{"id":1284,"date":"2021-12-28T17:57:22","date_gmt":"2021-12-28T17:57:22","guid":{"rendered":"https:\/\/lesmoles.t1.curious.tech\/restaurant\/lequip\/"},"modified":"2022-09-14T11:37:56","modified_gmt":"2022-09-14T10:37:56","slug":"lequip","status":"publish","type":"page","link":"https:\/\/lesmoles.com\/fr\/restaurant\/lequip\/","title":{"rendered":"L\u2019\u00c9QUIPE"},"content":{"rendered":"\t\t
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L\u2019\u00c9QUIPE<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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L’\u00e9quipe de Les Moles est l’un des piliers de cette maison. Jeroni d’abord, puis Carmen, maintenant aussi Pau et Roger, et tous les compagnons de cuisine et de table, ont \u00e9t\u00e9 charg\u00e9s de faire grandir ce restaurant.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Jeroni Castell<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Propri\u00e9taire, conjointement avec son \u00e9pouse Carmen, et chef du restaurant Les Moles ; Jeroni a d\u00e9couvert sa v\u00e9ritable vocation, la cuisine, sur le tard et par hasard. Les d\u00e9buts furent tr\u00e8s durs mais petit \u00e0 petit et en autodidacte, le monde des saveurs et les exp\u00e9riences gastronomiques sont devenus sa grande passion. Une des pr\u00e9dilections de Jeroni est le terroir qui l\u2019a vu na\u00eetre et grandir comme personne et comme restaurateur. Ce terroir, au sud et au nord de la rivi\u00e8re S\u00e9nia, lui a donn\u00e9, en \u00e9change du respect, de l\u2019engagement et du soin, les meilleurs produits dont un chef pourrait r\u00eaver. L\u2019huile d\u2019olive extra vierge, les huitres, le riz de Montsi\u00e0, la ch\u00e8vre des montagnes ou le thon rouge de Balfeg\u00f3, entre autres, sont les outils d\u2019expression de la cuisine de Les Moles, un restaurant qui se trouve juste \u00e0 la crois\u00e9e des chemins entre pass\u00e9 et futur, entre tradition et modernit\u00e9.<\/span><\/p>

La cuisine de Jeroni Castell s\u2019est forg\u00e9e avec le temps au moyen d\u2019une philosophie propre qui en fait une cuisine unique, singuli\u00e8re et reconnaissable. Le terroir, le facteur surprise, la cr\u00e9ativit\u00e9, le non-conformisme et la technique sont les outils qu\u2019il utilise pour faire ce qu\u2019illustrent si bien ses cr\u00e9ations : se maintenir fid\u00e8le \u00e0 une philosophie.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Carmen Sauch<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Les vins sont sa passion et elle attache une grande importance aux d\u00e9tails ; elle est en charge de la salle et de la cave du restaurant. Elle s\u2019est form\u00e9e \u00e0 l\u2019URV (Universit\u00e9 Rovira et Virgili de Tarragona) et avec sa soif d\u2019apprendre et de d\u00e9couvrir de nouveaux ar\u00f4mes et de nouvelles histoires, Carmen a \u00e9t\u00e9 capable de donner une nouvelle direction \u00e0 notre cave, \u00e0 sa carte des vins et des cavas, en introduisant progressivement de nouvelles D\u00e9nomination d\u2019Origine ; au jour d\u2019aujourd\u2019hui nous en avons environ soixante-dix, avec pr\u00e8s de quatre-cents r\u00e9f\u00e9rences nationales et internationales. Toutefois, le changement le plus important n\u2019est pas l\u2019agrandissement de la cave mais plut\u00f4t le changement de philosophie dans la recherche et l\u2019acquisition de nouvelles r\u00e9f\u00e9rences. Des vins qui s\u2019adaptent plus \u00e0 la cuisine de Les Moles, des vins inconnus mais poss\u00e9dant une grande histoire, des vins innovants et audacieux.
En 2012, Les Moles s\u2019est embarqu\u00e9 dans un nouveau projet chapeaut\u00e9 par Carmen : l\u2019\u00e9laboration de ses propres vins. Un blanc, un rouge, un vin de garde et le Carmen\u2019s, un vin qui porte son nom et sa marque plus personnelle ; un vin \u00e9labor\u00e9 avec du macabeu provenant de vieilles vignes, ferment\u00e9 et \u00e9lev\u00e9 durant huit mois en tonneau neuf de ch\u00eane fran\u00e7ais.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Pau Castell<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pau est l\u2019ain\u00e9 des Castell Sauch. Il a grandi parmi les fourneaux et les casseroles et apr\u00e8s un essai alors qu\u2019il avait quinze ans, il allait d\u00e9cider qu\u2019il ne voulait pas se consacrer \u00e0 la cuisine. Ayant fait des sciences \u00e9conomiques sont objectif, \u00e0 21 ans il allait d\u00e9couvrir sa fascination pour la haute gastronomie. Bras droit de son p\u00e8re et second de cuisine depuis 2107, Pau a fait des stages dans des restaurants comme DiverXo (Madrid), Disfrutar (Barcelona), Azurmendi (Larrabetzu) ou Gasthof R\u00f6sssli (Suisse). En 2017 il fut parmi les dix finalistes du concours San Pellegrino Young Chef. En 2019 il obtint le deuxi\u00e8me prix du concours Chef Balfeg\u00f3 et, un an plus tard, en 2020, il fut le grand gagnant de la premi\u00e8re \u00e9dition du Talentos Martiko.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Pau Castell<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pau \u00e9s el gran dels Castell Sauch. Criat entre fogons i cassoles, despr\u00e9s d\u2019un intent als quinze anys va decidir que no volia dedicar-se a la cuina. Ja encaminat cap a les ci\u00e8ncies econ\u00f2miques, als 21 anys va descobrir la seva fascinaci\u00f3 per l\u2019alta gastronomia. M\u00e0 dreta del seu pare i segond de cuina des del 2017, Pau ha fet de stagier a restaurants com DiverXo, Disfrutar, Azurmendi o Gasthof R\u00f6ssli (Su\u00efssa). L\u2019any 2017 va ser un dels deu finalistes del concurs San Pellegrino Young Chef. L\u2019any 2019 va guanyar el segon premi del concurs Chef Balfeg\u00f3 I, un any m\u00e9s tard, el 2020, va resultar guanyador de la primera edici\u00f3 del Talentos Martiko.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Roger Castell<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Roger est le benjamin et s\u2019est progressivement incorpor\u00e9 \u00e0 la grande famille que repr\u00e9sente Les Moles. Tout en orientant son futur il a assum\u00e9 toujours plus de fonctions et actuellement il apprend les secrets du travail en salle de la main de Carmen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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L\u2019\u00e9quipe de cuisine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A Les Moles, nous avons la chance de pouvoir compter sur une formation tr\u00e8s h\u00e9t\u00e9rog\u00e8ne et plurielle de personnes qui nous aident \u00e0 cro\u00eetre quotidiennement. Certaines sont dans notre cuisine depuis plus de vingt ans, comme c\u2019est le cas de Tina qui fut le bras droit de Jer\u00f3nimo durant les premi\u00e8res ann\u00e9es de croissance du restaurant. Mais nous pouvons \u00e9galement compter sur de jeunes qui ont un grand esprit de d\u00e9passement ainsi que des personnes en formation qui forment une \u00e9quipe tr\u00e8s impliqu\u00e9e et unie.<\/p>

\u201cSans Tina, l\u2019histoire de Les Moles se serait \u00e9crite d\u2019une autre fa\u00e7on\u201d.<\/strong>
Jeroni Castell<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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L\u2019\u00e9quipe en salle<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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En salle, nous disposons \u00e9galement d\u2019une grande \u00e9quipe de personnes tr\u00e8s engag\u00e9es avec leur grande responsabilit\u00e9 et qui, dans certains cas, nous accompagnent depuis de nombreuses ann\u00e9es sur ce chemin que nous parcourons ensemble quotidiennement.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

L’\u00e9quipe de Les Moles est l’un des piliers de cette maison. Jeroni d’abord, puis Carmen, maintenant aussi Pau et Roger, et tous les compagnons de cuisine et de table, ont \u00e9t\u00e9 charg\u00e9s de faire grandir ce restaurant. Jeroni Castell Propri\u00e9taire, conjointement avec son \u00e9pouse Carmen, et chef du restaurant Les Moles ; Jeroni a d\u00e9couvert […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":1266,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-1284","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nL\u2019\u00c9QUIPE - Les Moles<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lesmoles.com\/restaurant\/lequip\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019\u00c9QUIPE - Les Moles\" \/>\n<meta property=\"og:description\" content=\"L’\u00e9quipe de Les Moles est l’un des piliers de cette maison. Jeroni d’abord, puis Carmen, maintenant aussi Pau et Roger, et tous les compagnons de cuisine et de table, ont \u00e9t\u00e9 charg\u00e9s de faire grandir ce restaurant. 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