Carme Ruscalleda receives the Andorra Taste Award 2024

In this third edition of Andorra Taste, the award for the professional days of the event went to Carme Ruscalleda, one of the most recognised and popular chefs in the gastronomic world. In recognition of her professional career and years of dedication at the helm of the Sant Pau restaurant (San Pol de Mar, Barcelona), the chef was presented with the award by Roser Torras, another leading figure in the sector, who until recently headed up grup gsr and is a friend of the chef.

Before the award ceremony, Ruscalleda had the opportunity to reflect on her legacy in an interview with Benjamín Lana, general manager of Vocento Gastronomía, who asked her how she was coping with her retirement. A retirement that has not really been such, as Carme herself said. First of all, I have no regrets about my choices. I've been told that when you close Sant Pau you go into a depression. The truth is that I don't feel it at the moment because I still have a connection and a commitment to the kitchen. I've freed myself from the service, that's for sure,' says the chef.

Carme has only fond memories of her years at the forefront of gastronomy and assures us that, deep down, "I just wanted to do things my way and the profession allowed me to do that". A job that would not have been possible without the support and collaboration of her husband, Toni Balam. With Toni, we are a tandem," she admits, "neither of us would have achieved what we have without the other.

The role of the family has been fundamental for Carme, who now sees her children continuing to work in gastronomy, but each following their own path. When they are young, they contaminate them", explains the chef. Asked by Lana why there was no generational continuity at Sant Pau, Ruscalleda was frank: "We proposed it to Raül, but he gave us an answer that I would probably have given to my parents in the same situation. He said: 'This is your project, I have my life'.

This relaxed conversation on the stage of Andorra Taste ended with Carme Ruscalleda's advice to Andorran chefs. The cuisine of a place is culture, character and uniqueness. Immerse yourself in this uniqueness and make it your own. Gastronomy is the friendly postcard of a country,' says the winner with conviction, who continues to defend the importance of cooking in tune with the seasons and the territory. Fashion may be timeless, but cuisine is not. How stupid we are if we don't eat seasonal produce.