The club, in which 28 brands already participate, celebrates its next appointment on February 24
The ski resort of Grandvalira held last Saturday in the sector of Soldeu-El Tarter a new delivery of the second season of its Gourmet Snow Club with a sports-gastronomic day, called Torelló’s Day, in which the Barcelonian market was recreated La Boquería and that featured several tastings of cavas, wines, sausages, breads and chocolate, among others.
The initiative of the Snow Club Gourmet was designed last season by the director of Restoration of Grandvalira-Ensisa, Àlex Orúe, with the aim of ensuring quality in the restoration of the Andorran complex and grows each of the times held in participating brands and in partners, “consolidating a format of high gastronomy and snow unprecedented in Europe”, as Orúe has moved to Europa Press.
On this occasion, it began with an opening of tracks that was advanced and exclusively for the club’s participants, who were able to ski on the first snow before the station opened to the general public. After that, they were able to gather strength with a fork and knife lunch served by Sergi de Meià (Barcelona); his mother, Adelaida Castells, and chef Manel Jubete, from La Borda del Rector (Andorra), “referents of the market cuisine and the ‘slow food’ philosophy,” according to Orué.
The lunch was made up of pickled sardines, grilled potatoes, morro and gut, roasted lamb with minced and artichokes or chickpea fritters on Catalan cream, paired with Triticum breads and wines and Cavas de Torelló, whose manager, Paco de la Rosa, he served as the master of ceremonies.
At noon, the club moved to 2,500 meters high, where the Nomad Gourmet Food Ratrack, the treading snow machine converted into a restaurant, was opened to the public with a delicatessen selection of Espinaler snacks, smoked Carpier, Joselito ham or old cow Txogitxu .
In the afternoon, 70 members of the Snow Club Gourmet met at the La Cabana-Espiolets restaurant in Soldeu, located at over 2,200 meters above sea level, to honor the Boquería Market, with its stops and paradistas.
“It is a benchmark of the markets and the kitchen and we wanted to bring it to the snow,” said Orúe, from the space in which they exhibited and tasted fruits and vegetables from Ametller Origen; delicatessen products from Cal Rovira; preserves of fish and croquettes from Don Bocarte and several dishes from one of the most legendary places on the Barcelona market, the Pinotxo Bar. Enric Rovira’s chocolates, Premium Diageo distillates and a selection of Dilmah coffees and teas put the finishing touch to dinner.
NEXT APPOINTMENT, FEBRUARY 24
This second gastronomic day of the Snow Club Gourmet took place after an Italian day was celebrated on January 20 with a selection of Garda transalpine gourmet products. The following appointments will take place on February 24, when Fran López, from Xerta and Villa Retiro, and San Miguel take the reins of the tasting; and on March 10, which will star in the Balfegó bluefin tuna.
The Snow Club Gourmet and its clients will be saying goodbye to the season on April 7, through a large cassoulet by the television chef Marc Ribas and Collverd.
This club, which combines gastronomy and sport in the largest ski area in southern Europe, has reached in its second edition the 125 members and the 28 gourmet brands participating.
GOOD GASTRONOMY THROUGHOUT THE COMPLEX
In addition, the Snow Club Gourmet has led the revision of the culinary offer of the 30 restoration points of Soldeu-El Tarter by the chef of the station, Xavi Solé, with the inclusion of gourmet products in restaurants and freeflows as well as in Fast & Good Food and terraces.
“We wanted to show that in the snow you can eat very well, propitiate that the skier could stop the exercise and taste between tracks and views, for example, a dish of the best ham with a glass of the best cava”, said the director of Restoration