40th Anniversary dinner of the Esclat Association

I participate in the 40th Anniversary dinner of the Esclat Association I am very happy to have been one of the twelve chefs to took part in the solidarity dinner of the Esclat Association on Friday, 10th November, and even more so having shared the experience with great friends such as Carles Gaig, Hideki Matsuhisa, Carles Abellán...

The dinner celebrated the 40th anniversary of the Esclat Association, which has always been committed to people with cerebral palsy and similar disabilities. I had also had the responsibility of coordinating the menu with my team. It was a pleasure to see the 23 creations served to the 560 attendees of the Oval Room of the MNAC.

So that you can imagine the success, the event was sold out and all the money raised will be go to finance projects such as of sports activities, cultural visits and alternative therapies for these people who deserve it so much.

Happy anniversary, Esclat Association!

Terrifying dinner at the Sitges Bacchanal

On Friday I went to Sitges to participate in its world-famous International Fantasy Film Festival. In the company of Oriol Castro, from the restaurant Disfrutar, we prepared a special gastronomic menu for the Sitges Bacchanal dinner. In this dinner with terrifying background, we made constant references to the figure of Dracula, leitmotiv of the present edition of the festival.

In the menu there were proposals as special and fun as the Dracula’s Teeth with Parmesan, the Mumia of foie gras and corn, the Egg with wine and blood "migas" with paprika or the desserts Lips bonbon or Chocolate crucifix.

We had the pleasure of being able to spend some time with Frank Langella, the actor starring Dracula in 1979 and who has received this year the Grand Honorific Prize. In addition, we also had the support of some students of the Hotel School of Sitges. Without them it would have been harder to make such a full dinner for the hundred people who came to the Palau de Maricel.

Jubany-Biosca family and team dinner to start El Convent

This Sunday we had a dinner at El Convent de Blanes to open the official season!

We wanted to be all of us together: the Biosca and Jubany families as well as the teams of each of the parties. Adding El Convent to the spaces of Jubany Events is not only incredible for the place itself, which is spectacular, but because it also means adding two families.

From Jubany Events we had already served catering to El Convent, but from now on we will manage exclusively this wonderful viewpoint of the Costa Brava.

At dinner we had a great time. Adding family and team is a privilege! Oh, and we finished dinner in the best possible way: with the Blanes Fire Castle!

Tapas breakfast for the best of the world!

The truth is that it impresses... serving breakfast to cooking cracks like Joan Roca, Massimo Bottura, Will Guidara, René Redzepi, Quique Dacosta or Gastón Acurio, to name a few.

Today, with the team of Jubany Events, we have been privileged to be at the celebration of the 15th anniversary of the World's 50 Best Restaurants awards, the recognition that each year chooses the 50 best restaurants in the world.

We have served a breakfast of tapas at the Old Damm Factory for all of them and for the 250 guests who have come to the celebration.

I would swear the photos are enough to see how it 's been for me: I've had a great time. And I hope these incredible cuisine professionals have also enjoyed this breakfast.

The director of the magazine Restaurant, the magazine from which the list of the 50 best in the world emerged, said they chose Barcelona to celebrate the birthday because Ferran Adrià was the first number 1.

As a Catalan cook I am proud that my country is a reference point in the gastronomic world map. This is no accident. The work of Ferran, or Joan Roca, or the thousands of professionals who are every day in the kitchen is the result of a great effort around good cooking!

Llevo la cocina y la tierra al Tast a la Rambla

En motivo de una nueva edición del Tast a la Rambla, el pasado jueves hice una pequeña conferencia en el Escenario gastronómico by Estrella Damm que llevaba por título 'La cocina y la tierra'. Mostré todo el potencial que tienen los productos de la huerta para hacer platos que entran por los ojos y dejan sabores espectaculares en el paladar.

Fue una buena oportunidad para dar a conocer algunas pautas de mi gastronomía que están presentes en el Petit Comitè, restaurante que ha participado durante estos días en el Tast a la Rambla con la "Tortilla abierta con pan con tomate, longaniza y butifarra abierta".