Fermí Puig and his partner, head waiter Albert Romagosa, will close the restaurant that bears the chef’s name at the end of this month, as RAC1 has announced on Jordi Basté’s program, of which the chef has been a regular collaborator for years. Puig is retiring after a brilliant career that began under the orders of chef Montse Guillén when she had her restaurant on Mariano Cubí Street in Barcelona. He also worked for a few years in the Canary Islands and passed through El Bulli.
This chef from Granollers, a character from a very broad gastronomic culture, was the one who at the time recommended to the late Juli Soler that he hire a young Ferran Adrià with whom he had done his military service (the group also included the renowned head waiter Juan Carles Ibáñez ).
Puig and Romagosa, who worked in London and was second maître d’ at the Ritz, began to form an inseparable professional couple at the Drolma of the Majestic Hotel, undoubtedly one of the restaurants that managed to convince the people of Barcelona that within a large hotel you could enjoy excellent cuisine and service. Drolma, in whose dining rooms crucial political pacts were sealed, left behind emblematic dishes, such as goat smeared in marinade. Some of them continued to be made when the restaurant closed its doors in 2011 due to a decision by the owner family, and Fermí Puig opened the establishment in 2013 under his name along with Alfred Romagosa and other partners. The chef was also in charge of the kitchens of the Petit Comitè, which would later be run by Nandu Jubany and Carles Gaig, who continues to run it today.
The Fermí Puig restaurant, located at number 175 Balmes Street, will end its career after having operated successfully by betting on the traditional Catalan cuisine that Puig has contributed greatly to spreading, giving up the luxury of space to be able to offer much more affordable prices. than in the times of Drolma.
