NEWS

Mibrasa presented at Girona’s Forum Gastronomic event between 15-17th November.

The congress and trade fair brought together all those in the field of professional gastronomy and catering.

It was a privilege for Mibrasa to cooperate with some of today’s best gastronomes.

We had the honour of having at our stand, Chef Paco Pérez (5 Michelin stars) and his team from the restaurant Miramar in Spain’s coastal town of Llançà.

Paco Pérez and his head chef at Miramar, Luis Alonso, delighted us with their signature Mibrasa-cooked dish of roasted marrow with caviar and quail’s egg.

Mibrasa also had special guests from Cava producers, Coral Marine presenting their underwater made Sea Drink, collaborating with seafood suppliers Peixos Puignau, who prepared the perfect food and cava matching with submarine cava paired with grilled oysters and topped with a dressing made especially for the occasion.

Visit Coral Marine’s website to find out more about their latest underwater cava venture.

Thank you to all those who visited us, and see you at the next Forum Gastronomic 2016 in Barcelona co-hosting with Hostelco.