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.
A wide and varied range of people related to the worlds of farming, gastronomy and catering was invited to participate in the twelve tastings for the third edition of Girona Excellent, which took place between 14 May and 8 June. Five specialists from each area participated in the dozen tastings, along with representatives from the fields of science, engineering, research, gastronomic journalism, education, catering, wine, cuisine and specialist commerce. It should be pointed out that major competition in the wine sector made it necessary to mobilise two tasting teams.
The tastings were blind and the gastronomic parameters or organoleptic qualities – appearance, aroma, taste and harmony – were assessed. In the case of unique products, numerical scores were given and there were deliberations.
The water tasting jury.
Anna Vicens
President of the Catalan Association of Sommeliers
Lluís Coll
Teacher of the School of Hospitality and Tourism of Girona
Àlex Carlos
Sommelier at the Celler de Can Roca, Girona
Clara Antúnez
Nutritionist, sommelier and director of experiences at La Gastronòmica
Manel Guirado
Teacher and gastronomic journalist
The anchovies tasting jury.
Ma. Àngels Jacas
Chef at Merylou restaurant, l’Escala
Paula Molés
Journalist specialized in gastronomy of Catalunya Ràdio
Encarni Fernández
Chef at restaurant El Celler de la Planassa, Palamós
Yunju Choi
Chef at El Celler de Can Roca restaurant, Girona
Joan Carles Sánchez
Chef at restaurant Es Portal, Pals
The rice tasting jury.
Ma. Àngels Jacas
Chef at Merylou restaurant, l’Escala
Paula Molés
Journalist specialized in gastronomy of Catalunya Ràdio
Encarni Fernández
Chef at restaurant El Celler de la Planassa, Palamós
Yunju Choi
Chef at El Celler de Can Roca restaurant, Girona
Joan Carles Sánchez
Chef at Es Portal restaurant, Pals
The local drinks tasting jury.
Bernat Guixer
Member of the research team of El Celler de Can Roca, Girona
Xavi Amat
Ratafia Association of Santa Coloma de Farners
Enric Pardo
Brewer’s specialist at Club Cerveser Can Navarra, Bordils
Alfons Bonet
Beer sommelier at the El Celler restaurant at the Can Roca, Girona
Àngel Garcia Petit
Sommelier, gastronomic writer and pharmacist
The coffee tasting jury.
Anna Vicens
President of the Catalan Association of Sommeliers
Lluís Coll
Teacher of the School of Hospitality and Tourism of Girona
Àlex Carlos
Sommelier at El Celler de Can Roca, Girona
Clara Antúnez
Nutritionist, sommelier and director of experiences at La Gastronòmica
Manel Guirado
Teacher and gastronomic journalist
The preserves tasting jury.
Fina Puigdevall
Chef at restaurant Les Cols, Olot
Jaume Fàbrega
Writer and gastronomic historian
Salvador Jordà
Chef and owner of Empòrium restaurant, Castelló d’Empúries
Manel Romero
Teacher at the Girona School of Hotel Management and Tourism
Tati Quera
Owner of the boutique Petit Paradís, Girona
The sausages tasting jury.
Cinto Arnau
Technician of the IRTA (Institute of Research and Food Technology)
Magda Perramon
Guild of butchers and charcuters
Owner of Ca la Magda, by Ripoll
Xavier Baig
Owner of La Noucentista gastronomy supplies store, Girona
Miquel Iglésias
Head waiter of the restaurant Els Ossos, Batet
Pere Planagumà
Chef at restaurant Les Rom, Roses
The foie gras tasting jury.
André Bonnaure
Chef expert in foie gras and duck
Pere Arpa
Chef of the Ca l’Arpa restaurant, Banyoles
Isaac Gelabert
Gastronomic promoter and director of the Lactium fair
Isabel Juncà
Chef of Ca l’Enric restaurant, the Vall de Bianya
The biscuits tasting jury.
Jordi Roca
Pastry of the restaurant El Celler of Can Roca, Girona
Ruth Reverter
Confectioner’s pastry Reverter, Girona
Miquel B. Costabella
Teacher and former pastry chef of the Costabella pastry shop in Salt
Carme Picas
Teacher and cook of the restaurant / catering El Ginjoler, Girona
Manel Guirado
Teacher and gastronomic journalist
The dairy products tasting jury.
Laia Pont
Agricultural technical engineer. Specialist in food industries and cheeses
Toni Gerez
Sommelier at the Castillo de Peralada restaurant, Peralada
Artur Sagués
Head waiter of the restaurant Cap i Pota, de Figueres
Carme Gasull
Journalist, writer and gastronomic communicator
Marta Garrón
Researcher at IRTA (Institute for Food Research and Technology)
The olive oils tasting jury.
Lluís Guerrero
Technical researcher at l’IRTA (Institute of Agrifood Research and Technology)
Natàlia Roig
Sommelier and teacher of the CETT (Campus of Tourism, Hotel and Gastronomy) of Barcelona
Joan Morillo
Sommelier and head of the Divinum restaurant, Girona
Josep Sucarrats
Journalist and director of the culinary gastronomy magazine Cuina
Marc Orozco
Gastronomic journalist. Radio Program Deixa’m tastar, Cadena Ser
The wine tasting jury.
Josep Roca
Sommelier at the Celler de Can Roca, Girona
Anna Vicens
President of the Catalan Association of Sommeliers
Ignasi Martín
Teacher of the School of Hospitality and Tourism of Girona
Josep Lluís Vilarasau
Teacher of the School of Hospitality and Tourism of Girona
Àlex Peiró
Sommelier at the restaurant Casamar, Llafranc.
Lluís Coll
Teacher of the School of Hospitality and Tourism of Girona
Glòria Ensesa
Sommelier del Giroví, competition of wines and cavas of Catalonia
Audrey Doré
Sommelier at the Celler de Can Roca, Girona
Antonio Gata
Sommelier at the restaurant Miramar, Llançà
Natàlia Roig
Sommelier and teacher of the CETT (Campus of Tourism, Hotel and Gastronomy) of Barcelona