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Cheff Nandu Jubany


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Ferran Adrià's El Bulli has closed but many other Spanish chefs are still darlings of avant-garde cuisine. Michelin star Nandu Jubany is one of them. From his restaurant Can Jubany, in Calldetenes (north of Barcelona), Jubany diggs into the roots of Spanish cuisine for traditions that he can elevate, refining and innovating.


 

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Vegetation outside the building. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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The clients eating in this dining-room will have a privileged view of the landscape outside. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Flowers on tables give a touch of freshness in the different dining-rooms. They care for every detail in the restaurant. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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One of the dining-rooms in the first story. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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The kitchen as seen from under the cherry trees. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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The restaurant as seen from outside. On the left, the entrance to the restaurant and, on the right, the modern kitchen. The rest of the building keeps the traditional architecture and materials of the area. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Nandu Jubany, a 40 years-old chef, as he walks towards the vegetable garden. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Part of Can Jubany's vegetable garden, from where they take some of the fresh products they use in the kitchen. They too have some hens that give eggs. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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The vegetables garden gives Nandu Jubany, Can Jubany's chef, some of the fresh ingredients he needs for his creations. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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The vegetables garden gives Nandu Jubany, Can Jubany's chef, some of the fresh ingredients he needs for his creations. Here, with an exquisite variety of peas.Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Chef Nandu Jubany as he tries a new technique. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Chef Nandu Jubany gives instructions to his cooks. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Nandu Jubany takes from the grill the fresh peas from their vegetables garden. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Some of the cooks in Nandu's team as they make dishes ready. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Pumpkin gnocchis with summer truffle and parmesan cheese. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Nandu Jubany cooks one of his creations for some special clients who are having lunch in the kitchen. This creation uses liquid hydrogen. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Nandu sticks one order to a pannel in the wall. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Puffed pastry with caramelized apple and foie. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Chef Nandu Jubany gives the final touch to one of his creations: Grilled sweet peas with 'botifarra' and pork belly. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Grilled sweet peas with 'botifarra' and pork belly. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Chef Nandu Jubany gives the final touch to one of his creations which main ingredient is giant asparagus. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Petit Fours, served with the coffees. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Chef Nandu Jubany sits after an exhausting lunch service. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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Orange, yoghourt honey gelée and mandarin sorbet. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011

 

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The kitchen door. Can Jubany opened its doors in 1995 and only three years later, in 1998 the restaurant got one Star by Michelin guide. Placed in a rural area, Can Jubany offers dishes with traditional ingredients but cooked in innovative ways. In october 2010, chef Nandu Jubany took part in the 'Science and Cooking' lecture series at Harvar University (USA).

Calldetenes, Barcelona, Espagne - 02/06/2011



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