bunyols-solidaris-tapa

The Petit Comité joins the Tapa Solidaria one more year, in which the restaurants taking part in this initiative choose a tapa and allocate 50 cents of each to the ‘Casal dels Infants del Raval.’

This year is the eighth edition of the Tapa Solidaria and the Petit Comité will participate with the ‘cod fritters’. The contribution collected from all the tapas served until January 13th will go to the ‘Vincles project’, and will help mothers with children aged under three who are in a situation of social exclusion.

jubany-mercat-mercats-2018

The Petit Comité’s stand at the Mercat de Mercats in Barcelona received a large number of visits during the three-day festival of ‘product’, from 19th to 21st of October.

The public was able to savour the ‘Seasonal mushroom croquette’ and the ‘Open omelette with sobrassada on flat bread & tomato’ as part of the tapas tasting. From the Petit Comité we would like to thank Barcelona markets institution for having organised this festival initiative, to add value to our local produce and trade, but also to bring visitors closer to then get surprised by the flavour of our tapas.

mercat-mercats-2018

The Petit Comitè joins the Mercat de Mercats initiative, the gastronomic product festival promoted by Barcelona markets institution, which will take place in the Cathedral avenue from 19th to 21st of October.

Among the variety of programmes, several restaurants and bars will be in charge of a tapas tasting, in which El Petit Committee will prepare tapas such as the  ‘Seasonal mushroom croquette ‘ and the  ‘Open omelette with sobrassada with flat bread and tomato’.

canelo-pollastre-bolets

The gastronomic proposal of the Petit Comité is always linked to Catalan gastronomic tradition and, consequently, also to the use of local and seasonal products. Therefore, both the menu and the tasting menu, welcome new dishes and replace others so as to enjoy new flavours and textures that can only be pleasured for a short period of time.

Among the new dishes, the seasonal menu features free range chicken cannelloni with seasonal mushrooms, or grilled tuna with fruit and cod salt. Mushrooms go side by side with artichokes joining another proposal such as the deer loin with artichokes, local chanterelles and spring garlic.

sopars-empordanesos-4-mans

The restaurant Petit Comité celebrated one of the “Sopars Empordanesos” at four hands on Thursday, April the 12th. The dinner consisted of a tasting menu with gastronomic proposals by the chefs Nandu Jubany – Restaurant Petit Comité – and by Albert Sastregener – restaurant Bo.TiC – from l’Empordà.

The appetizers had representative proposals of Jubany cuisine, for example ‘The best olives in the world’, the ‘Jijona nougat with anchovies from L’Escala’, ‘Peas with cod bellies’ or ‘Black pudding tasting’; while Sastregener offered the succulent ‘Chicken Catalan style’ dish, ‘Duck with orange’, the ‘ Xuixo with truffle’ and ‘ Tatin with green apple, smoked eel and foie gras’.

Main dishes selected by Nandu Jubany were the ‘Pere Bahí’s dry rice with prawns from Palamós’ and the ‘Sea cucumber with bacon, artichokes and sea urchins’; and from l’Empordà the proposals by Albert Sastregener were ‘Brandada of cod, white asparagus and roasted pepper’ and ‘Carré de Cordero (lamb), humus, black garlic and vegetables’.

The desserts on Nandu Jubany was his ‘Egg Flan’ and on Abert Sastregener was his “ Sotobosque – Chocolate, Tamarind and Hazelnut’, both were the final touches of the event.