Michelin-Recognized Guest Chef Paco Pérez Presents Avant-Garde Catalan Cuisine @ Ritz-Carlton Hong Kong

 The Ritz-Carlton, Hong Kong brought in Michelin-recognized guest chef, Paco Pérez, from Miramar, Llancà in Spain to Tosca recently. Pérez had prepared a special avant-garde Catalan lunch and dinner menu for a limited time only. Considered as the chef who has best interpreted and evolved the concept of cutting-edge tapas, Ferran Adrià-protégé Paco Pérez’s passion for food started at the tender age of 12, Pérez learned traditional cooking in his family-owned tapas bar in Llancà, on the Girona Costa Brava coast.  After graduating from high school, Chef Paco trained in France with renowned chef, Michel Guerard, one of the fathers of Nouvelle Cuisine and a holder of three Michelin stars. Upon returning to Spain in 1993, Pérez worked alongside the iconic Ferran Adrià of El Bulli, who put Spanish molecular gastronomy on the map. It was there that Pérez developed much of his philosophy of cutting-edge, techno-emotional cuisine.
<Dolce Pesto>
A live cooking demo by Chef Pérez specially prepared for the Press lunch.

 In 1997, Chef Paco married the daughter of the owners of Miramar. Pérez was responsible for transforming the traditional restaurant into the avant-garde gastronomic hub it is today recognized with one Michelin star and eventually a second star. He then took his culinary skills to the shores of the Mediterranean Sea, specifically to Enoteca at Hotel Arts Barcelona, where he also garnered two Michelin stars for his unique cuisine which celebrates the fresh harvests of the Mediterranean.
<Macarron de maiz dulce y "guacafoie">
Sweet corn macaroon and "guacamole" - 
Taco mole, Pollo chipotle & Chicken pepper chipotle

  “Catalonia has evolved into a very important gastronomical center, with a lot of flavors and magical techniques. Food for me is not just about taste but of all senses: taste, smell, visual, the entire experience that becomes a lasting memory.” Said Pérez. This explains why Pérez cooks his way without boundaries; between liquid nitrogen and obulatos, extreme meringues and spherifications and between deconstructions and “no memory.” 
<Dim-sum de cigara y trufa negra>
Dublin bay prawn and black truffle Dim-sum
<Mero patata agria y caviar>
Grouper, sour potato and caviar

Two-star Michelin Chef Paco Pérez Dinner Menu

Daily amuse bouche

Marine king prawn

Dublin Bay prawn and black truffle dim-sum

Pumpkin and pipes

Grilled hake "Kokotxas", bone marrow and caviar

Cep Cous-cous, egg yolk and lamb

Pressed duck

Mango and citrus

Petit fours

Coffee or tea

 HK$ 2,480 + 10% per guest

Two-star Michelin Chef Paco Pérez Lunch

Sticky mushrooms' rice

Grouper, sour potato and caviar

"Crema catalana"

Petit fours

Coffee or tea

HK$ 480 + 10% per guest 
<Mango y citricos>
Mango and citrus

No comments:

Post a Comment