Nandu Jubany at the Estrella Damm Gastronomy Congress Lisboa

On Monday, Septembre 19th, Nandu Jubany participated to the Estrella Damm Gastronomy Congress Lisboa, leading a showcooking to give his vision on Neotradition. 

Can Jubany's cook explained the Creamy rice with prawns, the Eel with confited pork belly, cauliflower purée and egg yolk, and the Grilled beef bone marrow with oysters. Within the presentation, he explained as well the philosophy of his cuisine, focused on the proximity product and on the Catalan tradition.

The congress, aimed at professionals, also gathered cooks like Albert Adrià, Antoni Luis Aduriz, Kiko Martins, Joao Rodriguez and Henrique Sá Pessoa, with the common goal of sharing knowledge and gastronomic propositions.

To finish the day, a debate took place to comment on the conclusions regarding the keys of contemporary gastronomy. 

Supporting Catalonia European Region of Gastronomy

Can Jubany has joined the campaign Som Gastronomia ("We are Gastronomy") in the context of the nomination of Catalonia as European Region of Gastronomy 2016That is why the menu; “"A Stroll around Catalunya" will be the menu Som Gastronomia during the next months.

The initiative of the restaurant associations and confederations is looking for the main restaurants of Catalonia to join in, to give visibility to the campaign. The challenge is to strenghthen, from the kitchen, the product and the soil, and to make the gastronomy show the singularity of the Catalan land.

The menus Som Gastronomia have to be elaborated with proximity / km 0 products, and seasonal menus based on soil cuisine.

New season and gastronomic novelties!

After the summer holidays, Can Jubany's team comes back full of energy and novelties on the carte.

Among the novelties, a "salad with tomato from the vegetable garden and mató goat cheese and figs" as a starter, and a "caramelized soufflé with vanilla cream, raspberries and candy floss", dessert from "The Memory Menu", are worth highlighting; this menu gathers some of the classical and most significant dishes of the Jubany gastronomy.

We introduce as well the "Green tomato soup with tomato from the vegetable garden and tuna fish belly" belonging to “Can Jubany's Sublime Meal”, a fine way to taste Can Jubany's vegetable garden's tomatoes.

"The Cheese cake with green tomato and lemon snow" adds up to Can Jubany's Carte. And last but not least, chocolate amateurs will truly enjoy the new dish "Chocolate textures with Palo Cortado's toffee" from the menu “A Stroll around Catalunya”, an assortment of dishes with the  most representative gastronomic products from Catalunya.

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