Two-Michelin-Star Chef Iván Cerdeño Headlines Grandvalira Snow Club Gourmet
Iván Cerdeño of El Cigarral del Ángel served a mountain-inspired menu blending Toledo heritage with winter ingredients at L’Abarset restaurant.
Key Points
- Menu highlights: mountain consomé, red miso salmon, venison bourguignonne with foie gras.
- Focus on winter seasonal produce and revived Toledo recipes using modern techniques.
- Cerdeño holds two Michelin stars, three Repsol Suns, and National Hospitality Innovation Award.
- Snow Club Gourmet pairs top chefs with Grandvalira’s ski landscape.
Two-Michelin-star chef Iván Cerdeño headlined the second day of Grandvalira's Snow Club Gourmet event this weekend at the L’Abarset restaurant.
Cerdeño, who leads El Cigarral del Ángel in Toledo, brought his expertise—backed by three Repsol Suns and the National Hospitality Innovation Award—to the occasion. He designed a menu tailored to its mountain surroundings, focusing on winter seasonal ingredients and dishes rooted in Toledo's culinary heritage.
“I’ve gone for a menu very suited to the setting, with winter seasonal produce and cooking strongly tied to the local area, reviving recipes closely linked to the Toledo region,” the chef explained.
Guests sampled a series of reimagined traditional plates, blending historical recipes with modern techniques and presentation. Highlights included mountain consomé; a tatín of marinated beans; spiced chickpeas; a perdiu en escabeche-filled braç de gitano; cauliflower cake with truffle and confit tender nuts; seasonal mushroom sabayon; red miso salmon with orange; and venison bourguignonne with foie gras and anchovy.
Desserts evoked nostalgic Toledo flavors, further anchoring the meal in the chef’s home territory.
The Snow Club Gourmet series showcases top culinary talent amid Grandvalira’s slopes, pairing innovative dining with the Pyrenean winter landscape.
Original Sources
This article was aggregated from the following Catalan-language sources: