{"id":23891,"date":"2022-07-27T06:31:55","date_gmt":"2022-07-27T06:31:55","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?page_id=23891"},"modified":"2022-07-27T06:41:13","modified_gmt":"2022-07-27T06:41:13","slug":"tastadors-2021","status":"publish","type":"page","link":"https:\/\/www.gironaexcellent.cat\/en\/tastadors-2021\/","title":{"rendered":"Tastadors 2020\/21"},"content":{"rendered":"

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Taste testers,<\/strong> the central figure in the project.<\/h2>\n

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Taste-testers are the people in charge of evaluating, through blind tastings, the products chosen to bear the Girona Excel\u00b7lent seal. They use their knowledge and experience to determine the quality and calibre of the products.<\/h6>\n

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A total of 41 taste-testers, representing a wide and varied range of professionals from the worlds of agriculture, gastronomy and catering, were invited to take part in the seven tasting sessions of the fourth edition of Girona Excel\u00b7lent, which were held between 2nd and 29th March. <\/span><\/p>\n

At each of the tastings sessions, six prestigious specialists related to each field were invited, with representatives from science, engineering, research, gastronomic journalism, teaching, catering, the world of wine, cooking and the gourmet trade.<\/span><\/p>\n

The taste-testers were blinded, and various gastronomic parameters were assessed, in other words, the organoleptic qualities of the products: their appearance, aroma, flavour and harmony. For unique products, numerical scores were given and deliberations held.<\/span><\/p>\n

At all the tables, next to the tasters, were two apples from Girona, a Granny Smith and a Royal Gala<\/em>. These two apples, along with both the golden and red delicious, are the varieties protected by the PGI Poma de Girona. <\/span><\/p>\n

Why the Granny Smith<\/em> and the Royal Gala<\/em>? <\/span><\/p>\n

Because, more than any other neutral product, apples are ideal for long tasting sessions, as they cleanse, refresh and regenerate the palate without leaving aromatic residues behind. They combine the powers of water and bread. Perhaps the most restorative would be the Granny Smith<\/em>, a crisp, tart and watery apple. The Royal Gala<\/em>, with its whitish, firm and crunchy flesh, is juicy, more aromatic and sweeter.<\/span><\/p>\n

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The water<\/strong> tasting jury.<\/h4>\n

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Enric Pardo<\/strong><\/h6>\n

Master brewer of the Can Navarra cooperative and president of the Associaci\u00f3 El Tirador[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23912″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Isaac Batllori Pag\u00e8s<\/strong><\/h6>\n

Specialist and owner of El Birrot[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23916″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Judit C\u00e0rtex Brewer<\/strong><\/h6>\n

Commercial director of Cervesa Montseny and vice-president of GECAN[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23920″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Mariona Vilanova<\/strong><\/h6>\n

Professional barista, owner of Nykteri’s Cocktail Bar and Escola Eshob trainer[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23924″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Bernat Guix\u00e9<\/strong><\/h6>\n

Doctor in chemistry, from Esperit Roca from El Celler de Can Roca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23928″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Clara Ant\u00fanez<\/strong><\/h6>\n

Nutritionist and sommelier at La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][vc_column_text]<\/p>\n

The rice<\/strong> tasting jury.<\/h4>\n

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Joan Carles S\u00e0nchez<\/strong><\/h6>\n

Chef owner of Es Portal de Mar, Pals[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23941″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Llu\u00eds Guerrero<\/strong><\/h6>\n

IRTA technician[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23945″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Dani Mart\u00ednez Felguera<\/strong><\/h6>\n

Ars Natura from El Celler de Can Roca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23949″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Anna Claret<\/strong><\/h6>\n

Doctor in food technology, expert in sensory analysis at IRTA and vice-president of the Asociaci\u00f3n Espa\u00f1ola de Profesionales del An\u00e1lisis Sensorial (Spanish Association of Sensory Analysis Professionals; AEPAS)[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23953″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Yun Ju Choi<\/strong><\/h6>\n

Head of R&D at El Celler de Can Roca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23957″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Martina Puigvert Puigdevall<\/strong><\/h6>\n

Head chef at Les Cols[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][vc_empty_space][vc_column_text]<\/p>\n

The local drinks<\/strong> tasting jury.<\/h4>\n

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Enric Pardo<\/strong><\/h6>\n

Master brewer of the Can Navarra cooperative and president of the Associaci\u00f3 El Tirador[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23912″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Isaac Batllori Pag\u00e8s<\/strong><\/h6>\n

Specialist and owner of El Birrot[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23916″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Judit C\u00e0rtex Brewer<\/strong><\/h6>\n

Commercial director of Cervesa Montseny and vice-president of GECAN[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23920″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Mariona Vilanova<\/strong><\/h6>\n

Professional barista, owner of Nykteri’s Cocktail Bar and Escola Eshob trainer[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23924″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Bernat Guix\u00e9<\/strong><\/h6>\n

Doctor in chemistry, from Esperit Roca from El Celler de Can Roca[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23928″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Clara Ant\u00fanez<\/strong><\/h6>\n

Nutritionist and sommelier at La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][vc_column_text]<\/p>\n

The coffee and infusions<\/strong> tasting jury.<\/h4>\n

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Astrid Van Ginkel<\/strong><\/h6>\n

Graduate in pharmacy, with a master’s in biology, and consultant at Fitomon[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23928″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Clara Ant\u00fanez<\/strong><\/h6>\n

Nutritionist and sommelier at La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23973″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Nabila El Gamouchi<\/strong><\/h6>\n

Barista owner of Nabila Caf\u00e8, Olot[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23977″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Marianna Su\u00e1rez d\u2019Alessandro<\/strong><\/h6>\n

Waitress, barista and maitre d’ at El Celler de Can Roca since 2016[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23981″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Quimet Cufr\u00e9<\/strong><\/h6>\n

Waiter and barista at El Celler de Can Roca and maitre d’ at the Normal restaurant[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23985″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Iolanda Bustos<\/strong><\/h6>\n

Expert chef in botany and biodynamics, creator of oenogastronomic experiences and natural products[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][vc_column_text]<\/p>\n

The preserves<\/strong> tasting jury.<\/h4>\n

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Llu\u00eds Fern\u00e1ndez<\/strong><\/h6>\n

Chef and owner of the restaurant Els Pescadors, in Llan\u00e7\u00e0[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23995″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Merylou Jacas<\/strong><\/h6>\n

Chef and owner of the Merylou restaurant in L’Escala[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23999″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Carme Picas<\/strong><\/h6>\n

Head chef at El Ginjoler and teacher at EHT Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24003″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Pietat Valenzuela<\/strong><\/h6>\n

Head chef at Cuina de la Pietat, at Hotel Trav\u00e9, in Figueres, and former manager of the Cap i Pota restaurant[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24007″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Alex Carrera Alonso<\/strong><\/h6>\n

Chef and partner in the restaurant L’Alian\u00e7a d’Angl\u00e8s[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24011″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Marc Gascons<\/strong><\/h6>\n

Chef and owner of the Tinars and Bell-lloc restaurants[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][vc_column_text]<\/p>\n

The cured meats<\/strong> tasting jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24017″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Cinto Arnau<\/strong><\/h6>\n

Graduate in chemistry, doctor in veterinary medicine and specialist in meat products[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24021″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Tana Collados<\/strong><\/h6>\n

TV3 journalist specialising in cooking and food[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24025″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Josep Dolcet<\/strong><\/h6>\n

Graduate in veterinary medicine and director of the Escola de la Carn, in Barcelona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23949″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Anna Claret<\/strong><\/h6>\n

Doctor in food technology, expert in sensory analysis at IRTA and vice-president of the Asociaci\u00f3n Espa\u00f1ola de Profesionales del An\u00e1lisis Sensorial (Spanish Association of Sensory Analysis Professionals; AEPAS)[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24029″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Xavi Baig<\/strong><\/h6>\n

Owner of the specialist La Noucentista shop in Girona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24033″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Yolanda Presseguer<\/strong><\/h6>\n

Master artisan charcutier and butcher from La Garriga[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][vc_column_text]<\/p>\n

The dried fruits and nuts<\/strong> tasting jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23937″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Joan Carles S\u00e0nchez<\/strong><\/h6>\n

Chef owner of Es Portal de Mar, Pals[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23941″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Llu\u00eds Guerrero<\/strong><\/h6>\n

IRTA technician[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23945″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Dani Mart\u00ednez Felguera<\/strong><\/h6>\n

Ars Natura from El Celler de Can Roca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23949″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Anna Claret<\/strong><\/h6>\n

Doctor in food technology, expert in sensory analysis at IRTA and vice-president of the Asociaci\u00f3n Espa\u00f1ola de Profesionales del An\u00e1lisis Sensorial (Spanish Association of Sensory Analysis Professionals; AEPAS)[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23953″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Yun Ju Choi<\/strong><\/h6>\n

Head of R&D at El Celler de Can Roca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23957″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Martina Puigvert Puigdevall<\/strong><\/h6>\n

Head chef at Les Cols[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][vc_column_text]<\/p>\n

The foie gras<\/strong> tasting jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23937″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Joan Carles S\u00e0nchez<\/strong><\/h6>\n

Chef owner of Es Portal de Mar, Pals[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23941″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Llu\u00eds Guerrero<\/strong><\/h6>\n

IRTA technician[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23945″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Dani Mart\u00ednez Felguera<\/strong><\/h6>\n

Ars Natura from El Celler de Can Roca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23949″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Anna Claret<\/strong><\/h6>\n

Doctor in food technology, expert in sensory analysis at IRTA and vice-president of the Asociaci\u00f3n Espa\u00f1ola de Profesionales del An\u00e1lisis Sensorial (Spanish Association of Sensory Analysis Professionals; AEPAS)[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23953″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Yun Ju Choi<\/strong><\/h6>\n

Head of R&D at El Celler de Can Roca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23957″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Martina Puigvert Puigdevall<\/strong><\/h6>\n

Head chef at Les Cols[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][vc_column_text]<\/p>\n

The dairy products<\/strong> tasting jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24128″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Jan Millastre<\/strong><\/h6>\n

Organiser of the Fira del Formatge cheese fair in Llad\u00f3[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24132″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Carme Gasull<\/strong><\/h6>\n

Journalist and communicator, specialising in gastronomy, and co-founder of the platform gastronomistas.com[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24136″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Tati Quera<\/strong><\/h6>\n

Owner of the specialist shop El Petit Parad\u00eds, sommelier for the Escola d\u2019Hostaleria de Girona and the UdG, and cheese expert for IRTA[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24140″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Marta Garr\u00f3n<\/strong><\/h6>\n

Innovation technician specialising in dairy and cheese at IRTA[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24144″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Eva Vila Betriu<\/strong><\/h6>\n

Specialist and cheese refiner at Vila Viniteca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24148″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Joan Morillo<\/strong><\/h6>\n

Owner and maitre d’ at the Divinum restaurant[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][vc_column_text]<\/p>\n

The olive oil<\/strong> tasting jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23937″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Joan Carles S\u00e0nchez<\/strong><\/h6>\n

Chef owner of Es Portal de Mar, Pals[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23941″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Llu\u00eds Guerrero<\/strong><\/h6>\n

IRTA technician[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23945″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Dani Mart\u00ednez Felguera<\/strong><\/h6>\n

Ars Natura from El Celler de Can Roca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23949″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Anna Claret<\/strong><\/h6>\n

Doctor in food technology, expert in sensory analysis at IRTA and vice-president of the Asociaci\u00f3n Espa\u00f1ola de Profesionales del An\u00e1lisis Sensorial (Spanish Association of Sensory Analysis Professionals; AEPAS)[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23953″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Yun Ju Choi<\/strong><\/h6>\n

Head of R&D at El Celler de Can Roca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23957″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Martina Puigvert Puigdevall<\/strong><\/h6>\n

Head chef at Les Cols[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][vc_column_text]<\/p>\n

The honey<\/strong> tasting jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23969″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Astrid Van Ginkel<\/strong><\/h6>\n

Graduate in pharmacy, with a master’s in biology, and consultant at Fitomon[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23928″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Clara Ant\u00fanez<\/strong><\/h6>\n

Nutritionist and sommelier at La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23973″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Nabila El Gamouchi<\/strong><\/h6>\n

Barista owner of Nabila Caf\u00e8, Olot[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23977″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Marianna Su\u00e1rez d\u2019Alessandro<\/strong><\/h6>\n

Waitress, barista and maitre d’ at El Celler de Can Roca since 2016[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23981″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Quimet Cufr\u00e9<\/strong><\/h6>\n

Waiter and barista at El Celler de Can Roca and maitre d’ at the Normal restaurant[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23985″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Iolanda Bustos<\/strong><\/h6>\n

Expert chef in botany and biodynamics, creator of oenogastronomic experiences and natural products[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][vc_column_text]<\/p>\n

The fish<\/strong> tasting jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23991″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Llu\u00eds Fern\u00e1ndez<\/strong><\/h6>\n

Chef and owner of the restaurant Els Pescadors, in Llan\u00e7\u00e0[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23995″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Merylou Jacas<\/strong><\/h6>\n

Chef and owner of the Merylou restaurant in L’Escala[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23999″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Carme Picas<\/strong><\/h6>\n

Head chef at El Ginjoler and teacher at EHT Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24003″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Pietat Valenzuela<\/strong><\/h6>\n

Head chef at Cuina de la Pietat, at Hotel Trav\u00e9, in Figueres, and former manager of the Cap i Pota restaurant[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24007″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Alex Carrera Alonso<\/strong><\/h6>\n

Chef and partner in the restaurant L’Alian\u00e7a d’Angl\u00e8s[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24011″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Marc Gascons<\/strong><\/h6>\n

Chef and owner of the Tinars and Bell-lloc restaurants[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][vc_column_text]<\/p>\n

The wines and fortified wines<\/strong> tasting jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24049″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Anna Vicen\u00e7<\/strong><\/h6>\n

President of the Associaci\u00f3 Catalana de Sommeliers and chief sommelier for Wine Palace stores[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24053″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Pitu Roca<\/strong><\/h6>\n

Wine waiter and owner of El Celler de Can Roca, in Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24057″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Audrey Dor\u00e9<\/strong><\/h6>\n

Sommelier at El Celler de Can Roca, in Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24061″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Rafel Sabad\u00ed<\/strong><\/h6>\n

Graduate in tourism from the UdG, professional sommelier for ESHOB and owner of the Uain wine bar in L’Escala[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24065″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Nat\u00e0lia Roig<\/strong><\/h6>\n

Sommelier, vice-president of the Associaci\u00f3 Catalana de Sommeliers [\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”23928″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Clara Ant\u00fanez<\/strong><\/h6>\n

Nutritionist and sommelier at La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24070″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Toni Gerez<\/strong><\/h6>\n

Sommelier at Castell Peralada Restaurant, with many years spent in the restaurants El Bulli and Mas Pau[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”24074″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Cristina Torrent i Cos<\/strong><\/h6>\n

Sommelier, co-owner and director of the Bo.TiC restaurant, in Cor\u00e7\u00e0[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column]

\n

Pictures of the tastings<\/span><\/h3>\n<\/div>SHOW GALLERY<\/a><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row row_type=”parallax” parallax_content_width=”in_grid” text_align=”center” background_image=”16928″ full_screen_section_height=”no”][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_separator type=”transparent” up=”400″][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text] Taste testers, the central figure in the project. [\/vc_column_text][vc_empty_space height=”35″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text] Taste-testers are the people in charge of…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-23891","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages\/23891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/comments?post=23891"}],"version-history":[{"count":6,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages\/23891\/revisions"}],"predecessor-version":[{"id":24822,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages\/23891\/revisions\/24822"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=23891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}