Opening appetiser at Trufforum in Vic

The Jubany Events team was responsible for serving the inaugural Trufforum appetiser, which took place on Friday January 24th in the Sert Room of the Vic Sucre building.
The appetiser, for 120 people, started with some cocktails and suggestions such as: anchovy with stracciatella and truffle, truffled partridge consommé, toast with grilled pork neck and crispy pork belly with warm truffle, homemade truffled sausage and bao bread with truffled meat and cabbage.
We also carried out a specialty show cooking of quail eggs with “migas” and the buffet of seasonal mushroom rice with truffles. As tapas, we presented the steamed peas with Iberian ham and truffle, the free-range roasted chicken mini cannelloni with truffle and the well-bred chicken leg stuffed with truffles.