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Approaches by Jordi Plancheria
This Barcelones chef entered the world of professional kitchens early in his life, between bonfires and coffee mugs at Ca La Pagesa, the four generation’s family restaurant, where he received inspiration from his grandparents and parents for commitment to the art of cooking and professionality.
He received the tradition of Catalan cuisine from his grandmother, and the knowledge of farm products and mushrooms from his grandfather. His parents tought him how to cultivate a sofisticated customer service. This inherited knowledge and passion guided the impulse to become a chef: he graduated in cooking management from the CETT-UB school of hotel management and tourism in Barcelona, and reached his master’s degree in high-level gastronomy, executive and creative cuisine.
He enjoyed a good time living and working at l’Empordà, to expand his knowledge in product and avant-garde cuisine in different Michelin-starred restaurants.
Then he came back to Barcelona where he maturated his cuisine abilities in several restaurants, to join finally Mas de Sant LLeí team as it’s executive chef.
My early gastronomic memories are built upon childhood sensations from my family culinary roots, which are my first source of inspiration. Thus my gastronomic creations combine tradition and avant-garde cuisine acquired in my training through my insatiable curiosity.
I did my best to create an encyclopedia of flavours, inspired on my infant environment, the culinary travel inspiration, training, haute cuisine techniques, and a strict personal selection of top quality natural products. Another characteristics of my live gastronomy style includes completing the cooking act with an impeccable and modern presentation.