Modern Catalan Cuisine
A course of traditional and avant-garde cuisine where you will learn some of the most outstanding recipes of the Catalan cookery book.
Propietario y Chef en Restaurant Gaig (Hotel Mercer), 1 Sol Repsol
Course Content
Course Content
2 - Description of Catalan cuisine
3 - Duck with Pears
4 - Brutesca style squids
5 - Grilled Burdeos mushrooms (boletus) with consommé
6 - Traditional cannelloni with truffle cream
7 - "Llauna" style cod
8 - Brains salad
9 - Catalan cream/Crème brûlée
Free
Before you go
Course Recipes
About this Course
Catalan gastronomy: traditional and avant-garde cuisine
This online course about traditional and avant-garde cuisine brings techniques and typical recipes of the Catalan gastronomy thanks to Carles Gaig. It is a cuisine with constant update which now leads the avant-garde international cuisine while keeping its cultural roots.
Creativity, ingenuity and daring are useful words to assess many of the combinations of ingredients of the traditional and avant-garde cuisine in Catalan gastronomy.
You will learn plenty of skills during this course with one of the best teachers. An online course that will help you understand why Catalan cuisine is nominated to become part of the UNESCO World Heritage.
What's included?
- 2h 10 min video
- 8 Recipes
- 9 Lessons
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
Meet your Instructor
Gaig Restaurant - 1 Michelin Star (Barcelona, Spain)
Gaig's cooking philosophy is accurate and perfectionist. His goal is to give the world the best of his knowledge, based on the Catalan traditional cuisine inherited from his family.
Renewed traditional Catalan cuisine
What you'll learn
This online course about traditional and avant-garde cuisine gathers the experience and professional work of Carles Gaig’s long career, together with his most personal techniques and advice about Catalan gastronomy recipes. This chef to cook detailed elaborations with his characteristic personal touch.
You will go through various updated traditional recipes (meat, fish, vegetables, desserts, mushrooms, etc.), as well as the peculiar basis of Catalan gastronomy (the fumet, the chicken broth, the sofrito/sauté,…).
You will see how the new modern techniques adapt to create astonishing tastes without leaving aside the basics of the most essential recipes of this region and their local products.
Who is it for?
The traditional course about traditional and avant-garde cuisine is thought for foodies, professionals or just lovers of Catalan gastronomy who want to learn with Carles Gaig. They will rediscover traditional recipes from a land where gastronomy has become a cultural heritage.
What you’ll need
- Plastic bags and vacuum packaging machine
- Meat crusher (for the meat of the canneloni)
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Very nice
I loved this class. Thank you