The Empordà chef has five Michelin stars in all the establishments he runs, including Enoteca (Hotel Arts, Barcelona) and Cinco (Hotel Das Stue, Berlin). Two of them correspond to the Llançà restaurant, Miramar.

The first book by Paco Pérez combines "memory, environment and vanguard".

The second edition of the work, edited by Montagud Editores, analyzes to the millimeter what the chef's most significant creations have been over decades of work. What started more than seven decades ago as a beach bar, today is a temple of gastronomy. Miramar (Llançà, Girona) is not only the epicenter of a culinary emporium that accumulates five Michelin stars.

The 320 pages of the second edition of Miramar. Paco Pérez analyze which have been the most significant creations of the Empordà chef over decades of work. The work also echoes, step by step, the most relevant own techniques by which all these dishes are executed; as well as the sources of inspiration that the chef has drank to create them.

A book that represents a compilation of all of Paco Pérez's cuisine. A chef who has transformed Miramar into an avant-garde restaurant and an obligatory pilgrimage for contemporary gourmets. In addition to his most important creations, techniques and sources of inspiration, the book also brings together the chef's culinary philosophy and describes everything that goes on in his head, and in his heart, when it comes to cooking.

The ultimate aspiration is the enjoyment of the diner, through pure and sparkling flavours from the Lançà that has seen him grow up or from any corner of the world that has contributed something to him. All this, with the avant-garde as a way of life. "At Miramar we only want to make gastronomy according to the way we understand it", says the chef.

Montagud Publisher

Binding: Hardcover

Number of pages: 320