Eduard Losilla took part of “ Lunch of solidary chefs”

Eduard Losilla, chef of Can Miserias, took part of this 2015 edition of “Lunch of solidary chefs”, one of the events celebrated during the Business With Social Value, held in Catalan Convention Centre, that wants to promote the social component of the business activity.

All the chefs, on an altruistic manner, prepared nine different dishes of a traditional Catalan menu like galet’s soup, cannelloni, escalibada, roasted chicken with mushrooms, beef fricandó, filled thigh of guinea fowl, cuttlefish with meatballs and some desserts. In total, 1.600 rations were prepared including the Puigcerdà pears in red wine made by Eduard Losilla.

Besides Losilla and under the name “Solidary chefs” were Fermí Puig, Paco Pérez (Miramar), Josep Maria Freixa (Freixa Tradició), Jordi Herrera (Manairó), Raül Balam (Moments, Carles Tejedor (El Nacional), Albert Adrià (Bodega 1900), Carles Gaig (Restaurant Gaig), Marc Gascons (Els Tinars), Carles Abellán (Bravo), Nandu Jubany (Can Jubany), Alvar Ayuso (Alvart), Pablo Tomás (Cafè del Gallery), Ever Cubilla (Espai Kru), Sergio and Javier Torres (Dos Cielos), Josep Mª Kao (Kao), Pere Monje (Via Veneto), Isidre Soler (Tram Tram), Mey Hofmann and Oriol Balaguer.

11 February, 2016