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

Fina Puigdevall and Martina Puigvert Puigdevall


What's included?

  • 1h HD video
  • 7 recipes
  •  21 lessons
  • Recipe book
  • Course Certificate

Spanish English, Spanish, Italian, French, German, Portuguese


Presentation

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.

A montage of dishes from Les Cols

Course curriculum

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
A montage of dishes from Les Cols and images of chefs Fina Puigdevall  and Martina Puigvert Puigdevall

Instructor

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

Fina Puigdevall and Martina Puigvert Puigdevall

Chef Fina Puigdevall has been running the Les Cols Restaurant, in Olot, Catalonia, since May 1990. She is the owner and chef at Les Cols, which is located in the farmhouse where she was born. Her cuisine communicates a lot with few elements. She likes to strip the dishes down to the bare essentials, but without missing out on the poetry. It is a sober but essential cuisine; refined but generous. It transmits sincerity, balance, austerity, naturalness, in an authentic and emotional way, with enthusiasm, intuition and sensitivity. It is a cuisine of the landscape and seasonality, of untraveled food. A sustainable kitchen, in a globalized world. Her kitchen is a reflection of her way of being. The proposals that she offers are rooted in the land and the landscape that surrounds it. For this reason, she has begun research and recovery of the traditional market garden of the region. With a particular vision, they work with the products of La Garrotxa: buckwheat, potatoes from La Vall d'en Bas, corn, farmyard poultry – free-range ducks and chickens, – Santa Pau beans, ratafía , the Olot roscón, pork and sausages, river trout, snail, wild boar, truffle, chestnut, turnip, mushrooms, herbs and flowers. She wants to offer the most intimate and familiar but with a current language. She likes to extol humble products; have nature and landscape as a source of inspiration; reinterpret and adapt the products of the land and its environment; so that the presentation plays with the emptiness or the space of the plate; the traditional contrasts with the avant garde. The philosophy that has inspired the architectural reform of the restaurant is the same as that which inspires her kitchen. Fina considers her team as an extension of the family. She considers the goal of her restaurant is to bring happiness. That is why she attaches great importance to the ritual and to the enjoyment of each of the pleasures that surround the table: the luxury of light and silence; the importance of gesture and gaze; the serenity in the environment; the hospitality. Her daughter Martina Puigvert Puigdevall (1994), joined the project in 2016, assuming the position of head chef at the restaurant, working together with her mother, chef Fina Puigdevall, to continue the project that the chef started in 1990. . Martina has been involved in the world of gastronomy from a very young age. Her vocation has been favored by the family environment where she has grown up. She has a degree in Gastronomy and Culinary Arts from the Basque Culinary Center and completed various stages in prestigious restaurants, as part of her internship for the degree. She started in 2013 at the Lua restaurant in Madrid, a traditional restaurant with a Michelin star. In 2014 she did a stage at Koy Shunka, a Japanese restaurant located in Barcelona, led by chef Hideki Matsuhisa, awarded with a Michelin star. In 2015, she moved to the United States to continue her practical work at Blue Hill at Stone Barns in New York, with two-Michelin-star chef Dan Barber. After this period, Martina carried out her Final Degree Project at the Gustu restaurant, in Bolivia, a project of a gastronomic and social nature. The Les Cols restaurant has been recognised with two Michelin stars and three suns from the Repsol guide. Chef Fina Puigdevall was awarded the 2019 National Gastronomy Prize, by the Catalan Academy of Gastronomy and Nutrition (ACGN). The space was created by the RCR arquitectes team, awarded in 2017 with the Pritzker Architecture Prize. In 2020 the restaurant was awarded the Michelin Guide Green Star in recognition of restaurants that respect the rhythm of nature and carry out initiatives that preserve the environment by managing resources and eliminating waste.

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