"Borda" cuisine, Andorran cuisine

In this talk, Àlex Kinchella will introduce us to Andorran products and show us what the ingredients are and why he uses them in his cuisine. He will also talk about the relationship he has with small local producers and the importance of promoting the value of their products, the main basis of his Andorran cuisine.

And from theory to practice, he will show us how he has updated such a traditional dish as 'trinxat' using new techniques, but with local products such as cabbage, truffles and Andorran sausages. He will continue this reinterpretation of Andorran cuisine with a cannelloni with honey and cottage cheese.