Grandvalira’s Snow Club Gourmet returns with Michelin chefs at 2,000m
The eighth Snow Club Gourmet season brings four gastronomic days between December and March in Soldeu and El Tarter, featuring Michelin-starred and.
Key Points
- Eighth edition of Snow Club Gourmet held at Soldeu and El Tarter above 2,000 metres.
- Four gastronomic days spread between December and March, opening 13 December.
- Lineup includes Francesco D’Errico, followed by Iván Cerdeño, Andreu Genestra and David Coca.
- Focus on local ingredients and regional 'territorial' cooking as part of Grandvalira’s series.
Grandvalira will host a new edition of the Snow Club Gourmet this winter, bringing renowned chefs to cook at more than 2,000 metres altitude. The event, now in its eighth year, includes four gastronomic days spread between December and March at restaurants in the Soldeu and El Tarter sectors.
The programme features chefs with Michelin stars and Repsol distinctions, and opens on 13 December with Francesco D’Errico. He will be followed by Ivan Cerdeño, Andreu Genestra and David Coca on subsequent dates.
Organisers say the sessions aim to showcase local ingredients and regional cuisines, presenting territorial cooking in a high-mountain setting. The initiative is part of Grandvalira Resorts’ Snow Club Gourmet series for the season.
Original Sources
This article was aggregated from the following Catalan-language sources: