Gastronomic avant-garde and technological innovation go hand in hand in the new PacoRonceroTaller

Leveraging HP solutions, the Madrid chef Paco Roncero has created a 'clandestine' space, Unique in the world, known as PacoRonceroTaller, and in which the gastronomic avant-garde and technological innovation come together to provide a complete and unprecedented emotional experience.

With the most cutting-edge technology in environment design and ambient intelligence, the Madrid chef Paco Roncero has devised a unique scenario to create experiences and generate emotions in the gastronomic field as never before. PacoRonceroTaller is the achievement of a dream long meditated by this chef and materialized by the hand of the Repsol Guide in collaboration with Hp, Land Rover and NH Hotels. This space embodies the values of technological innovation, Sustainable development and research or dissemination at the service of gastronomy.

Conceived as a research laboratory, The new workshop is a space for the development of the creative talent of the chef and his team in the design of new dishes, as well as a connected training classroom for the exchange of knowledge among the elite of the masters of the kitchen. But it's also a place where up to eight diners, and only through an exclusive invitation, will be able to live unique experiences under the direction of Paco Roncero.

A unique space

With a 'clandestine' entrance’ Full of surprises, which includes a tour of the most hidden corners of the building, The room offers the possibility of generating chromatic atmospheres, Control relative temperature and humidity, Aromatize the environment and offer adapted acoustic experiences. Using an HP tablet PC, the HP Slate 2, A lightweight and robust device, Diners will be able to interact with the applications developed by the workshop. They will be able to create different scenes according to the gastronomic discourse, to simulate exotic landscapes, Recreate memories of lived times and generate illusions of stories yet to live for the visitor.

Unparalleled research and experiences

In the experience area are located several HP TouchSmart touch desktops with which you can access a database of the workshop oil library. Before the oil tasting starts, Paco Roncero shows through the team and thanks to an application designed ad hoc, All the oil library available in the workshop, Displaying the information of all the selected oils in a simple way and by simple touches on the screen.

In the backoffice area of the workshop, is one of HP's most powerful desktops, the HP Elite h8 with dual video output. This team is responsible for controlling the entire home automation system that makes it possible to create the "experiences" of the workshop. And it is through this team the different scenes that make up the show are broadcast: Video broadcast, Changing lights, Etc. The research part is one of the keys to space, for which workshop members use HP ProBook 4330s laptops to perform internal research work. Powerful and fully reliable equipment that keeps all investigation information completely safe while increasing your productivity.

In the center of the workshop is located Hisia, a "smart table" about six meters long made in Keraon and an oil library with 216 Specimens for olive oil tasting, fetish ingredient of the workshop on which numerous investigations are made.

Gastronomic revolution

On the whole, A gastronomic space of the future that contributes to transmitting all the creative potential of the author and a "livinglab" where, through the study of people's reactions and participation, new creations and proposals will emerge that can be adapted and transferred to La Terraza del Casino de Madrid and other projects of the chef.

Salvador Cayon, Marketing Director of PSG HP Iberia, has targeted; "For HP it is a real pleasure to be able to collaborate in a project as innovative and avant-garde as PacoRonceroTaller. This unique space is a showcase of how technology plays a vital role in the way people discover., He develops and practices the activities he is passionate about and in the gastronomic and academic field it could not be less".