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Grandvalira's Snow Club Gourmet proves that 'size does matter'.

Published: Feb 28, 2024

The great temples: Size does matter. Under this title, the Grandvalira Snow Club Gourmet celebrated last Saturday one of the most memorable gastronomic days of its history with the protagonism of two of the most relevant figures of Spanish haute cuisine for its selection, preparation and care of the product: Alberto Domínguez and José Gordón, owners of De Berto (O Grove, Pontevedra) and Bodega el Capricho (Jiménez de Jamuz, León).

Alberto Domínguez (De Berto in O Grove, Pontevedra) and José Gordón, from Bodega el Capricho (Jiménez de Jamuz, León).

The former, considered the best seafood restaurant in Spain. The second, valued by the most exquisite meat in the world, according to many of the accredited voices of the gastronomic panorama. These two first swords of the cult of the product and the devotion for the technique have made a duo to four hands never seen before.

The reference restaurant L'Abarset, with a room full to the brim, had about 50 diners who did not miss a unique opportunity to taste the best specimens of large seafood carefully selected from different regions of the world.The restaurant' s menu, with a room full to the rafters, was attended by about 50 diners who did not miss a unique opportunity to taste the best examples of large seafood carefully selected from different parts of the Galician coast, and at the same time, the cuts of beef of native breed that through their taste have transported them to the essence of a past, still present, thanks to the permanent mission of the search for excellence on the part of Gordón.

Àlex Orue, Grandvalira-Ensisa catering director, introducing Alberto Domínguez and José Gordón, owners of De Berto (O Grove, Pontevedra) and Bodega el Capricho (Jiménez de Jamuz, León).

Berto Domínguez and José Gordón moved around inside the cozy alpine-style room of L'Abarset explaining to the attendees the processes they use to select the best products.

The Galician pointed out the origin of some pieces of seafood, the appropriate time and season for fishing, or the most picturesque locations where there is a specific and careful cult to extract, for example, certain types of mollusks from the estuaries.

For his part, the one from León, commented that he has a farm where about 400 oxen of the Iberian Peninsula breed live, an autochthonous breed in which

"We feel it is our obligation and duty to conserve the quality of their meat".

Besides being gastronomes of great prestige in Spain, Domínguez and Gordón share a good friendship, and this has been one of the facts that has led them to Grandvalira 's kitchens in an unprecedented joint experience with products as differentiated as seafood and meat.

L'Abarset hosts a four hands never seen before between Alberto Domínguez and José Gordón in a parade of large pieces of seafood from the Galician coast and matured meats from León.

The seafood has been interpellated with meats from different parts of the ox. Thus, the gourmet attendees started with a steak tartar of beef hip and caviar, followed by empanada D'Berto and Capricho, carneiro crudo from the Ría de Arosa, grilled volandeiras from Cambados, grilled Galician coquina from Cedeira, fine clams from Cambados and Galician clams from Cedeira.n, fine clam from the Isla de Arosa with seafood sauce, beef cecina gran reserva long-aged in natural cellar, male spider crab from the Rías Altas XXL with Matutano and beef rib José Gordón selection.

The menu combined sea and mountain with seafood and beef as the protagonists of this Snow Club Gourmet Grandvalira.

An exclusive experience that raises the bar of the culinary seal of the Snow Club Gourmet, an initiative that was born in 2017 and that, evolves in parallel, with the project and gastronomic positioning of the restoration of the Soldeu El Tarter ski areas of Grandvalira.

Grandvalira's Snow Club Gourmet 'The great temples: Size does matter' closed with success

The next gastronomic experience in the Snow Club Gourmet calendar will be offered by chef Marcos Moran of Casa Gerardo (1* Michelin). The Asturian will move to Andorra with his haute cuisine proposals based on what he describes as the best fabada recipe, among other dishes that will fuse tradition and avant-garde. In fact, Moran is already exporting his recipe to major capitals such as London and Brussels.

The last day of the gourmet club of the snow hotel offer will be held on March 23 and the organization reserves the surprise effect to celebrate the closing of the season.

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