Rocambolesc Barcelona

The first ice cream store of the Roca brothers in Barcelona, opens in La Rambla

Rocambolesc Barcelona

Jordi Roca – the younger brother of El Celler de Can Roca – and his wife, Ale Rivas, smell yesterday some ice cream on the Rambla in front of his new store. Finally, and what better to do it in one of the hottest days of the year, it was time to lift the curtain on its first ice cream shop in Barcelona, in a privileged location. “It would be impossible to have found a better place than the Liceu own stage,” he admitted the author of El Celler desserts.

Since four years ago opened in the city, Girona, the first Rocambolesc, the ice cream shop craftsmen, the look was set in Barcelona. But there had just found a place with the perfect location. Until he came an invitation to which they could not resist. “It was Jordi Armengol, the promoter, and Annette Abstoss, culinary coordinator, who proposed us to open the store,” Rivas, who runs the ice cream parlors explains.

Although the store has direct access from the Rambla, it is part of the gastronomic and cultural space Espai Liceu which will open after the summer. After the reception in Girona and while still looking for premises in Barcelona opened branches in Platja d’Aro and Madrid.

For its first store Barcelona, Jordi Roca has created a pole in honor of the city with the shape of the finger of Columbus. It has done so following the custom that began in Girona, where he chose as a symbol of the Cul Lleona and in Madrid The Bear and the Strawberry Tree.

The smaller of Roca, that in two weeks will start with his brothers and all the restaurant team tour by different countries, told La Vanguardia that does not rule out open more stores in Barcelona or in other cities, inside or outside Spain. such as sweet and savory ice cream the Parmesan, the toasted bread with oil, beer or asparagus with trufa- part of a proposal in which no shortage of classic flavors like chocolate or vanilla, which can be tasted in hot rolls.

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Roca brothers & UN

The brothers of El Celler de Can Roca have given a speech in defense of sustainability at the UN

Roca brothers-Omm hotel

The brothers of El Celler de Can Roca became yesterday in the first goodwill ambassadors of the United Nations within the program of support of sustainable development, with an eye toward 2030 and the ambitious goal of helping to eradicate hunger world. “World leaders have become aware of the need to set dates and begin a program in which we will be advisors on matters of feeding, work on specific projects, starting with Nigeria, with a program to improve the process of growing, processing and food preservation. The problems of poor conservation are poor because in places spoiling the food runs out. ” Aware that there is much work to be done and happy to contribute their grain of sand, the largest of the Roca brothers explained the importance of the challenge presented to them shortly before traveling to New York. “We are fortunate to have the equipment of the farmhouse and entities with whom we collaborate and, as Irta and the Alicia Foundation.”

Josep Roca has been asked to deliver, on behalf of the three brothers, the speech in which he talked about cooking, tradition, creativity, commitment, sustainability and justice, which has followed a panel discussion on sustainability . “We come from a family history from a humble place. The memories of our childhood know immigration, poverty and discrimination; the bar of our fathers has been a lesson of generosity, hospitality and solidarity. Our youth odors emanating from pots, pans and steaming pots of recipes totem. We lived the food as essential to our lives. ”

Importance of food

The kitchen, explained in his talk was “our life, livelihood, entertainment, dialogue, creativity, emotion and memory of our ancestors.” The brothers have remembered that what we eat “affects our health, it affects our economy and affects our planet” and told that when they knew the intention of the United Nations to initiate a new era of cooperation with the developing new targets for Sustainable Development (ODS) clearly saw the great opportunity for ambitious proposal. “We live the most extraordinary moment of the kitchen. Representing countries, identities, cultures, promotion, expansion, sample territory. It is an opportunity that from our side we should take advantage of cooks: from the kitchen Adopt a code of ethics and responsibility back to society what society gives us. ” The chefs, they said, are clear about the role of cook with consciousness. “We know the role that we live in the kitchen is specious. The group of cooks is leading with great honesty. The ethical horizon of gastronomy expands from the focal point of light recognition toward the stool of the famine and the most basic needs in this joint venture we started with the United Nations, we are ambassadors also of all chefs “.

Girona brothers have pledged to bring creativity, commitment, honesty, responsibility, honesty, respect, friendship, tolerance, learning, achievement and solidarity. “We want to be active in promoting change in direction that our society needs: culinary research in the service of poverty, because the service of intuition; so creative that calculable; power in the service of love; service having to be. ”

Defense preserving ancient seeds

In his speech also they expressed concern over the neglect of native crops and neglect of culinary traditions, which attributed the generation of poverty and exclusion and have located the introduction of new crop varieties as the most important cause of this massive loss diversity of native species and seeds. “Diversity is not only under attack monocultures, but also of monopolies. Industrial agriculture promotes the use of monocultures by their need to maintain centralized control over production and distribution of food “control. From the kitchen of diversity, they wanted to appeal to the defense of the conservation of ancient seeds and the fight for monopolies on seeds and industrialized food systems do not proliferate unabated. “It may be a chimera, but not overflow the us this dream. The food industry, from production to distribution, consumption and conservation, should not be a threat to sustainability, but a source of sustainable development. ”

The brothers explained that participate in culinary training programs, establishing a network of training centers intended to inject dynamism, inclusion and sustainability in the food industry. “Participating in initiatives to promote environmental awareness, reducing crop residues and trying to improve market conditions for farmers and small agricultural enterprises.” Josep Roca posed the challenge of achieving socially just and environmentally sustainable economically inclusive food chain to ensure access to food for all people and concluded with a commitment to help fight for the rights of people in need. “We will defend the true ecological democracy and environmental justice. The goal for the next 30 years must be to build and cook for a more egalitarian society. ”

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Himalaya and Jordi Roca

Hilalaya & Jordi Roca

Jordi Roca, the best baker in the world, did not hesitate to accept the challenge of leaving the kitchens of El Celler de Can Roca to develop an exceptional menu for about only diners in a unique scenario: the Himalayas. The expedition led by mountaineer Carlos Soria, who at 76 is the oldest in the world, invited the renowned pastry chef to join their team and design a menu to be cooked high mountains over 7,000 meters high . A unique experience that can be seen in the documentary The Himalayan ice cream, which will hit Discovery MAX Wednesday November 25, at 23.30.

In March 2015, just one month before the devastating earthquake that devastated occurred Nepal, the Himalayas witnessed this exceptional meeting. The Himalayan ice cream recounts the process of culinary research under the Roca brothers to define a historic menu that had to be cooked for 76 mountaineer and his team during the 7 days of the ascent to the summit of Annapurna, the mountain most dangerous in the world.

The relationship between two endearing characters that are twice their age, the incredible scenery of the Nepalese Himalayas, and the physical demands of the stage frame an adventure that combines gastronomy, extreme sport, culture and the world of travel.

After the challenge, the youngest of the Roca brothers dedicated for months to perfect the freeze food conservation -method from freeze-drying of food-to achieve make a ‘gourmet’ menu that fits in a bag the size of an envelope.

Having passed the first test, Rock travel to Kathmandu to join the expedition led by Soria and teach them to cook this exceptional menu from the base camp located at 4,200 meters. This trip will serve to soak Rock of Nepali gastronomic tradition and surprise the members of the expedition with an artisan ice cream made with typical products of the region at room temperature, becoming the chef has prepared a higher altitude ice cream form natural.

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The brotherhood of beer

Mikkeller, one of the most prestigious craft beers in the world, opens in BCN

Mikkeller-BCN

Thomas Rohde has not exactly look of a big beer drinker. Although the gasket 40, her belly is a plain. Front profile, sitting. Nothing, not an abdominal fold. Then he explains that makes triathlons, who has run several Iron Man, and of course that’s impossible that fits any residue that emparente with Homer Simpson. But the cloth known as a sage. “In fact, beer is a good recovery. It has protein, minerals … And was invented to kill bacteria from dirty water. ”

Rohde was born in Denmark and has spent 15 years in Barcelona. He works as a business consultant and has now been put into a business after tomorrow opens its doors in the city (Calle Valencia, 202). Expanding of handcrafted beers, Mikkeller lands, one of the most valued brands in the world, which produces Mikkel Borg Bjergsø. It has recruited as partners in this Viking voyage to own Thomas Rohde and Jacob Alsing, aspiring to follow in the footsteps of Alan Simonsen, Michael Laudrup and chain stores gossip various Tiger, perhaps along with shortbread and chair Jacobsen The roof of knowledge of contemporary world for the average Danish Catalan.

The three -Mikkel, Thomas and Jacob have been friends since childhood but have followed very different paths. Alsing, for example, was an army officer in Afghanistan and even served for a few months. The beer has gathered, is a sacred liquid in Denmark, a country where Carlsberg, a brewer, is the fourth most powerful company, it rubs shoulders with the banks (and certainly is much nicer). “Share, family, help, that’s all very Danish”, says Rohde.

Hundreds of varieties

Mikkel is a “master” of hops, barley, aromas and imaginative preparations. It has developed hundreds of varieties and some exceptional creations can cost one hundred euros. For some potions distributes select the two best restaurants in the world, El Celler de Can Roca and Noma, whose menus for specialty beers has conceived. But, says Rohde, ‘do not panic’ in the local Eixample prices will be “fit for every budget.”

Mathematician and physicist by training, Mikkel has a personal history with their point of bitterness. Evil Twin, besides being a Korean horror film, a song by Arctic Monkeys and other Eminem, is the brewer Jeppe Jarnit Bjergsø: evil twin. Jeppe and Mikkel brothers are identical twins and, to put it mildly and not digress, long a beer together, a “cainismo “the Danish press has stretched often does not take. Jeppe, as his clone, is obsessed with this drink, but everyone is on his own. Mikkel lives in Copenhagen, Jeppe in Brooklyn.

In a report published in The New York Times on these two ill-assorted geniuses, Jeppe recounted a revealing anecdote: “We were born two minutes apart. I was supposed to check out, but it was misplaced and had to perform a caesarean, so he ran out first. I like to say that my brother gave me problems even before birth. ” Its high sense of competitiveness was kindled during his childhood years when they went to athletes and fought races as if they were living. And adults, Mikkel opened its first brewery in the basement of Copenhagen. Some time later, Jeppe was established with an identical business next door.

Mikkel will spend these days in Barcelona, ​​assisting in the birth of her new baby (already seven other bars all over the world). For the opening on Friday, his friend Thomas throws a hook or Abdul Jabbar: “There will be 500 free beers!”.

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Martin Berasategui, best fancy restaurant in the world according TripAdvisor

The website known, which is based on the feedback of alleged diners, let below to El Celler de Can Roca and Noma

Martin-Berasategui

This in the most prestigious guides and lists of restoration every year positioned as one of the best in the world but sometimes the popular haunt away from the road that marks haute cuisine. However, this time the “expert” opinion and popular and anonymous feedback coincided. The three-star Michelin restaurant in Lasarte-Oria Martin Berasategui has been chosen by the users of the online portal TripAdvisor as the best luxury restaurant in the world.

The website known algorithm which measures the quantity and quality of comments left by visitors from every restaurant suspected over the last 12 months has left the Celler de Can Roca in 11th -it is number one in the prestigious list Restaurant- , the Madrid Club Allard 18 or Noma in Denmark in the 20th.

It has 7 Michelin stars in support but the Basque chef makes every effort to further enhance their brand. He opened a little over half a year Eme Be Garrote, his brand new restaurant in the neighborhood Ibaeta (San Sebastian) and also continues to carry on its gastronomic direction of Barcelona restaurants Loidi, Lasarte and Fonda España, in the emblematic stuck modernist hotel in La Rambla.

Considered one of the best chefs in the world, after learning this new award, he acknowledged in statements to the Cadena Ser, which could have no better gift on his 40th anniversary as chef, which just turned in last September. “A very great part of my success I owe to my clients, who are the ones who have made this recognition possible. To all of them, I promise you that I will work as much as before so that they can enjoy as much or more every time you come to my restaurant “Cook noted.

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El Celler de Can Roca, again, best restaurant in the world

Girona’s restaurant regains the lead in the guide ‘World’s 50 Best Restaurants’ relegating to Noma, who ousted him last year to third place | Albert Adrià, the best baker in the world, and goes up to the Barcelona restaurant since 42 Tickets

Roca brothers photo

Rumors pointed to the expected list of “The 50 Best Restaurants” depart the focus of Europe, which has been featured on all the issues, to move to another continent. But the suspense until the last moment, rumors last night and euphoria faded broke the announcement that the Roca brothers regained the top spot last year snatched the Danish Noma, René Redzepi, who has gone into third place in the ranking. Radiant, the three brothers of the Celler de Can Roca took the stage, after hugging his family and expressed joy at the recognition this time was Josep Roca who took the word without forgetting to thank the patience to their partners and children, Besides talking about sustainability and sensitivity in the kitchen and shout a ‘Visca Girona “.

The recent news that next year’s gala will be held in the United States encouraged the idea that this year the first place could happen to occupy the restaurant Eleven Madison Park, which has finally been fifth, or Central (Lima) Peruvian chef Virgilio Martinez, who has been fourth. The restaurant recovers the Roca brothers who won first place in 2013 and is situated in front of Osteria Francescana (Modena), Italian Massimo Bottura and said Noma (Copenhagen). Catalan cuisine was last night represented not only by the brothers but also by Albert Adrià, who received the award for best pastry chef of the year award Jordi Roca scored in the previous edition, and got the restaurant Tickets to rise to the position 42 of the list .

Basque cuisine also starred: Mugaritz (Renteria), Andoni Luis Aduriz, maintained the sixth since he had last year, Etxebarri grill passes to 13 and Azurmendu, Eneko Atxa of Biscay, goes up to 18. However low positions Arzak , after several years in eighth place goes to 17. Quique Dacosta (Dénia) is ranked 39.

Spanish chefs were happy yesterday finding that remain leaders in the world of gastronomy and last night wanted to celebrate with their Latin American colleagues, the first major Hispanic festival held in the Iberian restaurant in London.

Joan, Josep and Jordi Roca, who came to virtually the last gala, had submitted the farmhouse, his creative space in the morning. A few hours before the start of the presentation of the new ranking, Josep Roca recognized in his Twitter account that all lists are unfair, including 2013, that clinched first place. This year, as new, the organization did not want to leave all the surprises for the last time and a few days anunción the order of the restaurants between fifty and one hundred of the list does. Among the Spanish, has climbed the DiverXo Madrid, David Muñoz, passing the post 94 to 59, enters the list Nerua, chef Josean Alija restaurant in the Guggenheim Bilbao (at 68) and Martin Berasategui, perhaps the Spanish chef’s critical list for years, out of the first fifty happens to be in the 94.

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Stars of the culinary art in a movie

The film, directed by Veronica Escuer and journalist Cristina Jolonch, gives voice to the chefs who broke the rules and created a new language in the kitchen, universal today | premieres May 25 at the Academy of Motion Picture Arts and Sciences from Spain

‘Snacks, bocados de una revolución’

“The cooks believed we could change the world and we have done”. It is a reflection of Joan Roca collecting documentary Snacks, snacks from a revolution, led by the gastronomic journalist Cristina Jolonch and creator of the festival Film & Cook Veronica Escuer, in which great figures of the Spanish culinary forefront as the chef of El Celler de Can Roca remember how they were able to infect the world his passion for cooking from reinvent absolute freedom and create a new language today is universal.

“I have not seen any major restaurant in the world that does not use techniques elBulli,” says the chef Paco Perez Miramar. A transverse and global influence has injected desire to improve the chefs – “all want to be number one in the world” Quique Dacosta- supports them and has brought a new challenge: finding the balance between influence and own label. Angel Leon admits that “it is difficult to have head when you create and not show flashes of your peers”. “It’s a world where continually copy” adds Dani Garcia and in which it competes.

The documentary, which will be presented next Monday May 25 in Madrid at the Academy of Motion Picture Arts and Sciences of Spain, according to its authors note gives voice to the “magic brigade” of Spanish art, a “great figures the same discipline to agree a time and a place and get breaking barriers as has happened with artists, writers, sportsmen “. In addition to Garcia, Leon Perez or Rock, the film captures the impressions of Juan Mari Arzak, Martin Berasategui, Andoni Luis Aduriz, Carme Ruscalleda, Pedro Subijana, Quique Dacosta, Eneko Atxa, Albert Adrià and Josean Alija.

The chefs remember the applause from critics and audiences were not always on the side of the cutting edge because it was difficult to get break established barriers. “I spoke people Ferran (Adria) and got bad,” said Juan Mari Arzak. And it is that neither the chef of elBulli own genius expected erected in the kitchen of a new era that ended up being: “No dreamed get where we come” reminds Adrià.

ElBulli footprint is so decisive in world cuisine chefs that many other countries have learned from the Spanish technical and stylistic revolution, as the US Grant Achatz, the Brazilian Alex Atala, the Peruvian Gastón Acurio and Italian Massimo Bottura. The oyster Francescana chef remembers precisely how he learned in Cala Montjoi “you can convey emotion through a sardine or a piece of Parmesan. With the humblest elements of the kitchen, the heroes of the working class”.

Because it was not always so. The film’s influence academic Nouvelle Cuisine in these chefs is addressed, seeking the New Basque Cuisine and why the Bulli finished breaking the old rules.

And, either to enhance an ingredient or rescue a humble element, the last will of the avant-garde cuisine is seeking and sápida sensory experience, encouragement after beauty. “The worst in a dining experience is indifference. I prefer that people angry, “says Andoni Luis Aduriz. “The revolution is made” head of Joan Roca.

Snacks, snacks exhibit a revolution following its premiere at film festivals around the country.

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El Celler de Can Roca, world’s best restaurant according to TripAdvisor

The home of the Roca brothers this year stands as the second best in the world by the prestigious magazine ‘Restaurant’, but users prefer online web

Sourdough ice cream, the Celler de Can Roca photo

Spain and England dominate the list of the top 10 restaurants in the world based on feedback from users of the web TripAdvisor with El Celler de Can Roca standing among them in the first place.
TripAdvisor has released its annual awards today Travellers cataloging the best restaurants around the world among the thousands of views each day up to the users page. The restaurant triestrellado Girona, 353 destada among other fine dining establishments for his “outstanding” kitchen “brilliant” and “sublime”, according to the opinions.
Paradoxically, El Celler de Can Roca, run by Roca, Josep, Jordi and Joan brothers, is currently ranked as the second planet’s best restaurant by the prestigious Restaurant which rates the 50 best restaurants in the world are given the which last year was ranked first. Vox populi seems that, according to the views of their customers Catalan establishment remains the best in the world.
TripAdvisor ranking is determined using an algorithm that takes into account the quantity and quality of the reviews of restaurants around the world for a period of 12 months.
“The winners of the Travelers’ Choice award have excelled within the community for its outstanding cuisine, service and atmosphere-the perfect ingredients for an unforgettable fine-dining experience,” said Barbara Messing, chief marketing officer for TripAdvisor, said in a statement.
El Celler de Can Roca has been praised for raising fine dining to a multi-sensory experience that involves not only sight, nose and palate, but also memory and emotions. Signature dishes include la ensalada sea anemone, knives, cucumber and pickled seaweed.

Kitchen Celler de Can Roca photo

Spain stands out on the list with three directions in the top 10, plus highlights Celler Madrid Basque Club Allard and Martin Berasategui. After Spain and England, France landed two restaurants, while Alinea in Chicago was the only restaurant in the United States in the ranking. Then the list of top rated establishments:
1 El Celler de Can Roca, Girona, Spain
2 Midsummer House, Cambridge, England
3 Maison Lameloise, Chagny, France (and last year’s winner)
4 The French Cafe, Auckland, New Zealand
5. Alinea, Chicago, Illinois
6 El Club Allard, Madrid, Spain
7 Epicure, Paris, France
8 Le Manoir Aux Quat’Saisons, Great Milton, England
9 Le Gavroche, London
10 Martin Berasategui, San Sebastian, Spain – AFP-Relaxnews

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