Joan Roca. Photo by: Miguel S. Moñita y Lucía M. Diz/©ICEX
13 Sep 2012
The Roca brothers, top feature on Mundo Gastronomía.
Mexican publication unveils what a day in the life of El Celler de Can Roca is like, and anticipates some projects of Catalonia’s most famous culinary trio.
Author: Rosa María González Lamas©ICEX
Mexican culinary magazine Mundo Gastronomía visited El Celler de Can Roca to discover the flavors with which Joan, Josep and Jordi Roca captivate the culinary scene and also learn about their plans for the near future.
From stress management to diners’ expectations to how they handle their schedules during their long working days, the extensive interview explores family and professional matters, including the Roca’s opinion about world restaurant guides.
“Michelin has a French point of view of what gastronomy has been in the last century. The San Pellegrino list is more original, risqué and mediatic. The visibility of top ranked restaurants perhaps surpasses that of a third Michelin star,” Josep pointed out to the Mexican publication.
In the interview, the Roca brothers also reviewed Spain’s transformation in the eighties, when a new social model with a vocation for change served to sow the seed for the country’s gastronomic revolution in the first decade of the 21st century, when Spanish cuisine broke up with its rigidity and moved on to a renovation that is now characterized by its balance between a revised classicism and the elegance of avant-garde creations and presentations.
The brother’s responsibilities are distributed in the kitchen, the cellar and dining room with Josep in charge of the latter two, Joan of the savory creations and Jordi of the sweet.
Rocambolesc ice cream parlor currently is Jordi’s sweet playground, an imaginative space so successful he wants to expand it globally. Rocambolesc portrays the family’s philosophy of subtle tastes and delicate textures, in an ambiance inspired by imaginary chocolate factories that mesmerize children and adults alike.
After the launching of this frozen project the trio is now focused on an experimental space in the restaurant where once a month a dozen privileged diners will become the core of a sort of tasting workshop in which they will taste prospect recipes and enjoy culinary experiences that will help them provide feedback to the Rocas about which new ideas should be incorporated into their restaurant.