For the second year running, the gastronomic event Andorra Taste is back, bringing together the world’s best chefs in the principality. From 13 to 17 September, the principality gets underway with the professional and popular programmes.
In the professional programme, hundreds of chefs will gather at El Prat del Roure to debate, share and enjoy high mountain gastronomy. Meanwhile, in Escaldes-Engordany, the popular programme invites everyone who wants to taste the best dishes accompanied by different activities such as live cooking or sessions for children.
The culinary art of the high mountains
The second edition of Andorra Taste 2023 is back with the aim of raising the profile of high mountain cuisine, local products and the correct use of them in cooking. This year, the Alps are the guest territory at the event, and Swiss chefs such as Sven Wassmer and Rebecca Clopath will be present. Each of them highlights the use of seasonal products and the benefits of the connection with the land.
In the first edition of Andorra Taste, chefs Carles Flinch and Kao participated showing their cooking techniques.
More than 30 chefs are taking part in the talks held during the first three days of Andorra Taste 2023. Among them are the Catalan Joan Roca, Paco Méndez, who combines Mexican cuisine with local products from Andorra, and the Peruvian Gastón Acurio. On this occasion, Acurio will receive the Andorra Taste Award for his career and his respect for nature. There is also the Nepalese Ngatemba Sherpa, who cooks at altitudes of over 4,000 metres, in difficult situations and with few tools.
Andorra is full of stalls where you can taste dishes with local roots.
In addition to the presentations where chefs share their plans for enhancing dishes, and showcasing the importance of agrotourism, the round tablesare packed with ideas to be discussed. The chef at Diamant (Andorra la Vella), Nando Jubany, Fernando Gallardo, former hotel critic for El País, and Àlex Orúe, Director of Hospitality & Corporate Business, will discuss the importance of gastronomic tourism in the mountains. Similarly, on the second day of the event, four speakers will talk about artisan products such as cured meats, cheeses, honeys and liqueurs. To close the professional programme, Ferran Centelles, former sommelier at elBulli, will be in charge of leading the tasting of high altitude wines.
Gastronomy, music and fun
Starting on Friday, the popular programme will offer 19 dishes to discover and enjoy. Among them will be Odetti Bistró with its Odettino, a brioche loaf of candied pork cheek or Restaurant Bruna with a stewed meat cannelloni and seasonal mushrooms and ratàssia. For those with a sweet tooth, La Patisserie Andorra Pak Hotel invites you to try its macarons and sacher cake. Meanwhile, Sauleda by Julia Onix will offer coca de llavaneres with chocolate or cream and mató sandwich with basil. Each dish costs 4 tokens, the currency of the event, corresponding to €1 each token.
The popular area is full of a wide variety of dishes.
In this area there will also be free activities and tastings with show cooking. Chefs will cook live dishes such as mountain rice, traditional recipes, Andorran veal, among others. As well as wine tastings and special coffees. The youngest members of the family will also be able to get close to the kitchen through workshops where they will make pizzas with Andorran products and different desserts. In addition, the atmosphere will be accompanied by live music, enjoying gastronomy together with rock, reggae, jazz, pop and more.
Gastronomic experiences at the Hermitage Hotel & SPA
The Hotel Hermitage & SPA is participating with exclusive gastronomic proposals in both the professional and open programme. Chef Jordi Grau and his team will offer an inaugural dinner and showcooking. In the professional area, the resort will have a stop at the inaugural dinner presenting two dishes: Lapin au chocolat and Angulas de montaña. Two dishes that can be enjoyed with the tasting menu of its Michelin-starred restaurant, Ibaya.
The restaurant Sol i Neu has privileged views of the Andorran nature.
In the showcooking, the team will prepare a tasting for 30 people where they will share ideas and techniques to create the best dishes. As for the popular programme, its restaurant Sol i Neu will offer the public the QuesAndilla, a quesadilla with local cheeses, pork cheek mellow and ortimole. The latter is made with guacamole based on nettles from the Incles Valley. Gastronomic experiences that reaffirm the quality of the hotel group and its desire to go further, as with the new Lodge Hermitage Mountain Andorra facilities that opened their doors at the beginning of the year.
Opening hours Popular Programme: Friday and Saturday from 12.00h to 23.00h. Sunday from 12.00h to 20.00h.
Images provided by the brands mentioned
