The country of the Pyrenees is organising the third edition of Andorra Taste from 18 to 22 September, considered the high mountain gastronomic summit in which people meet, taste, exchange and debate about cuisine in territories with the common denominator of extreme geographical, orographic and atmospheric conditions. climatic conditions, with rocky, sandy, snowy or icy terrain, as well as low air density, high pressure and sudden changes in temperature. Also High mountain cuisine is characterized by being one of the rare bastions of roots and authenticity.in addition to being the one that wastes the least and makes the most use of the resources that nature offers in the immediate environment.
After two editions in which Andorra Taste has joined forces with other high mountain territories in various regions of the world, with a participation as unique as that of the Nepalese Ngatemba, a Sherpa who cooks up to 6,000 metres above sea level, well above the base camp of the Everest expeditionaries, but also the cooks of the Andes, in this third edition In addition to the height, the focus is on the northernmost latitude on the planet in countries such as Norway, Sweden, Finland and Denmark..
The Andorran event will showcase the cuisine of these countries that face cold temperatures, sudden climate changes and few hours of sunshine; all these factors that directly influence their pantries and the use they make of natural resources. Some characteristics that have not prevented Nordic cuisine has become a global reference in recent years.
The taste of Andorra will include among its speakers the Dane Claus Meyer, co-founder of the emblematic Noma restaurant in Copenhagen and one of the architects of the new Nordic cuisine. He was the promoter of the Nordic Cuisine Manifesto, an agreement with 20 other chefs, in which they commit to generating a rich gastronomic culture and democratizing the luxury of good food. Also participating is the two-star chef Søren Selin, chef of the AOC (Copenhagen, Denmark), who, through his cuisine, has dedicated himself to highlighting the natural flavors of Danish products with an emphasis on sustainability and respect for the environment.
Filip Gemzell, chef of Äng (Tvaaker, Sweden) is another of the Nordic chefs who will be present at Andorra Taste. From the farm and vineyards of Ästad Vingård, Gemzell offers a gastronomic experience linked to the land through the cosmopolitan vision that his years as a chef in London have given him, allowing Äng’s cuisine to explore cultures and culinary techniques from around the world without ever leaving its roots. Another of the Nordic restaurants most committed to the environment is the Finnish Nolla (Helsinki), led by the trio formed by Albert Sallent, Luka Balac and Carlos Henriques. A Catalan, a Serbian and a Portuguese who met while working in Oslo and that in 2017 they decided to create their own restaurant.
Also participating will be Christopher Haatuft (Lysverket*, Bergen), whose cuisine is characterised by combine modern techniques with traditional ingredients to create dishes that capture the essence of contemporary Scandinavian cuisine. Christopher simultaneously runs the MatTak project with local gardener Sigurd Boasson. Its aim is to spread knowledge about food growing and find solutions to the problems caused by climate change.
This year, the Congress will recognize with the Andorra Taste Award: the career of Carme Ruscalla, the woman who obtained seven Michelin stars for their restaurants. The professional congress will also give way to the III Andorra Taste Popular, an event with popular activities for all audiences in which 20 Andorran restaurants participate.
Andorra Taste went to Barcelona this Thursday to present its third edition, led by the general director of Andorra Turisme, Betim Budzaku, who recalled that “the country is clearly committed to promoting and making its cuisine known and thus positioning itself as a gastronomic destination”. For his part, Benjamín Lana, general director of Vocento Gastronomía, stressed that “the greatest particularity of Andorran gastronomy lies in its mountains”. The presentation also served as a starting point for the communion of experiences between chefs with the presence of Carme Ruscalla, this year’s Andorra Taste Award; Raül Balam, chef of Moment (Barcelona) and José Antonio Guillermo, chef of Odetti (Andorra), both of whom will be present at the 2024 event.
The congress will welcome, among others, chef Akhond Ishag, from Garibolo (Bilbao); Roberto Ruiz, chef of Hika Gastronomika (Villabona, Gipúzcoa); Eduardo Salanova, from Canfranc Express (Huesca); Carles Gaig (Barcelona), as well as Almudena Alberca, the first female Master of Wine in Spain; Andrea Tumbarello, known as the king of truffles; Jordi Grau, right-hand man of Francis Paniego in the star-studded Sol i Neu at the Hermitage Club (Soldeu); Alex Kinchella (La Cort del Popaire, Soldeu) and Rodrigo Martínez, chef of Beç, in Escaldes-Engordany. The French representation is ensured this year by Fréderic Molina, chef of Moulin de Lère (Valilly) and Jean Rémi Caillon (Alpage, Courchevel). And on the Basque side, Elena Arzak will be there, one of the great women of contemporary cuisineas well as Ricard Camarena and David Yárnoz, chef of Molino de Urdániz (Navarra).
