On February 7th, Laumont had the honor of welcoming one of the world's most renowned chefs, Martín Berasategui, to its new facilities. His visit was a special moment for the company, reaffirming the relationship of trust and commitment to haute cuisine. As Laumont’s official gastronomic advisor, his vision and expertise have been key in promoting truffles and mushrooms in professional kitchens.
Accompanied by Jordi Serentill, Laumont’s CEO, and Joan Casals, General Director, Berasategui toured the factory and witnessed firsthand the meticulous selection and packaging process of truffles and mushrooms, which are distributed to clients worldwide. During the visit, he interacted with the workers and observed the detailed work behind each product that reaches the most demanding chefs.
One of the most remarkable moments of the day was his experience in Laumont’s immersive showroom, designed to showcase the essence of the brand and the magic of truffles. Berasategui was fascinated by seeing himself as a key part of this experience, a testament to the company’s dedication to culinary excellence and innovation.
To close the visit on a high note, he put on an apron and stepped into Laumont’s new showcooking space, where he prepared dishes using black truffle and cultivated mushrooms, two of Laumont’s flagship products. With his passion and expertise, he created recipes that highlighted the versatility and richness of these ingredients, demonstrating why they are essential in haute cuisine.
After an intense day, he shared a meal with Laumont’s management team, discussing future projects and the fundamental role of truffles and mushrooms in modern cuisine. Later, he traveled to Trufforum Vic, where he was awarded the prestigious "Ambassador of the Truffle" prize, recognizing his career and contribution to promoting this exceptional product.
Martín Berasategui’s visit to Laumont was an inspiring experience that reinforces the company’s commitment to excellence and innovation in the world of truffles and mushrooms. Laumont is proud to have his support and enthusiasm and looks forward to future collaborations that elevate gastronomy to its highest expression.
