About the book:
The most significant stories from these decades of work will be looked at in depth over the 320 pages of this book and the techniques from which they stemmed will be examined. The sources of inspiration from which Paco Pérez has drawn to create them will also be reproduced. In short, Miramar. Paco Pérez describes how Memory, Surroundings and the Avant-garde trigger an incredible cascade of creativity that makes flavors happen.
Publisher: Montagud Editores
Publication Date: 2015
Language: Bilingual: Spanish/English
Size: 240 x 270mm
About the author:
Miramar, and Paco Pérez, cannot be understood without taking into account the environment that surrounds him. Miramar is encrusted in the Cap de Creus, the easternmost point of the Iberian Peninsula. The Mediterranean bathes the shores of Llança, the small town that used to be dedicated only to fishing, where Pérez grew up. It is here where he absorbed the elements that define this terrain known for the Tramuntana (the violent and mythical Northern winds, creator of geniuses like Salvador Dalí) as well as its seafaring tradition and its strong culinary history.
Born in Huelva, his family moved to Llança in the Ampurdán when he was only 6 months old. His culinary vocation was clear from very early on. He started helping out at his parents’ tapas bar when he was 12, and for years would combine his studies with working in restaurants every summer. It was at the Hotel Beri that he began his formation in traditional Spanish cuisine. Later he did various apprenticeships with Michel Guérard, the father of “Nouvelle Cuisine”, and with Ferrán Ardriá. These stages changed his outlook towards cuisine and he brought this experience to Miramar, a restaurant founded by his wife’s grandparents in 1939. Their marriage marked the beginning of the transformation of the restaurant with Paco as the chef and his wife, Montse Serra, as its manager. This is where he practices his philosophy and expresses his life’s experience. He is a chef that combines creativity and tradition to transmit emotion in every dish.
Today, Miramar is a reference for avant-garde cuisine. It received its first Michelin star in 1996 and has maintained 2 Michelin stars since 2010.
Pérez is also the gastronomic director of the restaurant Enoteca (Hotel Arts, Barcelona) which has 2 Michelin stars, and his restaurant Cinc (Hotel Das Stue, Berlin) has one Michelin star.