Enric Herce, through a culinary career spanning almost fifty years, has stood out for the promotion of Girona and Empordà cuisine, contributing with his unique and multifaceted vision. He has published influential works such as “Girona, cuina a cuina”, awarded at the Gourmand World Cookbook Awards. His commitment to culinary culture has led him to explore Mediterranean gastronomic narratives in recent works such as ” L’Odissea culinària” and “Deliciós Mar, receptes i històries del Mediterrani”.
