Exhibitions
Cooking made art: Miramar and Paco Pérez arrive in Girona
Exhibition of the Miramar marine cosmos by the renowned chef.
He is one of the great names in contemporary gastronomy. Raised in Llançà, on the Costa Brava, Paco Pérez has managed to turn the kitchen into a space of creativity and emotion, where Mediterranean produce dialogues with the most innovative techniques. His career is closely linked to the Miramar restaurant, in Llançà, which he runs with his wife and which has become an international reference with two Michelin stars. From there, Paco Pérez has projected his way of understanding cuisine to other scenarios.
Miramar. Explorations in the Mar d'Amunt is the exhibition that opens on September 4 and can be seen until October 15 at the Casa de Cultura de Girona. A Miramar project developed with Bonart and supported by the Girona Provincial Council.
With the innovative drive that marked the culinary avant-garde of the nineties, Paco Pérez has been able to build his own universe in the kitchen. The territory of Mar d'Amunt, with its seascapes and the strength of the Costa Brava, becomes his main source of inspiration: a natural setting that feeds his creativity and imbues each of his dishes with memory, authenticity and character.
The chef, however, does not walk alone in this process. At his side is a dedicated and passionate team, who every day interprets and gives life to his ideas, transforming them into true works of gastronomic art. The result is edible sculptures, small unique pieces that reach the table and become a gift for the senses of each diner who visits.
This collective experience invites us to reflect on the symbiosis between art and gastronomy: a constant dialogue between nature and the hand of man, between tradition and innovation, between memory and the future. Each dish speaks to us of the bond with the environment, the value of inspiration and the rigor of a creative process that never stops. At the same time, it brings us closer to the history of a region and the accumulated wisdom of a culinary culture that reinvents itself without losing its roots.
In this way, Paco Pérez's work is not just cuisine, but a living and changing story, an experience that combines knowledge, sensitivity and constant transformation. Through his dishes, the visitor not only feeds, but also participates in a narrative that unites past, present and future, turning each meal into a unique and deeply cultural moment.
With five Michelin stars distributed between the Miramar restaurant in Llançà, Arco in Gdansk and the Enoteca in Barcelona, Paco Pérez has established himself as one of the great ambassadors of contemporary Mediterranean cuisine. His style draws on the Alt Empordà's maritime tradition, but is expressed in an avant-garde language full of visual poetry.
Among his most recognized creations is The Sea in its Purest Form , a dish that synthesizes his gastronomic philosophy. It is a sensory journey through the seabed, where oysters, sea urchins, seaweed, crustaceans and molluscs are transformed into small morsels that evoke marine textures, flavors and aromas. More than a dish, it is an experience: the culinary representation of a landscape that has marked the chef's vital and creative trajectory. Paco Pérez's cuisine not only nourishes, but also tells stories: that of a territory, that of a sea that is memory and future, and that of a way of living the gastronomic art with sensitivity and an innovative spirit.
Years ago, Paco Pérez stated that life is written through moments, faces, words, sensations and emotions. Now, this idea takes shape in Miramar. Explorations in the Mar d'Amunt, a proposal that builds an experiential itinerary where perspectives and disciplines converge. The exhibition brings together works by various artists who dialogue with elements from his renowned restaurant, creating a space where memory, creativity and gastronomic experience meet.
Thus, art and gastronomy join hands to form an exhibition that places the figure of Paco Pérez as the backbone: a chef who transcends the limits of the kitchen to also become an artistic and cultural inspiration.
