Can Jubany's sweet cuisine at the Gastronomic Forum of Barcelona

Nandu Jubany and Rafa Delgado (pastry chef at Can Jubany) presented the workshop “Can Jubany's sweet cuisine” on October 23, within the 17th Gastronomic Forum of Barcelona.

Can Jubany's two cooks divided the session into 4 sections. During the first one, with regard to pre-dessert, they explained 3 dishes: “Our version of Piña Colada”, “the Pomegranate, hibiscus flower and peta-zetas granita Kir Royal” and “Citrics with emulsion of aromatic plants.  During the second one they presented intermediate dessert: “Seasonal vegetable”, “Cheese pebbles with red berries and tomato” and “Quince confit with saffron and toasted butter icecream”. 

Eventually, during the last part of the workshop, Nandu Jubany and Rafa Delgado explained final dessert dishes: “Chocolate textures with Palo Cortado toffee”, ”Let's go and collect truffles” and “Our Baba with vanilla brioche, burnt rhum and whipped cream icecream”. Last but not least, they presented the “Petits Fours Box”, a small jewel case of chocolates and sweets to spend a nice after-dinner time. 

Opening Catalonia's doors in Singapore!

Nandu Jubany, on October, 20, and within the Catalan Week of Singapore, organised by the Agència Catalana de Turisme, has been the ambassador of the Catalan gastronomy.

The feast, taking place in the new restaurant Foc Sentosa, gathered around 200 people, journalists and local tourism business people, who could savour the dishes of the new restaurant, that will open its doors on November, 9th.

The human castle group Minyons de Terrassa have been ambassadors too, to promote the "castellers" as a symbol of the Catalan culture.

La Granja, studio of interior and graphic design led by Gabrielle Schiavon, has been in charge of the ambiance of the rooms,  showing elements of the Catalan culture and coast.

Autumn explosion in Can Jubany

Can Jubany is already prepared to serve the dishes of the autumn season. A carte where mushrooms, venison meat and artichokes are the absolute protagonists.

Among the season specialities are to be stressed the “Carpaccio of boletus with foie chips and mustard vinaigrette” from our carte A Stroll through Catalunya and the egg cooked on low temperature with autumn mushrooms and “sobrassada chips” from the Memory menu. 

The carte proposes as well venison meat as “Our hare à la Royale with foie, pear and beetroot”.

The “Artichoke soup, codfish fritters, Iberic ham and artichoke crisps” is also a good choice for the damp fall days. 

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