{"product_id":"paco-roncero-4-3-2024","title":"PACO RONCERO (3\/4\/2024)","description":"\u003cp\u003e\u003cstrong\u003eMonday, March 4. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTasting menu by chef Paco Roncero from the restaurant bearing his name, with 2 Michelin stars.\u003c\/div\u003e\n\u003cdiv\u003eA single night in Barcelona as part of Montagud Editores' Las Noches Mágicas. Enrique Granados Street, 70.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe price of Paco Roncero's Tasting Menu at Montagud includes wine pairing.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eWelcome Drink, A.O.C. Champagne, Ayala Brut Majeur, Ayala Champagne\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eClassics\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eFoie and cardamom Filipino\u003c\/div\u003e\n\u003cdiv\u003eMarinated salmon with creamy miso\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003ci\u003ePairing: Hakushu 18-year-old Peated Malt, 100th-anniversary Limited Edition, House Of Suntory\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eHomage to Madrid's bars\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eCod brandade\u003c\/div\u003e\n\u003cdiv\u003e\"Marriage\" of anchovy and boquerón\u003c\/div\u003e\n\u003cdiv\u003eGarlic razor clams\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eOxtail and smoked caviar tartlet\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: 14| Guarapo Oloroso, LÔV FERMENTS\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eCulinary postmodernism\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eOnion squid sheet\u003c\/div\u003e\n\u003cdiv\u003ePeas with Iberian jus\u003c\/div\u003e\n\u003cdiv\u003eRoasted sole with black butter\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Montsant, Pell de Gerres 2021, Thunder Wine Makers\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eGlazed oxtail with boletus and foie\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Rías Baixas, Attis Sousón 2018, Attis Bodegas y Viñedos\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eSweet vegetables\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eCauliflower and hazelnut manjar blanco\u003c\/div\u003e\n\u003cdiv\u003eBeetroot, black garlic, and balsamic\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Jerez, Cream Classic, Bodega Fernando de Castilla\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eFarewell Drink, Yamazaki 18-year-old Mizunara, 100th-anniversary Limited Edition, House of Suntory\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but transferable to third parties. In case of inability to attend, please contact 933 182 082 and inform us of the names of the people who will be attending in your place.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhat does the Michelin Guide say?\u003c\/strong\u003e In its splendid lounge, you can enjoy a complete, and increasingly interactive, culinary experience, realized through two interesting menus: Esencia (lunch only, Tuesday to Friday) and Afirmación. The chef, who has a genuine devotion to olive oils, displays all his creativity and imagination in the appetizer courses (a classic highlight is his Foie Gras Filipino with white chocolate and cardamom), then turns to flavorful, traditional-rooted cuisine in the main dishes, always featuring seasonal produce, and surprises with desserts by combining sweet bites with more vegetable options (like his original Beetroot and black garlic). Don't miss the spectacular terrace!\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945361551692,"sku":null,"price":189.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MARZO_2992199b-93f7-41b9-a775-5204ca316ea1.webp?v=1782330270","url":"https:\/\/montagud.com\/en\/products\/paco-roncero-4-3-2024","provider":"Montagud","version":"1.0","type":"link"}