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.

sopar-4-mans

On 12th April, the restaurant Petit Comitè will bring together the cuisine of Nandu Jubany with that of Albert Sastregener, from the restaurant Bo.TiC, in the setting of the ‘Sopars Empordanesos a 4 mans’. This spectacular food and wine show, in a Barcelona Restaurant located on the other side of the Empordà, proposes a unique tasting menu, paired with two wine cellars from the most eastern part of Catalonia.

And so, the ‘Sopars Empordanesos a 4 mans’ initiative combines the presence of Nandu Jubany and the cuisine of Petit Comitè with that of Albert Sastregener, head of Bo.TiC. In the combination of dishes, the wines will be matched with wines from the Espelt cellars and Vinyes dels Aspres.

Reservations for dinner on 12th April must be made directly, by contacting Petit Comitè (936 33 76 27).

See the ‘Sopar Empordanès’ menu at Petit Comitè

heavies-tendres-tvc-passatge-concepcio

The newspaper El Periódico de Catalunya speaks this Friday about the conversion of the Passatge de la Concepció in Barcelona into a place dedicated to gastronomy. On this street you will find the restaurant Petit Comitè (no. 13), which the daily newspaper highlights as an emblem of Catalan cuisine, as reinterpreted by Nandu Jubany.

The Passatge de la Concepció, located between Passeig de Gràcia and Rambla Catalunya, is home to a total of 8 restaurants and a cocktail bars. You can read the article Passatge de la Concepció: gastronomic glamour at El Periódico de Catalunya.

Business With Social Value-1

The Petit Comitè restaurant, this Wednesday, hosted a press conference to present the Business With Social Value (BWSV). The BWSV will take place on Wednesday, December 20th, and is an annual meeting between companies and workplaces or non-profit labour integration companies to promote business opportunities with social value.

About fifteen of the cooks who will take part in the Xefs Solidaris initiative were present at the presentation ceremony, in which around twenty cooks will prepare a free 5 starred menu for all those attending the meeting. Among the cooks involved in the initiative is Nandu Jubany.