Culinary Associations and Groups

They are the true ambassadors of Girona’s food and wine. They represent and promote our cuisine and local products through culinary campaigns, fairs and other events. And they simultaneously transmit two of the region’s deeply rooted values: a passion for tradition and creativity.

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The Cuina de l'Empordanet, the oldest and most recognised chefs’ collective in Catalonia, was created in 1983 based on some of the most dynamic restaurants from the Hospitality Association of the Central Costa Brava, which came together to promote Empordanet cuisine. Garoinada, the first seasonal campaign based on a single product and now the collective’s most popular, was launched in 1991. Cuina de l'Empordanet was finally constituted as an independent entity with its own statutes in 1995. In addition to using traditional Empordà recipes, the collective has also made a firm commitment to vegetable and fruit products in collaboration with the farmers of the region.

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Cuina Pirinenca de Cerdanya was born after a group of restaurant owners who belong to Cerdanya’s Association of Bars and Restaurants and the Association of Hotels and Campsites came together to promote a new organisation to embrace restaurants that make a firm commitment to quality, local food products and culinary tourism in the Cerdanya region, home to a rich culinary, agriculture and tourism tradition.

The association attends fairs and specific events outside the region, many times together with the Cerdanya County Council and other provincial and national organisations. It is a non-profit organisation that aims to promote the region of Cerdanya, its cuisine and its products.

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The Cuines de la Vall de Camprodon collective comprises ten restaurants from the valley whose common goal is to promote gastronomy, local food products, culture and the tradition of mountain cuisine.

It focuses its work in three areas: culinary seasons (the time of slaughter and Lent, before and after Carnival; the colt in May and the potato in September); training (specialised courses at the Fòrum Cuines) and collaborations (the Fòrum Gastronòmic, for example).

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La Cuina a Sils is a group that was founded in the early nineties with the purpose of recovering and preserving the rich culinary heritage of Sils, a municipality characterised by a long culinary tradition that remains in the memories of the oldest generation. The group consists mainly of women, who have their origins in the traditional “iaies” (grandmothers) of Sils (eighteen originally and over a hundred today); with their knowledge, passed down through oral tradition from generation to generation, they provide an extensive and diverse range of popular wisdom.

This entire set of experiences and know-how, this repository of the art of traditional cuisine (which serves as a way for everyone to express themselves and find their identity), is projected as a positive and inclusive community value and offered in a spirit of sharing, kindness and good will to help others make use of this knowledge.

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The Cuina del Vent collective belongs to the only region of the Principality which shares the landscapes of the Pyrenees and the Costa Brava. Created in 2004 under the umbrella of the Hospitality Association of Alt Empordà, the collective includes twelve restaurants, some which boast Michelin stars. The collective aims to defend Empordà products and maintain tradition without sacrificing innovation.

Like all similar collectives, Cuina del Vent travels abroad to promote Catalonia and Empordà, although its members want to move beyond tourism promotion to seek exchanges of knowledge and experience with inbound tourist collectives in the country where its products are promoted.

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The Cuina Volcànica collective was created in 1994 when a group of restaurants that believe in the need to represent, defend and promote the Garrotxa region through cuisine came together to prepare dishes with local and native products. It is a culinary collective that places particular value on both the work of small local producers and seasonal and quality products.

The chefs have recuperated traditional recipes and created new ones to reclaim those that have been forgotten or fallen out of regular use, including farro (associated with times of war and food scarcity), which was used to develop recipes –like free-range chicken, a recipe with cream of farro and foie gras, duck egg and truffle– that incorporated it into the collective’s restaurants. A combination of tradition and innovation that aims to highlight the regions own products through gastronomy.

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Fogons de la Vall de Ribes is a historical collective. Founded in 1999 and based on exhibiting local culinary products, the collective was inactive until the end of 2007, when the Vall de Ribes Tourist Board encouraged its members to once again take up the initiative.

The collective established a commitment to recovering a number of culinary fairs and actively participates in several local campaigns: chicken and cod in spring and mushrooms in autumn. This gastronomic movement strives to promote a number of products, from honey and sausages to cheese, cottage cheese and other dairy products, along with several characteristic sweet products like the so-called Mets de Ribes. The valley’s biggest traditional product is Ripollesa or Queralbina sheep, raised in the Queralbs municipality in the Vall de Núria.

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Taking over the name and the objectives of a collective created twenty-five years ago, the current Girona Bons Fogons culinary collective was founded in 2007 as a small group of Girona chefs led by the visionary Juli Lara i Bosch. The group members are chefs and friends from Girona, Pla de l'Estany and Selva restaurants who have come together to recover, maintain, update and promote the knowledge, customs and products of Girona’s culinary culture, as well as its extensive range of traditional recipes.

The members of Girona Bons Fogons are Christian Castillo (Cal Ros), Josep Sabrià (Duc de l'Obac), Toni Vallory (Egg Gastronomia), Joan Roca (El Celler de Can Roca), Jaume Vila (La Banyeta), Jimena Apellaniz (La Riera), Sergi Ballús (Occi), Pere Massana (Massana) and Rodrigo Palet (Umai).

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Several restaurants and food producers have joined forces to form the Grup Gastronòmic del Pla de l'Estany under the motto “The Pleasure of Eating Naturally”. This culinary organisation was established in February 2004 and is a non-profit professional association.

The activities that led to the creation of this culinary group started about five years ago, the result of the need for a number of restaurant owners in Pla de l'Estany to share ideas and suppliers and together search for high-quality products that allow them to improve their culinary creations as well as that of the region as a whole. The group also supports the interest in recovering traditional products and production methods, learning about new products and techniques and acquiring new knowledge and ways of understanding gastronomy.

The group's products are the San Mer new ox, Bonxai lamb, Mas Auró extra virgin olive oil, legumes like blond-eye peas, Banyoles beans, Esponellà and Biòrica squash, Crespià walnuts and honey, Banyoles tortada (a type of almond cake) and Cornellà del Terri garlic.

[nom] => Grup Gastronòmic Pla de l’Estany [IDclub] => )

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