EuropeanLife Magazine March 2017 - Page 14

CUISINE T hree-star restaurant El Celler de Can Roca is one of the best restaurants in the world. In the Catalan town Girona, the Roca-brothers Joan, Josep and Jordi present some truly unique local cuisine in an avant-garde and innovative way. More than 25 years ago the brothers Joan and Josep Roca decided to follow in the footsteps of their restaurant owning parents by opening El Celler de Can Roca. Joan as a chef and Josep as sommelier. The idea? Reinventing the original Catalan cuisine. Nouvelle cuisine in France was booming and was an important source of inspiration for the brothers. They were, together with other great names such as Ferran Adrià, the personification of the revolution in Spanish cuisine. Years later, the much younger Jordi joined the venture. As a pastry chef, he is an indispensable link in the Roca-triangle. This year El Celler de Can Roca has – again - been voted second on the list of the 50 best restaurants in the world by the leading British magazine Restaurant. The first Michelin star came in 1995. Four years later the brothers moved on from their original location, which resided 12 next to their parents restaurant, to a new but still local space. Their new project, the current El Celler de Can Roca, was built only a few minutes walk from the old Can Roca. Three years after the move they received their second star and in 2009 the brothers were rewarded with their third. “The stars are not a goal in itself, but it is fantastic to get one. Our obsession is to do the best we can and to ensure there is per- fect harmony: in the kitchen, on the menu, with our whole team and between the three of us. If it is good, recognition will come. And then you are able to deliver what those three stars promise.” In order to continue to develop themselves, the Roca-brothers travel the world organising brainstorming sessions with film- makers, industrial designers and artists. This helps drive their innovation and creativity that has put Spanish cuisine on the map in recent years, and can also be found in El Celler de Can Roca. Joan specialises in the so-called sous-vide tech- nique, a form of vacuum cooking, Josep has introduced the ‘wine experience’ in his extensive cellar and Jordi has created a selection of desserts based on perfumes. •