Gastronomy
Slow food & local produce
At Domaine Riberach, we cultivate a certain idea of ‘Slow Food’ cuisine: fluid, structured and committed. Driven by a constant search for fresh, local and seasonal produce, our philosophy remains rooted in respect for ‘km 0’. This Catalan terroir is expressed through a succession of dishes with flavours that surprise, harmonise or subtly reveal themselves, for an experience that follows the rhythm of the seasons and the inspirations of the moment.
Aurélien Goizé, Executive Chef and Director of the Restaurant, accompanied by Dennys Teixeira, head chef of La Coopérative, create and adapt inspired and sustainable gastronomy throughout the various restaurants at Domaine RIBERACH****. Their cuisine, guided by respect for the seasons and the terroir, offers a unique and personalised experience, where each culinary area of the estate reveals a facet of the excellence and creativity that drive Aurélien and Dennys.
It's these standards that have earned our restaurant a Michelin Green Star for our commitment to eco-responsibility and a Michelin Star for our quest for gastronomic excellence.
Aurélien Goizé, Executive Chef and Director of the Restaurant, accompanied by Dennys Teixeira, head chef of La Coopérative, create and adapt inspired and sustainable gastronomy throughout the various restaurants at Domaine RIBERACH****. Their cuisine, guided by respect for the seasons and the terroir, offers a unique and personalised experience, where each culinary area of the estate reveals a facet of the excellence and creativity that drive Aurélien and Dennys.
It's these standards that have earned our restaurant a Michelin Green Star for our commitment to eco-responsibility and a Michelin Star for our quest for gastronomic excellence.
Our restaurants
A committed gastronomy
Culinary vision by Aurélien Goizé and Dennys Teixeira
Aurélien applies his expertise to every catering outlet on the estate: Cargol'21, the Comptoir-Cave, and private and business events, infusing generous cuisine with a strong emphasis on local produce. His creations reflect a philosophy of sharing and simplicity, where technical precision blends with a contemporary and convivial approach to gastronomy.
At the gastronomic restaurant La Coopérative, Dennys Teixeira puts the spotlight on local produce with a cuisine inspired by the memories and flavours of the vineyards. His cuisine is instinctive and evolving, in search of the essence of each ingredient, to offer a vibrant gourmet experience, where each dish tells a unique story.
