Talk
The simplicity of maximum sophistication
Mette Helbæk and Flemming Schiøtt Hansen set up Stedsans as their very own experiment to explore food, design and a natural way of life.
Stedsans operates with the smallest possible number of processes and hands on each recipe. This enables them to avail themselves of food that was in the ground only hours or minutes before it is served, taking the vitality and energy of the meal to another level.
For Mette and Flemming, ingredients and farmers are king, conceived as part of a greater project, a genuine sustainable future. What they call "The Beautiful Solution".
Their talk will give us a splendid insight into how they work at Stedsans, and the philosophy of life behind this unique complex.
Related talks
Talk
Mountain fish
09:45 - 10:20 HRS
Miquel Canturri
Chef at Mínim's (Andorra la Vella, Andorra)
Talk
The chagra. The earth's cycle
11:40 - 12:20 HRS
Aníbal Criollo
Chef at Naturalia (La Cocha, Nariño, Colombia)
Talk
Celler d’en Toni, 58 years of cookery
10:30 - 11:00 HRS
Marcel Besolí
Owner of El Celler d’en Toni (Andorra la Vella, Andorra)
Talk
The technique of Disfrutar
09:55 - 10:25 HRS
Oriol Castro
Chef at Disfrutar** (Barcelona, Spain)
Talk
Spontaneity, the main watchword of cookery at Casa Marcial
10:30 - 11:00 HRS
Nacho Manzano
Chef at Casa Marcial** (Arriondas, Parres, Asturias, Spain)
Talk
.jpg)
Mountains in the deep south
13:00 - 13:30 HRS
Rodolfo Guzmán
Chef at Boragó (Santiago de Chile, Chile)
Talk
The development of Andorra's "bordes" down through the years
09:20 - 09:50 HRS
Dolors Pal & Josep M. Troguet
Chefs and owners at Borda Raubert (La Massana, Andorra)
Talk
Andes cookery in Saraguro, gastronomy holding out against change
11:40 - 12:20 HRS
Talk
Chinese cuisine
18:00 - 18:30 HRS
Josep Maria Kao
Chef at Kao (Canillo, Andorra)
Talk
Global cuisine with local produce
10:30 - 11:00 HRS
Diego Herrero
Chef at Vidocq (Formigal, Huesca, Spain)
Talk
Ibaya, taking a look at the country of the Pyrenees
11:40 - 12:20 HRS
Francis Paniego
Chef at El Portal de Echaurren** (Ezcaray, La Rioja, Spain)
Jordi Grau
Executive chef at Sport Hotels Resort & Spa (Soldeu, Andorra)
Talk
Between mountain and sea
13:00 - 13:30 HRS
Ana Roš
Chef at Hisa Franko** (Kobarid, Slovenia)
Talk
Closing up circles and synergies
09:20 - 09:50 HRS
Jordi Puy
Co-owner of Les Pardines 1819 Mountain Suites & SPA (Encamp, Andorra)
Oriol Rovira
Chef at Els Casals (Sagàs, Spain)
Talk
12:15 - 12:45 HRS
Óscar García
Chef at Baluarte* (Soria, Spain)
Talk
11:05 - 11:35 HRS
Puigdevall y Puigvert
Xefs at Les Cols** (Olot, Girona, Spain)
Talk
16:50 - 17:20 HRS
Patricia Pérez
Owner, La Atacameña (Toconao, Atacama, Chile)
Talk
12:25 - 12:45 HRS
Albert Boronat
Chef at Ambassade de Llívia (Llívia, Girona, Spain)
Talk
 600.jpg)
Waking from lethargy
09:55 - 10:25 HRS
Victoria Kemerer
Chef at Kökosnøt (Andorra La Vella)
Pablo Pérez
Sommelier at Kökosnøt (Andorra La Vella)
Talk
.jpg)
The Messi "HINCHA" Project - Jubany in Andorra
13:35 - 14:05 HRS
Nandu Jubany
Chef at Can Jubany* (Calldetenes, Barcelona, Spain)
Talk
Trout. Salt as a driver of flavour and trout sushi
11:05 - 11:35 HRS
Hideki Matsuhisa
Chef at Koy Hermitage (Andorra)
Presentation
Our cooking interpreted with today's trends
11:05 - 11:35 HRS
Carles Flinch
Chef at Can Manel (Andorra la Vella, Andorra)
