Presentation
"Borda" cuisine, Andorran cuisine
09:30 - 10:00 HRS
Àlex Kinchella
Chef at La Cort de Popaire (Soldeu, Andorra)
Professional Programme
Auditori Prat del Roure
Auditori Prat del Roure
Presentation
More than meets the eye
10:05 - 10:35 HRS
Filip Gemzell
Chef at Äng* (Tvaaker, Sweden)
Auditori Prat del Roure
Presentation
Fjord and mountain. How the unique nature of Western Norway shaped the traditional farmer and how it shapes our local cuisine
10:40 - 11:10 HRS
Christopher Haatuft
Chef a Lysverket* (Bergen, Norway)
Auditori Prat del Roure
Presentation
From the window
11:15 - 11:45 HRS
Elena Arzak
Chef at Arzak*** (San Sebastian, Spain)
Auditori Prat del Roure
Presentation
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From Urdániz to Taiwan: challenges and triumphs of starting in a village and conquering the world
11:50 - 12:20 HRS
David Yárnoz
Chef at Molino de Urdániz** (Urdániz, Navarra, Spain)
Auditori Prat del Roure
Presentation
Opening ceremony
12:25 - 12:45 HRS
Official presentation of the third International High-Mountain Cuisine Encounter.
Auditori Prat del Roure
Presentation
Canfranc Express, historical trans-Pyrenean cuisine
12:50 - 13:20 HRS
Eduardo Salanova
Chef at Canfranc Express* (Canfranc, Huesca, Spain)
Auditori Prat del Roure
Presentation
Cooking Andorra
16:30 - 17:00 HRS
Rodrigo Martínez
Chef at Beç (Escaldes-Engordany, Andorra)
Auditori Prat del Roure
Presentation
17:05 - 17:35 HRS
Albert Franch & Luka Balac
Owner, chef and head waiter at Nolla (Helsinki, Finland)
Auditori Prat del Roure
Presentation
Wild and committed cuisine
17:40 - 18:10 HRS
Frédéric Molina
Chef at Frédéric Molina at the Moulin de Léré* (Vailly, France)
Auditori Prat del Roure
Presentation
Mountain expression
09:25 - 09:55 HRS
Carles Gaig
Chef at Gaig (Barcelona, Spain)
Auditori Prat del Roure
Presentation
Presentation of Søren Selin
10:00 - 10:30 HRS
Søren Selin
Chef at aoc** (Copenhagen, Denmark)
Auditori Prat del Roure
Presentation
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The Moments. The menu of menus
10:35 - 11:05 HRS
Raül Balam
Chef at Moments** (Barcelona, Spain)
Auditori Prat del Roure
Presentation
Cooking the territory
11:10 - 11:45 HRS
Ricard Camarena
Chef at Ricard Camarena Restaurant** (Valencia, Spain)
Andorra Taste Award
11:50 - 12:20 HRS
The Catalan chef is a benchmark in the preservation of popular recipes through innovation and creativity.
Auditori Prat del Roure
Round table
The beginnings of the New Nordic Cuisine
12:25 - 13:15 HRS
Claus Meyer
Gastronomic entrepreneur (Denmark)
Filip Gemzell
Chef at Äng* (Tvaaker, Sweden)
Albert Franch & Luka Balac
Owner, chef and head waiter at Nolla (Helsinki, Finland)
Søren Selin
Chef at aoc** (Copenhagen, Denmark)
Christopher Haatuft
Chef a Lysverket* (Bergen, Norway)
Auditori Prat del Roure
Round table
'Borda' cuisine
16:20 - 17:05 HRS
Josep M. Troguet
Àlex Kinchella
Chef at La Cort de Popaire (Soldeu, Andorra)
Toni Massanés
Executive director of Fundació Alícia
Auditori Prat del Roure
Presentation
Today, real luxury is the earth
17:10 - 17:40 HRS
Jean-Rémi Caillon
Chef at Alpage* (Courchevel, France)
Auditori Prat del Roure
Presentation
Edible scents
17:45 - 18:15 HRS
Andrea Tumbarello
Chef of the Ristorante Don Giovanni (Soldeu, Andorra)
Grandvalira
Presentation
Taste and resilience: Balkan cuisine at high altitudes
10:45 - 11:15 HRS
Akhond Ishaq
Chef at Garibolo (Bilbao, Spain)
Grandvalira
Presentation
Life, survival and conservation in the mountains
11:20 - 11:50 HRS
Jordi Grau
Executive chef at Sport Hotels Resort & Spa and chef at Ibaya* (Soldeu, Andorra)
Grandvalira
Presentation
The Basque farmhouse, the rural world and subsistence farming in the mountains
11:55 - 12:25 HRS
Roberto Ruiz
Chef at Hika Gastronomika (Villabona, Gipuzkoa, Spain)
Grandvalira
Tasting session
High altitude wine tasting
12:30 - 13:15 HRS
Almudena Alberca
Master of Wine and Technical director of Entrecanales Domecq e Hijos (Spain)
Grandvalira
Closing ceremony
Closing ceremony
13:20 - 13:40 HRS
Institutional closure of the third round of Andorra Taste, International High-Mountain Cuisine Encounter.
Partners
Organizers
Main Sponsor
Sponsors
Colaborators
Official hotel
