History

Once upon a time, there was a very restless boy who loved to eat and invent.

He was very lucky to travel with his family to many charming places and to be able to explore various aromas of the world.

He began to play with the little box of scents; they were very diverse—floral, fruity, sweet, citrus, oriental…—and you could only identify each one by smelling and exploring.

He developed his sense of smell, and as if it were a game, it became a real challenge until he reached the point where he could rejoice and shout from the street about the delicious homemade food he would get that day!

Many times, he could even identify the delicacy his grandmother had made from the fourth floor.

The happiness that boy felt when eating and smelling aromas was directly proportional to his curiosity about mixing elements, textures, and scents.

One of his favorite dishes was “veal escalope stuffed with ham and cheese with homemade tomato sauce.” It was both simple and technical at the same time. The smell and acidity of the tomato made your mouth water and prepared you for the excellent crispiness of the freshly made coating, and then its tender, flavorful, and creamy filling would invade your palate. It was an explosion of textures that made that little boy’s mind wander, wondering about the why and the how, and he only wished that dish would never end.

He loved to try all the local dishes and sweets wherever he went: foie gras, crêpes suzette, steak tartare, raclette, floating island dessert… and so many other recipes that broadened his range of tastes and memories.

That boy grew up, and one day, at the age of 18, he got his hands on the first videos of Ferran Adrià. Watching that kitchen, he discovered something different — it was creative, and you could make combinations outside of tradition. Then he had the brilliant idea to enroll and train at a school of haute cuisine and pastry.

First, he learned the great foundations (stocks, sauces, preparations...) and later strengthened his skills in different professional kitchens, honing his craft in high-level restaurants, some even with a Michelin star.

Today, in his restaurant in Les Corts, he has managed to create unique and exquisite dishes such as the meltingly tender veal cooked for 48 hours in a Roner with vegetables and its own broth, or the incredible creamy rice with mushrooms and duck ham.

He delights us with his seasonal weekly menu and special personalized menus for each client.

Pau Pérez