Víctor Quintillà, chef of the restaurant Lluerna (Santa Coloma de Gramenet, Barcelona) with a Michelin star, has taught a masterclass for the students of the Master in Culinary Arts and Kitchen Management of the University College of Hospitality Management and Culinary Arts Sant Pol de Mar (EUHT StPOL). His restaurant, Lluerna, was one of the first in the area of Barcelona to join the slow food philosophy.
“We started with slow food when it was not yet known,” says Víctor Quintillà. In fact, during the masterclass taught with the students of the Master in Culinary Arts and Kitchen Management of EUHT StPOL, Quintillà has detailed the pillars of the kitchen that they carry out in the restaurant Lluerna: “We work directly with local producers, we look closely at the product traceability ”. Promoting the consumption of local and seasonal products, buying directly from the producer and using products with ecological certification are some of the axes that define slow food restaurants, such as Lluerna. “We are one of the historical slow food restaurants in Barcelona; when we opened, in 2001, there was only one restaurant that finally has closed; nowadays we are about 35 restaurants in Barcelona and about 60 in Catalonia; it’s a booming movement”, says Quintillà.
In 2012 the restaurant Lluerna got the first Michelin star, which they have maintained until today. His project: “We make a cuisine with Catalan roots, based on traditional flavours and trying to surprise with everyday life, which forces us to use ingenuity,” explains the chef.
In the masterclass of Víctor Quintillà, the chef has presented different dishes that can be tasted in the restaurant Lluerna as: escudella and Catalan stew, Maresme peas and their sufflé or hare à la Royale, among others.