Gurbindo House is a centre of agriculture, created with support from the European Community, which hosts various workshops and educational activities to raise awareness of local products. The expert, Michelin-starred hand of Pilar Idoate led us through an experience "from the garden to the kitchen". It was a rainy day, so we didn't spend long in the garden; instead, we went to the kitchen to dress up and peel artichokes, thistles, and borage. We were split into three teams and cooked borage terrine with duck ham and foie, artichokes, stuffed mushrooms, quail egg, and crispy ham and shrimp sauteed with thistle cream. They weren't bad at all - a great experience being a chef for a day!