Actuality

Mesa redonda de Nandu Jubany, Paco Pérez y Carles Gaig, como clausura del Congreso Catalán de Cocina

Nandu Jubany, como presidente del III Congreso Catalán de Cocina en la Cataluña Central, participará en el acto de clausura con una mesa redonda junto a los cocineros Paco Pérez y Carles Gaig.

La mesa redonda tendrá lugar el próximo 23 de octubre a las 18.00h en la Sala Segimon Serrallonga de la Universidad de Vic (Masia Torre dels Frares).

Los tres cocineros hablarán sobre el encuentro entre la figura del cocinero y la del empresario, un rol que los tres representan.
Con el título "La transformació als fogons: del cuiner, al cuiner-empresari", el acto es abierto al público.

Nandu Jubany at the San Sebastian Gastronomika, with “the prawn” as main character

Nandu Jubany participated yesterday, with Carles Abellán (La Barra de Carles Abellán) and Rafa Zafra (Estimar), in the San Sebastián Gastronomika, one of the most relevant culinary contests of the international panorama.

Under the name of "Concelebrating the red Mediterranean prawns", the three chefs vindicated this species in the Congress Auditorium, at the same time made an appeal for sustainable fishing.

During the presentation, a video was displayed of the outings that the three chefs made with the fishermen of “Cap de Creus” to find out first-hand how the red shrimp is caught.

The chefs explained the parts of the prawn and showed examples how to cook it, from steaming, raw, marinated, salted, grilled, garlic, to carpaccio or sautéed.

The three agreed that the shrimp is a crustacean "as versatile and magical as the pig" and said that the "prawns are not expensive" if you take into account the fisherman work behind it.

You can see the video of the three cooks with the fishermen of Cap de Creus here.

Can Jubany, "the maximum expression of Catalan cuisine", according to the ARA newspaper.

In August, the newspaper ARA published in the "Mengem" section, the chronicle to Can Jubany visit by Ivan Díez, Adrià Albets and Carles Domènech,

The article is a chronological tour of their experience throughout Can Jubany venue: from the outdoors space, the chicken coop, the vegetable garden and the cherry tree, the porches and to finish it off at the table, enjoying the gastronomy of one of the restaurants considered be among the "great references of today's Catalan cuisine". They end up defining Can Jubany as "the maximum expression of Catalan cuisine".

Highlights include the Scampi tartar with and caviar, the “fideus stew” with pork ribs & prawns, and also the Catalan cheese board, which you can rest assure the choice is superb.


Read this article about Can Jubany in here.

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