Spain definitely is my next dream destination for gastronomy adventures. The play of art and food in this country piques my interest the most.
I had came to know about this restaurant, while watching Gourmet’s Diary of a Foodie series.
Not my usual fill of celebrity chefs pursing a cause or travel food show.
But this show definitely has a good mix of chefs, influential cuisines and food writers which gives the food inquisitive mind a boost.
Especially the quick and easy recipe demonstrations.
A food show with the usual culture, food and travel elements, but in a documentary format focusing on the people who makes the ingredients happen.
You can watch the documentary here:
Back to El Celler de Can Roca.
It was, Beechwood Smoke with Ice Cream and Mushrooms that really enticed my curiosity.
Ice Cream it seems, picks up flavours easily. The fusion of sweet and savory – Ok.
But savoury mushrooms and sweet creamy ice cream? Can’t get this out of my head.
The smoke swirling in a delicate sugar globe – tops off the dish with a certain childish fascination.
Watching that food writer break the globe, must have twisted something in my emotional core.
Satisfaction. I just really want to try this!. (*Injects fidgety twitchy fingers*)
Here’s a close to substitue picture but as a wholly savory dish.
Pretty isn’t it?
El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain. Founded in 1986 by the three Roca brothers next to the family restaurant that makes traditional meals. The oldest brother, Joan Roca is the head chef; Josep Roca, the middle brother, the sommelier, and the youngest brother, Jordi Roca is in charge of the desserts. – wikipedia
According to this source:
Their ’emotional cuisine’ with different ingredients and combinations can trigger childhood memories or take you back to a specific place in your past.
Surprisingly, this restaurant was mentioned to be relatively unknown.
Modern takes on food visually in the form of almost artistic installations in a plate really interests me.
As Ferran Adria had mentioned in his book ‘A Day in elBulli’, the engaging of the 5 senses (*refers to her notes* I’m such a ‘fan’ girl.): Sight, Hearing, Touch, Smell, Taste and the 6th sense – Ability to enjoy cooking with intellect.
- Transgression of restaurant conventions
- Childhood memories
- Magic!. ( I love this)
The different experiments on molecular gastronomy and deconstruction of food have definitely influenced the food culture in Spain of this century. In the world of avant garde/creative foods.
I like that, it makes/enables/aides people to think more about the food when they eat it.
That said, El Celler de Can Roca it seems to me has taken its own spin to play with science through normal food visuals too.
A tad more down to earth in a way.
And if well known chef’s seems to inspire you to try their dishes, here’s some Recipes by Chef Joan Roca of El Celler de Can Roca – Girona, Spain himself.
- Address: Can Sunyer 48, Girona 17007, Spain
- Telephone: +34 97 222 21 57
- Web Site: www.cellercanroca.com