DEL LLIBRE AL PLAT: A proposal to lick your fingers!
The chef Enric Herce will present his book “Delicious Sea” and show us the many ways to cook the marine variety. A fascinating and rich cuisine due to its great diversity.
Chef Enric Herce has been cooking by the sea for almost fifty years. He writes, thinks, cooks and creates his own culinary world that allows you to discover what and how the fish, crustaceans, cephalopods and other varieties that live in our sea are. In addition, Herce has also collaborated in prestigious publications such as Club de Gourmets, Restauradores or Vivir el Vino.
Saturday, October 7 at 7 p.m
At Espai Cultural del Cercle Calongí