"Origens" Chocolate Fine Dining Experience for the documentary Natural Solutions Dinner

"Origens" Chocolate Fine Dining Experience for the documentary Natural Solutions Our hosts Xavi & Stefan, together with the award-winning, Michelin-starred chef Xavier Pellicer have designed a solidarity gastronomic menu to take you to a journey back to the Origins of the cocoa. Hosted by the renowned Hidden Factory, culinary space of the chef and creative head of the menu, Xavier Moron, this dinner will delight your palate while showing you all the potential chocolate has as an ingredient, along with Stefan Winter, chef ambassador of Original Beans. This solidarity event is all about raising money and awareness for a feature-length documentary, @natural_solution_doc, about the essential shift in corporate structures towards a more sustainable future. If you’re interested in saving the planet and attending an impressive culinary experience next Friday the 17th, don’t miss out on this amazing dinner. ✨ The money from the ticket will go to the fundraiser Five stages of Circular Economy Mimosa of kombucha with cocoa Oyster with cocoa and grapefruit vinaigrette Artichoke flan with cocoa nibs Smoked salmon on cocoa beans with avocado cream and beet arepas Chipiron stuffed with Ampurdanese organic black sausage Opera by HEURA, eggplant, licorice and coffee demi-glace Coulant by "Xavier Pellicer" Liqueur and chocolate cigar Petits souvenirs


Precio de el evento

  • "Origens" Chocolate Fine Dining Experience for the documentary Natural Solutions


Opiniones (2)

  • Irene2020-01-15
    Es war ein wunderschöner Abend mit großartigen essen. 5
  • Timo2020-01-08
    A really nice and successful New Year's Eve party from Xavi & Stefan. The choice of food and drinks was excellent. You felt at home immediately when you were welcomed by the whole family. The host was very attentive and also reacted quickly to vegetarian wishes. 5

Horario de evento

  • De 19:00 a 23:00

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Evento de Xavi & Stefan

Javier: I studied cello until I was 22 years old before suffering tendinitis so my cello playing days were over. And so began an existential crisis that saw me change my career and life. I began to study cookery at Hofmann School in Barcelona and my passion for the culinary arts began. I have worked in Michelin starred restaurants, relais desserts pastries, luxury hotels and I also worked in catering exclusive events. When I met Nicolas it was more clear to me to provide freelance, doing cooking lessons, culinary experiences and more. We invite you to come and share a meal with us and enjoy the fruits of our passion! Nicolas: I start cooking in a Michelin star restaurant as an apprentice when I was 14 years old. After cookery I train in service and wines, in 5* hotels and restaurants in Switzerland (Geneva - Lausanne). I was lately event manager and logistic coordinator. I always project to have a big open home to host foodies and art lovers people. I met Javier in the beginning of 2014 and we merge our skills to invite you in our universe of food and creativity.

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