Cascada Marbella celebrates Valentine’s Day with a double gastronomic proposal “A 6 Manos”.

Marbella, January 21, 2026.- Cascada Marbella celebrates Valentine’s Day again as it does best: around the table, the product and the people. On February 14 and 15, the restaurant presents the third edition of its traditional Valentine’s Day “A 6 manos”, bringing together again Jérémie Falissard and chefs Jacques Lagarde and Mathieu Lagarde, in a culinary meeting marked by complicity, creativity and the pleasure of cooking together.

Beyond the date, Valentine’s Day at Cascada has become an expected date for its close and authentic character. It is not about grand gestures, but about sharing good food in a natural environment, in a simple and honest way, in the restaurant’s garden.

Once again, the event has the support of Distribuciones Ordóñez, a regular sponsor of Cascada’s six-handed meetings, which accompanies these collaborations year after year and harmonizes the menus with a careful selection of wines.

A story that began in the kitchen

The relationship between the three chefs began on the Top Chef France program and, since then, they have kept in touch and have continued to cook together whenever possible. This Valentine’s Day marks the third consecutive year that they have come together at Cascada Marbella for this special occasion.

They are top chefs who really enjoy cooking together, sharing ideas and energy in the kitchen. The result is always a proposal marked by spontaneity, product and enjoyment, which is presented in two versions: a full tasting menu for dinner on Friday and a more relaxed proposal for lunch on Saturday.

Friday, February 14 – Valentine’s Day Dinner

On Friday, February 14, Cascada Marbella will offer a tasting menu created jointly by Jérémie Falissard, Jacques Lagarde and Mathieu Lagarde, conceived especially for the occasion and guided by seasonal produce and their shared way of understanding cuisine: generous, precise and full of flavor. The proposal begins with a meurette-style egg, accompanied by foyot sauce foam, four-seed bread toast and homemade pork cheek charcuterie; it continues with a grilled leek with sherry butter, mustard pickles and Tête de Moine cheese, and a sourdough bread pass with onion and parsley butter terrine, wagyu jerky and topinambur pickles. The menu evolves towards the sea with a trout confit in lobster and saffron oil, served with mussel marinière sauce, before giving way to a braised short rib with celeriac puree and maple syrup gravy. The sweet section is composed of a mulled wine jelly with goat brie, followed by iced nougat with candied orange, warm chocolate mousse and cocoa tuile.