{"id":42212,"date":"2026-04-27T17:12:44","date_gmt":"2026-04-27T15:12:44","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/quatremolins-sopa-de-la-reina\/"},"modified":"2026-06-13T12:53:14","modified_gmt":"2026-06-13T10:53:14","slug":"quatremolins-sopa-de-la-reina","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/fr\/quatremolins-sopa-de-la-reina\/","title":{"rendered":"Quatremolins &#8211; Sopa de la reina"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">SOUPE DE LA REINE<\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-6.jpg\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-6.jpg\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\">Le restaurant <strong>Quatremolins<\/strong>, dirig\u00e9 par son chef et propri\u00e9taire <strong>Rafel Muria<\/strong>, a travaill\u00e9 sur deux plats qui illustrent une cuisine profond\u00e9ment li\u00e9e \u00e0 la valorisation et au r\u00e9emploi des produits. Cette approche culinaire, ancr\u00e9e dans les march\u00e9s et les \u00e9tals d\u2019abats, dialogue \u00e9galement avec d\u2019autres traditions gastronomiques, notamment la p\u00e2tisserie, comme l\u2019illustre la sopa de la reina.<\/p><br \/>\n<p>L\u2019un des aspects les plus singuliers des r\u00e9interpr\u00e9tations propos\u00e9es par le chef Muria r\u00e9side dans sa capacit\u00e9 \u00e0 travailler avec de nouveaux produits tout en conservant le concept et la structure du plat traditionnel. Cette d\u00e9marche se retrouve aussi bien dans sa version revisit\u00e9e de la sopa de la reina que dans celle des tripes avec groin et oreilles.<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">RECETTE VID\u00c9O<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-video-full-width\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-mobile\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-8.jpg\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-desktop\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-8.jpg\"><div id=\"7b0c376c36\" class=\"vc-incubalia-video-full-width__play-button\"><img decoding=\"async\" class=\"play-button\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/plugins\/vc-incubalia-elements\/elements\/..\/assets\/img\/video-play.png\"><\/div><div class=\"vc-incubalia-video-full-width__youtube-iframe\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/DtrenjH_J8s\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><\/div><script>(function($) {\n                $(function() {\n                    $('#7b0c376c36').on('click', function() {\n                        $(this).parent().parent().find('.vc-incubalia-video-full-width').addClass('play');\n                        \/\/$(this).parent().parent().find('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src', $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src') + '?autoplay=1');\n                    });\n                });\n\n                $(window).load(function() {\n                    height = $('.vc-incubalia-video-full-width').height();\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    if ($('.vc-incubalia-video-full-width').height() > 0) {\n                        height = $('.vc-incubalia-video-full-width').height();\n                    }\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('height', height);\n                    let width = height * 16 \/ 9;\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('width', width);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-image\"><h3 class=\"vc-incubalia-text-image__title\">PR\u00c9PARATION<\/h3><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/Algadir-abadejo-en-suc-7-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Dans cette proposition, le chef pr\u00e9sente ce que l\u2019on pourrait qualifier de v\u00e9ritable trompe-l\u2019\u0153il gastronomique inspir\u00e9 de la sopa de reina. Celle-ci est transform\u00e9e en une version sal\u00e9e : la structure originale du plat est conserv\u00e9e, mais les ingr\u00e9dients sont remplac\u00e9s afin d\u2019obtenir un r\u00e9sultat totalement diff\u00e9rent. La base du plat est constitu\u00e9e d\u2019un biscuit r\u00e9alis\u00e9 \u00e0 partir d\u2019une p\u00e2te similaire \u00e0 celle d\u2019un pancake. Cette pr\u00e9paration est \u00e9labor\u00e9e avec de la pomme de terre cuite, des \u0153ufs, une pinc\u00e9e de sel et une l\u00e9g\u00e8re touche de sucre.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-9.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Les blancs d\u2019\u0153ufs sont mont\u00e9s s\u00e9par\u00e9ment puis incorpor\u00e9s en fin de pr\u00e9paration afin d\u2019apporter de la l\u00e9g\u00e8ret\u00e9 et du volume \u00e0 la p\u00e2te, permettant ainsi d\u2019obtenir une texture plus a\u00e9rienne et moelleuse. Une fois la p\u00e2te pr\u00eate, elle est cuite \u00e0 la plancha, ce qui permet d\u2019obtenir une base l\u00e9g\u00e8re et tendre qui remplace le biscuit traditionnel de la sopa de reina.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Parall\u00e8lement, une cr\u00e8me inspir\u00e9e de la cr\u00e8me p\u00e2tissi\u00e8re est pr\u00e9par\u00e9e dans une version sal\u00e9e. Afin de lui apporter davantage de profondeur aromatique, la base liquide est compos\u00e9e d\u2019un m\u00e9lange de lait et d\u2019eau de c\u00e8pes, qui conf\u00e8re des notes bois\u00e9es ainsi qu\u2019une intensit\u00e9 subtile venant \u00e9quilibrer l\u2019ensemble. Pour sa r\u00e9alisation, les jaunes d\u2019\u0153ufs sont s\u00e9par\u00e9s des blancs puis travaill\u00e9s jusqu\u2019\u00e0 obtenir une l\u00e9g\u00e8re \u00e9mulsion, mais sans ajout de sucre, contrairement \u00e0 la recette traditionnelle.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/4.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">On y incorpore ensuite de l\u2019amidon de ma\u00efs ainsi qu\u2019une partie du liquide chaud, puis la pr\u00e9paration est port\u00e9e sur le feu jusqu\u2019\u00e0 ce qu\u2019elle \u00e9paississe et atteigne une consistance comparable \u00e0 celle d\u2019une cr\u00e8me p\u00e2tissi\u00e8re. Une fois cuite, elle est rapidement refroidie afin de pr\u00e9server une texture fine, lisse et stable. Lorsque la cr\u00e8me est froide, des c\u00e8pes pr\u00e9alablement saut\u00e9s puis finement hach\u00e9s sont ajout\u00e9s. Ils renforcent la profondeur aromatique de l\u2019ensemble et conf\u00e8rent davantage de caract\u00e8re au plat. La pr\u00e9paration est ensuite plac\u00e9e dans une poche \u00e0 douille afin de faciliter le dressage final.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/5.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Pour compl\u00e9ter l\u2019ensemble, une cr\u00e8me fouett\u00e9e l\u00e9g\u00e8rement sal\u00e9e est \u00e9galement pr\u00e9par\u00e9e. Elle apporte douceur et onctuosit\u00e9 tout en rempla\u00e7ant la traditionnelle cr\u00e8me fouett\u00e9e sucr\u00e9e. Afin d\u2019\u00e9voquer le jaune d\u2019\u0153uf caram\u00e9lis\u00e9 qui accompagne souvent ce type de dessert, le chef utilise un jaune d\u2019\u0153uf confit dans la sauce soja. Celui-ci apporte de la couleur, une belle intensit\u00e9 aromatique ainsi qu\u2019une touche saline particuli\u00e8rement caract\u00e9ristique.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/7.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">En guise de contraste, on ajoute du guanciale l\u00e9g\u00e8rement caram\u00e9lis\u00e9 au chalumeau, qui apporte gourmandise, richesse aromatique et une agr\u00e9able note croustillante. Une petite portion de rayon de miel de montagne vient \u00e9galement compl\u00e9ter l\u2019ensemble. Cet \u00e9l\u00e9ment permet de conserver un lien avec l\u2019univers sucr\u00e9 du dessert d\u2019origine tout en cr\u00e9ant un jeu de contrastes subtil entre les saveurs douces et sal\u00e9es.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/8.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Au moment du dressage, le biscuit de pomme de terre est d\u2019abord d\u00e9pos\u00e9 au fond de l\u2019assiette. Il est recouvert d\u2019une couche de cr\u00e8me aux c\u00e8pes, puis d\u2019une l\u00e9g\u00e8re touche de cr\u00e8me fouett\u00e9e. Un second biscuit est ensuite ajout\u00e9 afin d\u2019apporter du volume et de la structure \u00e0 l\u2019ensemble. Au centre prend place le jaune d\u2019\u0153uf confit \u00e0 la sauce soja, v\u00e9ritable c\u0153ur gustatif du plat. La pr\u00e9paration est compl\u00e9t\u00e9e par une nouvelle touche de cr\u00e8me fouett\u00e9e, du guanciale l\u00e9g\u00e8rement torr\u00e9fi\u00e9 et un petit morceau de rayon de miel. Enfin, une touche de sauce froide est ajout\u00e9e afin d\u2019apporter un contraste de temp\u00e9rature qui enrichit l\u2019exp\u00e9rience de d\u00e9gustation.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/9.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Le r\u00e9sultat est une sopa de reina revisit\u00e9e en version sal\u00e9e, qui conserve la structure du plat traditionnel tout en proposant des saveurs plus intenses, une diversit\u00e9 de textures et une pr\u00e9sentation r\u00e9solument contemporaine, caract\u00e9ristique de la cuisine actuelle.<\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-9.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-10.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-4-icons\"><h2 class=\"vc-incubalia-4-icons__title\"><\/h2><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www2.tortosa.cat\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/03\/ajuntament-500x500-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www.tortosaturisme.cat\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2018\/03\/logo-turisme-400-400x355.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><\/div><div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Petit-next-gen.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2024\/11\/01-Logo-web.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-42212","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - 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