CARLES FLINCH FONT was born in Andorra la Vella on 30th April, 1972. He studied at the lycée Comte de Foix (Andorra) and then at Montpellier university, where he obtained a certificate of professional aptitude as a chef.
Speaking of Andorra’s exclusive recipes, Carles mentions “the amanida of xicoies” (a salad leaf that appears in the fields of the high mountain area in the early spring); “the amanida of enciam de Font” (a wild salad, which also appears in the spring near streams in the high mountains); and “arròs of esquirol” (a stew of rice with squirrel meat; although this dish is rarely made now as there is a strict limit on hunting) and “el formatge de tupi” (a creamy cheese, which is keeping in the cellars). Read blog dinner ideas
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