2021Puigcerdà

Another year we celebrate GastroPirineus, and although we return at a time that is still difficult and critical for the sector, at GastroEvents we don't want to stop giving visibility to chefs, cooks and professionals from the industry. For that reason, and thanks to the chefs and speakers who have once again committed to this event, after months of work we are bringing you another spectacular edition with major names from the front line.

On 19 and 20 April, live and on location, around twenty protagonists from across Catalonia and — of course — from different points of the Pyrenees, from Andorra and from France, great chefs and speakers from different backgrounds, will offer masterclass sessions of traditional, modern, conceptual and auteur cooking, as well as pastry — with wine and pairing not to be missed.

Puigcerdà is once again the home of GastroPirineus in April 2021. Twenty chefs from across the Pyrenees —and from Andorra and the Eastern Pyrenees— fill two days of a programme that doesn't know the meaning of the word «less».

Francesc Rovira, from Fonda Xesc in Gombrèn, opens with contemporary cooking with deep roots. Albert Raurich, from Dos Palillos, brings a Mediterranean and Asian perspective to the high altitudes. Eduard Xatruch, from Disfrutar, proves that extreme creativity and local produce are no contradiction. Marcel Cardona, from Cal Fuster in Viver i Serrateix, closes with the most territory-rooted Berguedà cooking.

Puigcerdà pastry shops, singular wines, artisan Cerdanya cheeses and Andreu Vidal's Aranese cooking complete a flavour map where the Pyrenees speaks in all its voices at once.