A Culinary Meeting in the Mountains
Last Monday, far from the gastronomic bustle of the big city, a meeting between friends took place in the charming town of Josa de Cadí. In this meeting, chefs Diego Alías, from the Ca l’Amador restaurant, located in this picturesque town in the Cadí-Moixeró natural park, and Mariano Golzalvo, chef from the Lo Paller del Coc restaurant in the Àssua valley, cooked together in an unprecedented collaboration. This event turned Josa de Cadí into the epicenter of mountain cuisine.
A Shared Passion for the Mountains
Although the two chefs come from different culinary backgrounds, they share a passion and love for the mountains. Both agree on the importance of a cuisine rooted in the territory, which is updated without losing its essence. Their goal is to create flavors that evoke the purity of the mountain, remembering the past but also announcing a wonderful future. These chefs show us that there is life beyond the region’s traditional dishes.
An Unforgettable Gastronomic Experience
Upon entering Ca l’Amador, I was greeted by Jordi de las Heras, sommelier and head waiter, who kindly offered me a craft beer from the Val d’Aran, specially brewed for the restaurant. Despite the drop in temperatures in the mountains, we enjoyed the aperitif on the terrace with views of Mount Cadinell. There we tried delicious dishes such as pickled cauliflower, potatoes with lime and olives.
In the dining room, we delight in a variety of exquisite dishes. We started with a goat pâté with crunchy corn and pickle, followed by empty sheep fritters with herbs and xandri. Each dish was paired with carefully selected wines, such as the white Taleia from Castell d’Encús and the Textures de pedra from Raventós i Blanc.
The evening continued with an ajoblanco of asparagus and mackerel, as well as cooked and sliced raw boletus. The chefs surprised diners by presenting the dishes without revealing their contents, challenging us to guess the flavors while we enjoyed them. The dinner was full of laughter and enthusiasm, and we toasted the talented chefs with a Montsant from the Venus La universal winery.
The climax of the night came with boneless quail stuffed with foie and sweetbreads, and colt entrails wrapped in ash and cooked with a blowtorch. These culinary creations provoked praise and were paired with a Montsant, the Dido from the Venus La universal winery.
To close with a flourish, we enjoyed some brown cow sweetbreads and a juicy Josa kid chop, accompanied by Serrat Gros cheese. These dishes were wonderfully prepared and paired with a Costers del Segre, the Nummulit from the El Vinyer winery. Finally, we sweetened ourselves with a very personal pajamas and a delicious chocolate with nuts, accompanied by a cup of sake made in Tuixén by Seda Líquida.
An Unforgettable Culinary Experience
Diego and Mariano gave us a one-of-a-kind culinary experience. Through their complicity and talent, they showed us their vision of mountain cuisine. This epic encounter in Josa de Cadí will remain etched in our memories until we return to enjoy their culinary creations. Without a doubt, these chefs have left an indelible mark on the world of gastronomy.
