{"id":1757,"date":"2018-10-24T08:24:42","date_gmt":"2018-10-24T08:24:42","guid":{"rendered":"http:\/\/enotecapacoperez.com\/en\/6-grandes-chefs-celebran-10-aniversario\/"},"modified":"2019-02-04T14:01:53","modified_gmt":"2019-02-04T14:01:53","slug":"six-top-chefs-to-celebrate-10-anniversary","status":"publish","type":"post","link":"https:\/\/enotecapacoperez.com\/en\/six-top-chefs-to-celebrate-10-anniversary\/","title":{"rendered":"Haute cuisine and friendship bring six great Spanish Chefs together for the celebration of the 10th Anniversary of Enoteca Paco P\u00e9rez"},"content":{"rendered":"

Enoteca Paco P\u00e9rez, awarded with two Michelin stars, will celebrate its 10th anniversary on the 9th November, bringing a total of 12 hands and 12 Michelin stars together in its kitchen. Celebrating a decade of friendship and passion for haute cuisine, Paco P\u00e9rez will be accompanied by Dani Garc\u00eda, Nacho Manzano, Diego Guerrero, Ricard Camarena and Rafael Zafra, all of whom have been awarded different prizes in the world of cuisine.<\/strong><\/p>\n

The tasting menu will consist of a total of 18 dishes<\/a> and will cost \u20ac 330 per person. It has been conceived as a gastronomic journey through Spanish territory in which each of the chefs will contribute with some of their most unique creations as a tribute to their roots and to the essence of the Mediterranean, which so distinctively reflects the cooking of Paco P\u00e9rez. The funds raised through the reservations will be donated to Barcelona\u2019s Paid\u00f3s de C\u00e1ritas Diocensas centres<\/strong>, whose objective is to relieve the effects of child poverty.<\/p>\n

Alongside Paco P\u00e9rez\u2019s famous dishes, such as mini mussels with saffron and sea cucumber with white carbonara, each chef will prepare some of his Michelin-starred dishes whose flavours are inspired by the different regions in the country: from appetizers by Diego Guerrero that include corn, tubers and mochi with a sweet mole sauce; to starters by Rafael Zafra, including langoustines, snails and fish stew; and a mollusc dish prepared by Dani Garc\u00eda. Guests will have the privilege of savouring six main courses- one prepared by each chef- which will include Nacho Manzano\u2019s sea bass with artichoke and seaweed tea, and chicken, potato and truffle velout\u00e9.<\/p>\n

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