Presentation
Core taste with lyophilisation techniques
Paco Pérez knows more and better.
In his eagerness to better himself, Paco Pérez recently focused on stepping up the taste-intensity of his recipes, maximising the flavour of his entire range with the lyophilisation technique. On stage he will be showing how he did this, and how, year after year, he succeeds in turning his Costa Brava restaurant into a pilgrimage destination for gourmets worldwide.
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