{"id":20185,"date":"2017-10-16T21:19:05","date_gmt":"2017-10-16T20:19:05","guid":{"rendered":"https:\/\/travindy.com\/es\/?p=20185"},"modified":"2017-10-16T21:19:05","modified_gmt":"2017-10-16T20:19:05","slug":"storytelling-juan-meson-erausquym","status":"publish","type":"post","link":"https:\/\/travindy.com\/news\/2017\/10\/storytelling-juan-meson-erausquym\/","title":{"rendered":"Los restaurantes slow food y su potencial para el turismo sostenible"},"content":{"rendered":"
\"Los
Juan Gil Ruiz, chef del Mes\u00f3n Erausqyn<\/figcaption><\/figure>\n

“Primero mi madre y despu\u00e9s yo, hemos dirigido esta casa como un restaurante tradicional vasco desde 1999. Sin embargo, no fue hasta que mi madre se retir\u00f3 y yo tom\u00e9 las riendas del negocio, que decid\u00ed implantar el concepto de slow food como filosof\u00eda de trabajo<\/span>. <\/span><\/p>\n

Un buen d\u00eda me di cuenta de que simplemente estaba en mis manos, como cocinero, crear sinerg\u00edas entre el campo y la cocina: respetar al productor y a su trabajo, ofrecer men\u00fas elaborados \u00fanicamente con productos estacionales y locales a trav\u00e9s de una cocina casera y tradicional. As\u00ed lo visualic\u00e9 y as\u00ed lo he conseguido. Hoy por hoy somos uno de los 3 restaurantes Slow Food de \u00c1lava.<\/span><\/p>\n

Pero poco (o nada) ha sido sencillo. Y es que incluso al principio hasta el pueblo te menosprecia llegando incluso a decir \u201cmira los ecologistas\u201d, cuando dado el lugar en el que vivimos, deber\u00edan ser ellos mismos los que promuevan este tipo de iniciativas y t\u00e9cnicas de consumo. <\/span><\/p>\n

No obstante, es muy reconfortante ver las sonrisas de la gente al marchar despu\u00e9s de haber disfrutado de una comida con nosotros. Los propios clientes admiten que definitivamente se nota la calidad del producto. Y es que no es lo mismo una lechuga de Marcelino<\/a>, que cualquier otra lechuga de un supermercado. <\/span><\/p>\n

Por mi parte, lo que m\u00e1s satisfacci\u00f3n me da es el hecho de estar generando un cambio en la industria a trav\u00e9s de nuestro apoyo a los productores locales. Somos un peque\u00f1o restaurante, pero esperamos poder servir de inspiraci\u00f3n a otros tantos que al igual que yo quieran promover el cambio en el sector. <\/span><\/p>\n

Al fin y al cabo, adaptar el men\u00fa a la disposici\u00f3n de los alimentos locales y de temporada va a proporcionar m\u00faltiples beneficios, no solo a la econom\u00eda local, sino tambi\u00e9n a la calidad y a la historia detr\u00e1s de cada plato.” <\/span><\/p>\n

La historia de Juan Gil no es aislada, pero tampoco es tan com\u00fan como nos gustar\u00eda. La transversalidad del turismo aterriza de lleno en la gastronom\u00eda y los productos alimentarios. Tener m\u00e1s en cuenta a los productores locales proporciona innumerables beneficios para la poblaci\u00f3n local, luchando contra la despoblaci\u00f3n rural, disminuyendo la huella ecol\u00f3gica de los productos y proporcionando experiencias gastron\u00f3micas a los clientes de las que dejan memorias duraderas.<\/p>\n

Este art\u00edculo forma parte del Famtrip de turismo responsable al que fuimos invitados en la Llanada Alavesa por Agrotravel y la Cuadrilla de la Llanada Alavesa. Puedes conocer m\u00e1s sobre todas las actividades realizadas en el art\u00edculo escrito por Mi Ruta en este enlace.<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Tener m\u00e1s en cuenta a los productores locales proporciona innumerables beneficios para la poblaci\u00f3n local, luchando contra la despoblaci\u00f3n rural, disminuyendo la huella ecol\u00f3gica de los productos y proporcionando experiencias gastron\u00f3micas a los clientes de las que crear memorias duraderas.\u00a0<\/p>\n","protected":false},"author":7,"featured_media":20434,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2168],"tags":[2213,2212,811],"yoast_head":"\nLos restaurantes slow food y su potencial para el turismo sostenible<\/title>\n<meta name=\"description\" content=\"Contamos la historia de Juan Gil, un chef que decidi\u00f3 implantar el concepto slow food en su restaurante tradicional en la Llanada Alavesa\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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