Leave no food unattended and no country unvisited
So, I was ready to do “The Dirty”… burger that is, but things got out of control. Like, really out of control. It was the type of dirty where you roll up your sleeves, use both hands, open your mouth really, really wide and prepare to get sauce all over your… okay, there is no way to make this sound “good”, but boy was it good.
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I’ve spent months researching food and drink festivals around the world and I’d feel selfish keeping results to myself. I really want people to go to them because they sound amazing, and these festivals need support to continue and grow.
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The Roca brothers are “The Three Tenors” of the culinary world. They sing a different tune, but create a culinary opera. Dinner here is a concert, and they are harmonious in their skills and talent. They stay true to humble beginnings and themselves, and stay connected and rooted to the restaurant.
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El Celler de Can Roca was beyond what I imagined, which is self-rewarding. It was advanced in a way which made me want to learn rather than to think, and critical thinking is a challenge for me to ignore. I didn’t even need to try here and letting go happened unconsciously.
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El Celler de Can Roca is one of the birthplaces for creativity and they make impossible seem possible. They are not creating a food movement which is what great chefs do, but moving people with food which is what extraordinary chefs do.
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It wasn’t to the point of “effortless” cooking, but they made simplicity elegant and appreciated. The transition between dishes were smooth and aromatics were taken seriously. The seafood courses were my favourite, but the level of enjoyment for each dish was splitting hairs.
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The savoury dishes had sweet components and efforts from Jordi and the wine pairings were never forgotten. The responsibilities were equally shared amongst the three brothers, and while each department could excel on its own, none could reach the full potential without the other.
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The entrance wasn’t particularly grand and it wasn’t in a castle on a hilltop, but the hairs on my arms were already standing. My nose was captivated by the scent of Jasmine flowers which draped the walls of the restaurant like curtains from a fairytale, and this set the tone for the rest of the evening.
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