Prodeca brings the products of Catalan companies closer to European professionals at Chef Balfegó

Prodeca took part in the European semifinal of the Chef Balfegó competition, held in Paris on 26 October, with a showcase of products from 17 Catalan companies. Aimed at a professional audience made up of chefs, specialist distributors, importers, HORECA purchasing managers, European press and gastronomic opinion leaders, the action made the Catalan agri-food offer known among high-end gastronomy and European distribution professionals. 

The participation placed Catalan foods and wines in an environment linked to fine dining, with the aim of making the companies and the applications of their products known. The proposal combined tasting with information about the participating brands, to help professionals in the sector get to know them.

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Eight dishes to present the diversity of the Catalan offer

Chef and gastronomic stylist Eva Garcia Hausmann prepared nine dishes that combine the products of the participating companies. The format made it possible to present them both on their own and integrated into culinary proposals, showing their characteristics and possible uses in foodservice.

The space included a wine bar with sommelier Enric Santisteban and an olive oil bar with professional taster Céline Cron, in addition to the tasting points for the dishes. The presentation was completed with product compositions to give visibility to the brands.

To accompany the tastings, Prodeca prepared a catalogue in English and French with information on the companies and the dishes. This material gave attendees a reference to identify the products tasted and better understand the offer presented.

Seventeen companies from different agri-food sectors

The showcase brought together olive oils, wines, vinegars, preserves, cured meats, honey, jams, sweets and culinary bases, with a selection that reflects the diversity of Catalan products that can be incorporated into the offer of foodservice and specialist distribution.

Companies participating in Chef Balfegó with Prodeca

• Alemany (Honey)
• Anxoves de l'Escala (Preserves)
• Arrels d'en Pep (Olive oil)
• Art Laietà (Wine)
• Avgvstvs Forvm (Vinegar)
• Can Bech (Jams)
• Caviaroli (Olive oil)
• Cuadrat Valley (Olive oil)
• Galetes Trias (Sweets)
• Grup Pons (Olive oil)
• Herència Altés (Wine)
• Masdeu (Bases)
• Miliunverd, Olis de Finca (Olive oil)
• Olis Solé (Olive oil)
• Pere Ventura (Wine)
• Salgot (Cured meats)

The semifinal selects the eight European finalists

The ninth edition of Chef Balfegó brought together thirteen European semifinalists in a competition dedicated to cooking with bluefin tuna. The tests were held at Le Cordon Bleu Paris, while the NewCap Center hosted the gala at which the eight chefs qualified for the final were announced.

The selected chefs are Davide Polli, Claudio Ferrante, Jan Nachtigall, Marcel Odlas, Michael Corpel, Osiris Geronimo, Thomas Cagna and Tobias Günther, linked to restaurants in Austria, Italy, Germany, Portugal, the Netherlands and France.

The eight chefs will join the four finalists of the Spanish selection on 30 November in Madrid, where the winner of Chef Balfegó 2026 will be decided. Prodeca's participation in Paris connected this gastronomic meeting with the presentation of the offer of Catalan agri-food companies to the European professional audience.