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Project Number: 2022-KA220-VET-89ACFE12
Chef Vicent Guimerà, owner of the restaurant L’Antic Molí in Ulldecona, Catalonia, boasts a Michelin star in 2017 and a Michelin Green Star in 2021. His culinary style is rooted in the local environment and emphasises local ingredients, sustainability and showcasing regional craftsmanship. In 2021, Guimerà launched “Projecte Mans”, a cooperative initiative involving various local stakeholders such as farmers, fishermen, wineries, distributors, the Agricultural School of Amposta,and the Association of Artisans of the Terres de l’Ebre.
“Projecte Mans” promotes a zero-kilometre approach to haute cuisine that combines ecological practises and social impact. It emphasises sustainability, nature and local traditions in Guimerà’s culinary philosophy. This initiative aims to create a collaborative network within the local community and emphasise the value of collective efforts towards a common goal. With Projecte Mans, Guimerà not only demonstrates its commitment to local collaboration, but also advocates a holistic approach to gastronomy that respects the environment and promotes social responsibility.
Projecte Mans, led by chef Vicent Guimerà of L’Antic Molí, focuses on promoting regenerative benefits for the community and the environment. This collaborative initiative involves working with various stakeholders, including small farmers, wineries, local distributors, the Agricultural School of Amposta,and the Association of Artisans of the Terres de l’Ebre (ARTRA).
The partnership between L’Antic Molí and ARTRA is based on a commitment to building a local network that contributes to the economic growth of the region. By working with local artisans, L’Antic Molí aims to express its identity and character. The result is a collection of unique pieces that enrich the culinary experience and are both visually appealing and complementary to the culinary creations.
Projecte Mans strives to create wealth in the local community and empower its residents. By emphasising sustainable practises, ecological principles and social impact, the project aims to create a network that promotes economic growth while preserving and respecting the natural environment. Overall, Projecte Mans represents a holistic approach to community engagement and environmental responsibility in the field of culinary excellence.
Guimerà’s commitment to using local, seasonal ingredients and promoting sustainable practices has resonated with modern diners who value quality, ethical sourcing and environmental awareness. His focus on creating dishes that reflect the region’s terroir and support local producers is a key factor in his success.
In addition, Guimerà’s innovative approach to cuisine, which includes experimenting with new products (e.g. the galera), techniques and presentations (using ARTRA unique crafts), sets him apart from other chefs (awarded Chef of the Year 2016 at the Barcelona Gastronomic Forum).
“The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein”
Project Number: 2022-KA220-VET-89ACFE12
“The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein”
Project Number: 2022-KA220-VET-89ACFE12
