The International Congress of High Mountain Gastronomy is being prepared in Andorra
The first edition of Andorran flavorthe International Congress of High Mountain Gastronomy will take place in Andorra from September 14 to 18event that will serve to bring together a centenary of professionals from mountainous territories around the world.
In these five days, the meeting, which has an extensive program, will also offer popular activities and a fair with tastings during the weekend. It will be an opportunity to learn about, discuss and promote the reality of high mountain territories as environments for natural life and generators of wealth from gastronomy and sustainability.
Chefs from different parts of the world will participate with establishments at more than 1,000 meters of altitude or in extreme climatic conditions, who share problems and singularities, along with producers and professionals from the tourism field, who will seek to develop a common concept of high mountain cuisine that defines its uniqueness.
All about the presentations
From Wednesday to Friday, the presentations will take place in El Prat del Roure, in the parish of Escaldes-Engordany. Popular activities will also take place there on the weekend, an event open to the public and with children’s activities, where the Principality’s restaurants will bring out their best dishes.
The speakers will be: Danish writer and food stylist Mette Helbæk and her husband, chef Flemming Schiøtt Hansen, (Rest. Stedsans in the Woods, Hyltebruk, Sweden), Colombian Aníbal Criollo (Restaurant Naturalia, Nariño, Colombia) and Andean chefs like Rodolfo Guzmán (Chile), Samuel Ortega (Ecuador) and Aníbal Criollo (Colombia).
Ana Roš (Restaurant Hiša Franko, Kobarid, Slovenia), the indigenous herbalist Patricia Pérez, will also participate, who will tell her story and her work collecting plants and herbs that very few have access to in the Domeyko mountain range and that the best chefs in Latin America uses in their dishes.
The only restaurant with a Michelin star in Andorra, Ibaya Restaurant in Soldeu, will also participate with Francis Paniego and Jordi Grau. Also on the list of Spanish chefs with Michelin stars are Nacho Manzano (Casa Marcial Arriondas), Mateu Casañas, Oriol Castro and Eduard Xatruch (Enjoy Barcelona), Fina Puigdevall (Les Cols Olot), Óscar García (Baluarte Soria). Albert Boronat (Ambassade de Llívia Restaurant, Llívia) or Diego Herrero (Vidocq Restaurant, Formigal).
A special recognition in Andorra
In addition to bringing together chefs from different parts of the world, this first edition of the event will serve to recognize the professional career of one of the most important chefs in the history of gastronomy, multi-star French chef Michel Bras (Restaurant Bras, Laguiole, France). , who changed the course of contemporary cuisine from a tiny, mountainous corner of central France, and one of the first great chefs who resolutely bet on the plant world years ago, a concept that is totally valid today.
Font: gastronomy journal.
Photo: Good Living Guide.