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Sustainable Cuisine

A gastronomic journey through the emblematic dishes of 2 Michelin Star Restaurant Les Cols by Fina Puigdevall. A cuisine rooted in its territory.

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.

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Course Syllabus

Course Content

Chapter 1 - Presentation and Recipe Book
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
Before you go

The nature and simplicity of local products and how to get the most out of them

What you'll learn

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

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See what our Members are saying

Very interesting

Good information and ideas

andres rivas vanga

Nice

Nice

PISANO Michella

Incredible

I learn so many ways of cooking vegetables already known and new.

Mariana Isabel Figueroa-Machuca

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.

Dmitriy Demidov

Great job

Great job

Nikolas Tsafos

Fun seasonal philosophy

Beautiful insight into local cuisine without too much fuss and flare. Honest clean farm fresh food. Looks lovely! I appreciate the course greatly!

Steven Rodriguez

Meet your Instructor

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Owner and Chef, Les Cols Restaurant, 2 Michelin Stars (Girona, Spain)

Lovers of nature, seasonality and their region: La Garrotxa. A mother and daughter team who cook with seasonal products and apply cutting-edge techniques.

About Scoolinary

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Frequently Asked Questions

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.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h HD video
  • 7 Recipes
  • 22 Lessons
  • Recipe book
  • 7 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch
Level
  • Advanced

Ratings and Reviews

4.2
Avg. Rating
368 Ratings
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What's your experience? We'd love to know!
andres rivas vanga
Posted 2 months ago
Very interesting

Good information and ideas

×
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Nikolas Tsafos
Posted 4 months ago
Great job

Great job

×
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Leah Lovestyrke
Posted 1 year ago
Interesting dishes and concepts

Interesting dishes and concepts. But wasn't really as focused on the ethos and methods of sustainable cuisine as the title would lead you to think.

×
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PISANO Michella
Posted 1 year ago
Nice

Nice

×
Preview Image
Mariana Isabel Figueroa-Machuca
Posted 2 years ago
Incredible

I learn so many ways of cooking vegetables already known and new.

×
Preview Image
TUSHAR SHARMA
Posted 2 years ago
🙁

×
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Silvia Ferreira
Posted 2 years ago
good

Was in general good. I wish to learn more about sustainability. the portuguese translation was not good , and than the quiz being in english was a bit trick. overall good. and the beet wellington genial

×
Preview Image
Steven Rodriguez
Posted 2 years ago
Fun seasonal philosophy

Beautiful insight into local cuisine without too much fuss and flare. Honest clean farm fresh food. Looks lovely! I appreciate the course greatly!

×
Preview Image
Dmitriy Demidov
Posted 2 years ago
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.

×
Preview Image
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