National Gastronomy Awards Dinner 2018

I had the pleasure of starting the month of March by preparing the dinner that the Catalan Academy of Gastronomy and Nutrition organised for the guests of the National Gastronomy Awards 2018.

With my team, we prepared a diverse menu with dishes such as 'peas with perica eggs, bacon and black truffle', 'our version of Cap y Pota with espadrilles', 'Royal hare with pear and beetroot' and for dessert 'Layered citrus fruit' and 'Baba rum flambé with ice cream'.

This year's winners of the Academy were Isidre Gironès, winner of the National Gastronomy Award; Joel Castanyé, chef at the La Boscana restaurant, winner of the Revelation Award; Isabelle Brunet de Monvínic, winner of the Maître d' Award; and Pordamsa, winner of the Academy's Special Award.

We are truffle lovers

I never miss Vic's wild truffle festival, and this year was no exception! Last Saturday, February 24th, the fourth edition of the event was held in the Sucre de Vic building and I took part in a round table discussion with my partner and friend Quico Arumí, Can Jubany's very own truffle expert.

During the round table session I was able to share my views on truffles in the kitchen and how we use them in the Gran Menú de la Tòfona. I also enjoyed listening to the experiences of Toni Sala, from the Fonda Sala, and Ignasi Camps, from Ca l'Ignasi.

I think we all had a good time with the attendees and it made for a great introduction to the subsequent workshops and lectures. One of these was run by Quico Arumí about truffle initiation. If there's one thing we know for sure, it's that Osona is the land of truffles!

Can Jubany retains its 3 Suns Repsol award

The Repsol Guide has once again awarded us 3 Repsol Suns, its maximum distinction for the cuisine offered at Can Jubany. So now it's time to decorate the entrance of the restaurant with this badge honour, which will be valid for 2018.

The Repsol Guide awards the best restaurants with three types of recognition - one, two or three suns - depending on the level of excellence. The 3 Repsol Suns badge is a hallmark for restaurants that are considered the best of that year.

This time, only 37 restaurants received the maximum distinction, which goes to show how difficult it is to be one of the chosen ones. It's a great satisfaction for me! We're still at the top of our game!

I’m one of the solidary chefs of Business With Social Value

This Wednesday we presented the Business With Social Value (BWSV) at our restaurant Petit Comité. BWSV is an annual meeting of businesses, employment agencies and nonprofit organisations to promote business that brings social value. It will take place next Wednesday 20th December.

I will be doing my bit by taking part in the ‘Xefs Solidaris’ initiative, which will see twenty or so chefs prepare a 5 star menu, free to all those attending the event. If we want social organisations and companies to make progress, what better way than to reward them than with a host of gastronomic delights?

At the presentation at the Petit Comité I was very good company: Carles Gaig, Carles Abellán, Paco Pérez, Silvia Hofmann, Oriol Balaguer....with this handful of colleagues it's impossible not to make a delicious menu!

Cooking at Gastropirineus

This Tuesday I took part in the Gastropirineus, a meeting about cuisine and gastronomy with local products. I showed the audience how I work with game meats such as hare, partridge or wood pigeon and how well their flavours and textures go together with fruits, vegetables and mushrooms.

During my gastronomic session, we showed the preparation of dishes such as 'Royal hare with pear and beetroot', shared the recipe of 'Wood pigeon roasted with Brussels sprouts and artichoke puree'. We also saw how easy it is to make delicious dishes with partridge such as 'Pickled partridge salad with escabechada'.

I really liked the closeness we experienced in Alp. Despite it being a few professional days, we got so much out of what has become a very authentic fair in its second edition and that cares so much about the gastronomy of the Pyrenees. I was there last year and it's always a pleasure to be back.

Download the recipes presented at Gastropirineus

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