Actuality

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

Can Jubany maintains the "3 Soles Repsol" ranking

The restaurant has once again revalidated the “3 Soles” recognition, the highest possible distinction in the annual Repsol Guide, which certifies Can Jubany’s gastronomic offer for 2019.

The Soles Repsol awards gala was held on Monday February 25th at the Tabakalera building in San Sebastián. Nandu Jubany and Anna Orte travelled to the venue excited and satisfied for having once again maintained the hallmark, which recognizes the work of the whole team.

Although five new restaurants have been added to the 3 Soles Repsol list, others have also been removed and this year there are only 38 restaurants nationwide -one more than last year- with such high recognition, among which are restaurants such as Celler de Can Roca, Tickets, DiverXO, Aponiente or Dani García. A good example of how difficult it is to be included.

Although our best recognition is always to see our customers enjoy their experience with us, acknowledgments are always welcome. So, in Can Jubany we appreciate it and will continue to work day upon day to revalidate it!

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