I 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 cuisine for the capital of the Alt Penedès and also for the country. There are dishes that everyone highlights, such as the roast cannelloni and thepithivier, which is the round puff pastry pie. I especially highlight the wine and sparkling wine list, which shows appreciation for the nearby landscape, for the twelve Catalan denominations. It is also a menu designed for different budgets and to be tasted by the glass: with the Coravin, everything is possible. Let's start by talking about the dishes you cook.