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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

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.

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