Jeffrey Ruiz and Helena Termes, best chefs of the year for the restaurant La Cort del Mos in Palamós

BarcelonaJust a few months ago, a small restaurant opened in Palamós: La Cort del Mos. Looking at the photos of how they took over the place, what these chefs had done was a small miracle. Jeffry Ruiz, from Badalona, ​​and Helena Termes, from Figueres, had found their place in the world, and it was in Palamós. The opening day was quite an event, filled with curious locals, fellow chefs who also own restaurants in the town, and even a deacon who blessed the premises, continuing a long-lost tradition. It was a fun, family affair, just like this restaurant and this working and personal partnership, who this Wednesday were awarded Best Chefs of the Year in Catalonia at the Gastronomic Forum Barcelona awards.

Upon receiving the award, Ruiz asserted that it is "a starting point for people to understand that there are restaurants outside of Barcelona too" and a vindication of "Catalan cuisine," explaining that young people are also educated and know how to prepare their grandmothers' cooking. Termes, for his part, added that he hopes it will be "a boost to keep working" and that people will get to know them. In fact, in their remarks before learning they would be the winners, both chefs championed other restaurants in Palamós, such as Puche and La Gatzoneta, and advocated for it to be a gastronomic destination not just for weekends.

The proposal from La Cort del Mos draws inspiration from the oldest books on Catalan gastronomy, such as the Feel SovietBut their technique has its roots in the finest establishments where they've worked, such as El Celler de Can Roca, Via Veneto, and Castillo de Perelada. Their signature dishes include the recapte cake, the pig's ear sandwich with Palamós prawns, and desserts like Termes' version of the Saint Joseph's Day cake. In fact, yesterday they were awarded the Georgina Regàs prize for Sweet CuisineThe winners were selected through a combination of professional and public votes. The five finalists were: Fran Baixas, Gianmarco Greci, and Josh McCarty from Franca restaurant in Barcelona; Marc Pérez and Tania Doblas from La Sosenga, also in Barcelona; Robert Kechuga from Casa Parera in Mataró; Pau Feliu, Ricard Llop, and Alberto Pontón from El Cup Vell in Tarragona; and finally, Claudia Gozzi and Jaime Bes from El Raier in La Pobla de Segur.