Actuality

The great truffle menu comes to the restaurant

The truffle season is at its best, that is why we are once again offering the great truffle menu at Can Jubany, a proposal aimed at enjoying this excellent home product.

The dishes on this menu include this product in order to give Catalan cuisine such special nuances as those offered by truffles. Among the starters you can find the truffle in dishes such as 'cream of corn with foie gras and truffle' or 'homemade truffle butter with brioche bread'.

All the main dishes also include truffle, such as 'toasted bread millefeuille with truffles, foie gras, apples and mushrooms', 'potato gnocchi with cream of Iberian ham and truffles', 'Maresme peas sautéed with foie gras and truffles', 'fried perica egg with truffles, elvers and cauliflower purée', 'roast chicken cannelloni with truffle ', 'sea cucumbers with bacon, artichokes, sea urchin and truffle' and 'whole truffle with potatoes, bacon and Brussels sprouts'.

The desserts follows the same theme with 'Tou de Til-lers truffle cheese with orange and celery jam' and the fun 'Let's go truffle hunting'. You can consult the great truffle menu and the rest of the menus in the Can Jubany menu section.

Closing dinner for the 10th anniversary of the Sport Hotel Hermitage & Spa

The Sport Hotel Hermitage & Spa in Soldeu, Andorra, closed its 10th anniversary celebrations with a special dinner on Tuesday 30th January. 8 Michelin star chefs (with a combined total of 10 stars) prepared a dinner with 10 dishes, one for every year of the event.

The dinner was an opportunity to taste some of the dishes from the chefs' star restaurants and to watch them being prepared: Albert Adrià, from Pakta, Tickets i Hojasanta; Albert Raurich, from Dos Palillos; Joan Bosch, from Can Bosch; Marc Gascons, from Els Tinars; Fran López, from Xerta; Toni Sala, from the Fonda Sala, and two chefs with restaurants in the hotel (Koy Hermitage and Origen, respectively), Hideku Matsuhisa, from the Koy Shunka, and Nandu Jubany, from Can Jubany.

Nandu Jubany's proposal was the honey rice with shrimp from Palamós. The Can Jubany chef is responsible for managing and coordinating the restaurants at the Sport Hotel Hermitage & Spa, including Origen, a restaurant that brings the Can Jubany menu to Andorran territory.

You can see a summary of the dinner on Nandu Jubany's Youtube channel

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