Menú Terroir
A cheese board in Peralada, selected by Toni Gerez
Five local cheeses with jam and quince paste: the course that comes just before dessert on the Menú Terroir.
Before dessert
Board of 5 local cheeses by Toni Gerez, with jam and quince paste
Five local cheeses chosen by Toni Gerez, with jam and quince paste. It rounds off the savoury part of the Menú Terroir, right before dessert. The wine list is the Perelada estate's own, with reds such as Perelada Efímer and Garrigal Vinyes Velles.
Part of the Menú Terroir (€52, €78 with wine pairing)
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Where it fits
The course that closes the savoury menu
The board arrives once the hot dishes are done and before dessert, which is where it works best: the table is set, the wine is open and there is no rush. Guests often mention the cheeses and cured meats, along with the setting and the sommelier's work. To go with it, the wine list has reds such as Perelada Efímer, Garrigal Vinyes Velles and Finca La Garriga.
How the wine pairing worksOn the menu
The rest of the Menú Terroir
Common questions
Five local cheeses selected by Toni Gerez, served with jam and quince paste.
We work with set menus, and the board is already included in the Terroir. If you are after something shorter with a glass of wine, let us know when you book and we will tell you what we can do that day.
Dishes on the menu are not swapped, so please tell us when you book: it is the only way we can know in advance.