Michelin Stars by La Pleta
Michelin Stars by La Pleta
·Michelin Stars by La Pleta
RAFAELHOTELES BY LA PLETA renews this ski season its commitment to haute cuisine with the 3rd edition of the MICHELIN STARS by LA PLETA gastronomic days.
In the MICHELIN STARS by LA PLETA gastronomic days, the guests will take part of the most innovative and prestigious chefs proposals in a special diner. All chefs have been awarded with a Michelin star. Each gastronomic journey the most prestigious chefs will propose you a surprising travel to their culinary universes by a surprising and special menus. These journeys offers different proposals to the most discerning palates: JÉRÉMY MORIN (6 January), QUIM CASELLAS (4 Februay), FRANK RENIMEL (11 February ) and JÉRÔME RYON (11 March).
PRICE PER PERSON AND DAY - 95 €
Limited places, confirmation is requested.
Information and reservations:
CRISTINA JUANALS (Deputy Manager)
(+34) 973 645 550 - firstname.lastname@example.org
- JÉRÉMY MORIN - 6 January
Jérémy Morin is one of the most acclaimed French chefs, with a promising career: he got his Michelin star under 30.
In front of the restaurant L'Aparté in Toulouse, Morin is particularly fond of the elegant and subtle pairing of sea and land products, offering an authentic and eclectic gastronomy.
- QUIM CASELLAS - 4 February
Quim Casellas came to the haute cuisine’s world at the age of sixteen when he worked with Joan Piqué, one of the best contemporary chefs of Catalan gastronomy.
After Piqué, he worked in the restaurants of Arzak, Joan Roca, Jean-luc Figueras, Fermi Puig, Joan Pallarés and Quim Farrarons, among others.
Since 2000 he manage Hotel Casamar, the family hotel located on Costa Brava, with María Casellas, his sister. In 2011 restaurant of the hotel received a Michelin star, a distinction that maintained.
- FRANK RENIMEL - 11 FEBRUARY
At the age of 15 Renimel decided to dedicate his life to gastronomy and began an exciting journey to the main important kitchens of French chefs such as Michel Guérard, Jean Coussau, Christian Willer, the Pourdel brothers (Jacques and Laurent) and his great mentor: Dominique Toulousy, chef from the ÉCOLE HÔTELIÈRE DE LAUSANNE.
Since 2002 Renimel worked as chef at L’HÉRAULT, at the RELAIS DE PIGASSE, to finally opened his own restaurant at Toulouse: EN MARGE, the restaurant that currently runs with Isabelle, his wife, and has been awarded with a Michelin star.
- JÉRÔME RYON - 11 March
Jérôme Ryon began his career with the chef Marc Veyrat, at L'Auberge de l'Eridan, where he acquired the use of aromatic herbs and his particular gastronomy with elegant aromas. Then he joined to the historic Hôtel de la Cité, where he rescued all traditional recipes of the regional cuisine, with exceptional innovations in products and recipes.
With a Michelin Star since 2006 (revalidated year after year), Ryon feels passion for the products of the south of France, a passion that is reflected in his gastronomy creations.