Michelin Chef Enrique Pérez Presents 'Terra i Sal' at Grandvalira Gastronomic Days

Grandvalira hosted the second event of its third Gastronomic Days on Wednesday at El Racó de Solanelles, where Michelin-starred chef Enrique Pérez from El Doncel in Sigüenza, Guadalajara, presented his "Terra i Sal" menu. The restaurant, which holds one Michelin star and two Repsol Suns, drew on Manchegan roots and local mountain ingredients, including a reinterpretation of *atascaburras* (potato and cod), river trout tartare, blue duck consommé, charcoal-grilled venison loin with creamy sauce, and a goat cheese bonbon. The dishes were paired with wines from Bodegas Valduero, a key partner in the series.

Restaurant director Carles Jordi, overseeing the Pas de la Casa, Grau Roig, and Encamp sectors, described such collaborations as "positive and beneficial for everyone." They allow Grandvalira's team to learn from top chefs while giving the visitors a chance to enjoy Andorra. Pérez called cooking in Grandvalira's setting "spectacular," a "challenge" and "immense pleasure." He noted strong similarities between Manchegan and Andorran cuisines, from game meats and mushrooms to hearty, warming dishes tied to the land. "I like to recognize a region through its food," he said, stressing that cuisine is "culture" and chefs must value territorial gastronomy.

The event limited seating to enhance the experience, requiring reservations, though some walk-ins were accommodated. One group of Madrid tourists initially grumbled about disrupted plans but warmed up after Bodegas Valduero's commercial director, Miguel Domínguez, intervened, leading to a shared table.

Now in its third year, the series focuses on mountain cooking and has featured chefs like Carles Flinch from Can Manel and Pep Moreno from Deliranto in Salou. Upcoming evening sessions at Pessons are set for 11 March and 28 March, with Fran López from Villa Retiro in Tarragona and Rafa Zafra from Estimar in Barcelona expected to join.