Twelve years cooking moments.

Producer-first. No middlemen. Every mushroom, every wine, every cheese has a name and a story before it lands on the plate. We work with PDOs and small producers from Pirineus and Ebre committed to native varieties, extensive livestock and artisanal fishing.

When we find a produce that moves us, we don't buy it: we follow it. We visit the producers, walk the fields, head down to the ports. The technical sheet is written by the producer, not us.

Fire, smoke and craft, on stage. Every event is live cooking — not a slideshow talk. Chefs bring their grills, plates and pots. The audience watches the cooking, hears the fire, smells the plate before tasting it.

We pick chefs who have something to say and the voice to say it. We are not chasing Michelin stars: we are looking for craft with its own voice.

Cuisine is heritage. Heritage is cooked. Each edition lands in a village, a valley, a county. Venues are historic wineries, restored farmhouses, village squares. Gastronomy is the pretext for putting the territory on the map — and the proof is that local producers come back, year after year.

Our events are never in neutral hotels. If a congress can be held in any city in the world, it is not a food congress — it is a convention.