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Venture into the Catalan countryside between Barcelona and the French border where local chefs began the revolution that has given Spain a worldwide reputation for culinary creativity:
- Three hands-on cooking classes with a leading local chef;
- Two in-depth, off-the-beaten-path culinary experiences, depending upon the season, for example: a visit to a market town to learn about artisanally cured meats, a sailing trip on an antique fishing boat complete with the freshest local seafood, an excursion to a biodynamic winery, or to a cheese festival in an ancient hilltown, mushroom hunting with a local expert;
- Tastings of cheeses, cured meats, and other seasonal Catalan specialties;
- Tastings of cavas and an array of reds from the Priorat and its neighboring d.o.s;
- Five breakfasts, three lunches, and three dinners, both traditional and innovative, including one Michelin-starred adventure;
- Gratuities at our restaurant meals;
- Accommodations throughout: five nights in a luxurious country villa;
- Insider background information and tips on enjoying your free time in the region;
- Travel medical insurance MedEx TravMed Abroad.
Course fee: $3250
The program combines hands-on cooking lessons with visits to markets, artisans’ workshops, and a few truly great restaurants. We share with our guests an interest in authenticity and sustainability, and we always find seasonal delicacies, festivals, or customs to learn about.
You’ll stay in a luxurious villa in the Catalan countryside, dating to the 14th C and stylishly restored as a boutique inn. Each day explores a different aspect of this food-loving region, including hidden places that are still a bit off the beaten path. Depending on the time of year, you’ll find yourself gathering mushrooms, or sailing the Mediterranean, visiting a biodynamic winery, a cheese festival, or an olive mill.
Our instructor here is chef Viçens Fajardo, a member of Joves Cuiners, one of Catalonia’s most innovative culinary groups. His kitchen and cooking combine tradition with modern elegance. Wine tastings with sommelier Monica Ferré are a treat, as she loves to show off Catalonia’s range of styles from sparkling cavas to the rich reds of the Priorat.
The program is limited to 14 participants. The course begins with dinner at the villa on Monday evening and ends after breakfast the following Saturday. The course fee of $3,250 includes accommodations throughout in a luxurious country villa hotel. It covers daily classes and tastings, visits to markets and with local artisans, three lunches and three dinners, always paired with wines. It does not include transportation – you will need a rental car, or we can help you arrange for a driver. We think you’ll appreciate having your own transportation for exploring the region during your free time.
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Arròs de escarxofes i pesols
Creamy rice with artichokes and peas
Escabetx de guatlles
Quail in a sweet-spicy vinegar marinade
Fideuà
Seafood “paella” made with pasta
Remenat amb moixernons i all tendre
Omelet of wild spring mushrooms
and tender green garlic
Amanida de faves
Fresh fava salad with mint and cured ham
SEGONS
Costellets de xai amb mussolina de alioli
Tiny lamb chops with aioli mousseline
Llobaro al forn
Sea bass on a bed of thyme-scented potatoes
Pollastre del Prat amb salsa d’ametlles
Blue-foot chicken from El Prat
with almond sauce
Conill amb escamarlans
Ragout of rabbit and langoustines
Mandonguilles amb sípia
Cuttlefish with cinnamon scented meatballs
POSTRES
Crema cremada
Catalan crème brulée
Espuma de maduixes amb culis de maduixes
Strawberry mousse with strawberry sauce
Bunyols d’aniset
Anise scented fritters
Recuit amb mel de romaní
Fresh cow’s milk cheese with rosemary honey
Suflé de limón amb sopa de marialuisa
Lemon soufflé with lemon verbena soup
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