Catalonia
Albert Boronat
Chef at Ambassade de Llívia (Llívia, Girona, Spain)
Respect for produce and cuisine going back to the dishes of his childhood and thus the France-Spain binomial, these are the hallmarks of Albert Boronat's cookery.
Albert Boronat i Miró is a vocational chef. He was born in Tarragona, after a few stints at some Catalan restaurants, he left for France aged only 17, after studying at the Cambrils Catering School.
For ten years he worked with Alain Ducasse at his restaurants in Monaco, Paris and Gstaad (Switzerland), he was head chef at one of his restaurants in Provence, and has also contributed to various books published by the French chef.
Seven years ago, however, he and his wife Mélina decided to make their dream come true by opening Ambassade de Llívia in this Catalan enclave in France, which serves cross-border fare using French produce with Catalan techniques, or Catalan produce with French techniques.
Albert Boronat is also internationally famous for his “Pâté en Croûte” brick, and has also won the Bocuse d’Or championship.
