[et_pb_section fb_built=”1″ _builder_version=”4.27.6″ _module_preset=”default” background_color=”rgba(0,0,0,0.5)” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/ChatGPT-Image-26-juil.-2026-19_33_30.webp” background_position=”bottom_center” background_vertical_offset=”27%” background_blend=”overlay” height=”400px” custom_css_main_element=”display:flex;” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_letter_spacing=”6px” header_font=”Acta||||||||” header_text_color=”#FFFFFF” header_font_size=”54px” header_font_size_tablet=”54px” header_font_size_phone=”36px” header_font_size_last_edited=”on|phone” text_text_shadow_style=”preset2″ global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|phone” _builder_version=”4.27.6″ _module_preset=”default” custom_padding_tablet=”” custom_padding_phone=”||0px||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”]<\/p>\n
Every summer, La Massana hosts La Serenalla Market, an event that brings together gastronomy, craftsmanship, wellness, music and creativity in a warm and welcoming atmosphere. For four days, the village becomes a lively meeting place where locals and visitors can discover local producers, attend conferences, take part in pilates or meditation classes, enjoy open-air concerts and participate in numerous workshops.<\/p>\n
I had the pleasure of being invited by MoraBanc to experience two very different yet complementary activities: a cooking workshop led by Jordi Grau, executive chef of Ibaya, Andorra’s only Michelin-starred restaurant, followed by an Art & Wine workshop.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” _builder_version=”4.27.6″ _module_preset=”default” max_width=”856px” module_alignment=”center” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”Acta||||||||” header_2_font_size=”36px” header_2_text_align_tablet=”” header_2_text_align_phone=”center” header_2_text_align_last_edited=”on|phone” header_2_font_size_tablet=”36px” header_2_font_size_phone=”32px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_font=”Open Sans||||||||” text_text_color=”gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7″ text_orientation=”justified” global_colors_info=”{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}”]<\/p>\n
For 45 minutes, Jordi Grau and his brigade prepared three summer recipes live in front of us. The objective was simple: to demonstrate that it is possible to create dishes worthy of a fine dining restaurant using quality ingredients that are easy to find in any supermarket. <\/span><\/p>\n Each participant received a booklet with the recipes explained step by step, while the chef shared all the little tips that make the difference. This was undoubtedly what impressed me the most: seeing how a few simple techniques can transform everyday ingredients into truly gastronomic dishes. <\/span><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2794.webp” global_colors_info=”{}” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”display:block!important;||height:400px!important;” custom_css_main_element_phone=”display:block!important;||height:400px!important;”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” _builder_version=”4.27.6″ _module_preset=”default” max_width=”856px” module_alignment=”center” locked=”off” global_colors_info=”{}” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”display:flex;||flex-direction:column-reverse;” custom_css_main_element_phone=”display:flex;||flex-direction:column-reverse;”][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2801.jpg” custom_padding_tablet=”25px||||false|false” custom_padding_phone=”25px||||false|false” custom_padding_last_edited=”on|tablet” global_colors_info=”{}” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”display:block!important;||height:400px!important;” custom_css_main_element_phone=”display:block!important;||height:400px!important;”][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}” custom_css_main_element_last_edited=”on|tablet”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”Acta||||||||” header_2_line_height=”1.2em” header_3_font=”Acta||||||||” header_3_font_size=”26px” header_3_line_height=”1.2em” header_3_text_align_tablet=”” header_3_text_align_phone=”center” header_3_text_align_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7″ text_orientation=”justified” global_colors_info=”{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}”]<\/p>\n The first dish was a reinterpretation of this great Catalan specialty.<\/span><\/p>\n The red tuna, delicately marinated with salt, pepper, extra virgin olive oil and Sherry vinegar, was served with tomato pulp, spring onion, olives and a remarkable olive juice.<\/span><\/p>\n An incredibly fresh dish, where every ingredient naturally found its place without ever overshadowing the delicacy of the fish.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”Acta||||||||” header_2_line_height=”1.2em” header_3_font=”Acta||||||||” header_3_font_size=”26px” header_3_line_height=”1.2em” text_orientation=”center” header_3_text_align_tablet=”” header_3_text_align_phone=”center” header_3_text_align_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n The second dish was all about contrasts.<\/span><\/p>\n On one side, a silky carrot velout\u00e9 cooked in butter, incredibly smooth and delicate. On the other, a salad made with avocado, sweetcorn, roasted carrots, young coriander shoots, lime and a touch of jalape\u00f1o, topped with lightly cooked prawns. <\/span><\/p>\n I particularly enjoyed the balance between the richness of the velout\u00e9 and the fresh, Mexican-inspired flavours of the garnish.<\/span><\/p>\n A special mention goes to the young coriander shoots. As someone who doesn’t usually enjoy coriander, I discovered a much more delicate, subtle and pleasant version. <\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” _builder_version=”4.27.6″ _module_preset=”default” min_height=”510px” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2833.webp” global_colors_info=”{}” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_phone=”display:block!important;||height:400px!important;” custom_css_main_element_tablet=”display:block!important;||height:400px!important;”][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2870-2.webp” global_colors_info=”{}” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_phone=”display:block!important;||height:400px!important;” custom_css_main_element_tablet=”display:block!important;||height:400px!important;”][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”Acta||||||||” header_2_line_height=”1.2em” header_3_font=”Acta||||||||” header_3_font_size=”26px” header_3_line_height=”1.2em” text_orientation=”center” header_3_text_align_tablet=”” header_3_text_align_phone=”center” header_3_text_align_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n This was my favourite dish of the workshop.<\/span><\/p>\n Kinilaw is often described as the Filipino version of ceviche, but Jordi Grau’s interpretation had a true identity thanks to its coconut milk “tiger’s milk”, made with freshly squeezed lime juice, ginger and coriander.<\/p>\n It was served with marinated red tuna, crispy corn, spring onion, roasted sweet potato and sweet La Vera paprika oil.<\/span><\/p>\n Every bite combined freshness, sweetness, acidity, crunch and indulgence in a beautifully balanced way.<\/span><\/p>\n Without hesitation, it was my favourite dish of the demonstration and the one I am most excited to recreate at home.<\/span><\/p>\n Be sure to read my article about the Michelin-starred restaurant Ibaya, where Jordi Grau showcases his talent alongside Francis Paniego through an exceptional tasting menu (coming soon).<\/b><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” _builder_version=”4.27.6″ _module_preset=”default” max_width=”856px” module_alignment=”center” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font=”Acta||||||||” header_2_font_size=”36px” header_2_text_align_tablet=”” header_2_text_align_phone=”center” header_2_text_align_last_edited=”on|phone” header_2_font_size_tablet=”36px” header_2_font_size_phone=”32px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_font=”Open Sans||||||||” text_text_color=”gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7″ text_orientation=”justified” global_colors_info=”{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}”]<\/p>\n After this gastronomic experience, it was time for the Art & Wine workshop, led by Judith (@listentoyour_art) and Susana (@wine_susana_sommelier).<\/p>\n The concept is as simple as it is original: express your creativity by painting a watercolour while tasting two carefully selected wines from La Parellada.<\/p>\n Far from seeking artistic performance, this workshop is above all an invitation to slow down, connect with others and enjoy the moment. Between Judith’s advice, Susana’s explanations about the wines we tasted and the conversations with the other participants, the atmosphere was especially warm and welcoming. <\/span><\/p>\n A wonderful way to end a day dedicated to discovery.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2886.webp” global_colors_info=”{}” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”display:block!important;||height:400px!important;” custom_css_main_element_phone=”display:block!important;||height:400px!important;”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” disabled_on=”on|on|off” _builder_version=”4.27.6″ _module_preset=”default” min_height=”510px” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2903.webp” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” background_image=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2892.webp” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2903.webp” alt=”Art & Wine – La Serenalla – Andorra – L\u00e9a Lise” disabled_on=”off|off|on” _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” header_2_font_size=”32px” header_2_font_size_tablet=”26px” header_2_font_size_phone=”26px” header_2_font_size_last_edited=”on|desktop” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n La Serenalla is much more than just a summer market. It is an event that shines a spotlight on local expertise, producers, artisans, gastronomy and wellness in a particularly pleasant setting. <\/span><\/p>\n I truly enjoyed this first experience and I fully intend to come back next year to discover more workshops and continue sharing Andorra’s finest gastronomic and cultural experiences with you.<\/span><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Article written by L\u00e9a Lise on 25\/07\/2026<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" La Serenalla Market, Summer Market in La Massana, Andorra summer Market in La Massana, AndorraEvery summer, La Massana hosts La Serenalla Market, an event that brings together gastronomy, craftsmanship, wellness, music and creativity in a warm and welcoming atmosphere. For four days, the village becomes a lively meeting place where locals and visitors can discover […]<\/p>\n","protected":false},"author":2,"featured_media":326344,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[28],"tags":[],"class_list":["post-326350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-andorra"],"_links":{"self":[{"href":"https:\/\/www.lealisefoodies.com\/en\/wp-json\/wp\/v2\/posts\/326350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lealisefoodies.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lealisefoodies.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lealisefoodies.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lealisefoodies.com\/en\/wp-json\/wp\/v2\/comments?post=326350"}],"version-history":[{"count":8,"href":"https:\/\/www.lealisefoodies.com\/en\/wp-json\/wp\/v2\/posts\/326350\/revisions"}],"predecessor-version":[{"id":326375,"href":"https:\/\/www.lealisefoodies.com\/en\/wp-json\/wp\/v2\/posts\/326350\/revisions\/326375"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lealisefoodies.com\/en\/wp-json\/wp\/v2\/media\/326344"}],"wp:attachment":[{"href":"https:\/\/www.lealisefoodies.com\/en\/wp-json\/wp\/v2\/media?parent=326350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lealisefoodies.com\/en\/wp-json\/wp\/v2\/categories?post=326350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lealisefoodies.com\/en\/wp-json\/wp\/v2\/tags?post=326350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Red Tuna Esqueixada<\/b><\/h3>\n
Carrot Gazpachuelo with Blanes Prawns<\/b><\/h3>\n
Kinilaw: The Filipino Ceviche<\/b><\/h3>\n
A Creative Break Around Wine<\/b><\/h2>\n
My Opinion on La Serenalla Market<\/b><\/h2>\n