On our culinary
vacations you will have:
-Personnalised attention
-An english speaking guide
-All transfers during the trip
-Top Chefs for your cooking classes
-Luxuous accomodation
-The freshest products in the elaboration of the menus
-A great selection of restaurants
-A fantastic selection of wines
-Cooking classes by a professional teacher
-No obligation to cook, you can just watch and enjoy the menu
-Classes in English
-Flexibility of the team
-Changes on the Tour if required
Yvan Vinals and Yukiko Mizukami would like to present themselves as food, wine, tradition and art lovers. They would like to share their culinary discoveries with you in a way that you would keep these memories forever.
Some History:
Catalan cuisine has had many influences, from the first Greec settlement in Ampurias, who tought the Iberians how to make wine, to the Romans, with their sensitivity for balancing the flavours, and their healthyness, but also the Arabics and the Juews have been an important step in Catalan Cuisine’s History. In the last centuries the major influence comes from French cuisine, which has helped the Catalan Chefs to be more subtile and fine in the presentation, adapting the Tasting Menus on their own way, adding their mediterranean art and originality.
Catalan cuisine, and specially Emporda and Girona cuisine, by its situation between the Pyrenees and the Mediterranean Sea, uses from both the countryside and the sea its basic ingredients. It even sometimes mixes sweet and salty, like adding fruit in a meat dish, or dried fruit (fruits secs) in a stew.
The biggest secret of Emporda Cuisine is the use of high-quality local produce: rice from around the village of Pals, with a quality that makes it the basic element of a multitude of dishes; prawns from Palamós; fish from the Costa Brava, like the ganxó blue fish, served alone or garnished; the vegetables used fresh- raw or cooked in salads, casseroles and stews.
Summary of products: The ‘angel-hair’ escarole and the white-eyed bean are typical products of the Empordà which, for various reasons, had once ceased to be grown. Now a group of market gardeners of the Empordà have begun to revive their use and they can be enjoyed at the restaurants.
Other typical products of our land, as the traditional local produce with a long history of use and preparation, are: the home-made pastries called bunyols, the cottage cheese and cream cheese that help to make up excellent salads and desserts; and sauces and preparations like sofregits, picades, alli oli. (basic sauces)
Our cuisine remains alive not only through the force of tradition but also the energy of its experimentation and the creation of new dishes.
These, then, are the origins of our best-known dishes: grilled vegetables, salads, stuffed apples, fricando, roast meats, cuttlefish with peas, fish stews, rice dishes, chicken with Dublin Bay prawns, creams, and much more.
-Personnalised attention
-An english speaking guide
-All transfers during the trip
-Top Chefs for your cooking classes
-Luxuous accomodation
-The freshest products in the elaboration of the menus
-A great selection of restaurants
-A fantastic selection of wines
-Cooking classes by a professional teacher
-No obligation to cook, you can just watch and enjoy the menu
-Classes in English
-Flexibility of the team
-Changes on the Tour if required
Yvan Vinals and Yukiko Mizukami would like to present themselves as food, wine, tradition and art lovers. They would like to share their culinary discoveries with you in a way that you would keep these memories forever.
Some History:
Catalan cuisine has had many influences, from the first Greec settlement in Ampurias, who tought the Iberians how to make wine, to the Romans, with their sensitivity for balancing the flavours, and their healthyness, but also the Arabics and the Juews have been an important step in Catalan Cuisine’s History. In the last centuries the major influence comes from French cuisine, which has helped the Catalan Chefs to be more subtile and fine in the presentation, adapting the Tasting Menus on their own way, adding their mediterranean art and originality.
Catalan cuisine, and specially Emporda and Girona cuisine, by its situation between the Pyrenees and the Mediterranean Sea, uses from both the countryside and the sea its basic ingredients. It even sometimes mixes sweet and salty, like adding fruit in a meat dish, or dried fruit (fruits secs) in a stew.
The biggest secret of Emporda Cuisine is the use of high-quality local produce: rice from around the village of Pals, with a quality that makes it the basic element of a multitude of dishes; prawns from Palamós; fish from the Costa Brava, like the ganxó blue fish, served alone or garnished; the vegetables used fresh- raw or cooked in salads, casseroles and stews.
Summary of products: The ‘angel-hair’ escarole and the white-eyed bean are typical products of the Empordà which, for various reasons, had once ceased to be grown. Now a group of market gardeners of the Empordà have begun to revive their use and they can be enjoyed at the restaurants.
Other typical products of our land, as the traditional local produce with a long history of use and preparation, are: the home-made pastries called bunyols, the cottage cheese and cream cheese that help to make up excellent salads and desserts; and sauces and preparations like sofregits, picades, alli oli. (basic sauces)
Our cuisine remains alive not only through the force of tradition but also the energy of its experimentation and the creation of new dishes.
These, then, are the origins of our best-known dishes: grilled vegetables, salads, stuffed apples, fricando, roast meats, cuttlefish with peas, fish stews, rice dishes, chicken with Dublin Bay prawns, creams, and much more.
Culinary Vacations
in Spain.
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tASTEs
ABOUT
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Culinary
Vacations and Cooking
Holidays and in Catalonia, Spain.
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