Cocina Jubany en Gastropirineus

Nandu Jubany, accompanied by the kitchen chef of Sport Hotel Hermitage & Spa of Andorra, Fran Jiménez, presented on November 15 his talk "Tradition put up to date", as part of the professional seminar Gastropirineus in La Seu d'Urgell.

The dishes they presented were : Open omelette with calçots (Catalan scallion), sausage and bread with tomato, Mushroom sauté with fried egg from our henhouse and bacon, Eel "chapadillo" with confited pork belly, cauliflower purée et egg yolk, Guinea fowl egg on cawliflower purée, oysters, beef marrow and imperial caviar, Low-temperature cooked egg with autumn mushrooms and sobrassada crumbs.

Gastropirineus aims at emphasizing, promoting and placing value on the Catalan Pyrenees cuisine and gastronomy, to foster the use of the land product and create the Pyrenees Cuisine brandmark. Nandu Jubany stated that: "The Pyrenees disposes of incredible product makers and we are the main channel to transmit the magnitude of the proximity product".

Jubany did not hesitate to give support to the initiative as representative of the gastronomy which is served in the restaurants of the Sport Hotel Hermitage & Spa of Andorra, that he has been managing for some years.

The hunting season begins

With the arrival of the cold, also arrives the hunting game cuisine at Can Jubany.

We broaden our carte with the following gastronic hunting game proposals:

- Deer filet wrapped with pork belly, spring onion, sweet potato and chestnut.
- Hare à la Royale with foie gras, beetroot and pear.
- Grilled wood pigeon with tupinambo y sangre de remolacha.

We wait for you to come and share the intense and memorable flavours of hunting game.

Dinner with Joan Roca, Hideki Matsuhisa and Nandu Jubany

On November 29, the Sport Hotel Hermitage & Spa d’Andorra will host one of the central events of the celebration of its 10th aniversary: A dinner made by three cooks, Joan Roca, from Celler de Can Roca, Hideki Matsuhisa, from Koy Shunka,  and Nandu Jubany, from Can Jubany.

The banquet will begin by a cocktail at the Glassbar 1850 with a showcooking presented by the three cooks. Then an exclusive dinner, elaborated by the three chefs, will be served at the restaurant Origen. The price per person is €275.

For 5 years already, Nandu Jubany has been managing the Sport Hotel Hermitage & Spa's gastronomy, together with the hotel's team. Both gastronomic restaurants share half season with Nandu Jubany's cuisine and half season with Hideki Matsuhisa's cuisine.

To book, please contact:
T (+376) 870 670

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