🔥 Spanish Chefs. Paco Roncero: biography, recipes, restaurants, books, awards | Foods from Spain

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Paco Roncero is one of the most acclaimed chefs on the international culinary part of the NH Collection Casino of Madrid where he is the executive chef.


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Paco Roncero - Wikipedia
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La Terraza del Casino, in the stately, palatial building of the Casino de Madrid, has been the operational base for this young Madrid chef since Alongside​.


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In fact, Chef Roncero refers to Terraza del Casino as the “el bulli of Madrid.” Chef Roncero has set up his own food research laboratory called.


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La Terraza del Casino de Madrid: Run by a disciple of the great chef Ferran Adria of the late 'El Bulli" - See traveler reviews, candid photos, and great.


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Paco Roncero is one of the most acclaimed chefs on the international culinary part of the NH Collection Casino of Madrid where he is the executive chef.


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An opulent, high-ceilinged room on the top floor of the Casino de Madrid is home to Well-known chef Paco Roncero commands a 19 and a course tasting.


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La Terraza del Casino de Madrid: Run by a disciple of the great chef Ferran Adria of the late 'El Bulli" - See traveler reviews, candid photos, and great.


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La Terraza del Casino, in the stately, palatial building of the Casino de Madrid, has been the operational base for this young Madrid chef since Alongside​.


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Phone: +34 32 12 75; Email: [email protected]; Website: Chef Paco Roncero welcomes guests on a gastronomic journey which offers.


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Olives are also very important because we like to experiment with them a lot. The dish still has the Mexican influence, but I do my own thing with it. But then we felt it would be good to expand it so we could work more around technology. Can you tell us a bit more about those? Gradually I started combining my experience in the Spanish cuisine with the experience I gained from travelling the world. Chef Paco Roncero: It is very important. This place is no casino in the traditional way. We wanted to create a full experience surrounding a dish by integrating music, colour, flavour and atmosphere. So, the concept is similar, but we tweak it to make it a success on a local scale. Now we regularly combine local products and traditions, with influences from around the globe. The stunning location can also be rented for events, meetings, presentations, parties and social gatherings. For Paco Roncero and his team, presentation needs to be perfect. With projections of olive gardens and atmospheric lighting, guests can enjoy a tasting with different varieties of olives, oils and breads. I started at the hospitality school and I knew immediately that this was my passion, my vocation. We definitely use technique, but no more than what is needed in a certain dish. So, we came up with the combination of traditional food with good sauces as a basis, and contemporary influences. Features such as the bread and olive service — presented in the workshop space, with video projections of traditional olive groves and live cooking, or the staging of the dish in the most uplifting and surprising presentation you can imagine take centre stage in a new way of understanding the dining room service. Thanks to this collaboration, I got the chance to learn new techniques and explore adventurous ideas. I spoke to my mother and father a million times because I really wanted to become a chef and, finally, they said to go for it. In , he was part of the list of The Best Chef Awards. But one day, I went visiting the School of Gastronomy, because a family member used to work there. In January , the restaurant received a Michelin star. I like software, video, pictures and so on. Paco Roncero Restaurante opened its doors with the name of La Terraza del Casino at the end of , in one of the most special locations of the Casino de Madrid. From that day on, everything changed. There was only one condition: I had to become the very best chef. Designed and built based on criteria of integral sustainability, design for all and emotional engineering, the innovative chef creates an immersive environment that amplifies the sensory involvement of the guests. The interaction with the guests becomes quintessential, making the restaurant experience a true gastronomic performance, offering a show that is savoured with all five senses. I immediately fell in love with the atmosphere, all the flavours I tasted and all the aromas I smelled. Chef Paco Roncero: I frequently look to previous menus and experiences from the past. For example, eating a prawn feels totally different when you eat it at the beach, compared to eating it here in our restaurant. Flavour is the most important aspect of anything. In the summer, guests can enjoy a full menu at this outdoor paradise in the city centre. So, while we get ready to shoot the dishes, Paco Roncero briefs the Chefs de Cuisine on how to get everything on point for every dish to impress us with their culinary masterpieces. That way, we try to provide a symbiosis of Spanish and international products and preparations. The seasons are super important in this process. We sample a salmon and miso cone , which is balanced and refined in taste. Chef Paco Roncero: I experiment! Paco Roncero runs several restaurants, but the Paco Roncero Restaurante reflects his style best: avant-garde, innovative and creative, yet true to the authentic taste of the top-quality products he enjoys using in his dishes. These concepts have to make sure that our guests fully enjoy the gastronomic experience. But love and passion are most important. This new space is more about sustainability. I always had a strong feeling for taste and smell. He also had a big garden, so my passion for beautiful products and ingredients started back then. His approach translates not only in his cooking method, but also in the way of presenting and understanding food as a unique sensory experience. Those influences are an enrichment for me as a person and as a chef. So, I started to develop my own systems, which became quite successful, and are still growing. So, we respect the Mexican influences, but give it our own touch. Five years later, he was appointed head chef of the banquet department and in , he was promoted to the Casino kitchen headquarters. Followed by the ajoblanco sandwich made with a dry soft meringue — a reinterpretation of one of the most classic cold soups of the Andalusian cuisine. Chef Paco Roncero: The guest is always the most important to me. The international recognition gives us a lot of guests and is also a big motivation for the team. My other restaurant in Ibiza, Sublimotion, revolves around the same concept of experience. Chef Paco Roncero: We change the menu four times a year, depending on the season. So, from that moment on I was determined to become a chef. Of course, we are always aiming to get the highest recognition in the world of gastronomy, so we keep on working very hard with all our team members. It was a great way to present the real Spanish flavours to our guests in a more easy and accessible form. In the workshop space we have no less than types of olive oil, as we truly value the character of the different varieties of olives and the way they are treated by the producers. The first thing you notice is the decoration, which has nothing to do with the classical architecture that dominates the rest of the construction. The result is an interesting space full of possibilities for tastings and experimentation. Products have to remain recognisable, both in taste and look. A collision of all gastronomic cultures comes together to give rise to dishes such as the American Prawn, the Kokotxa and the Pilpil de Curry to the Rooster and the Royal with Mole. Besides managing restaurants, I also do television performances.

Paco Roncero is famous for a chef casino madrid style that combines the best produce with great technique and creative avant-garde inspiration. Then I went to England for a couple of months, which was an enriching experience.

When I came back to Spain, our current place in Madrid was not yet the gastronomic restaurant it is today. One of our main ideas was to create a menu from the background we gained throughout the years, combined with influences from travelling around the world.

Chef casino madrid wanted to make our clients think about the ecological footprint of food. We approach it from a positive side, emphasising the possibilities instead of only seeing the negative aspect around sustainability.

Back then, the cuisine was rather traditional. Watching the soup simmer encouraged our senses to develop a curiosity just click for source what it would taste like when it was finally served.

Sometimes we have new concepts, but we save them for the next season when the produce is at its best. But doing everything we can to boost the success of our restaurant is also significant. Chef Paco Roncero: A lack of sleep and a very good team! We have tableware that is specially designed for the restaurant and the image, and the service has to go hand in hand with it. Coming up next: the cochinita pibil taco. He has led various workshops on culinary research and additionally has worked as a congressman and teacher in a number of schools. There he became responsible for the banquet area and Paco Roncero Restaurante. Nevertheless, flavour and product have always been super important. Using gastronomy to provoke new sensations and communicate emotion, is a dream of Paco Roncero. Combining different kinds of textures and temperatures, the result is an exciting dish. After a two-year stint at El Bulli and the completion of a Sommelier Course at the Chamber of Commerce of Madrid, since , she has been the sommelier of the Paco Roncero Restaurante. Chef Paco Roncero: We have a lab here for guests, groups and for our own experiments. And then I combine that knowledge with my current vision. The chef really plays with the different textures of the macerated salmon, the crispy nori algae and the miso cream. Both tradition and the finest international cuisine are present on the menu. When the first bites arrived at the table, a glass kettle filled with a bouillon had been placed on the fire. Located on the top floor with a spectacular terrace, Paco Roncero Restaurante offers some of the best views of Madrid. When Ferran Adria was hired as a culinary consultant here in everything changed. I must say that the experience I gained in my restaurants in Spain and other countries have influenced me as a chef. A new world opened up and we dared to be more creative. In the past, we only had a very small room. Looking back to the past, my grandfather lived in the area of Sevilla where I went fishing, hunting and doing all kinds of things in nature as a young kid. Chef Paco Roncero: Indeed, I like both! Only in that way can you combine all the aspects of this kind of work! People in China or Colombia, for example, tend to like other things. You seem to have managed to combine both. Here the chef showcases his passion for olives and olive oils. The menu starts with a range of appetizers, accompanied by a glass of champagne.