Catalan gastronomy mourns the death of Ferme Puig, its beloved master

A very great sadness pinches our stomach and haunts our mind, when death comes so formidably, when the strength of the brave man is shaken by the fear of a complication he has not touched and has not anticipated.

With the death of Ferme Puig, Barcelona loses a key figure in the recovery of Catalonia. We have lost a man who loved his profession deeply, who was passionate like few others, a wise man among the wise, knowledgeable, the most generous of all, and very fond of his family.

For weeks in Fermi-Puyg’s emotional and professional world, there were calls and messages about Fermi’s post-operative confusion.

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Christina Golonch

In such difficult circumstances, the hope of getting out accompanies us to the end. We cling to the spirit of survival that accompanies it, which is the trait that defines our identity as humanity.

Those of us who were lucky enough to know him know that he was an easy-going and engaging man. I had more than one dinner-table conversation with him, and he knew how to get to the heart of a question, a recipe, a product, or a flavor that was difficult to describe, and he always, always had just the right word to describe it.

I am sure that he also brought this enthusiasm and knowledge to football talks. It is well known that one of his interests was football and Barcelona, ​​perhaps in order of Barcelona first and then football. We enjoyed him a lot on football radio shows and especially on Rac1 with the recipes he presented, with the aim of encouraging the public, who were increasingly reluctant to light the fire with the illusion that Fermí announced. He said that they were recipes from a kitchen “without work” and often dirty “a single tool”, and I am sure that the intention was to overcome the indifference at the stove that modern society suffers from. Don’t miss the collection of recipes from the kitchen of chef Fermí Puig on Rac1 Pilot firstYou will enjoy and feel the power of the teacher, he will make you run to the market to look for this main product, which he knew how to describe very well with detailed explanations throughout the recipe.

“We will forever remember Maestro Firmino Puig, with his usual good spirit, he did not have to make any effort, he was a good, kind and generous man”

Carmen Roscalida

From an early age, Fermí was surrounded by gourmet and exclusive flavours. El Fermí belongs to the Puig family of Granollers, those who have lived the good life, with the number six or seven, eight or nine at their head, will surely remember the Puig preserves, especially the rovellons, especially the tins with the button selection of rovellons. But in the memory of many people, a special memory and an honourable mention of the Puig Melanosporum truffle preserves, and a special longing for the juice of the Melanosporum truffle from the Puig Conserves.

I have always advocated that the family environment we are born into determines our character. We learn to eat, talk, walk and behave at home from a very early age.

The flavours we discover from a young age remain fixed in our memory. Our dear Verme lived and discovered these gastronomic values, from a very young age, and lived very closely, the perseverance of the Puig family in offering an impeccable and valuable product to the market, not as socially appreciated as it is now.

Chef Ferme Puig was a pioneer in Barcelona, ​​opening the gourmet restaurant Drolma inside the Hotel Majestic. With this opening, Barcelona regained the appeal of a grand restaurant within a grand hotel, a fact that has been followed by more and more Barcelona hotels, hosting and offering a gastronomic offer signed by the chef.

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In December 1999, Jaume Coll presented the second volume of Quaderns de Mont Ferrant, entitled Fermi Puig, Drolma Barcelonawith photographs by Francesc Guillamet. In the book Jaume Coll reveals the talent and wisdom of Ferme Puig, in the chapters a review of his career, and in the products of excellence such as truffles, lobster, lobster and hare. An ode to the excellence of the recipe for great celebrations, with stories that live around the tables, the chefs and the products.

We will forever remember Mr. Fermí Puig, with his usual kindness, he did not have to make any effort, he was a good man, kind and generous, a friend to his friends, a loving husband and a loving father. In his restaurant Fermí Puig, he is ready to welcome, share and discover the landscapes, products and characters that he knows so well.

Let me share with all of you who loved him, a picture, like a frame from a movie: Fermi organized a trip to Lake Annecy, with a group of chef friends, we were all very young, we were all starting our careers, the reason was to get to know the work of Marc Ferrat, at the Auberge de l’Eridan, we had dinner, slept, breakfast and lunch there. At breakfast time, outside, in front of the lake, Fermi did not come down, suddenly, the main terrace overlooking the terrace in front of the lake opened, and Fermi appeared, cheerful and radiant, wearing the white bathrobe of the hotel, and warned us. From the terrace: Don’t eat too much breakfast, these people will serve us lunch in a little while, they must be hungry!

Have a nice trip sir, you are in our memories and in our dearest memories!