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The Scandinavian mountain and a Lleida star visit Can Manel
Founded in 1979 by Manel and Pepita, the legendary Can Manel restaurant in Andorra la Vella is still at the top of its game, now masterfully run by their son, chef Carles Flinch. He specialises in local and seasonal products, and today he has played host to an exceptional trio of chefs from the Nordic countries, accompanied by one of our star chefs, the great Joel Castanyer, who is conquering the countryside with his cuisine at the restaurant La Boscana * in Bellvís (Lleida).
Joel, with a shoulder of lamb in red wine, closed the main courses of a menu that began with cod fritters with honey and romesco sauce by Carles, and gave way to two Scandinavians: mussels by Filip Gemzell, chef at the Swedish restaurant ÄNG ** (Tvååker, Sweden); scallops with mushrooms, smoked butter sauce and chilli oil by Christopher Haatuft, from the Lysverket restaurant * in Bergen, Norway. Carles Flinch finished with duck in two different ways: braised duck leg and grilled duck breast.
Last but not least, Spanish chef Albert Franch, who lives in Finland, together with his chef de cuisine Luka Balac at the Nolla restaurant * (Helsinki), created a delicious croissant ice cream with fried French toast, egg-white pudding and beetroot caramel, marinated in beetroot and coffee.
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