Actuality

Can Jubany, on the list of the best restaurants in Europe

We are delighted to share with you that the Opinionated About Dining Guide (OAD), has included Can Jubany in the list of the best 16 Catalan restaurants in Europe.

The guide celebrated its annual gala this Tuesday, May 21st in San Sebastián. The lists of different restaurant categories were elaborated from more than 200,000 comments and the contribution of more than 6,000 people who answered the OAD survey.

According to OAD, "it is the only food questionnaire that involves experience in its classification system."

Of the 200 best restaurants in Europe, the list includes 41 in Spain, 16 of which are in Catalonia.

Thanks to all those who voted on this list, but especially thanks to everyone who shares our dream with us, enjoying the experience when you come to our home.

Our Hare à la Royale, at La Coruña Gastronomic Forum 

This March 10th Nandu Jubany participated in La Coruña Gastronomic Forum with a workshop named "Fish and meat, blood dishes."Jubany presented one of his classics: Hare à la Royale, which he prepared with foie, pear and beetroot.

Juanjo López, chef and owner of La Tasquita de Enfrente, prepared a fried and pickled sea lamprey à la Bordelaise and mousse.

The Forum workshops are live cooking sessions, which include tasting.

For three days, from 10th to 12th March, La Coruña Gastronomic Forum will be, once again, the epicentre of gastronomy and one of the most important and prestigious meeting points in the European gastronomic circuit.

Ciencia y cocina van de la mano

Del 4 al 6 de marzo, Barcelona acogió el Science & Cooking World Congress para establecer vínculos entre el conocimiento científico y la práctica culinaria. Nandu Jubany fue uno de los cocineros invitados a participar del curso Science and Cooking (Harvard) como exponente de cómo ha conseguido combinar la tradición de la gastronomía catalana con la innovación de las nuevas técnicas culinarias.

La ponencia en la que tomó parte Nandu Jubany tuvo lugar el lunes 4 de marzo por la mañana y contó con la participación de cocineros como Ferran Adrià (elBullifoundation), Joan Roca (El Celler de Can Roca), Carles Tejedor (Oillab), Pere Planagumà (Rom), Carles Gaig (R. Gaig), Paco Pérez (Miramar) y Enric Rovira, entre otros.

Durante los tres días, el Congreso reunió en el Aula Magna del Edificio Histórica de la Universidad de Barcelona científicos, cocineros y comunicadores especializados de todo el mundo para hablar del pasado, presente y futuro de la relación entre ciencia y cocina.

Foto: Ivo Rovira & Ana Ponce

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