Located at an altitude of 2,035 meters, the event focused on mountain products and local heritage. The initiative brought together elite chefs to demonstrate the versatility of high-altitude ingredients directly on the ski slopes.

Oriol Castro, from the three-Michelin-starred restaurant Disfrutar, shared a masterclass featuring dishes linked to transhumance. Attendees tasted a creation made with sheep wool and another inspired by the surroundings of Boí Taüll, cooked using natural snow.

The gathering featured prominent chefs such as Marcos Pedarròs from Er Occitan in Bossòst, Eli Farrero, Míriam Oliva, Sergi de Meià, and the master pastry chef Oriol Balaguer.