El Celler de Can Roca: The world famous restaurant of Roca Brothers

By asad russel –

About El Celler de Can Roca, Spain:
In Girona, Catalonia, Spain El Celler de Can Roca is a restaurant by the Roca brothers in 1986 which was opened. The Roca brothers are three in number, Joan, Josep and Jordi. Next to their parent’s restaurant Can Roca it was first located, but in 2007 to its current purpose built building moved. By the critics warmly it has been received, and three Michelin stars holds. By the magazine Restaurant it was named as the best restaurant in the world in 2013, in 2011 and 2012 after having been ranked second.

Style and cuisine of El Celler de Can Roca:
The traditional Catalan cuisine served the El Celler de Can Roca restaurant, but as ‘creative’ describe it that the Michelin with twist to the extent. With about 60,000 bottles a large wine cellar has the restaurant. Based on perfumes those dishes served, and on a bonsai tree served the caramelized olives with the unusual presentation.

Menu of El Celler de Can Roca:
From the Catalan area the local ingredients uses the restaurant. With the molecular gastronomy techniques are combined the simple flavor combinations. Edward Owen of The Time told that, with surrealist touches it was a fusion of traditional dishes. The techniques which includes with liquid nitrogen freezing the calamari and in order to be piped then blended and into a cracker baked.

From a section of the kitchen which called ‘El Mon’ of small bites they are given a selection when dinner first arrive, for the guests small snack portions who only produce. From around the world they typically demonstrate flavors and of five in set come. The unusual presentation and techniques of the restaurants these introduce the dinner. As the example, in cocoa butter coated spiced fish stock in a small frozen ball which represents the Thailand, on a purpose built wooden holder while the set comes. Like the lobster and foie gras menu including the typical fine dining ingredients, on the menu due to the Catalan influences, the ingredients like the pig’s trotters, hake and pigeon. With cocoa and mint accompanied by spring onions include a crayfish veloute which is one of the fish dishes of the restaurant.

Based on the perfumes like the Bulgari, Carolina Herrera, Calvin Klein’s Eternity and Lancome some dishes and desserts they have created. By the restaurant itself which called the Nuvol de llimona in a perfume being released this has resulted. At the restaurant named Lemon Distillation on a served dessert it was based, and as they ate the dish as a mist over the diners it was developed to spray. For red and white into separate lists the wine list is split, and to each table on a trolley is delivered.

 

Reception of the El Celler de Can Roca:
By fellow chef with Michel Roux and Michel Roux Jr. as one of the top restaurant describing it and has been praised the El Celler de Can Roca. It was his Michel Roux’s favorite restaurant statin that. In 2008 for the Financial Times Nicholas Lander reviewed the restaurant, but by the main of kid goat and the sheep’s milk ice cream which is a dessert was impressed.

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Posted by : Unknown 6:38 PM Tags : Restaurant

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