Urvanity Projects and Mahou unite to create Artívoros by Mahou, a unique experience which joins art and gastronomy and invites you to enjoy an incomparable spectacle.
During four days, art and cuisine lovers had the chance to savor a menú created by Paco Roncero, a two Michelin star chef, in a very special setting; inside an artistic installation by Penique Productions. The collective covered the event’s location, the Palacio de Neptuno in Madrid, in an enormous white inflatable which transformed the space into an immersive artwork.
During the dinner, the installation was converted into a canvas covered with visual projections which, dpending on the course of the menú, invited the guests to travel to foreign cities, to a forest or to a place under the sea.
An original project which shows that art and gastronomy are two cultural disciplines which, joined together, can create a unique experience for all senses.
Penique productions was born in Barcelona in 2007. It is a collective of artists of different disciplines focused on a common project which is based on the idea of making ephemeral installations.
The starting point of each project is the selection of a location, which will be the place where to build a unique and customized piece. An inflatable balloon that expands and invades the space completely by itself.
The balloon grows until it fills the whole space and becomes the part of the existing architecture. The air, acting like the structure, presses against the plastic that faces the outline of the solid limiting and shaping the final form. Conquered by the inflatable, the place is transformed through the new texture, light and monochrome color.
Penique productions appropriates the original site that loses its routine to become part of the work getting a new identity. The balloon acts as a border and frames a new space. The container is also the content blurring the idea of the art object.
Penique productions offers an experience to the viewer. Therefore, through this clear, direct and simple perceptual message, Penique aims to reach all kinds of people without setting a closing speech.
The labels follow Paco Roncero, but he always makes sure to run faster. So often, that doubts arise: How is it possible to be so many things at the same time? Can a single person reach everything? Does he hire doubles? Is he able to unfold? Does he have twin brothers? Is Roncero a replicant?
Maybe we will never know Paco truth. However, his achievements and journey stages seem clear: He studied at Escuela de Hostelería y Turismo in Madrid. And he did his stages in Zalacaín and the Hotel Ritz.He is Executive Chef and Director at the NH Collection Casino in Madrid, La Terraza del Casino, Estado Puro (Madrid), Estado Puro (Shanghai), La Canica, Versión Original (Bogotá), Pata Negra (Cartagena de Indias) y Sublimotion.
He obtained Chef L’Avenir 2005 award. He got the 2006 National Gastronomy Award. His constellation, at the moment, accumulates 2 Michelin Stars. He “tans” with Three Repsol Suns.
He has no gavel, but is Judge in Master Chef Colombia and Top Chef Spain. He is a congressman in different schools and international gastronomic meetings. He is the author of the books; “Tapas y Gastronomía del S.XXI”, “Bocadillos y Ensaladas”, “Tapas en Estado Puro” and “Correr, Cocinar y Ser Feliz”. He created the PacoRonceroTaller. He promoted the development of the “Gestor de Cocina” (Kitchen Manager) software. . He run with Running Chefs and Sport Cooking. He sweated in the half IronMan at Bilbao and Malaga. He can be found every other year, in the NY Marathon.