Our collaboration with Paco Perez began in 2010, and ever since we have worked with the prestigious chef awarded with a total of 5 Michelin Start. He is also the assessor of many establishments such as La Royale hamburger restaurant, the club Black and l´Eggs.
From the beginning of our collaboration, the dinnerware’s discourse has been immensely influenced by the landscape and the natural elements from the surroundings of Paco Perez’s restaurants. Some examples of such inspiring landscapes are the Mediterranean holed rocks, the tree bark, the sea urchins or the gardens.
Sometimes the dishes created for Paco Perez’s menus have been designed to help the diner determine the origin of the culinary creation that he is tasting. Sometimes the plate can be a trompe-l’oeil or have an abstract shape, so the dinnerware gives clues, necessary for the diner to fully comprehend the global discourse of the creation standing in front of him.
The beauty of the vessel is another key factor in the dinnerware created for Paco. Many times the pieces are created because of its beauty and no other reason. We create a vessel that is both subtle and delicate, with textures that bring out or define the sensorial experience that the diner is going through.
The Miramar collection, created in 2011, won the Premio Nacional de Artesania Catalana Ramon Barbat (the Ramon Barbat Catalan Craftwork National Prize). We worked closely with Paco Perez in the developing process of this collection, creating small snack plates for the restaurant’s tasting menu.Paco had in mind an exclusive collection that helped strengthen his idea of the essential product. To develop it we were inspired by nature, specifically the nature surrounding the restaurant. Although nature was the line of thinking of all the collection, each piece was created by taking into account the needs of the different types of dishes.
During the following years we continued to work with Paco Pérez, designing different pieces for restaurants like la Enoteca, also working with the nature’s concept using some posterized drawings of leaves that later were transformed into textures.
In year 2014, Paco Pérez is focused in a new gastronomic discourse, the logical evolution of his previous work. In “Entorno y consecuencias” (Environment and consequences) the chef explores three different environments: the sea, the Woods and the garden. This menu is clearly divided in three acts, it all begins with a big piece where the environment is introduced, followed by 5 courses with products from each landscape and a very revolutionized cuisine that would be framed in Pau Arenós’ concept, the Tecno-Emotional cuisine, where art and science play fundamental roles.