Oriol Rovira

Oriol Rovira, the self-proclaimed "Farmer Chef," embodies a profound commitment to "cocina de terruño," a cuisine deeply rooted in the land and its immediate surroundings. His philosophy is not a trend but "a way of life and understanding cuisine," centered on valuing and utilizing what nature provides in his pre-Pyrenean environment. Els Casals, his Michelin-starred restaurant, operates on a unique closed-cycle system across 250 hectares, integrating a hotel, farm, and garden. Here, the Rovira family cultivates 34 varieties of tomatoes, raises livestock (pigs, chickens), produces their own cured meats and animal feed, ensuring an unparalleled level of self-sufficiency and meticulous control over ingredients. This natural, unforced approach to sustainability extends beyond sourcing to energy, with 70% self-consumed electricity and water heated by biomass. Rovira champions ancestral cooking, emphasizing seasonality and "reaprovechamiento" (repurposing) of every product. While deeply anchored in local tradition, he also embraces "gastronomic travels" through ingredients like coffee or ginger, enriching his craft without sacrificing his core identity. His meticulousness is evident in his menu, where the provenance of every ingredient and even inspired recipes (like Nandu Jubany's 'borracho') are transparently credited, honoring both nature and fellow artisans. For Rovira, cooking is an act of generosity and presence, demanding constant dedication at his Sagàs home, where "a chef must be in his restaurant." Chef Rovira's technical mastery is characterized by an evolutionary rather than revolutionary style; he "doesn't make new dishes, he makes readjustments of what he's done before, of what he's seen." This "permeable" approach transforms traditional farmer's recipes through an understanding gleaned from a lifetime of observation and experience, blending them with subtle avant-garde experimentation. His focus is on respecting the inherent quality of the product, ensuring "not to damage the product" in its preparation. This ethos translates into techniques that highlight natural flavors and seasonal abundance, often employing classical methods like roasting and stewing. The transparency of his philosophy extends to his plating and menu descriptions, which explicitly state the origin of each ingredient, celebrating the local farmers and their contributions. He is renowned for his expertise with rice dishes, demonstrating a profound "mastery of fire" that elevates simple ingredients. Beyond the fresh produce from his extensive farm, Rovira excels in preservation techniques, producing "marvelous" pickled and candied products. The pig is an indispensable product in his kitchen, reflecting his deep connection to the land. Legendary signature dishes reflecting this approach include: * Warm Sobrasada with honeycomb bread * Potato and tender green bean with horse mackerel and black botifarra * Pâté en croûte and chicken galantine * Flan with whipped cream ice cream * Duck with pear from Saint John (seasonal)

Career

• Chef at Els Casals, Sagàs