Bidiyon nasa mai nasara kuma mai ƙarfi “Origen” an ƙirƙira shi don gidan cin abinci na Michelin biyu mai tauraro Enoteca ta Paco Pérez, ɗaya daga cikin manyan wuraren dafa abinci na Catalonia da ke a Hotel Arts Barcelona.
Bidiyon mai hankali sosai, wanda aka sani a cikin Professional Har yanzu a Motion / Bidiyo, Nishaɗi category, an ba da izini ta Hotel Arts don dacewa da ƙaddamar da hangen nesa na Enoteca da sabon menu a cikin Yuni 2022. Mai bimbini duk da haka yana da ƙarfi, aikin Nando Esteva yana ɗaukar Chef Paco da kyau. hangen nesa ga gidan abinci da ainihin asalin Enoteca.
Ta hanyar sanya mai kallo zuwa cikin shimfidar wurare masu cike da iska da ƙaƙƙarfan yanki na arewacin Catalonia a kusa da Mard'Amunt, mai zanen ya haskaka sha'awar Chef Paco game da kyawun daji na shimfidar wuri da keɓaɓɓen kayan amfanin da ke zuwa kai tsaye daga sanyi, ruwa mai ruɗani na wannan ɓangaren. Bahar Rum. Kyawawan sauƙi na kayan abinci yayin da ake dafa abinci da kifi, daga artichokes masu taushi zuwa bass na teku, ana nuna su ta hanyar tsaftar saitin Enoteca inda tufafin teburi masu tsafta da palette mai launin shuɗi suka bar kayan abinci da kayan abinci da aka yi da kyau suna yin magana.
Nando Esteva ya ce "Wannan lambar yabo tana da mahimmanci biyu a gare ni, saboda na sami damar haifar da tasiri har yanzu a cikin aikin motsa jiki wanda duka biyun ke ɗaukar tsabtar abubuwan da Chef Paco ya yi da kuma nuna kusan asalin almara na abubuwan sinadaran," in ji Nando Esteva.
"A cikin wannan zamani na dijital inda abun ciki na bidiyo ya sami shahara sosai, na yi matukar farin ciki da samun wannan babbar kyauta don abin da ainihin fasahar gani biyu ke girgiza hannu."
Jagoran da shugaba Paco Pérez ya yi alkawarin kawo ainihin Mar d'Amunt zuwa gaɓar rana na Barcelona, Enoteca yana kula da masu cin abinci zuwa kayan ado mai kyau na dandano wanda ya yiwu godiya ga al'adar haɗin gwiwa da gwaji. Tare da samfurori na ingantattun ingantattun abubuwan da aka samo daga al'umma masu sha'awar ƙanana da matsakaitan masu samarwa, Enoteca yana alfahari da kasancewar kowane nau'in sinadari ɗaya akan menu.
Don ƙarin koyo game da Enoteca na Paco Pérez, da fatan za a danna nan. Don ƙarin bayani game da Hotel Arts Barcelona ko yin ajiyar wuri, don Allah danna nan.
Game da Nando Esteva
Mai daukar hoto Mallorcan mai bikin Nando Esteva ya kasance sananne a cikin duniyar talla, inda ya ƙware a aikin hoto da bidiyo ga abokan ciniki a fannonin baƙi, gine-gine da masana'antu. Amma ilimin gastronomy shine ainihin sha'awa da zaren da ke gudana a cikin dukan aikinsa. A cikin dakin gwaje-gwajensa na gastronomic a Mallorca yana haɗin gwiwa tare da wasu manyan masu dafa abinci suna neman sabbin hanyoyin baje kolin abinci ta hanyar lalata gine-ginen sa da kuma tantance ainihin sa. Dukansu tallansa da ayyukan fasaha an san su a cikin 'yan shekarun nan a LUX, IPA, One Eyeland, Florence-Shanghai, Prix de la Photographie de Paris Px3 da Hasselblad Master Awards, da sauransu.
Game da Paco Perez
An haife shi a Huelva kuma ya girma a Llançà, shugaba Paco Pérez ya ba da sha'awar dafa abinci a zamanin da ya fara koyon igiyoyi a mashaya tapas na danginsa. Tun daga wancan lokacin, ya fara sana'a mai ban sha'awa wanda ya sa ya horar da mafi kyawun masana'antu. A Faransa, ya koya daga shugaba uku Michelin-starred Michel Guèrard, daya daga cikin kakanni na Nouvelle Cuisine; a Catalonia, ya yi farin ciki a cikin kerawa na Ferrán Adrià yayin da yake aiki tare da shi a El Bulli. Gidan cin abinci na farko na Chef Paco, Miramar, wanda ya buɗe a Llançà tare da matarsa Montse Serra, ya nuna haɗin kai mai nasara na ruhin bincike da zurfin girmamawa ga gwaninta da aikin ƙungiya, ya kawo wurin taron biyu taurari Michelin. Ayyukansa na kasa da kasa, tun daga 5-Cinco na Paco Pérez a Berlin zuwa Tast Cuina Catalana a Manchester, ba wai kawai burin shugabar da aka yi bikin ba ne kawai, har ma da jajircewarsa na ci gaba da ingiza kansa cikin fasaha da fasaha.
About Hotel Arts Barcelona
Hotel Arts Barcelona yana da kyawawan ra'ayoyi daga wurinsa na musamman a bakin ruwa, a tsakiyar unguwar Port Olímpic na birnin. Mashahurin mai tsara gine-gine Bruce Graham ne ya tsara shi, Otal Arts yana da benaye 44 na gilashin da aka fallasa da karfe, wanda ya mai da shi fitaccen yanayin sararin samaniyar Barcelona. Dakuna 455 na bakin ruwa da 28 keɓantacce The Penthouses suna da sumul, ƙira ta zamani wanda ke cike da tarin tarin ƙarni na 20 mai ban sha'awa. yana aiki da masu fasaha na Catalan na zamani da Mutanen Espanya. Hotel Arts yana ɗaya daga cikin wuraren da ake dafa abinci na farko a Barcelona tare da Enoteca mai tauraro 2 Michelin wanda fitaccen ɗan wasa Paco Perez ya sami tauraro 5 Michelin. Baƙi da ke neman mafaka mai nisa na iya jin daɗin sa hannu ta hanyar fitacciyar alamar kula da fata ta Spain Natura Bisse da ke kallon Tekun Bahar Rum a 43 The Spa. An san shi a matsayin ɗaya daga cikin manyan otal-otal na kasuwanci a Spain, Arts na Otal yana ba da sararin aiki sama da murabba'in ƙafa 3,000 da ke kallon Bahar Rum a cikin Arts 41, don tarurrukan jirgi da taro da abubuwan zamantakewa, bukukuwan aure da bukukuwa. Otal ɗin yana ba da ƙarin 24,000 murabba'in filin aiki, tare da babban wurin taron da ke ƙasa da benaye na biyu. Don ƙarin bayani, don Allah danna nan.
ABUBUWAN DA ZA KU GUDU DAGA WANNAN LABARI:
- The beautiful simplicity of the ingredients as they are foraged and fished, from tender artichokes to sea bass, is underscored by the purity of Enoteca's setting where pristine tablecloths and a muted colour palette let the ingredients and the masterfully rendered dishes do the talking.
- By placing the viewer into the windswept landscapes and rugged terrain of northern Catalonia around Mard’Amunt, the artist spotlights Chef Paco's admiration for the wild beauty of the landscape and the exceptional produce that comes straight from the cold, turbulent waters of this part of the Mediterranean.
- Celebrated Mallorcan photographer Nando Esteva is a familiar figure in the world of advertising, where he specialises in photo and video work for clients in the fields of hospitality, architecture and the industrial sector.
