The stage of the Gran Teatre del Liceu once again had solidarity cuisine as its protagonist. After three years of restrictions due to the pandemic, on Sunday night the Gran Nit Solidària returned to the Liceu and did so in its sixth edition, with a dinner for more than 400 diners who enjoyed a menu prepared by Carles Abellán, Nandu Jubany, Carles Gaig and Albert Adrià. A dinner in which more than a hundred volunteers collaborated who worked on the execution of the dishes, the service in the room and the logistics, as well as companies and producers who selflessly provided their services and products.
The collection of 140,000 euros, double that of the last edition, will be allocated on this occasion to two social causes: Fundació Gavina, which has been working since 1979 in the Raval neighborhood to accompany boys and girls, adolescents, young people and families in situations of inequality and social vulnerability, and World Central Kitchen, the initiative promoted by chef José Andrés, an international leader in helping victims of wars and natural disasters. Andrés, whose foundation was represented by his friend and right-hand man Carles Tejedor, addressed the attendees through a loving message that was projected on the stage's large screen.
Gramona, together with Enrique Tomás and Singularis Catering, were the organizers of the great gala that has established itself as the great Barcelona solidarity meeting of the year and which once again featured Lluís Prats as a key player in the coordination, who during the welcome cocktail that served in the Foyer, he dedicated some emotional words to the memory of the figure and the spirit of solidarity of Xavier Gramona, who died this summer when the details of Sunday's party were already well advanced.
The menu was made up of the appetizers prepared by Carles Abellán (his successful salad was not missing), the coconut with scallop and prawn ceviche with aguachile and avocado prepared by Nandu Jubany, the Can Nadal pularda that Carles Gaig cooked and the basil dessert , yuzu and dark chocolate from Albert Adrià. During dinner, performances by soprano Sara Bañeras, tenor Carles Cosías and pianist Josep Buforn took place. The touch of humor was provided by Carlos Latre, who made different interventions throughout the night.