Excellence at the Limit
Andorra Taste closed its successful fifth edition with record numbers, having sold more than 70,000 tastings during its popular food fair, and leaving behind a clear message as the legacy of the professional conference: high-mountain cuisine can turn its own limitations into a form of excellence. The scarcity of ingredients, the harsh environment, and the reliance on a pantry closely tied to the seasons are not seen as obstacles, but rather as the foundation of a cuisine rooted in knowledge, resourcefulness, and identity. The event thus celebrated the value of inherited techniques, collaboration between producers and chefs, and the ability to reinterpret tradition without diluting it.
News
Andorra Taste day by day
Professional
3 days to grow on low heat
Presentation
How to create a territorial identity
9/16/2026 10:05 AM
Iris Jordán
Chef at Ansils* (Anciles, Huesca)
Presentation
Madrid, the mountain that wanted to be a volcano
9/16/2026 10:40 AM
Paco Roncero
Chef at Paco Roncero Restaurante** (Madrid, Spain)
Presentation
Mountain cuisine
9/16/2026 11:15 AM
Emmanuel Renaut
Chef at Flocons de Sel*** (Megève, France)
Presentation
Salt and Jerez
9/16/2026 11:50 AM
Juanlu Fernández
Opening
Opening ceremony
9/16/2026 12:25 PM
The official launch of the fifth International High-Mountain Cuisine Conference.
Presentation
There’s more outside
9/16/2026 1:10 PM
Virgilio Martínez
Chef at Central (Lima, Peru)
Award
Andorra Taste Award 2026
9/16/2026 1:45 PM
Now in its fifth year, the Andorra Taste Award will be presented to Virgilio Martínez, a chef who draws inspiration from Peru’s landscape and traditional cuisine.
Round table
French cuisine round table
9/16/2026 4:30 PM
Emmanuel Renaut
Chef at Flocons de Sel*** (Megève, France)
Dennys Teixeira
Chef at La Coopérative* en Domaine Riberach (Bélesta, France)
Vivien Durand
Chef at Le Prince Noir* (Lormont, Bordeaux, France)
Eric Marty
Chef at Eric Marty (Andorra la Vella)
Óscar Caballero
Writer and food journalist (Paris, France)
Presentation
About the tasting menu and the setting
9/17/2026 10:05 AM
Manolo Franco
Chef at La Casa de Manolo Franco* (Valdemorillo, Madrid)
Presentation
Foie gras confit and beetroot
9/17/2026 10:40 AM
Vivien Durand
Chef at Le Prince Noir* (Lormont, Bordeaux, France)
Presentation
Rote Wand Chef's Table & Schualhus: Alpine heritage and locally sourced cuisine all year round
9/17/2026 11:15 AM
Julian Stieger
Chef at Rote Wand Chef's Table** (Lech am Arlberg, Austria)
Presentation
Elevated landscape
9/17/2026 11:50 AM
Sergio y Javier Torres
Chefs at Cocina Hermanos Torres*** (Barcelona, Spain)
Presentation
The cuisine of the Cigarral
9/17/2026 12:25 PM
Iván Cerdeño
Chef at Iván Cerdeño** (Toledo, Spain)
Presentation
Nothing comes from nothing
9/17/2026 1:00 PM
Riccardo Gaspari
Chef at SanBrite* (Belluno, Italy)
Round table
From territory to identity
9/17/2026 4:20 PM
Joël Sala
Chef at La Borda del Pi (Canillo)
Benjamín Lana
General Manager of Vocento Gastronomía
Rafel Muria
Chef at Quatre Molins* (Cornudella de Montsant, Tarragona)
Josep Maria Masó
Chef at Fonda Balmes
Presentation
The Pyrenees on a plate
9/18/2026 10:45 AM
Dennys Teixeira
Chef at La Coopérative* en Domaine Riberach (Bélesta, France)
Presentation
Sweets from the Pyrenees
9/18/2026 11:20 AM
Oriol Balaguer
Master chocolatier and owner of Oriol Balaguer (Barcelona, Spain)
Tasting
Does high-altitude wine mean the same thing everywhere?
9/18/2026 11:55 AM
Audrey Doré
Manager and head sommelier at Vii (Girona, Spain)
Closing
Closing
9/18/2026 12:30 PM
Institutional closing ceremony of the fifth edition of Andorra Taste, International Mountain Cuisine Meeting
2025 Highlights
Partners
Organizers
Main Sponsor
Sponsors
Colaborators
Main Provider
Official hotel
