{"id":72004,"date":"2026-09-14T14:42:22","date_gmt":"2026-09-14T12:42:22","guid":{"rendered":"https:\/\/www.sosa.cat\/the-50-per-que-som-on-es-decideix-la-conversa-de-lalta-restauracio\/"},"modified":"2026-09-14T15:06:06","modified_gmt":"2026-09-14T13:06:06","slug":"the-50-per-que-som-on-es-decideix-la-conversa-de-lalta-restauracio","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/the-50-per-que-som-on-es-decideix-la-conversa-de-lalta-restauracio\/","title":{"rendered":"The 50: per qu\u00e8 som on es decideix la conversa de l\u2019alta restauraci\u00f3"},"content":{"rendered":"\n

Una gala de premis, vista des de fora, \u00e9s una catifa vermella i una llista. Vista des de dins del sector, \u00e9s una altra cosa: l\u2019\u00fanica setmana de l\u2019any en qu\u00e8 diversos centenars de cuines que estan redefinint l\u2019ofici coincideixen a la mateixa ciutat i parlen entre elles. <\/p>\n\n

Aquesta difer\u00e8ncia \u00e9s la que ens fa decidir. Com a empresa present a m\u00e9s de 80 pa\u00efsos, avaluem cada invitaci\u00f3 amb el mateix filtre de tres preguntes: Hi ser\u00e0 el professional que fa servir el nostre producte, i no el consumidor final? Hi haur\u00e0 intercanvi t\u00e8cnic real, i no nom\u00e9s exhibici\u00f3? El que es premi\u00ef aqu\u00ed acabar\u00e0 arribant, en dos o tres anys, a les cartes de milers de restaurants? <\/em><\/p>\n\n

Quan les tres respostes s\u00f3n afirmatives, no hi anem com a p\u00fablic. Hi anem com a part. The World’s 50 Best Restaurants <\/strong>\u00e9s un d\u2019aquests casos, i per aix\u00f2 fa diverses edicions que estem implicats en l\u2019esdeveniment i no simplement hi assistim. <\/p>\n\n

De The World’s 50 Best a The 50<\/h2>\n\n
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Enguany l\u2019organitzaci\u00f3 ha renovat la seva identitat de marca. El que fins ara coneix\u00edem com a 50 Best passa a dir-se The 50<\/strong>, un paraigua que agrupa sota una mateixa identitat tots els seus r\u00e0nquings i reconeixements: restaurants, bars, hotels i vinyes. <\/p>\n\n\n\n

El canvi \u00e9s de marca, no de fons. The 50 es defineix com una companyia de mitjans internacional que connecta les persones amb la millor hospitalitat del m\u00f3n, i el seu m\u00e8tode continua sent el mateix: recollir l\u2019opini\u00f3 de milers d\u2019experts independents per elaborar r\u00e0nquings, construir comunitat i publicar contingut especialitzat. En el cas de The World’s 50 Best Restaurants, <\/em>el vot correspon a una Acad\u00e8mia formada per 1.120 experts independents<\/strong> del sector i gourmets viatjats d\u2019arreu del m\u00f3n. <\/p>\n\n\n\n

Per a qui fa anys que treballem amb marca, el moviment t\u00e9 una lectura clara: consolidar sota un sol nom una traject\u00f2ria de m\u00e9s de dues d\u00e8cades i una autoritat que ja no es limita al m\u00f3n del restaurant.<\/p>\n<\/div>\n\n\n\n

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El nostre paper: Official Ingredients Partner<\/h2>\n\n

Figurarem al llistat oficial de partners de The World’s 50 Best Restaurants<\/a> com a Official Ingredients Partner<\/strong>, al costat de companyies com S.Pellegrino & Acqua Panna, Estrella Damm, Parmigiano Reggiano, illycaff\u00e8 o LATAM Airlines.<\/em><\/p>\n\n

Ser el soci d\u2019ingredients<\/strong> de la llista m\u00e9s influent de l\u2019alta restauraci\u00f3 mundial no \u00e9s una casualitat de calendari. \u00c9s la conseq\u00fc\u00e8ncia l\u00f2gica de com va n\u00e9ixer aquesta casa: el 1967 com a negoci familiar de galetes artesanes i productes nadalencs catalans, amb l\u2019entrada en ingredients per a gelateria als anys 70, la l\u00ednia per a producci\u00f3 gelatera als 80 i, a partir de l\u2019any 2000, el desenvolupament d\u2019ingredients per a gastronomia i pastisseria.<\/em> Des d\u2019aleshores, tot el que hem fet ha estat orientat a un mateix objectiu: acompanyar el xef per fer possible l\u2019impossible, sobre quatre pilars de treball: m\u00e9s textura, m\u00e9s sabor, menys greixos i menys sucres. <\/p>\n\n

The World’s Best Pastry Chef Award, patrocinat per Sosa<\/h2>\n\n
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Dins de la cerim\u00f2nia hi ha un reconeixement que ens toca especialment de prop: The World’s Best Pastry Chef Award<\/strong>, que patrocinem.<\/p>\n\n\n\n

\u00c9s el premi que distingeix el talent i l\u2019excel\u00b7l\u00e8ncia en l\u2019\u00e0mbit de les postres i la pastisseria dins de la restauraci\u00f3, i el vota la mateixa Acad\u00e8mia que elabora la llista general. El seu palmar\u00e8s recent dibuixa, per si sol, un mapa de cap a on es mou la pastisseria de restaurant: <\/p>\n\n\n\n

Any<\/th>Guanyador\/a<\/th><\/tr><\/thead>
2025<\/td>Maxime Fr\u00e9d\u00e9ric<\/a> (Cheval Blanc Paris)<\/td><\/tr>
2024<\/td>Nina M\u00e9tayer<\/a> (Par\u00eds)<\/td><\/tr>
2023<\/td>P\u00eda Salazar<\/a> (Nuema, Quito)<\/td><\/tr>
2022<\/td>Ren\u00e9 Frank<\/a> (Coda, Berl\u00edn)<\/td><\/tr>
2021<\/td>Will Goldfarb (Room4Dessert, Bali)<\/td><\/tr>
2019<\/td>Jessica Pr\u00e9alpato (Par\u00eds)<\/td><\/tr>
2018<\/td>C\u00e9dric Grolet (Par\u00eds)<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n

Abans d\u2019ells, noms com Dominique Ansel, Pierre Herm\u00e9, Albert Adri\u00e0 o Jordi Roca<\/strong>.<\/em> \u00c9s, probablement, la llista m\u00e9s internacional i menys previsible de la pastisseria contempor\u00e0nia: en tot just tres edicions ha reconegut una xef de Quito, una pastissera parisenca independent i un normand que treballa entre l\u2019alta hoteleria i una fleca de barri.<\/p>\n\n

Aquest \u00e9s exactament el tipus de pastisseria que ens interessa acompanyar. No la que repeteix f\u00f3rmules, sin\u00f3 la que investiga, formula i redueix el superflu fins a deixar el sabor en primer pla. <\/p>\n\n

Pr\u00f2xima parada: Lima, 4 de novembre de 2026<\/h2>\n\n

L\u2019edici\u00f3 2026 de The World’s 50 Best Restaurants se celebrar\u00e0 a Lima (Per\u00fa) el 4 de novembre de 2026<\/strong>, organitzada en col\u00b7laboraci\u00f3 amb PromPer\u00fa. \u00c9s la primera vegada en la hist\u00f2ria del r\u00e0nquing que la cerim\u00f2nia se celebra a Sud-am\u00e8rica<\/strong>, despr\u00e9s que Lima substitu\u00eds la seu anunciada inicialment. <\/p>\n\n

El context no podria ser m\u00e9s eloq\u00fcent: a la gala de 2025, celebrada a Tor\u00ed, Maido (Lima) va ser proclamat The World’s Best Restaurant, convertint-se en el segon restaurant peru\u00e0 a assolir el n\u00famero u en tres anys, despr\u00e9s de Central el 2023.<\/p>\n\n

La cerim\u00f2nia ser\u00e0 el tancament d\u2019una setmana completa d\u2019activitat a la ciutat, amb #50BestTalks<\/strong>, les Signature Sessions<\/strong> (sopars col\u00b7laboratius en qu\u00e8 xefs de restaurants classificats cuinen al costat de cuiners locals), el Chefs’ Feast<\/strong> i l\u2019anunci previ de diversos premis especials. La revelaci\u00f3 de l\u20191 al 50 s\u2019emetr\u00e0 en directe. <\/p>\n\n

All\u00e0 hi serem, un cop m\u00e9s. Perqu\u00e8 aquests dies no s\u00f3n nom\u00e9s una gala: s\u00f3n la setmana de l\u2019any en qu\u00e8 la comunitat que fa servir els nostres ingredients es concentra en un mateix lloc, comparteix com treballa i ens obliga a continuar aprenent. <\/p>\n\n

Ens veiem a Lima.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Una gala de premis, vista des de fora, \u00e9s una catifa vermella i una llista. Vista des de dins del sector, \u00e9s una altra cosa: l\u2019\u00fanica setmana de l\u2019any en qu\u00e8 diversos centenars de cuines que estan redefinint l\u2019ofici coincideixen a la mateixa ciutat i parlen entre elles. Aquesta difer\u00e8ncia \u00e9s la que ens fa […]<\/p>\n","protected":false},"author":7,"featured_media":72007,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[963],"tags":[],"class_list":["post-72004","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nThe 50: per qu\u00e8 som on es decideix la conversa de l\u2019alta restauraci\u00f3 - Sosa<\/title>\n<meta name=\"description\" content=\"Som Official Ingredients Partner de The World's 50 Best Restaurants i patrocinem el premi al millor pastisser del m\u00f3n. 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