“A corporate chef of our own, such as Toni Alonso, allows us to explain the terroir and gastronomy of our products of les Garrigues on the same soil in a unique and experiential way highly valued by our visitors, both professionals: customers and distributors, as enoturists and oleotourists,”says Eduard Pons, CEO of Clos Pons winery (Pons Group) on the occasion of the presentation of the new figure of this corporate chef. Toni Alonso will perform tonight with a “rustic character” dinner before members of the Wine Club of the winery of l’Albagés, DO Costers del Segre, in an evening that will also feature the presentation of Roc de Foc 2013.

Eduard Pons emphasizes that “the emotions and messages of the oil and the vineyard can nowhere be better communicated than between vineyards and olive trees, at the foot of the mill or winery.” We are also sure that Toni Alonso as a chef enriches our R+D+ i, in the creation and development of new products, and it will help to better convey all their culinary possibilities.”

On the other hand, Toni Alonso assures that “what seduced me most as a philosophy of the Pons Group is to immerse myself in the territoriality of les Garrigues, recovering the authenticity of the value of the land and its products. The wine, that bind me in a very personal way with my origins “.

Thus Alonso will be responsible for the technical execution of the gastronomic acts of the group, will collaborate with the R&D department, will compile the recipe with direct application of the group’s oils and vinegars, as well as the pairing of their wines. From the point of view of communication, the new corporate chef will also participate in fairs, conferences and events with the participation of the Pons Group, supporting the commercial team. He will also accompany other national and international chefs who collaborate with the Lleida company. Toni will also provide diverse training for clients.

Toni Alonso, born in Reus, graduated from the School of Hospitality and Tourism of Cambrils. After having promoted different catering business for 13 years, he worked in restaurants in the province of Tarragona as Termes de Montbrió, where he was head chef, or the Rincon de Diego, now Michelin star. In Lleida, he has been in charge of the cuisine of La Llotja, Palacio de Congresos, among other places. With experience as a trainer and consultant in the improvement of processes and opening of catering establishments, Alonso provides an overview of the product from the terroir to the kitchen.

At his presentation dinner, Alonso bet for an aperitif of fig and foie watered with the Cava Flocs Rosé. As starters Coca capresse “de recapte” with pine nuts and herring and grapes, with Sisquella and Alges, respectively. Rooster and sepia rice, with Roc de Foc; and the Veal Hock cooked for 72 hours at low temperature, paired to Roc Nu; were the main courses of the evening. The “Torrija” steamed with seasonal fruit and rosemary, with the Cava Flocs Reserva, closed the menu of the Night of the Chef of Clos Pons.