Showcooking at Trufforum, the International Truffle Congress
You cannot ask for more! The International Truffle Congress, the Trufforum, arrives in Vic for the first time, with Jubany taking a key role. You know that we are great fans of this product. It is one of the best examples of what our land can provide. The truffle is one of the jewels of Can Jubany's cuisine. So, what can I say? Well, simply that it has been a fantastic experience to serve the inaugural dinner for all of the professionals at the Congress with the Jubany Events team, and equally incredible to share a black truffle showcooking with 250 people in the Auditorium. Quico and I explained how to use truffles using examples such as truffle oil, truffle juice and soft Tilos cheese. We then prepared truffle butter, truffle millefeuille with foie gras and Apple, anchovy on straciatella, caramelized hazelnut and truffle; low temperature truffle egg with crumbs and soft Tilos cheese. Congratulations Vic for becoming a city of reference in the international truffle circuit, and thanks to Trufforum for letting us share what we love so much: the truffle!
The New Wine Festival celebrates the first fruits of the grape harvest
A meal accompanied by a good wine is always a much better meal. That's why it is always a pleasure to get to know the first wines of the year, and even more when you are elected as the “event sponsor” of “Festa del Vi Novell”.
I am very grateful to have been part of this initiative promoted by nine wineries and supported by INCAVI, and obviously, to have given the opening speech on Saturday 17th of November at Palau Robert in Barcelona. It was a great opportunity to experience the joy of opening the very first bottles and therefore tasting of such.
Enhancing the gastronomic offer at the Hermitage hotel at Andorra la Vella Fair!
I would never ever miss the 40th “Andorra la Vella “ fair and here I am, this Friday, at the stand of the Sport Hotel Hermitage & Spa, supporting them and giving visibility to the gastronomic proposal that we offer through the various spaces and restaurants of the hotel.
Because visitors love the incredible facilities of this hotel, but they also find an exclusive gastronomy in it, which is the added value for a stay and a differential aspect of the Hermitage.
I often come to this fair because it is a good opportunity to promote the Hermitage; we know that the gastronomic proposal that we offer in the hotel together with Hideki Matsuhisa combines perfectly with snow mood. Besides, Andorra is much closer than you might think! Don’t think twice and pay us a visit, it's great!