{"id":2339,"date":"2021-09-07T07:35:07","date_gmt":"2021-09-07T07:35:07","guid":{"rendered":"https:\/\/institutfrancais.ro\/bucuresti\/?p=2339"},"modified":"2021-09-07T08:13:58","modified_gmt":"2021-09-07T08:13:58","slug":"alexandru-dumitru","status":"publish","type":"post","link":"https:\/\/institutfrancais.ro\/bucuresti\/alexandru-dumitru\/","title":{"rendered":"Alexandru Dumitru"},"content":{"rendered":"\n<p><strong>Perioada de reziden\u021b\u0103: 7-20 iunie<\/strong><\/p>\n\n\n\n<p>Chef Alexandru Dumitru \u0219i-a \u00eenceput activitatea la&nbsp; Auberge de Soleil din Napa Valley, California, apoi a lucrat \u00een buc\u0103t\u0103ria restaurantului Les Solistes din Berlin, sub \u00eendrumarea lui Pierre Gagnaire, iar studiile gastronomice le-a urmat la HRC Culinary Academy \u043en Sofia.<\/p>\n\n\n\n<p>\u00cen Rom\u00e2nia s-a \u00eentors \u00een 2016 \u0219i a creionat primul proiect From Farm to Table, la ATRA Doftana, unde pe l\u00e2ng\u0103 meniul sezonier propriu-zis, a deschis \u0219i gr\u0103dina restaurantului, un concept inovativ pe pia\u021ba local\u0103.<\/p>\n\n\n\n<p>Din 2018, a preluat buc\u0103t\u0103ria Bistro Ateneu, unde a continuat s\u0103 exploreze noua buc\u0103t\u0103rie rom\u00e2neasc\u0103, fiind distins \u00een 2019 cu Gault &amp; Millau Chef of the Year. Din 2020, a deschis Anika, propriul restaurant care respect\u0103 acelea\u0219i principii ale noii buc\u0103t\u0103rii rom\u00e2ne\u0219ti, av\u00e2nd totodat\u0103 \u0219i propria gr\u0103din\u0103 de legume cu care prepar\u0103 meniul sezonier.&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<p><strong>\u201eObiceiuri \u0219i m\u00e2nc\u0103ruri ale romilor din Rom\u00e2nia\u201d<\/strong> este proiectul gastronomic reflect\u0103 preocuparea lui Chef Alexandru Dumitru pentru noua buc\u0103t\u0103rie rom\u00e2neasc\u0103. \u00cen ultimii cinci ani, aceasta a c\u0103p\u0103tat o nou\u0103 \u00eenf\u0103\u021bi\u0219are&nbsp;: a crescut interesul pentru produse locale, iar buc\u0103tari tineri fac cercetare \u0219i experimenteaz\u0103 pentru a descoperi c\u00e2t mai multe secrete ale gastronomiei. De multe ori, document\u0103rile buc\u0103tarilor din noul val vizeaz\u0103 originile familiilor din care provin \u0219i zonele \u00een care au crescut, pentru a aduce \u00een farfurie familiaritatea gustului, executat\u0103 cu cele mai noi tehnici de g\u0103tire.<\/p>\n\n\n\n<p>Buc\u0103t\u0103ria romilor este pentru Chef Alexandru Dumitru o resurs\u0103 insuficient exploatat\u0103, iar unul dintre obiectivele cercet\u0103rii sale este recuperarea \u0219i documentarea unui stil de via\u021b\u0103 \u0219i a unor re\u021bete perpetuate \u00een grupurile de romi de sute de ani, re\u021bete pe care buc\u0103t\u0103ria rom\u00e2neasc\u0103 le-a uitat sau omis.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Perioada de reziden\u021b\u0103: 7-20 iunie Chef Alexandru Dumitru \u0219i-a \u00eenceput activitatea la&nbsp; Auberge de Soleil din Napa Valley, California, apoi a lucrat \u00een buc\u0103t\u0103ria restaurantului Les Solistes din Berlin, sub \u00eendrumarea lui Pierre Gagnaire, iar studiile gastronomice le-a urmat la HRC Culinary Academy \u043en Sofia. \u00cen Rom\u00e2nia s-a \u00eentors \u00een 2016 \u0219i a creionat primul [&hellip;]<\/p>\n","protected":false},"author":15,"featured_media":2337,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95],"tags":[],"class_list":["post-2339","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezidenti-2021"],"_links":{"self":[{"href":"https:\/\/institutfrancais.ro\/bucuresti\/wp-json\/wp\/v2\/posts\/2339","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/institutfrancais.ro\/bucuresti\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/institutfrancais.ro\/bucuresti\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/institutfrancais.ro\/bucuresti\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/institutfrancais.ro\/bucuresti\/wp-json\/wp\/v2\/comments?post=2339"}],"version-history":[{"count":3,"href":"https:\/\/institutfrancais.ro\/bucuresti\/wp-json\/wp\/v2\/posts\/2339\/revisions"}],"predecessor-version":[{"id":2345,"href":"https:\/\/institutfrancais.ro\/bucuresti\/wp-json\/wp\/v2\/posts\/2339\/revisions\/2345"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/institutfrancais.ro\/bucuresti\/wp-json\/wp\/v2\/media\/2337"}],"wp:attachment":[{"href":"https:\/\/institutfrancais.ro\/bucuresti\/wp-json\/wp\/v2\/media?parent=2339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/institutfrancais.ro\/bucuresti\/wp-json\/wp\/v2\/categories?post=2339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/institutfrancais.ro\/bucuresti\/wp-json\/wp\/v2\/tags?post=2339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}