Passport Spain Cooking Class: The Three Pillars: Technique, Product & Emotion with Ramon Freixa


Ramon Freixa's passion for cooking was handed down from his grandparents, both bakers, and pastry making remains his first love. He was mentored by Chef Nicholas Pequreau and continued his training in Belgium before moving on to work with Michel Bras in France. In 1998, his father ceded the kitchen of the family restaurant in Barcelona to him and, under his reign, the restaurant was awarded its first Michelin star.

The menu will include:

  • Big Duck
  • A Parter de un Tomatoe Raft
  • Esparragos con Crema de Huevo (Asparagus with Egg Cream)
  • Arroz Melosa de Sepia y Butifarra Negra
  • Ensalada Rusa con Ventrescade Bonito
  • Pulpo Asado con Parmentier al Pimenton y Cucusbitaceas



Central Market
3815 Westheimer Rd.
Houston, TX 77027


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