Renowned chef Oriol Castro from the world-famous restaurant Disfrutar provided the grand finale at 2,035 meters above sea level. He presented a unique dish inspired by sheep's wool, symbolizing the deep connection between avant-garde cooking and local heritage.
Local chefs such as Eli Farrero and Míriam Oliva showcased traditional recipes and sustainable products from the Alta Ribagorça region. The event also featured pastry master Oriol Balaguer, who crafted a chocolate sculpture inspired by the local Romanesque churches.
“"The Pyrenees pantry is a space of memory and creativity where preserving products is a way to innovate."
Supported by FGC and the Generalitat de Catalunya, the conference successfully promoted the Pyrenees' culinary identity, linking landscape, heritage, and international tourism strategy.
