{"id":43487,"date":"2022-04-14T13:37:10","date_gmt":"2022-04-14T11:37:10","guid":{"rendered":"https:\/\/canfali.com\/casa-meua-s-casa-teua-se-deja-sorprender-por-el-restaurante-benito\/"},"modified":"2025-02-25T09:53:48","modified_gmt":"2025-02-25T08:53:48","slug":"casa-meua-s-casa-teua-se-deja-sorprender-por-el-restaurante-benito","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/casa-meua-s-casa-teua-se-deja-sorprender-por-el-restaurante-benito\/","title":{"rendered":"Casa Meua \u00e9s Casa Teua es deixa sorprendre pel restaurant Benito"},"content":{"rendered":"<p><strong>El programa d&#39;Els Magazinos es det&eacute; en un dels locals pioners a apostar per la investigaci&oacute; en la cuina i el producte de proximitat&nbsp;<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Eren temps de gambes i marisc, de l&#39;esclat del boom tur&iacute;stic i d&#39;una societat que avan&ccedil;ava entre el silenci del prohibit i un horitz&oacute; d&#39;obertura i modernitat que s&#39;intu&iuml;a cada vegada m&eacute;s pr&ograve;xim. A la fi dels anys 60 i principis dels 70, un jove Benito Pastor irromp en la cuina de D&eacute;nia amb ganes de sorprendre amb tot el que ha apr&eacute;s, per&ograve; posant tamb&eacute; molt de la seua part. Per a aix&ograve;, tira m&agrave; del que t&eacute; m&eacute;s a prop, productes que sonen tan ex&ograve;tics com estranys i que es guanyen un buit en la carta del seu restaurant. &Eacute;s el principi d&#39;una aventura que prompte donar&agrave; els seus fruits, per&ograve; tamb&eacute; el d&#39;una hist&ograve;ria de llarg recorregut a la qual ara dona continu&iuml;tat el seu fill &Aacute;lvaro. En el Restaurant Benito es det&eacute; est el 28 d&#39;abril Casa Meua &eacute;s Casa Teua, el programa amb el qual Els Magazinos de la m&agrave; de Cervesa T&uacute;ria ret homenatge a les fam&iacute;lies hostaleres que, amb el seu bon fer i algunes vegades amb apostes arriscades, han posat a D&eacute;nia en el mapa del millor de la gastronomia.<\/p>\n<p>&Aacute;lvaro Pastor D&iacute;az, com els seus germans Ximo i Benito, es van criar tirant una m&agrave; en el restaurant que regentaven els seus pares en Els Marines, a la urbanitzaci&oacute; Les Nereidas. A Ximo i a ell els va tirar aix&ograve; de la cuina i quan van tindre edat per a triar, es van inclinar per cursar estudis de formaci&oacute; professional en hostaleria. Junts, quan els seus pares van creure que havia arribat el moment de donar-se un respir, van emprendre l&#39;aventura d&#39;obrir un restaurant en el centre de D&eacute;nia, en el Carrer la Mar, 11.<\/p>\n<p>Les Nereidas-Benito va baixar el tel&oacute; la Nit de cap d&#39;any de 2005. Mesos despr&eacute;s, en la primavera de 2006, els dos germans posaven en marxa el nou local amb el nom de Restaurant Benito, la persona que els havia ensenyat tot; o quasi tot. Tots dos impartien classes en el CdT, alguna cosa que cada vegada se&#39;ls feia m&eacute;s dif&iacute;cil compaginar. Arribat el moment, Ximo va optar per continuar formant a nous cuiners i &Aacute;lvaro es va posar al capdavant en solitari del restaurant. B&eacute;, no tan en solitari. Perqu&egrave; Encarna D&iacute;az, la mare i pilar fonamental en els projectes de la fam&iacute;lia, va ser &lsquo;repescada&rsquo; en la cuina. El pare, d&#39;esperit inquiet i per a qui resulta molt dif&iacute;cil mantindre&#39;s al marge, continua donant tot el seu suport a la nova empresa familiar.<\/p>\n<p>Amb 15 anys, Benito Pastor Blanquer va comen&ccedil;ar com a aprenent a l&#39;Hotel Morera, on feia pr&agrave;cticament de tot. Mogut pel seu afany d&#39;aprendre angl&eacute;s, tres anys despr&eacute;s aterrava a Anglaterra, on la seua padrina li va procurar un treball en el palau de Blenheim, resid&egrave;ncia dels ducs de Marlborough. &ldquo;All&iacute; igual don&agrave;vem menjar als ducs que a 500 convidats&rdquo;, recorda. Perqu&egrave; en el palau tot era en gran: &ldquo;en el celler podia haver-hi perfectament deu camions de beguda, 400 o 500 faisans per a la cuina&hellip;&rdquo;.<\/p>\n<p>Va comen&ccedil;ar des del m&eacute;s baix i en dos anys, a mesura que anava escalant llocs, &ldquo;vaig passar de ser l&#39;&uacute;ltim mico a ser el segon del staff&rdquo;. Li deu molt a un dels millors cuiners del moment a Europa, segons diu, Daniel Dumas, &ldquo;la persona que m&eacute;s m&#39;ha ensenyat en la vida&rdquo;.&nbsp;<\/p>\n<p>L&#39;aventura anglesa va finalitzar al tercer any. Havia arribat el moment de fer el servei militar. I, novament, Benito va tindre sort. Li va tocar l&#39;&uacute;ltim reempla&ccedil;ament i, mentre esperava el seu torn, el van buscar per a fer d&#39;int&egrave;rpret en Vila Rosario, un modern complex tur&iacute;stic que estaven construint en el Montg&oacute; i en el qual va acabar treballant com a cap del motel i el restaurant. En la mili, destinat al S&agrave;hara -llavors col&ograve;nia espanyola- va ser el cuiner del general. El seu, recorda, va ser alguna cosa aix&iacute; com passar del fred i la boira del comtat d&#39;Oxfordshire a l&#39;arena i el sol de l&#39;Aai&uacute;n.&nbsp;<\/p>\n<p>Corre l&#39;any 1967, al seu retorn a D&eacute;nia, quan munta amb un soci el restaurant El Trampol&iacute;, &ldquo;un local que vestia les taules amb estovalles de tela, es distingia pel bon servei i on el que m&eacute;s eixia era la llagosta&rdquo;. Tamb&eacute; la gamba roja, com no, i a m&eacute;s, l&#39;steak tartare i els relloms amb salses v&agrave;ries, her&egrave;ncia de la seua formaci&oacute; anglesa. Passaria despr&eacute;s al c&agrave;mping El Farall&oacute;, on es va muntar un menjador en el qual treballaria fins a l&#39;any 1973 i on en 1970 celebrava les seues noces amb Encarna.&nbsp;<\/p>\n<p>El matrimoni empr&eacute;n cam&iacute; pel seu compte en Les Nereidas, on aposta per productes naturals i de primera qualitat &ldquo;amb plats amb els quals sorprendre la gent&rdquo;. Perqu&egrave; la cuina, com ell diu, &ldquo;&eacute;s imaginaci&oacute;&rdquo;. Recordades s&oacute;n les seues cremes d&#39;ortigues; els rollitos d&#39;alberg&iacute;nia, algues i anxova; l&#39;embotit de peix; o el pudding, la coca i el crep de garrofa. Investigar amb el que tenia a m&agrave;, els productes m&eacute;s pr&ograve;xims, va ser una de les seues m&agrave;ximes, per&ograve; no es va oblidar dels plats tradicionals, com els arrossos o el putxero de polp. &ldquo;Els qui venien buscaven una cosa diferent, alguna cosa que els sorprenguera&rdquo;, assenyala.&nbsp;<\/p>\n<p>Pel seu restaurant van passar pol&iacute;tics, actors i famosos, com Forges, Jos&eacute; Mar&iacute;a i Ver&oacute;nica Forqu&eacute;, els pallassos de la tele, Bigas Lluna, Javier Bardem, Tip i Coll o Jos&eacute; Luis L&oacute;pez V&aacute;zquez. I molts d&#39;ells van repetir. Ho van fer tamb&eacute; dos artistes molt lligats a D&eacute;nia i als quals li va unir una amistat especial; Joan Castej&oacute;n, a qui considera un germ&agrave; i la petjada del qual es deixa notar per tot el local, i Joxe Manuel Alberdi, a qui va tindre el gust de con&eacute;ixer en l&#39;ambaixada de Londres i despr&eacute;s rebre a la seua casa.&nbsp;<\/p>\n<p>President en el seu moment de l&#39;Associaci&oacute; d&#39;Empresaris d&#39;Hostaleria i Turisme de la Marina Alta (AEHTMA) i tamb&eacute; del F&ograve;rum de Gastronomia de la Comunitat Valenciana, Benito Pastor presumeix d&#39;haver participat en la gestaci&oacute; del CdT i d&#39;haver ensenyat al seu fill a apreciar el valor del que et dona la naturalesa, la qual cosa tens m&eacute;s a prop.&nbsp;<\/p>\n<p>&ldquo;No hem perdut el factor sorpresa i continuem oferint producte de qualitat i de proximitat&rdquo;, explica &Aacute;lvaro, qui continua en aqueixa l&iacute;nia experimental i d&#39;innovaci&oacute; que va iniciar el seu pare, per&ograve; sense deixar de costat els plats de sempre. &ldquo;Queda molt d&#39;aquell Benito d&#39;abans&rdquo;, afig. Tamb&eacute;, la discreci&oacute; i el tracte familiar amb el client.<\/p>\n<p>El men&uacute; del dia 28 d&#39;abril est&agrave; format per crema d&#39;ortigues, croquetes d&#39;eri&ccedil;&oacute;, embotit mariner i ravioli d&#39;&agrave;nec amb foie albardado en bolets i reducci&oacute; de monastrell Rec&ograve;ndita Harmonia de Guti&eacute;rrez de la Vega com a aperitius; bacall&agrave; amb salsa de llicsons i cre&iuml;lla del terreny com a plat principal; i arnad&iacute; d&#39;alberg&iacute;nia per a postres. Tot regat amb vins de Rafael Cambra i Cervesa T&uacute;ria.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"El programa d&#39;Els Magazinos es det&eacute; en un dels locals pioners a apostar per la investigaci&oacute; en la&hellip;","protected":false},"author":2,"featured_media":23224,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"csco_display_header_overlay":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_location_hash":"","csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"footnotes":""},"categories":[594],"tags":[],"class_list":["post-43487","post","type-post","status-publish","format-standard","has-post-thumbnail","category-societat","cs-entry","cs-video-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Casa Meua \u00e9s Casa Teua es deixa sorprendre pel restaurant Benito - 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