The 12th edition of the Girona Gastronomic Forum featured the presentation 'How modern cuisine draws from the most ancestral traditional cuisine'. Renowned restaurants Miramar, Les Cols, and Disfrutar shared their philosophies on keeping tradition alive through experimentation.
“"We have come to make a marine escudella with cabbage grown near the sea, which has a different flavor than inland cabbage."
Chef Paco Pérez presented a marine version of the traditional escudella stew, using Pyrenees water provided by Oriol Castro. This creation combines coastal ingredients with mountain elements, creating a literal 'sea and mountain' fusion across Catalan territories.
Oriol Castro, from Disfrutar, emphasized the role of technology in modern gastronomy. He explained how freeze-drying allows chefs to use seasonal products, such as 'calçots', throughout the year without losing their essential properties.
“"I always recommend to young people that they hold on to tradition."
Finally, Martina and Carlota Puigvert from Les Cols discussed their commitment to the natural rhythms of the Garrotxa region. They highlighted the value of local ingredients, stating that local beans are the true caviar of their land.
