"Andorra is a country that uses the word a lot diversify Because we used to have a magic formula, and it's been dismantled. The commercial sector is robust, but people tell you that prices aren't what they used to be. "Snow is a huge draw, but there's less and less of it, and resorts are working to stay open in the summer," food journalist Josep Lluís Trabal explains. This is the reason why the Andorran government has made gastronomy a key focus for the past four years, putting a lot of effort into it.

"I have a reputation for being politically incorrect because I say things that people don't dare say," said Ferran Adrià today in Escaldes-Engordany. The chef from Hospitalet de Llobregat received the honorary Andorra Taste Award and in his speech, he didn't mince his words when it came to sharing his vision of the world of gastronomy. Some of his reflections included that "we must distinguish between food and gastronomy: gastronomy is linked to quality, and a restaurant that has all its seafood frozen is not gastronomic."