Andorra Taste 2025 Returns with France as Guest, Territory-Focused Theme

Andorra Taste 2025 launches its fifth edition from September 16 to 20 in Escaldes-Engordany's Prat del Roure park, debuting France as the featured guest nation under the theme "When the territory is the ingredient." The event moves its 24 stands to a new 2,000-square-metre garden within the park's expanded 12,000-square-metre green space, recently opened to the public.

Organizers Vocento Gastronomia have assembled 18 chefs from France, Spain, Austria, Italy, Peru, and Andorra, including 14 international participants with 19 Michelin stars. France's representatives include three-star chef Emmanuel Renaut, known for Alpine cuisine; sommelier Audrey Doré, linked to El Celler de Can Roca; and chefs Vivien Durand and Dennys Teixeira, who emphasize local producers and Roussillon traditions. Spain's Sergio and Javier Torres brothers will also attend. Peruvian chef Virgilio Martínez of Central in Lima receives the Andorra Taste Award for advancing Andean cuisine.

Professional days run September 16-18, with morning lectures, demonstrations, and conferences followed by afternoon lunches, roundtables, and debates. Public days on September 19-20 feature tastings at 19 restaurant stands, three pastry outlets, one drinks station, and one gourmet spot, plus live cooking shows and concerts. Tastings remain €5, now payable by card directly at stands or via a rechargeable family card, replacing plastic tokens.

First Consul Major Rosa Gili described the new garden as adding value, creating a family-friendly area for relaxation and activities. Tourism and Commerce Minister Jordi Torres praised the congress as a national highlight, citing last year's 8.7/10 rating and 96.8% intent to return among nearly 600 in-person and 517 virtual attendees from 22 countries. Content director Benjamín Lana noted French chefs' focus on territory as a core element of identity.

Organizers aim to match or exceed prior success, with Andorra gaining recognition in high-mountain gastronomy centred on local products.