Ke hoʻomaka nei i ke kau hou a paʻa i ka ʻuhane o ka gastronomic innomic a me ka makemake i nā huahana kūikawā, ʻekolu menus hou ma Mele Artes Barcelona he kau, laiki-centric, a me ka truffle - e hoike ana i ka laula o ko Chef Paco Pérez noʻonoʻo noʻonoʻo a me kā kālena kuke.
I kona hou Menu hoʻāʻo kau loaʻa mai ka Pōʻakolu a hiki i ka Pōʻaono no ka ʻaina ahiahi wale nō, kono ʻo Chef Paco i nā malihini e ʻono i nā ʻono Mediterranean kuʻuna e hoʻolauleʻa ai i ka hou o ke kai a me ke ʻano o ka mahiʻai a me nā huahana mauna. Me ka ʻoluʻolu e hiki mai ana me ka wā ʻoluʻolu, ua kālele ʻo Chef Paco i nā mea ʻala a me nā mea ʻono e hoʻāla ai i ka manaʻo o ka hoʻi ʻana mai kahi kahakai kahakai a i ʻole ka nahele hele wāwae e ʻoliʻoli i ka ʻai puʻuwai ma ke kapuahi.
ʻO ka papa hoʻāʻo, kūʻai ʻia ma 196 € no kēlā me kēia kanaka, wehe ʻia me kahi consommé nahele ʻono i lawelawe ʻia me ka keke ʻauʻau e hoʻoulu i ka makemake no ka hoʻomaka ʻana o ka ʻili cod a me ka berena a me ka ʻalemona. ʻO nā iʻa a me nā iʻa i loaʻa ʻole ʻia nā hōkū o nā papa ʻekolu e hiki mai ana: koji-cured red mullet i lawelawe ʻia me ke kukama, beurre blanc a me garum; ʻo nā ʻaʻa lohi me ka boletus, ka hee nigiri a me ka spaghetti truffled; a ʻaʻahu ʻia me ke kī ʻeleʻele a me ka escabechesauce moana kikoʻī.
ʻIke ʻia ʻo Michelin-Starred Gastronomic Experience
ʻO kahi kīʻaha o ka manu nūnū ʻelemakule momona me ka chestnuts a me ka kulina e ukali ʻia e ka escalivada o nā fiku, lau lāʻau fiku a me nā nati, ʻoiai kahi pūʻulu o nā petit ʻehā maikaʻi e hoʻopiha i ka ʻike Michelin-starred. Hiki i nā malihini ke koho e hoʻohui i kā lākou papa hoʻāʻo manawa me kekahi o nā waina kūʻokoʻa 700 mai ka hale ʻo Enoteca.
Loaʻa no ka ʻaina awakea i nā lā Sābati, ka mea hou ʻO El Arroz de Paco ʻike - kūʻai ʻia ma 95€ no kēlā me kēia kanaka - he manawa kūpono e hoʻāʻo i nā ʻano kīʻaha like ʻole e hoʻolauleʻa ai i ka versatility o ka laiki. Ma hope o ka ʻai ʻana i ka nahele me kahi keke ʻono ʻono, e hāʻawi ʻia nā malihini i kahi mea hoʻomaka mua i hoʻolalelale ʻia e kahi kumu pesto Italia maʻamau i hana ʻia me ka parmesan, nā pine pine a me ka basil, a ukali ʻia e nā prawns i fricandó a me ka laiki Ou de Reig creamy i hoʻomoʻa ʻia me ka crayfish a ʻO Brussel sprouts. No ka hana hope, ua koho ʻo Chef Paco i kahi meaʻai hoʻowalewale e hōʻike ana i nā peaches ʻala mai ka hōʻiliʻili hou loa, a me nā petit fours.
ʻO ka hoʻolauleʻa ʻana i nā halo hihiu ʻono i ko lākou kūlohelohe maoli, ka Papa Hula Keʻokeʻo e hōʻike i nā ʻuala makamae i hoʻokumu ʻia mai Piedmont, ka ʻāina truffle kaulana o Italia a me ka home o ka waiwai culinary pipiʻi loa o ka honua - ka truffle keʻokeʻo. ʻO ka ʻala keʻokeʻo mai Alba ka mea i makemake nui ʻia no kona ʻono poina ʻole, a loaʻa hoʻokahi wale nō i ka makahiki, he kakaikahi loa. Me ka Chef Paco's White Truffle Menu, loaʻa i nā malihini ka manawa kūʻokoʻa e hoʻāʻo i ka hōʻiliʻili ʻana o ka laiki kau a me nā kīʻaha iʻa e ʻāhaʻi me ka lepo lepo, nā ʻala lāʻau o ka truffle a me ka hoʻopaʻa ʻana i kahi pīhoihoi i kēlā me kēia nahu.
ʻO nā mea koʻikoʻi o kēia ʻike waiwai umami mai ka Chef Paco he streamlined boletus truffle tartlet; ʻo ka ʻōpae a me nā ʻōpala truffle; ʻaʻahu ʻia ka kukama kai me ka beurre blanc, garum a me ka truffle; creamy Ou de Reig truffle rice; a me nā kīʻaha kai puhi ʻia me nā ʻōpuʻu a me ka truffle. Loaʻa no ka ʻaina ahiahi wale nō ma waena o 26 ʻOkakopa a me 19 Nowemapa 2022, hiki ke ʻike ʻia ka White Truffle Menu mai ka Pōʻakolu a hiki i ka Pōʻaono ma 295 € no kēlā me kēia kanaka (130 € me ka hoʻohui waina koho.)
No ka ʻike hou aku e pili ana iā Enoteca Paco Pérez, e ʻoluʻolu Bus maanei. No ka ʻike hou aku e pili ana i ka Hotel Arts Barcelona a i ʻole e hoʻopaʻa ʻia, e ʻoluʻolu Bus maanei.
No Paco Pérez
Hānau ʻia ma Huelva a hānai ʻia ma Llançà, mahalo ʻo chef Paco Pérez i kona makemake i ka kuke ʻana i nā lā hoʻomaka e aʻo i nā kaula i loko o ka pahu tapas o kona ʻohana. Mai kēlā papa punawai, ua hoʻomaka ʻo ia i kahi ʻoihana kupaianaha i ʻike iā ia e hoʻomaʻamaʻa ma lalo o ka ʻoihana maikaʻi loa. Ma Farani, ua aʻo ʻo ia mai ʻekolu chef Michelin-starred Michel Guèrard, kekahi o nā kūpuna o ka Nouvelle Cuisine; ma Catalonia, ua hauʻoli ʻo ia i ka hana ʻana o Ferrán Adrià i ka wā e hana pū ana me ia ma El Bulli. ʻO ka hale ʻaina mua a Chef Paco, ʻo Miramar, āna i wehe ai ma Llançà me kāna wahine ʻo Montse Serra, ua hōʻike i ka hui lanakila o ka ʻuhane ʻimi noiʻi a me ka mahalo nui i ka ʻike a me ka hana hui, e lawe mai ana i ʻelua mau hōkū Michelin. ʻO kāna mau papahana honua, mai 5-Cinco na Paco Pérez ma Berlin a hiki i Tast Cuina Catalana ma Manchester, ʻaʻole wale ia e kamaʻilio e pili ana i ka makemake o ka chef kaulana i ka honua, akā i kāna kūpaʻa e hoʻoikaika mau iā ia iho i ka ʻoihana a me ka hana.
No Hotel Arts Barcelona
Mele Artes Barcelona kaena ʻo ia i nā hiʻohiʻona nani mai kona wahi kūʻokoʻa ma ke kahakai, ma ka puʻu o ke kaona o Port Olímpic. Hoʻolālā ʻia e ka mea kākau kaulana ʻo Bruce Graham, hōʻike ʻia ʻo Hotel Arts i 44 mau papahele o ke aniani a me ke kila, e lilo ia i mea koʻikoʻi o ka lani o Barcelona. He 455 lumi o ka hōkele kahakai a he 28 wale nō ʻo The Penthouses i hōʻike ʻia i ka nani a me ka hoʻolālā hou i hoʻokō ʻia e ka hōʻiliʻili ʻana o nā hana nani o nā kenekulia 20 e nā mea pena kiʻi Catalan a me Sepania. ʻO ka Hotel Arts kekahi o nā wahi ʻai meaʻai mua loa ma Barcelona me 2 Michelin-starred Enoteca i alakaʻi ʻia e ke alakaʻi kaulana, 5 Michelin-starred chef Paco Perez. Hiki i nā malihini e ʻimi ana i kahi pakele mālie ke hauʻoli i nā hōʻailona hōʻailona e ka brand mālama ʻili kaulana ʻo Natura Bisse e nānā ana i ke Kai Mediterranean ma 43 The Spa. Hoʻomaopopo ʻia ʻo ia kekahi o nā hōkele ʻoihana kiʻekiʻe ma Sepania, hāʻawi ʻo Hotel Arts ma luna o 3,000 square-feet o ke keʻena hana e kū pono ana i ka Mediterranean ma Arts 41, no nā hālāwai papa a me nā ʻaha kūkā a me nā hanana pilikanaka, nā mare a me nā hoʻolauleʻa. Hāʻawi ka hōkele i kahi 24,000 kapuaʻi square hou o ke keʻena hana, me ka lumi hālāwai nui aia ma ka ʻāina haʻahaʻa a me nā papahele ʻelua. No ka 'ike hou aku, e 'olu'olu Bus maanei.
