2019Vall de Núria

GastroPirineus 2019 Vall de Núria

Vall de Núria, a mountain sanctuary in the Ripollès accessible only by rack railway, hosts GastroPirineus in April 2019. A setting where the mountain rises to 2,000 metres and local produce — from the Producte del Ripollès mark to Cadí cheese — speaks for itself.

Carme Ruscalleda opens the day with a keynote on culinary heritage and how to make it resonate in the 21st century. Carles Gaig, from his Barcelona restaurant with deep Catalan roots, argues that evolving from tradition is the only modernity that lasts. Martina Puigvert, from Les Cols in Olot, and Francesc Rovira, from Fonda Xesc in Gombrèn, close a starred dinner that stays engraved in the memory of the Ripollès.

Up into the Pyrenees, deep into cooking. In this isolated corner of the world, GastroPirineus proves that distance from the larder does not weaken the kitchen: it concentrates it.