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Es Còdol Foradat a Formentera

A partir de hoy estrenamos temporada en Es Còdol Foradat en la playa de Migjorn de Formentera, donde Eudald me ha ayudado por primera vez a empezar un nuevo proyecto que seguramente os encantará. Es Còdol es un chiringuito delante de la playa con unas vistas increíbles de la playa y donde me gustaría ofreceros una cocina de la isla e incluso recuperar del recetario antiguo de las islas algunos platos como el "Bullit de peix" y saborear los clásicos cómo la Greixonera. No os lo podéis perder!! Gracias a la família Ferrer Mayans por dejarnos disfrutar y trabajar en este espacio único!!
Os esperamos con todo el equipo a es Còdol Foradat!!

Truffle Weekend at Trufforum!

On Saturday, January 25th, together with Quico Arumí, the chef of Can Jubany, we participated in the Trufforum, the truffle festival held in Vic.
Led by journalist Helena Garcia Melero, we presented some of the dishes from the Can Jubany truffle menu in a room fit to burst in the El Sucre building,

On Friday 24th in the evening, the Jubany Events team was responsible for the opening appetiser that took place in the Sala Sert of the Sucre building in Vic.
And to add to it all, Ferran Adrià, this year proclaimed ambassador of the Trufforum, visited Can Jubany and tasted our truffle menu.

All in all, it was a great weekend!!!

At the presentation of the book "Our traditional cuisine"

This Wednesday, January 22nd, I couldn’t miss the presentation of the book "Our traditional cuisine" that took place at Palau Robert in Barcelona.
The book contains three great ingredients elaborated by three great figures: a selection of texts by Josep Pla dedicated to Catalan gastronomy, wines, taverns and French gastronomy, illustrations by Ferran Adrià and comments by Jaume Fàbrega.

An incredible book that vindicates the role of Catalan cuisine!

“Let’s cook 2020”: supporting Mas Albornà’s social calendar

Once again, I didn’t hesitate one second in supporting the Mas Albornà Foundation, dedicated to the social and labour insertion of people with physical and mental disabilities posing for this year’s social calendar titled "Let’s cook 2020".

Renowned chefs and professionals in the world of gastronomy have contributed by appearing in the calendar. The aim is that the foundation's thirteenth calendar becomes a tribute to good gastronomy and its values.

As a novelty, the calendar features a recipe from each chef. The collection of recipes can be removed from the calendar, so that at the end of the year you can enjoy a small recipe book with 12 very personal gastronomic offers from leading chefs.

Supporting Business with Social Value

Once again, we wished to support Business with Social Value, an event to highlight the products and services of the Special Work Centres and Social Inclusion Companies.
The meeting was held on December 17th at Palau de Congressos de Catalunya where we offered pork rib prepared by the Petit Comitè team.
As always, we are delighted when our cooking and our work can add towards building a world with more social awareness!

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