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Paco Pérez

The most beautiful forms are found in nature. You just have to know where to look


Paco Pérez has been running his restaurant in this lovely little fishing port on

the Spanish French border for nearly two decades, but judging from his creativity and enthusiasm, you might think he just opened yesterday. Trained by master chef Ferran Adrià of El Bulli and by celebrated French chef Michel Guérard, Pérez is known for his technical prowess but also for his love of fine ingredients.

And, as he’s clever, his cooking always places the emphasis on the latter.

His menu, stressing “producto y tecnica”, is heavily influenced by the sea, naturally. Constantly striving to better himself, Pérez is the chef who came up with the most radical response to the Nespresso challenge. For Pérez, it’s all about the coffee and everything else should revolve around it, instead of the other way around. So his “Grand Cru Gourmet” completely reinterprets the way the Ristretto Grand Cru should be appreciated: with surprise and absolute rigour.


Paco Pérez

Miramar. Llançà. One Michelin Star



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Bocuse d'Or 2011

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