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Sea and mountain cuisine at Odetti Bistró
The Andorra Taste Committee was treated to a sumptuous gastronomic experience by José Antonio Guillermo, founder and chef of the renowned Odetti Bistro restaurant in Escaldes. Arriving from Extremadura five years ago, he prepares a carefully selected traditional cuisine based on the best fresh and local produce, adding a touch of innovation and freshness to transform all his creations into an explosion of flavours and sensations.
Together with the second chef Marc Tarragona, he served pine butter, odetti bravas and porcini mushrooms as a starter, before a fine marinated salmon tartar with pine leaves and contrasts of Andorran herbs, an exceptional sea and mountain as the only starter. The main courses were shoulder of Andorran lamb cooked at low temperature with pine honey and sea bass with celery and mountain herbs. For dessert, there was a millefeuille of cottage cheese with pine honey and petitfours in the form of carquinyolis and chocolate truffles.
José Antonio, also a professional sommelier, selected the Parxet Brut Reserva cava, the white Alella D.O. Matons and the red Rioja D.O. Muga Selección as the perfect accompaniments.
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