Fina Puigdevall & Martina Puigvert Puigdevall
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.
Course curriculum
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
Farewell
What you'll learn
The nature and simplicity of local products and how to get the most out of them
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
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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Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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Dmitriy Demidov
I want to go to this restaurant!!!
These ladies and their dishes are beyond praise, simply magnificent! But the way the course is presented leaves much to be desired. Some important components of the dish are already prepared and laid out on a plate. And also this Google translation into Russian ... something is not clear at all, and some untranslatable culinary terms are translated and lose their meaning.
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