Julià Bernet: "My grandmother used to cook a veal with juice that was very good, but today it would be very hard for me to finish it" - Dining and Cooking
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Julià Bernet: "My grandmother used to cook a veal with juice that was very good, but today it would be very hard for me to finish it" - Dining and Cooking
You might be interested in The invisible daily cocktail that is making us sick Vilafranca del PenedèsI interview the chef Julià Bernet (Olesa de Bonesvalls, 1992) at his restaurant, Vilagut, in Vilafranca del Penedès. Vilagut is about to turn seven years old since it first opened its doors and has become a benchmark for good [...]
I interview chef Julià Bernet (Olesa de Bonesvalls, 1992) at his restaurant, Vilagut, in Vilafranca del Penedès. Vilagut is about to celebrate seven years since it first opened its doors and has become a benchmark for good cuisine for the capital of Alt Penedès and also for the country. There are dishes that everyone highlights, such as the roast cannelloni and the pithivier, which is a round filled puff pastry cake. I especially highlight the w…
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