{"id":300,"date":"2013-10-09T00:00:00","date_gmt":"2013-10-08T22:00:00","guid":{"rendered":"https:\/\/www.monapart.com\/magazine\/?p=300"},"modified":"2025-07-30T12:20:26","modified_gmt":"2025-07-30T10:20:26","slug":"parmentiers","status":"publish","type":"post","link":"https:\/\/www.monapart.com\/magazine\/ca\/hogar\/parmentiers","title":{"rendered":"The Parmentiers"},"content":{"rendered":"<h1 class=\"wp-block-heading\">The Parmentiers<\/h1>\n\n\n\n<h2 class=\"wp-block-heading\">The Parmentiers \u00e9s un projecte gastron\u00f2mic cuinat per Quique L\u00f3pez i Peppe Palo, dos amants del bon menjar i de la cuina tradicional. The Parmentiers orquesten dinars, sopars, tasts i tot tipus de propostes culin\u00e0ries a cases alienes sota cita pr\u00e8via.<\/h2>\n\n\n<div class='post-info'>9 d&#039;octubre del 2013 per <a href='https:\/\/www.monapart.com\/magazine\/ca\/autor\/monapart'>Monapart<\/a><\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"THE PARMENTIERS\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/7K8IjC68NUk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Els espais dom\u00e8stics han anat guanyant terreny a la vasta oferta l\u00fadica que ofereixen les ciutats. Ja sigui per la crisi o per all\u00f2 que<em> com a casa, enlloc,<\/em> us hem anat parlant de diferents propostes de lleure que reivindiquen la casa com el millor escenari possible on gaudir de tota mena d&#039;experi\u00e8ncies. Precisament va ser en un d&#039;aquests saraus, <a href=\"\/magazine\/ca\/node\/471\/\" target=\"_blank\" rel=\"noreferrer noopener\">Una terrassa amb gr\u00e0cia<\/a>, on descobrim <strong><a href=\"https:\/\/www.instagram.com\/theparmentiers\/\" target=\"_blank\" rel=\"noreferrer noopener\">The Parmentiers<\/a><\/strong>, un <strong>projecte gastron\u00f2mic <\/strong>cuinat per un parell d\u00b4amics amants del bon menjar i de la cuina tradicional.<\/p>\n\n\n\n<p>Diuen que el paladar t\u00e9 mem\u00f2ria, i Quique L\u00f3pez recorda v\u00edvidament l&#039;espl\u00e8ndid menjar que va degustar un dia qualsevol en un restaurant del barri de Gr\u00e0cia. Quan va deixar Alacant per venir a Barcelona a treballar com a dissenyador gr\u00e0fic, va buscar aquest restaurant per repetir una experi\u00e8ncia gustativa tan grata. Aquesta va ser la primera de moltes\u2026 Anava tant a aquest restaurant, que va acabar fent amistat amb <strong>Peppe Palo<\/strong>, xef i amo. Si la veritable conquesta comen\u00e7a a l&#039;est\u00f3mac, no ens estranya que avui Quique i Peppe siguin socis a The Parmentiers.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/magazine.monapart.com\/sites\/default\/files\/mediabrowser\/the-parmentiers_2.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p>Amb un nom amb aires musicals (ens confessen que primer es van plantejar crear una banda de rock que son\u00e9s a una barreja de The Pixies i Arcade Fire), Quique i Peppe orquesten dinars, sopars, tasts i tot tipus de propostes culin\u00e0ries a cases alienes.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/magazine.monapart.com\/sites\/default\/files\/mediabrowser\/the-parmentiers-peppe-palo.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/magazine.monapart.com\/sites\/default\/files\/mediabrowser\/the-parmentiers-quique-lopez.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Alta cuina a casa teva, al teu menjador, o al del teu amic, els teus pares, la teva xicota\u2026 Sota cita pr\u00e8via i per a grans amfitrions als quals els agrada menjar b\u00e9 &nbsp;<\/p>\n<\/blockquote>\n\n\n\n<p>La mise-en-sc\u00e8ne de The Parmentiers \u00e9s exactament la mateixa que podries trobar-te en un restaurant, per\u00f2 sense moure&#039;t del sof\u00e0.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/magazine.monapart.com\/sites\/default\/files\/mediabrowser\/the-parmentiers-cena_2.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/magazine.monapart.com\/sites\/default\/files\/mediabrowser\/the-parmentiers-cena.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p>Per a qualsevol problema gastron\u00f2mic que necessiti soluci\u00f3, <em>Call The Parmentiers<\/em>, ens diuen. Quique ens diu que li encantaria que els contract\u00e9s Spiderman i servir-li els plats a la seva teranyina. A Peppe, en canvi, li encantaria que els truqu\u00e9s <a href=\"https:\/\/twitter.com\/pepecolubi\" target=\"_blank\" rel=\"noopener\">Pepe Colubi<\/a>: \u201cEm tronxo amb ell i s\u00e9 que li agrada molt menjar b\u00e9\u201d diu. Imagineu-vos un sopar amb aquest quartet\u2026 Seria la bomba! Monapart tamb\u00e9 hi seria, segur.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/magazine.monapart.com\/sites\/default\/files\/mediabrowser\/the-parmentiers-ensalada.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/magazine.monapart.com\/sites\/default\/files\/mediabrowser\/the-parmentiers-ventresca.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/magazine.monapart.com\/sites\/default\/files\/mediabrowser\/the-parmentiers-mollejas.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/magazine.monapart.com\/sites\/default\/files\/mediabrowser\/the-parmentiers-postre.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>The Parmentiers \u00e9s un projecte gastron\u00f2mic cuinat per Quique L\u00f3pez i Peppe Palo, dos amants del bon menjar i de la cuina tradicional. The Parmentiers orquesten dinars, sopars, tasts i tot tipus de propostes culin\u00e0ries a cases alienes sota cita pr\u00e8via.<\/p>","protected":false},"author":3,"featured_media":301,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2844,2845],"tags":[2889],"class_list":["post-300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hogar","category-mi-monapart","tag-cocina"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.monapart.com\/magazine\/ca\/wp-json\/wp\/v2\/posts\/300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.monapart.com\/magazine\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.monapart.com\/magazine\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.monapart.com\/magazine\/ca\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.monapart.com\/magazine\/ca\/wp-json\/wp\/v2\/comments?post=300"}],"version-history":[{"count":4,"href":"https:\/\/www.monapart.com\/magazine\/ca\/wp-json\/wp\/v2\/posts\/300\/revisions"}],"predecessor-version":[{"id":18422,"href":"https:\/\/www.monapart.com\/magazine\/ca\/wp-json\/wp\/v2\/posts\/300\/revisions\/18422"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.monapart.com\/magazine\/ca\/wp-json\/wp\/v2\/media\/301"}],"wp:attachment":[{"href":"https:\/\/www.monapart.com\/magazine\/ca\/wp-json\/wp\/v2\/media?parent=300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.monapart.com\/magazine\/ca\/wp-json\/wp\/v2\/categories?post=300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.monapart.com\/magazine\/ca\/wp-json\/wp\/v2\/tags?post=300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}