The sheep gave the clue. They drank water from the Caldes de Malavella spring (Girona) and enjoyed very good health. It was because of this observation that Dr. Modest Furest Roca decided to study its composition to discover its mineral-medicinal properties. Then he knew: that water sprang up with its own gas, at a temperature of 60º and with a unique mineral composition. It was 1881 and the famous doctor acquired the spring and the adjacent lands. Thus, 140 years of tradition and innovation were born. An iconic brand was born.
Water to drink, water to take care of ourselves and also water to make delicious dishes. The properties of Vichy Catalán are not something only relegated to health. The brand has always had a prominent role in gastronomy and, on every possible occasion, it has been associated with the best national chefs. With its characteristic mineralization and natural properties, this sparkling water plays an important role in the kitchen, where its use provides a great wealth of nuances and flavors in the final result of the dishes. It can be used as an ingredient or as a pairing. It also plays a leading role in the preparation of batters, where it provides a different texture, or in any boiled dish, to which it gives its touch of flavor.
With the desire to keep its link with gastronomy alive, Vichy Catalán has now launched its most gastronomic project: Vichy Catalan The Gastronomic Experience. . An initiative that wants to unite the brand with chefs, cooks and cooking lovers with a single objective: to promote the best gastronomy. This is done in a virtual space that combines the best ingredients and professionals from all gastronomic fields. They share three aspects: healthy food, creativity and Vichy Catalán.
Easy or difficult to prepare, in more or less time, for two or four people, the recipes are designed for all tastes and possibilities. Ramón Simarro is a chef with extensive experience in both traditional food restaurants and others with Michelin Stars; among them, Via Veneto or Can Fabes in Spain and Pearl Restaurant or Zuma in the United Kingdom. At the moment he is in Canada directing the kitchens of the Madrina restaurant, where he puts all his knowledge into practice creating unique dishes that fuse fantasy and tradition. This is the case of his black squid croquettes, which he shares with Vichy Catalan The Gastronomic Experience. This recipe coexists with the dish of Artichoke with shrimp tartar, egg and truffle by David Heras, a Barcelonan who exercises his passion for cooking in the kitchen of the Gran Hotel Balneari Vichy Catalán. At 34 years old, he has won numerous awards. His cuisine is a mix of traditional flavors, seasonal products and avant-garde cuisine.
Rafa Antonín or Rafuel, as he is known online, also wants to contribute his culinary art. At more than 60 years old, he moves like a fish in water on the networks, where he already has more than 700 thousand followers. Theirs is a close kitchen, with quality and original products. Like their Navarra Asparagus in Romescu sauce.
Liquid proposals based on Vichy Catalán also gain prominence. Ollie Dabbous, chef at the prestigious Hide Restaurant in London, with a Michelin star and the largest winery in Europe, has created Vichy Catalán with borage and celery. Another original recipe, Vichy Espresso
With Vichy Catalán, María Teresa or, as she is known online, Mussarafood, has also made her Chickpea Smoothie with Vichy Catalán. The thing is this: soak chickpeas for 12 hours with Vichy Catalán. Thanks to its composition of mineral salts, it is perfect for this type of preparation. And the matter does not end here: we take the chickpeas out of the soaking, wash them and put them in a pot covered with Vichy Catalán, at least 2 cm above.
These and other appetizing recipes, born from the imagination of great chefs and cooking lovers, are what you can find in Vichy Catalan The Gastronomic Experience. Without a doubt, the sparkling water brand’s most gastronomic bet to date. And I’m sure she won’t be the only one.
