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The culinary landscape of David Yárnoz
Describing a landscape through aromas and flavours is the work that goes on every day at Molino de Urdániz, where chef David Yárnoz creates his personal vision of Navarrese cuisine.
The Molino de Urdániz**, the two-star restaurant of Navarrese chef David Yárnoz, is located just a stone's throw away from such special places as the Irati Forest and the Baztan Valley. It comes as no surprise, therefore, that the environment that surrounds the Molino is present, in one way or another, in the creations of his culinary proposal.
For Yárnoz, it is very important to "connect the diner with the essence of the cuisine, with the origin of the products, with quality products". And this is closely linked to the environment itself. To achieve this, at Molino de Urdániz the chef and his team work with the product, looking for all the nuances to ensure that each dish has 'balance, flavour and emotion'.
As an example of all this work, Yárnoz presented several dishes on the Andorra Taste stage in which he has captured the memories and emotions of his Navarrese landscape. He demonstrated this with a pine dessert made with pine nut ice cream and purple corn; trout - "one of my favourite products" - salted and cooked in the oven at a low temperature, glazed with an aniseed chicken stock and smoked on a beech charcoal grill; or a courgette flower filled with hop ice cream and finished with a drizzle of chamomile vinegar, "a dish made with three types of local flowers", among others.
And local is important to Yárnoz. So much so, in fact, that one of the main challenges he faced when replicating the Molino de Urdániz in Taipei (Taiwan) was to understand the local products, find the producers and "transfer the same working philosophy that we have in Urdániz thousands of kilometres away". A test that he has passed with flying colours, as 10,474 kilometres away he offers diners most of the dishes that can be found in the 'mother house' with local products.
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