Iris Jordán

Chef Iris Jordán's culinary philosophy is deeply rooted in a profound homage to the territory of the Altoaragonés Pyrenees, specifically the Benasque Valley. As the third generation at the helm of Ansils, alongside her brother Bruno, she maintains a fierce dedication to preserving 35 years of family tradition while passionately embracing innovation and development. Her core ethos centers on a 'kilómetro-metro' approach to ingredient sourcing, prioritizing local products and wild elements gathered from the surrounding nature, such as fir (abeto) and garlic mustard (aliaria). Sustainability is not merely a trend but an absolute commitment. Jordán actively seeks to rescue and revive ancient recipes and cultural heritage by engaging with local elders, ensuring the flavors and stories of her ancestors resonate through her dishes. This dedication is driven by a desire to showcase the culture of her valley to the world, providing guests with a deeper understanding of their environment. She believes in a culinary process where tradition forms the robust foundation, ensuring her kitchens are filled with slow-cooked stews and authentic flavors. While modern techniques are indispensable, they are never employed to overshadow or 'destroy' the product. Instead, they serve to 'safeguard' and 'improve its quality,' creating a cuisine that is both honest and technically masterful. Her ultimate vision for Ansils is to transform it into a premier gastronomic destination, enticing travelers to journey to the valley specifically for the unique and authentic experience her restaurant offers, connecting them with the 'soul of the valley' through every meticulously crafted bite. Chef Iris Jordán's technical mastery is characterized by a delicate balance between ancestral cooking methods and vanguard techniques. Her approach prioritizes the integrity of local ingredients, utilizing modern culinary tools to enhance their natural qualities rather than mask them. She describes her kitchen as one where "fuegos... tienen que estar cargados de guisos," indicating a respect for time-honored, slow-cooking processes. She emphasizes 'cocina con el alma del valle,' focusing on honest, intense flavors that tell a story of memory and place. Her legendary signature dishes, each a testament to her creative prowess and territorial dedication, include: * **Bombón de paloma en escabeche de abeto (Donete de paloma en escabeche de abeto)**: A miniature marvel that won the II Campeonato Oficial Hostelería de España de Tapas y Pinchos. This bite-sized creation transforms pigeon, often considered an 'abstract' product, into an accessible delight, featuring red onion pickle, yogurt, kimchi, and a rich pigeon pâté with bacon and brandy, infused with the essence of wild fir. * **Steak tartar de cordero**: A bold reinterpretation that converts apprehension into an unexpected culinary caress. * **Tupinambo encurtido, caldo de verduras y tendón de vaca**: A dish that evokes the comforting, traditional stews of grandmothers. * **Trilogía del esturión**: A homage to the wild Pyrenees, featuring smoked sturgeon, a 'torteta' (blood sausage) made with its own blood (a nod to Altoaragonés tradition), and delicate roe butter. * **Bacalao cocido a baja temperatura**: Served embraced by pickled cabbage, accompanied by a buñuelo filled with liquid egg, offering a burst of tenderness. * **Molleja de vaca a fuego lento con crema de tupinambo y col**: A dish celebrating memory through its deep, earthy flavors. * **Pato azul**: Inspired by the 18th-century Franciscan chef Juan Altamiras, prepared both à la plancha and stewed in a cazuela, complemented by a buñuelo, creating a festival of richness and umami. * **Sopa de leche and Corteza de pino (desserts)**: These innovative desserts provide a striking conclusion, with the 'Corteza de pino' offering a literal and symbolic experience of tasting the forest, described as 'a sensory madness'.

Career

• Student at Escuela de Hostelería de Guayente, Guayente
• Pastry chef at El Laminero, Benasque
• Chef at Pan de Lujo, Madrid
• Chef at Marisquería del Mercado de San Antón, Madrid
• Pastry chef at Rubaiyat, Madrid
• Chef at Nakeima, Madrid
• Chef at Lakasa, Madrid
• Stage/Collaborator at Arrea!, Álava
• Chef-Owner at Ansils, Anciles

Mentored by Edorta Lamo.