High Mountain
Gastronomy

Professional conference and popular event

From 18th to 22th
September, 2024

Escaldes-Engordany

3rd International High-Mountain

Gastronomy Event

The great future of high mountain cuisine

The third edition of Andorra Taste closed at an altitude of 2,300 metres in the Grandvalira ski resort, after three intense days of talks, activities and gastronomic experiences. The international high-mountain cuisine congress left as a legacy the examples of many of the participating chefs, who demonstrated in their speeches that it is possible to adapt any cuisine to the terroir. A tasting of high altitude wines from different wineries around the world led by the master of wine Almudena Alberca brought the professional conference to a close and gave way to the Andorra Taste Popular.

News

Andorra Taste day by day

News

Andorra Taste closes its third edition with simple mountain cuisine and Chinese wines from the Himalayas

Andorra Taste closes this year's edition by highlighting the fact that the terroir adapts to the cuisine of any corner of the world and by reaching out to the 155 signatories of the Andorran Manifesto, the document that aims to care for and promote mountain cuisine.

News

Carme Ruscalleda receives the Andorra Taste Award 2024

Catalan chef Carme Ruscalleda received the award at the International High Mountain Gastronomy Meeting, reminding the audience that "cooking makes us human".

News

Andorra Taste pays tribute to integral commitment to the territory, zero waste management and sustainability with meaning

News

Andorra Taste Popular consolidates its position as the most important gastronomic fair in the Principality

Despite the rain, the fair was well attended by the public. With more than 35,000 tastings sold, the fair has already become a benchmark in the country.

Andorra's Manifesto
for the future
of mountain cuisine

View more Join the Manifesto

Speakers

THE LATEST DEVELOPMENTS IN THE PROFESSIONAL PROGRAM

France

Frédéric Molina

Free and unique cuisine

Denmark

Søren Selin

The refinement of simplicity

Norway

Christopher Haatuft

Scandinavian essence

Sweden

Filip Gemzell

From farm to fork

Catalonia

Carme Ruscalleda

A job well done

Professional Programme

3 DAYS TO GROW ON LOW HEAT

Presentation

"Borda" cuisine, Andorran cuisine

9/18/2024 9:30 AM

Àlex Kinchella

Chef at La Cort de Popaire (Soldeu, Andorra)

Presentation

More than meets the eye

9/18/2024 10:05 AM

Filip Gemzell

Chef at Äng* (Tvaaker, Sweden)

Presentation

Fjord and mountain. How the unique nature of Western Norway shaped the traditional farmer and how it shapes our local cuisine

9/18/2024 10:40 AM

Christopher Haatuft

Chef a Lysverket* (Bergen, Norway)

Fjord and mountain. How the unique nature of Western Norway shaped the traditional farmer and how it shapes our local cuisine

Presentation

From the window

9/18/2024 11:15 AM

Elena Arzak

Chef at Arzak*** (San Sebastian, Spain)

Presentation

From Urdániz to Taiwan: challenges and triumphs of starting in a village and conquering the world

9/18/2024 11:50 AM

David Yárnoz

Chef at Molino de Urdániz** (Urdániz, Navarra, Spain)

From Urdániz to Taiwan: challenges and triumphs of starting in a village and conquering the world

Presentation

Opening ceremony

9/18/2024 12:25 PM

Official presentation of the third International High-Mountain Cuisine Encounter.

Presentation

Canfranc Express, historical trans-Pyrenean cuisine

9/18/2024 12:50 PM

Eduardo Salanova

Chef at Canfranc Express* (Canfranc, Huesca, Spain)

Canfranc Express, historical trans-Pyrenean cuisine

Presentation

Cooking Andorra

9/18/2024 4:30 PM

Rodrigo Martínez

Chef at Beç (Escaldes-Engordany, Andorra)

Presentation

9/18/2024 5:05 PM

Albert Franch & Luka Balac

Owner, chef and head waiter at Nolla (Helsinki, Finland)

Presentation