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09 September 2026Latest Articles
THE IMPERIAL EPICUREAN GAZETTE
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The Dining Room
By Tobias Wren, the Dining Room desk1h agoSpain3 min read
L'Aliança d'Anglès drops fixed cheese cart to follow the Girona seasons

L'Aliança d'Anglès drops fixed cheese cart to follow the Girona seasons

Cristina Feliu’s decision to rotate the cheese cart at L'Aliança d'Anglès strictly by season exposes the fault lines of industrial consistency and demands a new patience from the dining room.

“Hay muy buen trabajo de queseros y ganaderos y suficiente calidad como para tener exclusivamente piezas de la zona”

The head of the dining room at a one-Michelin-starred Girona restaurant decided two years ago to pull the heavy cheese cart out of the shadows and into the bright light of the main dining room. She made a harder choice to remove any cheese that did not originate within the immediate county, forcing the list to change every time a wheel peaked or a summer heatwave accelerated a rind. The fixed menu was dead. Cristina Feliu now advises her guests that the cheese they eat today will not be the cheese they eat next month, treating the dairy board like a tectonic plate shifting under accumulated seasonal pressure. A creamy wheel that once survived three weeks on the cart now spoils in three days under the August sun, requiring her to pull it before it fractures the illusion of permanence. The earth moves. Out in the Berguedà hills, Josep Venturós tends eighty Alpine goats that follow a reproductive calendar he has not altered in two decades, introducing the males in October and accepting the dry months that follow. He abandoned commercial ferments years ago to cultivate his own wild microbiota, a choice that terrifies him when a batch shifts unpredictably and he must start the culture from scratch. Nature does not negotiate. For the reader booking a table at L'Aliança d'Anglès, this arrangement means surrendering the expectation of finding a favorite wheel on a return visit, replacing the comfort of consistency with the friction of a living kitchen. Chef Àlex Carrera’s cooking relies on this proximity, and Feliu’s cart now sits in the room alongside the wine list as a daily geological survey of the territory. You pay a premium for the landscape, not the archive. Feliu’s decision to enforce this strict local seasonality will cost her the casual diner who expects a familiar imported wheel in July, forcing the room to absorb the friction of a public addicted to the fake loyalty of industrial supply. For the reader who crosses the country for a meal, this tectonic shift is worth the journey, because you pay for the precise, fleeting arrangement of a single Tuesday in the hills. The fault line holds.

Key facts
  • Who: Judit Prat
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