Chef Rafael Peña, Founder of the Bistronomia Movement, Brings His Fresh Take on Catalonian Cuisine to The Lounge at Four Seasons Hotel Hong Kong
From the country that mythologised molecular gastronomy, another novel food movement is underway led by the groundbreaking Catalonian Chef Rafael Peña. A protégé of the top Michelin starred restaurants in Spain, when it was time to break out on his own, Peña was moved to create a new style of dining where simplicity is elevated with a touch of haute cuisine and presented in a welcoming, casual setting. Peña brings this fresh conception of casual fine dining, or “bistronomia,” to Hong Kong from June 6 to 9, 2018 at The Lounge at Four Seasons Hotel Hong Kong. Guests will have a chance to experience his purity of technique over an eight-course tasting menu, paired with an exceptional wines from the bright young vigneron Dominik A. Huber of Terroir al Límit in Priorat.
A self-taught cook early in his career, Peña honed his technique under the tutelage of such contemporary masters as former World’s Best Restaurant #1 el Bulli and three Michelin star Martin Berasategui. In the aftermath of the economic crisis in the late aughts, Spain was beginning to shift away from the elaborate dining of earlier years, trending back to a simpler style of cooking grounded in tradition. Peña was at the vanguard of this new movement, later dubbed bistronomia for its hybrid approach to dining - casual like a bistro with flashes of that exquisite technique honed in high temples of gastronomy.
At Peña’s restaurant Gresca and adjacent Gresca Bar in Barcelona, the menu might change daily, driven by what is fresh and a good value. Wine is an integral part of the experience, as Peña takes as much care with the research and selection of the wines as he does with the ingredients for his dishes.
For four days, Peña brings his unique epicurean vision to The Lounge at Four Seasons. The eight-course tasting menu is served exclusively at dinner and will be complemented by the wines of sustainable winemaker Terroir al Límit of Priorat. The menu includes such enticements as a foie gras with marinated vegetables escabeche style and roasted squab with ginger. The wine selections from Terrior al Límit show purity in their expression of the terroir of this corner of Spain as with the fine priorat torroja, a blend of 50 percent grenache and 50 percent carginan and the complex priorat arbossar, 100 percent carignan from 90 year old vines.
The eight course set menu is priced at HKD 1,450 plus 10 percent service. Wines from HKD 140 and 10 percent service by the glass.
For reservations contact The Lounge at 3196 8820 or email email@example.com.
Four Seasons Hotel Hong Kong