{"id":40279,"date":"2025-02-07T08:30:00","date_gmt":"2025-02-07T07:30:00","guid":{"rendered":"https:\/\/www.sosa.cat\/food-in-progress-innovacio-i-alta-pastisseria-al-restaurant-donaire\/"},"modified":"2025-12-05T12:33:58","modified_gmt":"2025-12-05T11:33:58","slug":"donaire-xavi-donnay","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/donaire-xavi-donnay\/","title":{"rendered":"\u201cFood In Progress\u201d: Innovaci\u00f3 i alta pastisseria al restaurant Donaire"},"content":{"rendered":"\r\n
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A Sosa Ingredients, creiem en la innovaci\u00f3 com a motor de la gastronomia moderna. Per aix\u00f2, ens enorgulleix haver patrocinat \u201cFood In Progress\u201d,<\/strong> un esdeveniment que va fusionar talent, t\u00e8cnica i creativitat al Restaurant Donaire<\/a><\/strong> (Hotel GF Victoria, Tenerife), reconegut amb una estrella Michelin. <\/p> \n\r\n\r\n \n

Aquesta trobada, liderada per Jes\u00fas Camacho,<\/strong> xef amfitri\u00f3 de Donaire, va comptar amb la col\u00b7laboraci\u00f3 especial de Xavi Donnay,<\/a><\/strong> xef pastisser del restaurant Lasarte (tres estrelles Michelin) i guardonat com a Millor Pastisser del M\u00f3n 2020<\/strong> per The Best Chefs Awards.<\/em><\/p> \n\r\n\r\n \n

Junts, van convertir la cuina del Donaire en un laboratori d’innovaci\u00f3 on la pastisseria i la cuina salada es van entrella\u00e7ar per oferir una experi\u00e8ncia \u00fanica.<\/p> \n<\/div>\r\n<\/div>\r\n \n

Una jornada d’aprenentatge i creativitat amb Xavi Donnay<\/h2> \n \n

L’esdeveniment va comen\u00e7ar amb un taller interactiu en qu\u00e8 Xavi Donnay<\/strong> va compartir la seva mestria en alta pastisseria, revelant t\u00e8cniques, secrets i conceptes que l’han portat a convertir-se en un referent mundial. \u201cL’eix principal de la meva cuina \u00e9s el sabor, sempre acompanyat de productes elegants i actuals\u201d, <\/em>va explicar Donnay mentre captivava els assistents amb la seva precisi\u00f3 i estil.<\/p> \n \n

Per la seva banda, Jes\u00fas Camacho <\/strong>va mostrar com la seva formaci\u00f3 en pastisseria continua influint en la seva cuina salada, donant lloc a una proposta innovadora que desafia els l\u00edmits entre el dol\u00e7 i el salat. \u201cHa estat un honor comptar amb Xavi Donnay, un dels millors pastissers del m\u00f3n. Hem creat un esdeveniment d’intercanvi de coneixement unint tradici\u00f3 i innovaci\u00f3\u201d,<\/em> va destacar Camacho.<\/p> \n \n

Un men\u00fa exclusiu a quatre mans<\/h2> \n \n

El colof\u00f3 de \u201cFood In Progress\u201d<\/strong> va ser un men\u00fa dissenyat conjuntament per Donnay i Camacho,<\/strong> on els assistents van gaudir d’una selecci\u00f3 de plats que reflectien el millor de les seves traject\u00f2ries. \u201cVam crear un esdeveniment molt pastisser on l’equip Donaire va presentar la seva visi\u00f3 de la pastisseria salada\u201d, va afegir Camacho. <\/p> \n\r\n

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Comprom\u00eds amb l’evoluci\u00f3 gastron\u00f2mica<\/h3> \n \n

\u201cFood In Progress\u201d <\/strong>\u00e9s nom\u00e9s el comen\u00e7ament d’un calendari d’activitats que el restaurant Donaire t\u00e9 previst per al 2025 dins del seu projecte \u201cDonaire In Progress\u201d, <\/strong>l’objectiu del qual \u00e9s fomentar l’intercanvi, l’evoluci\u00f3 i la innovaci\u00f3 en l’alta cuina.<\/p> \n \n

Des de Sosa Ingredients, ens enorgulleix haver format part d’aquesta trobada juntament amb altres marques de refer\u00e8ncia com Valrhona, Perelada-Chivite i Canarias Cocina;<\/a><\/strong> qui \u00e9s el nostre distribu\u00efdor a les Illes. El nostre comprom\u00eds \u00e9s continuar donant suport a iniciatives que impulsin la creativitat i el desenvolupament en la gastronomia. Estem conven\u00e7uts que aquest tipus d’esdeveniments s\u00f3n clau per inspirar la pr\u00f2xima generaci\u00f3 de xefs i pastissers.<\/p> \n","protected":false},"excerpt":{"rendered":"

A Sosa Ingredients, creiem en la innovaci\u00f3 com a motor de la gastronomia moderna. Per aix\u00f2, ens enorgulleix haver patrocinat \u201cFood In Progress\u201d, un esdeveniment que va fusionar talent, t\u00e8cnica i creativitat al Restaurant Donaire (Hotel GF Victoria, Tenerife), reconegut amb una estrella Michelin. Aquesta trobada, liderada per Jes\u00fas Camacho, xef amfitri\u00f3 […]<\/p>\n","protected":false},"author":7,"featured_media":56162,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[963],"tags":[],"class_list":["post-40279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\n\u201cFood In Progress\u201d: Innovaci\u00f3 i alta pastisseria al restaurant Donaire - Sosa<\/title>\n<meta name=\"description\" content=\"Food in progress va ser una trobada liderada per Jes\u00fas Camacho, xef amfitri\u00f3 de Donaire, que va comptar amb la col\u00b7laboraci\u00f3 de Xavi Donnay.\" \/>\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.sosa.cat\/ca\/donaire-xavi-donnay\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cFood In Progress\u201d: Innovaci\u00f3 i alta pastisseria al restaurant Donaire - 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