Nandu Jubany and a representative of the Jubany Events team were present on Wednesday 9 October at the I Congress of Pintxos and Tapas of the
San Sebastián Gastronomika, one of the most important international gastronomic events.
Under the event name of "Miniature cuisine for cocktails and catering", the team presented several aperitif proposals that Jubany Events serves at weddings and events.
Among others they shared with the attendees, through a live show cooking, the elaboration of the Massini of foie with smoked eel, the New York Times veal steak tartar or the tuna tartar with crispy nori-seaweed.
