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A taste of the Pyrenees
In the beautiful village of Sispony, located in the Anyós valley at an altitude of more than 1,300 metres, the Jou Laborda restaurant welcomed the Andorra Taste delegation with the air of a mountain refuge that it has exhibited since it was founded 150 years ago, and a gastronomic proposal based on traditional Andorran flavour and high mountain cuisine.
As an appetizer, to open the mouth, a toast of house-smoked salmon and dill oil, which gave way to an exquisite ‘Trinxat’ from La Cerdanya, a simple but delicious typical dish based on cabbage and potato. It was followed by the Carpaccio of boletus km0 with chopped hazelnuts and pine nuts and the Civet of wild boar casserole with seasonal mushrooms and crispy mountain potatoes, two tasty dishes that have delighted the taste of the attendees.
Vineyard peach confit in thyme syrup with vanilla ice cream was served for dessert, and the drinks were accompanied by the wines Cava Parxet Brut Reserva, Can Matón from the D.O. Alella and Muga Selección, from the D.O. Rioja.
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