{"id":19840,"date":"2018-12-03T11:29:47","date_gmt":"2018-12-03T11:29:47","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?page_id=19840"},"modified":"2021-01-27T12:18:00","modified_gmt":"2021-01-27T12:18:00","slug":"tastadors-1819","status":"publish","type":"page","link":"https:\/\/www.gironaexcellent.cat\/fr\/tastadors-1819\/","title":{"rendered":"Go\u00fbteurs 2018\/19"},"content":{"rendered":"

[vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Le go\u00fbteur,<\/strong>\u00a0la figure de proue du projet.<\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_column_text]<\/p>\n

Les go\u00fbteurs ont pour mission d\u2019\u00e9valuer, \u00e0 travers des d\u00e9gustations \u00e0 l\u2019aveugle, les produits qui seront labellis\u00e9s Girona Excel\u00b7lent. Les connaissances et l\u2019exp\u00e9rience de ces personnes d\u00e9terminent la qualit\u00e9 et le niveau des produits.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb60″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb padding_top=\u00a0\u00bb0″ padding_bottom=\u00a0\u00bb15″ css_animation=\u00a0\u00bb\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb2\/3″][vc_column_text el_class=\u00a0\u00bbtext_segell\u00a0\u00bb]<\/p>\n

Lors de la troisi\u00e8me \u00e9dition de Girona Excel\u00b7lent, qui s’est tenu du 14 mai au 8 juin, des personnes d’horizons divers, li\u00e9es au monde agricole, \u00e0 la gastronomie et \u00e0 la restauration ont \u00e9t\u00e9 invit\u00e9es \u00e0 participer aux douze d\u00e9gustations. Cinq experts dans chaque domaine ont particip\u00e9 \u00e0 ces d\u00e9gustations, ainsi que des repr\u00e9sentants des sciences, de l’ing\u00e9nierie, de la recherche, du journalisme gastronomique, de l’enseignement, de la restauration, du monde du vin, de la gastronomie ou du commerce sp\u00e9cialis\u00e9. Il convient de souligner que la grande affluence du secteur vitivinicole nous a contraints \u00e0 mobiliser deux \u00e9quipes de d\u00e9gustation.<\/p>\n

Lors des d\u00e9gustations \u00e0 l’aveugle, divers param\u00e8tres gastronomiques ont \u00e9t\u00e9 \u00e9valu\u00e9s ; c’est-\u00e0-dire, les qualit\u00e9s organoleptiques suivantes : aspect, ar\u00f4me, go\u00fbt et harmonie. Dans le cas de produits singuliers, des notations num\u00e9riques ont \u00e9t\u00e9 attribu\u00e9es, suivies de d\u00e9lib\u00e9rations.<\/p>\n

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\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb150″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury de la d\u00e9gustation d’eau.<\/strong><\/h4>\n

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

Pr\u00e9sident de l’Association Catalana de Sommeliers[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19280″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Professeur \u00e0 l\u2019\u00c9cole de Tourisme et H\u00f4tellerie de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19268″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

\u00c0lex Carlos
\n<\/strong><\/h6>\n

Sommelier du Celler de Can Roca, de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19276″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Nutritionniste, sommelier et directeur des exp\u00e9riences \u00e0 La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19284″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Manel Guirado<\/strong><\/h6>\n

Professeur et journaliste gastronomique[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb75″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury de la d\u00e9gustation d’anchois.<\/strong><\/h4>\n

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Ma. \u00c0ngels Jacas<\/strong><\/h6>\n

Chef du restaurant Merylou, de l\u2019Escala[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19255″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Paula Mol\u00e9s
\n<\/strong><\/h6>\n

Journaliste gastron\u00f2miques de Catalunya R\u00e0dio[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19243″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Encarni Fern\u00e1ndez<\/strong><\/h6>\n

Chef du restaurant El Celler de la Planassa, de Palam\u00f3s[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19263″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Yunju Choi<\/strong><\/h6>\n

Chef du restaurant El Celler de Can Roca, de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19247″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Joan Carles S\u00e1nchez
\n<\/strong><\/h6>\n

Chef du restaurant Es Portal, de Pals[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb75″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury de la d\u00e9gustation de riz.<\/strong><\/h4>\n

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Ma. \u00c0ngels Jacas<\/strong><\/h6>\n

Chef du restaurant Merylou, de l\u2019Escala[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19255″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Paula Mol\u00e9s
\n<\/strong><\/h6>\n

Journaliste gastron\u00f2miques de Catalunya R\u00e0dio[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19243″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Encarni Fern\u00e1ndez<\/strong><\/h6>\n

Chef du restaurant El Celler de la Planassa, de Palam\u00f3s[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19263″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Yunju Choi<\/strong><\/h6>\n

Chef du restaurant El Celler de Can Roca, de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19247″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Joan Carles S\u00e1nchez
\n<\/strong><\/h6>\n

Chef du restaurant Es Portal, de Pals[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb75″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury de la d\u00e9gustation de\u00a0boissons locales.<\/strong><\/h4>\n

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Bernat Guixer<\/strong><\/h6>\n

Membre de l’\u00e9quipe de recherche d’El Celler de Can Roca, de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19370″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Confr\u00e9rie du Ratafia de Santa Coloma de Farners[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19366″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Sp\u00e9cialiste brassicole du Club Cerveser Can Navarra, de Bordils
\n[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19354″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Alfons Bonet
\n<\/strong><\/h6>\n

Sommelier \u00e0 la bi\u00e8re du restaurant El Celler \u00e0 Can Roca, G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19358″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

\u00c0ngel Garcia Petit<\/strong><\/h6>\n

Sommelier, \u00e9crivain gastronomique et pharmacien[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb75″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury de la d\u00e9gustation de caf\u00e9.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19272″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Pr\u00e9sident de l’Association Catalana de Sommeliers[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19280″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Professeur \u00e0 l\u2019\u00c9cole de Tourisme et H\u00f4tellerie de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19268″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

\u00c0lex Carlos
\n<\/strong><\/h6>\n

Sommelier au Celler de Can Roca, de G\u00e9rone.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19276″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Nutritionniste, sommelier et directeur des exp\u00e9riences \u00e0 La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19284″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Manel Guirado
\n<\/strong><\/h6>\n

Professeur et journaliste gastronomique[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb75″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury de la d\u00e9gustation des conserves.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19476″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Fina Puigdevall
\n<\/strong><\/h6>\n

Chef au restaurant Les Cols \u00e0 Olot[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19480″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Jaume F\u00e0brega
\n<\/strong><\/h6>\n

\u00c9crivain et historien gastronomique[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19488″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Salvador Jord\u00e0
\n<\/strong><\/h6>\n

Chef et propri\u00e9taire du restaurant Emp\u00f2rium, \u00e0 Castell\u00f3 d’Emp\u00faries[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19484″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Manel Romero
\n<\/strong><\/h6>\n

Professeur \u00e0 l\u2019\u00c9cole de Tourisme et H\u00f4tellerie de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19472″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Propri\u00e9taire de la boutique Petit Parad\u00eds \u00e0 G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb75″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury de la d\u00e9gustation des saucisses.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19521″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Technicien IRTA (Institut de recherche en technologie alimentaire)[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19525″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Magda Perramon
\n<\/strong><\/h6>\n

Guilde des bouchers et charcuterie. Propri\u00e9taire de Ca la Magda, \u00e0 Ripoll[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19869″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Propri\u00e9taire de la boutique La Noucentista \u00e0 G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19529″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Miquel Igl\u00e9sias
\n<\/strong><\/h6>\n

Ma\u00eetre du restaurant Els Ossos, de Batet[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19533″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Pere Planagum\u00e0
\n<\/strong><\/h6>\n

Chef au restaurant Rom \u00e0 Roses[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb75″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury de la d\u00e9gustation de foie gras.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19570″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Andr\u00e9 Bonnaure
\n<\/strong><\/h6>\n

Chef expert en foie gras et canard[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19582″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Pere Arpa
\n<\/strong><\/h6>\n

Chef du restaurant Ca l’Arpa \u00e0 Banyoles[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19586″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

S\u00edlvia Soto
\n<\/strong><\/h6>\n

Diffuseur gastronomique sur le blog cuinetes.bloks.cat<\/em><\/a><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19574″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Isaac Gelabert
\n<\/strong><\/h6>\n

Promoteur gastronomique et directeur du salon Lactium[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19578″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Isabel Junc\u00e0
\n<\/strong><\/h6>\n

Chef du restaurant Ca l’Enric, de la Vall de Bianya[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb75″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury de la d\u00e9gustation des biscuits.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19623″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

P\u00e2tisserie du restaurant El Celler de Can Roca, de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19631″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Ruth Reverter
\n<\/strong><\/h6>\n

Chef du P\u00e2tisserie Reverter, de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19627″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Miquel B. Costabella
\n<\/strong><\/h6>\n

Professeur et ancien boulanger de la p\u00e2tisserie Costabella \u00e0 Salt[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19619″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Professeur et cuisinier du restaurant \/ traiteur El Ginjoler, de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19284″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Manel Guirado
\n<\/strong><\/h6>\n

Professeur et journaliste gastronomique[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb75″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury de la d\u00e9gustation des\u00a0produits laitiers.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19696″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Laia Pont
\n<\/strong><\/h6>\n

Ing\u00e9nieur technique agricole. Sp\u00e9cialiste des industries alimentaires et des fromages[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19704″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Sommelier au restaurant Castillo de Peralada, de Peralada[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19688″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Artur Sagu\u00e9s
\n<\/strong><\/h6>\n

Ma\u00eetre du restaurant Cap i Pota, de Figueres[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19692″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Journaliste, \u00e9crivain et communicateur gastronomique[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19700″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Chercheur \u00e0 l’IRTA (Institut de recherche sur les aliments et de la technologie)[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb75″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury de la d\u00e9gustation des huiles.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19737″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Technicien de recherche de l’IRTA (Institut de recherche et de technologie agroalimentaire)[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19745″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Sommelier i professeur del CETT (Campus du Tourisme, Hospitalit\u00e9 et Gastronomie) de Barcelone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19729″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Sommelier i cap du restaurant Divinum \u00e0 G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19733″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Journaliste et directeur du magazine culinaire Cuina<\/em><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19741″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Journaliste gastronomique. Programme Deixa\u2019m tastar<\/em> de la Cadena Ser<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb75″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Le jury de la d\u00e9gustation des vins.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19810″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Sommelier du Celler de Can Roca, de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19272″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Pr\u00e9sident de l’Association Catalana de Sommeliers[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19802″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Ignasi Mart\u00edn
\n<\/strong><\/h6>\n

Professeur \u00e0 l\u2019\u00c9cole de Tourisme et H\u00f4tellerie de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19806″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Josep Llu\u00eds Vilarasau
\n<\/strong><\/h6>\n

Professeur \u00e0 l\u2019\u00c9cole de Tourisme et H\u00f4tellerie de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19790″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

\u00c0lex Peir\u00f3
\n<\/strong><\/h6>\n

Sommelier du restaurant Casamar, de Llafranc[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19280″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Professeur \u00e0 l\u2019\u00c9cole de Tourisme et H\u00f4tellerie de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19798″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Gl\u00f2ria Ensesa<\/strong><\/h6>\n

Sommelier del Girov\u00ed, concours de vins et de cavas de Catalogne[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19794″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Sommelier du Celler de Can Roca, de G\u00e9rone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19814″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Antonio Gata
\n<\/strong><\/h6>\n

Sommelier du restaurant Miramar, de Llan\u00e7\u00e0[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19745″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Sommelier i professeur del CETT (Campus du Tourisme, Hospitalit\u00e9 et Gastronomie) de Barcelone[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb135″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column]

\n

Les photos des d\u00e9gustations\u00a0<\/span>2018 \u2013 2019<\/span><\/h3>\n<\/div>VISIONNEZ LA GALERIE<\/a><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbparallax\u00a0\u00bb parallax_content_width=\u00a0\u00bbin_grid\u00a0\u00bb text_align=\u00a0\u00bbcenter\u00a0\u00bb background_image=\u00a0\u00bb16928″ full_screen_section_height=\u00a0\u00bbno\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb up=\u00a0\u00bb400″][\/vc_column][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text] Le go\u00fbteur,\u00a0la figure de proue du projet. [\/vc_column_text][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][\/vc_row][vc_row row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_column_text] Les go\u00fbteurs ont pour mission d\u2019\u00e9valuer, \u00e0 travers…<\/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-19840","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/pages\/19840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/comments?post=19840"}],"version-history":[{"count":0,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/pages\/19840\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media?parent=19840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}