{"id":1277,"date":"2016-10-26T17:01:58","date_gmt":"2016-10-26T17:01:58","guid":{"rendered":"http:\/\/enotecapacoperez.com\/en\/?p=1277"},"modified":"2016-11-19T17:02:48","modified_gmt":"2016-11-19T17:02:48","slug":"paco-perez-at-the-barcelona-forum-gastronomic","status":"publish","type":"post","link":"https:\/\/enotecapacoperez.com\/en\/paco-perez-at-the-barcelona-forum-gastronomic\/","title":{"rendered":"Paco P\u00e9rez at the Barcelona F\u00f2rum Gastron\u00f2mic"},"content":{"rendered":"<p>With more than 15 years of history and appointments in many Spanish cities, the F\u00f2rum Gastron\u00f2mic has arrived to Barcelona for the second time. The chef of Enoteca restaurant, Paco P\u00e9rez, was one of the protagonists of this culinary fair.<\/p>\n<p>After a first edition in Barcelona in 2014, the F\u00f2rum Gastron\u00f2mic has returned to Barcelona simultaneously to the Hostelco fair and the Barcelona Hosting Week to gather professionals of the culinary sector such as chefs, wine makers, hoteliers and manufacturers. In order to also attract a growing audience of private attendees and culinary enthusiasts, the congress dedicated part of its program to popular formats such as show cooking, tasting and wine pairing sessions, workshops and round tables.<\/p>\n<p>In this occasion, the Barcelona F\u00f2rum Gastron\u00f2mic 2016 featured the culinary creations of chef Paco P\u00e9rez in its own restaurant space, dedicated to the cuisine of the world. A total of 8 restaurants, all from Barcelona, where invited to offer distinct gastronomic proposals that gave visitors and attendees a culinary journey to different cultures. Paco P\u00e9rez himself served a selection of Asian \u201cBaos\u201d, protagonists of the menu of one of his Barcelona based restaurants.<\/p>\n<blockquote class=\"twitter-tweet\" data-lang=\"fr\">\n<p dir=\"ltr\" lang=\"und\">Avui la cuina asi\u00e0tica \u00e9s la protagonista de l&#8217;Espai Cuines. No us perdeu els Baos de <a href=\"https:\/\/twitter.com\/Miramar_P_Perez\">@Miramar_P_Perez<\/a> <a href=\"https:\/\/twitter.com\/BaoBarBarcelona\">@BaoBarBarcelona<\/a> <a href=\"https:\/\/t.co\/xypLCK6epx\">pic.twitter.com\/xypLCK6epx<\/a><\/p>\n<p>\u2014 F\u00f2rum Gastron\u00f2mic (@FGastronomic) <a href=\"https:\/\/twitter.com\/FGastronomic\/status\/790867113598672896\">25 octobre 2016<\/a><\/p><\/blockquote>\n<p><script src=\"\/\/platform.twitter.com\/widgets.js\" async=\"\" charset=\"utf-8\"><\/script><\/p>\n<p>A highlight of the second congress day of the F\u00f2rum Gastron\u00f2mic was also the live cooking session of Paco P\u00e9rez dedicated to his creative universe and the cuisine of innovation. <em>Starfishes made of mollusc juice and algae<\/em> and a <em>\u2018Frozen Garden\u2019 with honey, Jerez infusion and petals<\/em> were some of the creations that served the Michelin starred chef to showcase the most avant-garde techniques of his <a href=\"https:\/\/enotecapacoperez.com\/en\/excellence\/\">contemporary Mediterranean haute cuisine<\/a>.<\/p>\n<blockquote class=\"twitter-tweet\" data-conversation=\"none\" data-lang=\"fr\"><p>\nOtro bocado de <a href=\"https:\/\/twitter.com\/Miramar_P_Perez\">@Miramar_P_Perez<\/a>: un &#8216;jard\u00edn&#8217; de hielo con miel, capuchinas, manzanilla de Jerez y p\u00e9talos <a href=\"https:\/\/twitter.com\/hashtag\/forumbarcelona16?src=hash\">#forumbarcelona16<\/a> <a href=\"https:\/\/t.co\/Yel4JjGFVS\">pic.twitter.com\/Yel4JjGFVS<\/a> \u2014 Gastronom\u00eda (@GastroSER) <a href=\"https:\/\/twitter.com\/GastroSER\/status\/790559963173257216\">24 octobre 2016<\/a>\n<\/p><\/blockquote>\n<p><script src=\"\/\/platform.twitter.com\/widgets.js\" async=\"\" charset=\"utf-8\"><\/script><\/p>\n<p>With his intervention, Paco P\u00e9rez joined a long list of illustrious public speakers, such as the Spanish chefs Jordi Cruz, Carme Ruscalleda and Nandu Jubany who contributed to the success of this Barcelona fair which concluded with more than 50.000 visitors, 50% more than in the previous edition. The next stops of the F\u00f2rum Gastron\u00f2mic fair will be from March 12th to 14th of 2017 in A Coru\u00f1a and from November 19th to 21st of 2017 in Girona.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>With more than 15 years of history and appointments in many Spanish cities, the F\u00f2rum Gastron\u00f2mic has arrived to Barcelona for the second time. The [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":1270,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-1277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home-posts-2"],"acf":[],"_links":{"self":[{"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/posts\/1277","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/comments?post=1277"}],"version-history":[{"count":4,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/posts\/1277\/revisions"}],"predecessor-version":[{"id":1288,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/posts\/1277\/revisions\/1288"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/media\/1270"}],"wp:attachment":[{"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/media?parent=1277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/categories?post=1277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/tags?post=1277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}