Actuality

Nandu Jubany presents his signature catering at Hostelco Experience

Nandu Jubany gave two lectures on Tuesday in the Hostelco Experience space, on the topics of 'Turning catering into high cuisine' and 'Contemporary hotel cuisine. High Catalan tradition'.

The first took place in the format of an auditorium, where the Can Jubany chef explained how his gastronomic proposal is conveyed in events through some of the appetizers that can be found on the Jubany Events menus. Those who attended the event had the chance to taste 'The best olives in the world', 'Millefeuille with potato, steak tartare and caviar', 'Mochi prawn cocktail' and 'Carrot cake', as well as 'Whisky sour chocolates', ‘Chilly crab brioche’, ''Honey and cottage cheese toast with anchovies'', ''Shrimp omelette'', ''Baked tuna empanada'', ''Massini of foie gras'' and ''Steak tartare Hostelco'', especially prepared for the event.

In the second presentation, Nandu Jubany made a tour of the 7 gastronomic sites he manages at the Sport Hotel Hermitage in Soldeu, Andorra, explaining how his experience allows him to offer a wide range of gastronomic proposals. The presentation took on the form of a workshop, in which there were tastings of the 'Club Sandwich-1850' and 'Ying-Yang (Ferrero and Cheese Cake)'. Other dishes that served as an example of the Jubany variety were the 'Cesar Salad', 'Baked tuna empanada, "Oyster with caviar and cauliflower puree' from Origen, 'Trinxat with fried cabbage and fried egg' from Sol i Neu, and' Entrecote with wagyu, Bearnesa sauce and potato soufflé' from Arrels.