Diputaci de Girona
 

The taster, the key figure in the project.

The tasters are the people in charge of evaluating, by means of blind tasting, the products chosen to bear the Girona Excellent stamp. Their knowledge and experience determines the quality and standard of the products.

For each tasting, there is a jury of five specialists from each field and from different sectors: recognised chefs and sommeliers from the Girona-region hospitality sector, gastronomic technicians in each product sector and experts and teachers from local hotel and catering schools or research institutes.

 

The blind tasting method is used to assess and choose the products objectively, using the senses: appearance, aroma and taste. All products are presented to the tasters without any graphic or visual elements that may influence their choice and final evaluation.

The anchovy

sampling jury.

Jordi Jacas

Chef at El Molí restaurant, l’Escala

Joan Benítez

Teacher and amateur anchovy producer

Lluís Fernàndez

Chef at Els Pescadors restaurant, Llançà

Lluís Bofill

Food journalist

Raül Quadres

Lecturer at the Girona School of Hotel Management and Tourism

The rice

tasting jury.

Pep Nogué

Chef and gastronomy consultant

Joan Bogonyà

Lecturer at the Girona School of Hotel Management and Tourism.

Abraham Simon

Gourmet and cookery writer

Marola Marí

Chef at L’Alqueria restaurant, Girona

Raül Quadres

Lecturer at the Girona School of Hotel Management and Tourism

The judging panel of the local drinks tasting.

Xavier Amat

Ratafia Association of Santa Coloma de Farners

Gonzalo Herrero

Director of the Girona School of Hospitality and Tourism

Joan Carbó

Agricultural engineer and distiller (El Celler de Can Roca)

Evarist March

Gastro-botanical consultant and manager of Naturalwalks

Toni Lavado

El Primer Glop De Cervesa Brewery

Preserve

tasting jury.

Jordi Roca

Pastry chef at El Celler de Can Roca restaurant, Girona

Evarist March

Gastrobotanical advisor. Naturalwalks

Abraham Balaguer

Pastry chef at El Celler de Can Roca restaurant

Demian Allshop

Chocolatier and confectioner at El Celler de Can Roca restaurant

Salvador Garcia-Arbós

Journalist and food critic

The foie gras

sampling jury.

Manel Romero

Lecturer at the Girona School of Hotel Management and Tourism

Salvador Garcia-Arbós

Journalist and food critic

André Bonnaure

Chef and technical expert in foie gras

Xavier Franco

Chef at Les Magnolies restaurant

Joan Roca

Chef at El Celler de Can Roca restaurant

The dairy

tasting jury.

Raül Quadres

Lecturer at the Girona School of Hotel Management and Tourism

Florenci Bayés

Technical specialist for the IRTA dairy product course at Torre Marimon

Xavier Baig

Owner of La Noucentista gastronomy supplies store, Girona

Toni Gerez

Sommelier and cheese affineur at the Castell de Peralada Restaurant

Artur Sagués

Sommelier and cheese affineur at the Cap i Pota Restaurant

The judging panel of the olive oil tasting.

Josep Sucarrats

Director of Cuina magazine

Pere Planagumà

Chef at ROM restaurant, Roses

Lluís Guerrero

Technical researcher at IRTA

Salvador Garcia-Arbós

Journalist and food critic

Pep Nogué

Chef and gastronomy consultant

The wine

tasting jury.

Gerard Marin

Sommelier at Wine Palace

Josep Roca

Sommelier at the Celler de Can Roca restaurant

Eduard Solà

Sommelier at Vins i Licors Grau

Agustí Ensesa

Wine analyst, master winemaker and sommelier

Anna Vicens

Sommelier and President of the Catalan Association of Sommeliers

Pictures of the 2016-2017 tastings