{"id":3440,"date":"2021-05-28T09:13:22","date_gmt":"2021-05-28T09:13:22","guid":{"rendered":"https:\/\/letempsmag.ma\/?p=3440"},"modified":"2021-05-28T09:13:23","modified_gmt":"2021-05-28T09:13:23","slug":"le-marcelona-propose-un-voyage-sensoriel-a-marrakech","status":"publish","type":"post","link":"https:\/\/letempsmag.ma\/?p=3440","title":{"rendered":"Le \u00abMarcelona\u00bb propose un voyage sensoriel \u00e0 Marrakech"},"content":{"rendered":"\n<p>\u00c0 l\u2019approche de l\u2019\u00e9t\u00e9, le c\u00e9l\u00e8bre restaurant espagnol \u00abMarcelona\u00bb, situ\u00e9 au sein du Movenpick Marrakech, d\u00e9voile une nouvelle carte d\u00e9paysante aux saveurs de la cuisine ib\u00e9rique. Contraction entre \u00abMarrakech\u00bb et \u00abBarcelona\u00bb, capitale de la Catalogne, le \u00abMarcelona\u00bb se propose d\u2019embarquer les convives dans une ambiance authentique d\u2019une bodega espagnole C\u00f4t\u00e9 d\u00e9coration, on d\u00e9couvre des fresques g\u00e9antes portant haut et fort les couleurs espagnoles. La salle s\u2019ouvre sur une jolie terrasse plant\u00e9e d\u2019oliviers, \u00e0 l\u2019esprit guinguette. Les tables hautes et le bar en plein air amplifient l\u2019ambiance chaleureuse et conviviale. Les clients peuvent ainsi se retrouver en toute d\u00e9contraction et profiter des belles soir\u00e9es estivales qui s\u2019annoncent.<\/p>\n\n\n\n<p>Aux couleurs de la saison estivale, carte du \u00abMarcelona\u00bb d\u00e9voile une panoplie de sp\u00e9cialit\u00e9s espagnoles qui font \u00e9videmment la part belle aux produits de la mer. On y retrouve le plaisir des grands classiques&nbsp;: salade de ventr\u00e8che de thon aux poivrons r\u00f4tis, ceviche de poulpe rehauss\u00e9 de gaspacho \u00e9pic\u00e9, calamar \u00e0 la plancha accompagn\u00e9 de poivrons catalan, gambas pil-pil, traditionnelle tortilla de patatas, croquetas croustillantes, assiettes de jambon et de fromage, sans oublier les embl\u00e9matiques fritures de poissons&nbsp;! Un vrai r\u00e9gal pour les papilles. C\u00f4t\u00e9 paellas, le chef propose diff\u00e9rentes recettes traditionnelles \u00e0 base de riz noir ou de riz safran\u00e9.<\/p>\n\n\n\n<p>Et pour finir sur une note sucr\u00e9e, les convives peuvent se faire plaisir en piochant parmi les douceurs de la carte, dont l\u2019incontournable \u00ab\u00c9motion\u00bb de chocolat\u00bb, le pain toast\u00e9, la fleur de sel et l\u2019huile d\u2019olive extra-vierge.<\/p>\n\n\n\n<p><strong>L. F.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c0 l\u2019approche de l\u2019\u00e9t\u00e9, le c\u00e9l\u00e8bre restaurant espagnol \u00abMarcelona\u00bb, situ\u00e9 au sein du Movenpick Marrakech, d\u00e9voile une nouvelle carte d\u00e9paysante aux saveurs de la cuisine ib\u00e9rique. Contraction entre \u00abMarrakech\u00bb et \u00abBarcelona\u00bb, capitale de la Catalogne, le \u00abMarcelona\u00bb se propose d\u2019embarquer les convives dans une ambiance authentique d\u2019une bodega espagnole C\u00f4t\u00e9 d\u00e9coration, on d\u00e9couvre des fresques &hellip;<\/p>\n","protected":false},"author":9,"featured_media":3441,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[195],"tags":[],"class_list":["post-3440","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"_links":{"self":[{"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/posts\/3440","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3440"}],"version-history":[{"count":1,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/posts\/3440\/revisions"}],"predecessor-version":[{"id":3442,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/posts\/3440\/revisions\/3442"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/media\/3441"}],"wp:attachment":[{"href":"https:\/\/letempsmag.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}