Jubany gastronomy participates in the Christmas festivities by offering unique proposals of author cuisine for special meals such as Christmas and New Year's Eve, either on offer to bring or close 2017 with a special dinner at Serrat del Figaró, in Taradell.
The Christmas menu incorporates traditional dishes of Catalan Christmas cuisine reinvented by Nandu Jubany as they are the “Jug of homemade broth ‘escudella’ “ the “traditional truffled cannelloni” or the “Christmas roast – meatball, chicken and duck with pears, plums and pine nuts” all closed with the “Christmas ball stuffed with chocolate and mandarine”. Reservations must be made before December 22 and must be picked up at the Serra del Figaró de Taradell on December 24 (from 3 pm to 8 pm).
For the New Year Eve, the Jubany gastronomy is offered as a proposal to take with dishes such as “Truffle dried sausage”, “a thousand island salad with wild salmon and its caviar” or “Pickled scallop in ‘escabeche’ ”. Also, you can find out the “Foie butter with dried fruits brioche”, “Stewed monkfish with ‘cap i pota’ roasted juice and eggplant”, “ ‘Angus’ beef rib with grenache, pumpkin chutney and spices” and the deserts which are “Lemon sphere with textures and flambé merengue”. It must be reserved before December 29 and be picked up by the Serrat del Figaró on December 31 (from 2 pm to 8 pm).
The New Year's Eve dinner at El Serrat del Figaró includes the proposals of the take-away menu but the complementary ones with ten more dishes with the traditional and avant-garde and an environment prepared to welcome the 2018. To enjoy dinner at the restaurant It is recommended to book in advance to guarantee availability.
See the menus:
- Christmas menu to take away
- New Year’s Eve menu to take away
- New Year’s Eve menu at El Serrat del Figaró
Nandu Jubany's cuisine was present at the latest edition of the Gastronomic Forum, which this year was held in Girona. The presentation, a collaboration with Oriol Rovira from the Els Casals restaurant in Sagàs, took place on 21st November.
Jubany and Rovira talked about pork in contemporary-traditional cuisine and how such a typical local product can be included in restaurant menus and be used to its full potential.
Among the gastronomic options on show, was the pork entrecôte, a very interesting and flavoursome dish.
Check out the recipe for an oven-roasted pork entrecôte
San Sebastian has held from October 8 to 10 a new edition of San Sebastian Gastronomika. Nandu Jubany has taken part in a workshop and as a speaker to explain his gastronomic proposal around the cuisine of the senses and the use of the garden products.
The first intervention was made on Monday 9th October during the workshop 'The cuisine of Savour', a showcase of cuisine based on mellow elaborations that was held as part of the Private Kitchens program, a collection of monographic workshops for a maximum of 40 attendees.
The next day, Jubany’s gastronomy was made known with the lecture 'The kitchen and the terroir', during which the cook of Can Jubany enhanced the cuisine based on the products of the garden as a proposal of proximity, quality and season. The 1000 attendees in the auditorium were able to taste the dish 'tomato salad from our vegetable garden with goat cottage cheese and figs'.