20/09/2016
On Monday, Septembre 19th, Nandu Jubany participated to the Estrella Damm Gastronomy Congress Lisboa, leading a showcooking to give his vision on Neotradition.
Can Jubany's cook explained the Creamy rice with prawns, the Eel with confited pork belly, cauliflower purée and egg yolk, and the Grilled beef bone marrow with oysters. Within the presentation, he explained as well the philosophy of his cuisine, focused on the proximity product and on the Catalan tradition.
The congress, aimed at professionals, also gathered cooks like Albert Adrià, Antoni Luis Aduriz, Kiko Martins, Joao Rodriguez and Henrique Sá Pessoa, with the common goal of sharing knowledge and gastronomic propositions.
To finish the day, a debate took place to comment on the conclusions regarding the keys of contemporary gastronomy.
