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The essence of Andorra on the table at Unicc
Andorra Taste kicked off at the spectacular Unicc (Andorra La Vella) with a monumental tasting of the gastronomic riches of Andorra, prepared by some of the Principality's most outstanding chefs and producers. The host chef, Thierry Burton, was joined in the kitchen by more than a dozen local guest chefs to show the large entourage that high mountain gastronomy deserves the admiration it receives.
The menu began with a tasting of cheeses and sausages from Formatgeria El Batall (Santa Coloma) and Embotits Els Escaubells (Andorra la Vella), which gave way to exceptional creations such as the Breton sablée of farm chicken with foie gras and red wine veil by Victoria Kemerer and Pablo Pérez from the restaurant Kökosnøt (Andorra la Vella) or the bomba de Les Pardines prepared by Òscar Villalba from the restaurant Les Pardines (Encamp). Next came the ceviche of lima fish by Albert Díez, chef at the Coure restaurant (Andorra la Vella), and the arroz a banda en mano by Thierry Burton (Unnic. Andorra la Vella).
The second half of the menu was devoted to meat, with a delicious veal cannelloni with chocolate, mushrooms and rosemary tuile prepared by Joel Sala, chef at the Borda de l'Hereu restaurant (Encamp); Txuletón meatballs with creamed morels by Marcel Besolí and Òscar Serra from Celler d'en Toni (Andorra la Vella), and veal cannelloni with fricandó, senderuelas and crispy aubergines from Roger Biosca and Miguel Angelo Lourenço of the restaurant L'Isard (Andorra la Vella), and finally pork cheek with a hint of chocolate from Alex Kinchella, chef at La Cort de Popaire (Canillo).
Finally, the prestigious Youcakes patisserie by Estopiñán, the leading patisserie in Andorra for more than 50 years, treated the guests to an Exótico de Andorra, based on red fruit icing and mousse and citrus sponge cake, and the prestigious Catalan restaurant company Sauleda, which has a café, catering and gourmet shop in the Principality, rounded off the desserts with a delicious chocolate with coconut foam and pineapple with vanilla.
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