{"id":2754,"date":"2025-08-27T12:00:39","date_gmt":"2025-08-27T10:00:39","guid":{"rendered":"https:\/\/foodstory.es\/?p=2754"},"modified":"2025-08-27T12:00:41","modified_gmt":"2025-08-27T10:00:41","slug":"eleven-madison-park-volvera-a-una-carta-tradicional-donde-lo-vegano-sera-algo-mas","status":"publish","type":"post","link":"https:\/\/foodstory.es\/en\/eleven-madison-park-volvera-a-una-carta-tradicional-donde-lo-vegano-sera-algo-mas\/","title":{"rendered":"Eleven Madison Park, volver\u00e1 a una carta tradicional donde lo vegano ser\u00e1 algo m\u00e1s"},"content":{"rendered":"<p><\/p>\n\n\n\n<p>Despu\u00e9s de que en 2022 Daniel Humm, chef y propietario  de EMP \u00a0se pusiera a la cabeza de los restaurantes 3* Michelin que se pon\u00edan a comulgar con lo vegano y lo saludable, este pionero ha anunciado que a partir de octubre la carne vuelve a su carta.<\/p>\n\n\n\n<p>Seg\u00fan <a href=\"https:\/\/ny.eater.com\/news\/403748\/eleven-madison-park-not-vegan-adding-meat-nyc-restaurant\"><em>Eater New York<\/em><\/a>. \u00abEn una era en la que la defensa del clima est\u00e1 silenciada y la administraci\u00f3n Trump est\u00e1 destripando alegremente las protecciones ambientales, Daniel Humm ha \u201cle\u00eddo la sala\u201d, suavizando la se\u00f1al de virtud vegana de Eleven Madison Park, uno de los restaurantes m\u00e1s caros de la ciudad\u00bb.<\/p>\n\n\n\n<p>Por su parte Humm explic\u00f3 al&nbsp;<em>New York Times<\/em>&nbsp;a finales de agosto, &nbsp;que &nbsp;\u201cbusiness are business\u201d &nbsp;&nbsp;&nbsp;&nbsp;. \u00abEs dif\u00edcil conseguir que 30 personas para una cena corporativa o familiar &nbsp;vengan a un restaurante con &nbsp;\u00fanico men\u00fa plant based\u00bb, explic\u00f3.<\/p>\n\n\n\n<p>Otro \u201cniet\u201d para la comida saludable,la cual parece que va a verse &nbsp;amenazada &nbsp;por la vertiginosa apertura de locales que tienen al pollo como comida tem\u00e1tica.<\/p>\n\n\n\n<p>Las cifras de Meaningful Vision, consultora de food service &nbsp;, muestran que el n\u00famero de restaurantes de pollo ha crecido en aproximadamente un tercio desde 2021 (ya son casi 2.000), en comparaci\u00f3n con el crecimiento del 20% en el sector QSR &nbsp;en general. Su hom\u00f3loga &nbsp;&nbsp;&nbsp;Circana tambi\u00e9n estima que las porciones de pollo en los restaurantes de comida r\u00e1pida crecieron un 6% en el a\u00f1o hasta abril. Los comentaristas americanos est\u00e1n esperando<\/p>","protected":false},"excerpt":{"rendered":"<p>Despu\u00e9s de que en 2022 Daniel Humm, chef y propietario de EMP \u00a0se pusiera a la cabeza de los restaurantes 3* Michelin que se pon\u00edan a comulgar con lo vegano y lo saludable, este pionero ha anunciado que a partir de octubre&#8230;<\/p>","protected":false},"author":1,"featured_media":2755,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[7],"tags":[],"class_list":["post-2754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restauracion-comercial"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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