Nandu Jubany brings Catalan-style chicken to 9,000 meters of altitude

BarcelonaIf keeping up with chef Nandu Jubany and learning about all his business ventures, from efficient catering to well-traveled croquettes, is already difficult, he's now added a new chapter to his long list of collaborations. Anyone flying Singapore Airlines from Barcelona from May 1st onwards, if they fly in business class, will be eligible. businessHe will be eating the menus designed by the Catalan chef.

Joey Seow, the company's regional vice president for Europe, explained at a presentation today at the Pur restaurant that many people are familiar with Spanish cuisine, but Catalan cuisine is different, and now they will be able to bring it "to the whole world." Kevin Lee, the company's general manager for Spain and Portugal, echoed this sentiment, highlighting Jubany's "deep respect for local produce," as well as the cuisine he practices, which "connects territory, memory, and innovation and reflects the rich culinary identity of Catalonia."

Jubany began preparing this collaboration before the pandemic, but it wasn't until now that it could be realized. It will consist of four seasonal menus, which will change throughout the year. Jubany has worked closely with Damien Lebhian, the company's Food and Beverage Director, and with Gate Gourmet Catering, who will be responsible for bringing these dishes to life. The characteristics of a menu at 9,000 meters altitude, the company explains, are not the same as when you eat on the ground. On the one hand, taste and smell are altered at such a high altitude. All of this is more muted. You also have to be careful with the salt to adapt to the Singaporean palate. On the other hand, Jubany explains that on airplanes you can only heat food—go from cold to hot. So it's essential to keep in mind that the dishes must hold up well under these conditions.

Catalan cuisine and fricandó

In spring, the menu includes, as a starter, zucchini cannelloni with crab, accompanied by black garlic, sriracha mayonnaise, and tomato sauce. The main course is Catalan-style cod with raisins, toasted pine nuts, roasted red pepper, and hard-boiled egg. For dessert, a creamy baked cheesecake. In summer, the main course is a monkfish stew with prawns, accompanied by baby potatoes. Dessert is a striking faux peach. It's not a real peach, but it does the trick. In autumn, you'll find a potato, olive, and pepper salad with homemade mayonnaise and tuna belly. The main course is Catalan-style roast chicken with apples, plums, and apricots. For dessert, a much-loved creamy vanilla flan. In winter, the main course changes to a proper fricandó, served with mashed potatoes. Dessert will be crema catalana with carquiñoles (almond biscuits).

The company argues that the trip itself is part of the discovery of Catalonia. Jubany states that Catalans and Singaporeans share a love of gastronomy and consider food a cornerstone of their culture. The chef knows the small Asian country well, having run a restaurant called Foc there for 12 years.