Fina Puigdevall & Martina Puigvert Puigdevall
Sustainable Cuisine
A gastronomic journey through the emblematic dishes of 2 Michelin Star Restaurant Les Cols by Fina Puigdevall. A cuisine rooted in its territory.
Fina Puigdevall & Martina Puigvert Puigdevall
Owner and Chef, Les Cols Restaurant, 2 Michelin Stars (Girona, Spain), Best Chefs Awards 2024
Discover how the seasonal artisan products of La Garrotxa are transformed with modern techniques to create a two Michelin-starred experience
Fina Puigdevall is a leading chef within the Spanish gastronomic scene. Her 2 Michelin star restaurant, Les Cols, is located in the volcanic area of La Garrotxa, in the north of Catalonia.
Fina and her daughter Martina have created a cuisine that is closely connected with their natural surroundings.
In this course they open their kitchen to us and explain their most emblematic dishes step by step.
They share their story, their relationship with their own products and those provided by local suppliers who share their environment. We will see how their menu evolves to maintain their philosophy of a local, sustainable cuisine that is adapted to its location.
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Course Syllabus
Course Content
Chapter 2 - Introduction to local cuisine
Chapter 3 - The best of the moment; leaves, herbs and flowers
Chapter 4 -From hen house to plate; fresh egg of the day with different colors
Chapter 5 - The intimacy of a landscape; buckwheat rice, perrechico mushrooms, buckwheat veil
Chapter 6 - Accentuating the landscape kitchen; mille-feuille of river trout and acorn-fed ham
Chapter 7 - Inspired by Wellington; beetroot, puff pastry, and dairy
Chapter 8 - With the intention of closing the circle; lamb's liver and sweetbreads, sheep's milk, wool, thyme
Chapter 9 - From our garden; rhubarb, wild strawberries, elderberry
Before you go
The nature and simplicity of local products and how to get the most out of them
What you'll learn
In this online course you will learn the history and the seasonality of the products that belong to the La Garrotxa, a volcanic area in northern Catalonia, and you will see how they are served in the charismatic Les Cols restaurant.
Fina Puigdevall and her daughter Martina will share tricks and techniques from their kitchen, and above all detail their relationship with their products, many of which are grown and raised in their own garden.
You will discover local products, such as buckwheat, a dish made with river trout, and a classic wellington, in this case, made with beets from the restaurant garden.
Who is it for?
This course is for kitchen lovers and professionals who want to learn the Les Cols philosophy and way of working. It is for people who love nature, who believe that there is a new way to work with products, and that local cuisine can be equal or even better than the alternatives.
This course is also for those who are interested in two Michelin star cuisine with a more vegetable oriented approach that cares for the environment without sacrificing the pleasure of great cooking.
Recommended equipment
- Vacuum packaging machine
- Steam oven
- Convection oven
- Cotton candy machine
- Thermonix
- Ice cream machine
Course recipes
In this course you will learn
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Meet your Instructor
Owner and Chef, Les Cols Restaurant, 2 Michelin Stars (Girona, Spain), Best Chefs Awards 2024
Lovers of nature, seasonality and their region: La Garrotxa. A mother and daughter team who cook with seasonal products and apply cutting-edge techniques.
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very understandble knowledge
so natural ,well explained. lets see if i make it 'to one day to meet the 2 wonderfull teachers,at col.ty