Actuality

Product cuisine at the Gastronomic Forum

Nandu Jubany took part in the Girona Gastronomic Forum on Tuesday, November 20th, with a workshop on the product cuisine he offers at the Pur restaurant in Barcelona, where he also explained the Pur-Impur (pure-impure) duality with which he plays at the Impur cocktail bar.

During the workshop, Nandu Jubany and his team showed the attendees their author gastronomic proposal, that is a cuisine without artificial ingredients or sauces, creams or techniques that hide the real protagonist of each dish: the product. They cooked eels and lamb kidneys, two of the products that can be found in the Menu at Pur.

Taking part in the workshop was also a good opportunity to get to know the most Impur (impure) side, which is the cocktail bar located on the bottom floor of the restaurant.