“I graduated from one of France’s most prestigious hotel schools before starting my career at world-famous places in Paris (Maison Pelletier Paris, Lenôtre, Dalloyau Traiteur, Potel & Chabot).
At 22, I decided to travel the world on a Club Med cruise ship to hone my culinary skills. That introduced me to new flavours and techniques.
That experience helped me create a generous cuisine with exotic, simple, refined touches, respectful of quality products.
Back in Europe six years later, I spent three years at the Conrad, a leading Brussels hotel, before moving to Barcelona, where I’m in charge of the kitchens at the emblematic, five-star Princesa Sofia hotel.
After 25 years’ experience planning prestigious events, I started focusing on traditional gourmet cooking at home.
Being close to my guests means I can always listen to their desires and adapt my cuisine to their wishes.”
Virginie « Esquisse »
Born into a family of restaurateurs, Virginie trained at the Ferrandi school in Paris (pastry and cookery). Her cuisine is varied and inventive.
“I am passionate about Southeast Asia. My dishes are inspired by exotic discoveries made on my many trips there.”
Her French-Asian fusion cuisine combines subtlety, flavours and creativity. For several years Virginie has been based in Barcelona, where she offers a range specially designed to meet the needs of companies and the event-planning sector.
Virginie has also perfected her chocolate- and bread-making techniques. Her sweets combine traditional French know-how, a bit of mischief and unexpected flavours.
She shakes up pastry traditions and adds a decidedly playful, addictive touch!
Stéphane was born in Aix-en-Provence and started cooking at the Avignon hotel school at 16, combining his studies with an apprenticeship at the Relais et Château L’Auberge de Cassagne (one Michelin star) under chef Philippe Bouchet, a follower of Paul Bocuse and Georges Blanc, two of the world’s greatest chefs.
Then, his career took him to restaurants such as L’Auberge Provençale, Les Bacchanales and Les Frères Henry, all of which are in the Gault et Millau restaurant guide.
Stéphane has lived in Barcelona for nearly 30 years. After gaining experience in great French kitchens and training in Catalan cuisine, he now works with small-scale local farmers to offer a French-Spanish fusion of gourmet “creative market cuisine” in his own Cabrera de Mar studio.
In 2010, Stéphane started working with the gourmet website “Delicooks”, where he posts his recipes every month.
In September 2016, he published his first cookbook, Molécule ‘Art
Patty, a native Catalan, offers local gourmet cuisine adapted to your desires.
This famous caterer helps even the most demanding customers organise their professional events with talented chefs who are passionate about gastronomy. They turn classic Spanish cuisine into modern masterpieces while remaining faithful to Iberian flavours. Their goal: to offer you the best of their talent and surprise your taste buds with culinary creations combining excellence and innovation.
The size of her young, vibrant brigade allows you to plan big and small events while ensuring outstanding quality.
“We’re here to serve you. In a nutshell, we’re one of a kind!”. Patty selects the best products, cooks them well and presents them to their best advantage.”