate restoranidega saab l\u00e4hemalt tutvuda ning endale meelep\u00e4rane v\u00e4lja valida Prantsuse Suursaatkonna kodulehel<\/strong><\/a>.<\/p>\n

 <\/p>\n

\u21d2 Gurmeep\u00e4evad toimuvad prantsuse keele kuu raames. Loe veel frankofooniafestivali s\u00fcndmuste kohta<\/strong><\/a>. <\/p>\n

 <\/p>\n

\"Lyoni<\/p>\n

\"Lyoni<\/p>\n

Fotod: Les Toques Blanches Lyonnaises<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

19. m\u00e4rtsil tuuakse eestlastele Prantsuse gurmee koju k\u00e4tte: 7 Lyoni tippkokka pakuvad koost\u00f6\u00f6s restoranidega Art Priori, Dominic ja Horisont maailmaklassi […]<\/p>\n","protected":false},"author":170,"featured_media":34753,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[111],"tags":[836,1118,1121,1120,1119],"class_list":["post-34165","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ueritused","tag-gastronoomia","tag-gurmee","tag-les-toques-blanches-lyonnaises","tag-lyoni-tippkokad","tag-prantsuse-koeoek"],"_links":{"self":[{"href":"https:\/\/dev.ife.ee\/et\/wp-json\/wp\/v2\/posts\/34165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.ife.ee\/et\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.ife.ee\/et\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.ife.ee\/et\/wp-json\/wp\/v2\/users\/170"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.ife.ee\/et\/wp-json\/wp\/v2\/comments?post=34165"}],"version-history":[{"count":0,"href":"https:\/\/dev.ife.ee\/et\/wp-json\/wp\/v2\/posts\/34165\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.ife.ee\/et\/wp-json\/wp\/v2\/media\/34753"}],"wp:attachment":[{"href":"https:\/\/dev.ife.ee\/et\/wp-json\/wp\/v2\/media?parent=34165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.ife.ee\/et\/wp-json\/wp\/v2\/categories?post=34165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.ife.ee\/et\/wp-json\/wp\/v2\/tags?post=34165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}