Menu conference dinner

 Billl-clattering Stork Dinner


                        Cava, pils, orange juice and water

                        Finger food and hors d'oeuvres (3 pcs pp)


Fried dogfish, served with cream of Jerusalem artichoke, parsnip, mushrooms and grilled spring onion

            Main Course

                        Salmon fillet, served with asparagus, king crab dugléré sauce and buttered potatoes


Cuberdon panna cotta with strawberries and limoncello gel



Cava Torremar

An assembly of three typical grapes; Parellada, Macabeo, and Xarel-lo. Very elegant on the palate, with soft bubbles and a nice structure. This brut is very vivid and exhibits a delicate fruity bouquet with refreshing hints of lime, and a remarkably fine and light aftertaste.


Domaine De Ribaute, chardonnay, Pays d’Oc (white)

This tasty, light, and fresh wine lingers in the mouth, with a joyful nose of exotic fruits and notes of pear and peach.


Domaine De Rivoire, cabernet-merlot, Pays d’Oc (red)

An amazing wine with an abundance of fruit, which always charms with its youthful and playful character. This wine exhibits a beautiful balance of red fruits, subtly accompanied by lightly roasted notes of wood cask maturing. Supple and tasty on the palate.


Orange juice, pils, cold drinks and still/sparkling water

Coffee and tea


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IS CLOSED                                                 registration

Update March 15: NEW speaker added to the program

JBI Joanna Briggs Institute