We want you to enjoy Christmas and New Year celebrations with Jubany every year. That is why once again we have prepared a gastronomic proposal for you to take home.
In addition, we have prepared a special lunch in Serrat del Figaró (Taradell) for those who want to celebrate the New Year's entry with us.
For the Christmas at home menu, we have dishes that honour the tradition of the Catalan cuisine, namely Christmas cream with scallops and artichokes, our Christmas cannelloni with truffled béchamel sauce, and the free-range chicken tournedo with shrimp, mushrooms and nuts.
We will finish the dinner with tangerine topped tart with lemon cream and caramel. The menu price per person is €48, VAT included (two people minimum).
Reservations for the Christmas menu must be made before December 22nd and must be picked up at Serrat del Figaró on December 24th (from 3:00 p.m. to 8:00 p.m.).
For New Year's Eve, we have prepared an offer that includes different snacks: Impur cocktail, foie gras with almond croquant, pickled sardine Oshizushi with seaweed and caramelised sesame, sea urchin royale with sea urchin and egg yolks, and roast tuna rillette with Folgueroles cake.
There will follow a roasted monkfish with black butter and seaweed, and beef steak in Bordeaux style with potato parmentier.
For dessert, magical truffle in magic soil, chocolate leaves and pistachio and cocoa moss.
Bookings must be made before December 29th and collected at Serrat del Figaró (Taradell) on December 31st (from 2pm to 8pm).
The price is €58 per person, VAT included (two people minimum).
For those who wish to celebrate the event with us at Serrat del Figaró, we have prepared a complete menu and a totally exclusive atmosphere to welcome 2020 the best possible way!
All of the full menus can be checked here:
- Christmas menu to take away
- New Year's Eve menu to take away
- New Year's Eve party menu at Serrat del Figaró
As president of the 3rd Catalan Cooking Congress in Central Catalonia, Nandu Jubany will participate in the closing ceremony in the form of a round table alongside chefs Paco Pérez and Carles Gaig.
The round table will take place on October 23rd at 6:00 pm in Sala Segimon Serrallonga at University of Vic-Central University of Catalonia (Masia Torre dels Frares).
The three cooks will talk about the figure of the cook and the businessman, a role that all three participants represent.
With the title "The transformation in the kitchen: from the chef, to the chef-businessman", the event is open to the public.
Nandu Jubany participated yesterday, with Carles Abellán (La Barra de Carles Abellán) and Rafa Zafra (Estimar), in the San Sebastián Gastronomika, one of the most relevant culinary contests of the international panorama.
Under the name of "Concelebrating the red Mediterranean prawns", the three chefs vindicated this species in the Congress Auditorium, at the same time made an appeal for sustainable fishing.
During the presentation, a video was displayed of the outings that the three chefs made with the fishermen of “Cap de Creus” to find out first-hand how the red shrimp is caught.
The chefs explained the parts of the prawn and showed examples how to cook it, from steaming, raw, marinated, salted, grilled, garlic, to carpaccio or sautéed.
The three agreed that the shrimp is a crustacean "as versatile and magical as the pig" and said that the "prawns are not expensive" if you take into account the fisherman work behind it.
You can see the video of the three cooks with the fishermen of Cap de Creus here.