Diari de Girona has published a feature on Àlex Carrera, chef at L’Aliança in Anglès, exploring his professional journey, his approach to gastronomy and his special connection with ingredients such as onions and white asparagus.
Under the title “Àlex Carrera: a passion for cooking and a devotion to onions and white asparagus”, the article portrays Àlex as a chef committed to seasonal produce, regional cuisine and the pursuit of exceptional flavour.
The publication also coincides with Àlex receiving the Culinary Award at the first edition of the Girona Delícia Awards, a recognition of his work leading the kitchen at L’Aliança.
A career shaped in renowned kitchens
Although Àlex Carrera studied Economics, his true vocation was always connected to cooking. After completing his degree, he embarked on a professional journey that led him to train and work in some of the most prestigious restaurants in the culinary world.
Mugaritz, Drolma, Neichel and El Celler de Can Roca were among the restaurants that shaped his development. He spent more than six years at El Celler de Can Roca, a defining period in both his professional growth and his eventual arrival at L’Aliança in Anglès.
It was there that he met Cristina Feliu, now the front-of-house manager and sommelier at L’Aliança. Together, they have strengthened a gastronomic project that brings together cuisine, service, local identity and a family history connected to the restaurant for more than a century.
Ingredients, seasonality and flavour
The feature highlights the importance Àlex places on ingredients. His cuisine is built around locally sourced, seasonal produce, carefully prepared and presented to allow each ingredient to express its full flavour.
Technique plays an important role, but it always serves the ingredient. The aim is not to transform produce beyond recognition, but to respect its identity and bring out its very best qualities.
This philosophy is reflected in a personal and straightforward culinary approach, rooted in tradition yet shaped by a contemporary perspective. A style of cooking that finds value in both the most exclusive products and seemingly humble ingredients.
The onion as a star of fine dining
Among the essential ingredients in Àlex Carrera’s kitchen, the onion holds a particularly special place. Beyond being a fundamental component of stocks, sauces and traditional preparations, at L’Aliança it can become the true star of a dish.
One example mentioned in the feature is battered Figueres onion, served with its own consommé, Miner cheese from Espinelves, chive emulsion and an onion bonbon.
This creation perfectly illustrates Àlex’s approach: starting with a familiar ingredient, respecting its essence and taking it to a new gastronomic level through technique, balance and flavour.
White asparagus and family memories
White asparagus is another ingredient with which Àlex shares a special connection. In this case, his fondness for it comes from family memories and his mother’s roots in Navarre.
This personal connection has contributed to his exacting standards when selecting ingredients. For Àlex, quality is non-negotiable: every ingredient must meet the expectations of a cuisine built on respect, seasonality and excellence.
Cooking from Anglès
The article also focuses on the challenge of developing a high-end gastronomic concept in Anglès, a town located away from the main tourist routes.
This location requires consistency, careful risk management and thoughtful use of ingredients. For this reason, L’Aliança offers two tasting menus that help reduce food waste, make the most of each ingredient and adapt every creation to the changing seasons.
Far from being a limitation, being based in Anglès is an essential part of the restaurant’s identity. Thanks to the dedication of the entire team and a culinary concept worth travelling for, L’Aliança has become a gastronomic destination in its own right.
Another recognition for L’Aliança
The Culinary Award at the Girona Delícia Awards adds to the distinctions already received by L’Aliança, including its Michelin Star, two Repsol Suns and recognition among the leading restaurants in the Girona region.
For our entire team, this award provides renewed motivation to continue working with the same passion, dedication to excellence and respect for ingredients.
You can read the feature by Alfons Petit on the Diari de Girona
