The Rock brothers restaurant is a great confirmation that three heads are even better than two(it's part of the proverb, not a reference to anyone) and that with the right division of responsibilities, you can build a successful family business.
Humanity knows three heroes/the Musketeers/pigs/comrades/sisters/tank/Magi, and caught the Soviet cartoons are still the three from Prostokvashino, but cooking tertset until recently, the world has ever seen.
In short, the institution, opened in 1986, in 1995 receives the first Michelin star, and in 2009 - the third. the word's best restaurants has included El Celler de Can Roca in the list since 2006, and in 2013 awards first place in the world.
One hat on three heads is not our invention, but the headline of the site of the institution.
Joan (Joan)- "architect of taste." The eldest of the brothers, the chief and the chief organizer. Responsible for the restaurant kitchen
Joseph (Josep) – “mage El Celler " - sommelier
Jordi (Jordi) – "sweet anarchy" the youngest of the brothers. Pastry chef
Built in 2007, the new building for the restaurant accommodates 30 cooks in the kitchen and 55 (according to San Pelegrino) or 45 (Saint Wikipedia) people in the hall. By the way, the old room is used for " staff catering»
Courses at El Celler de Can Roca is not just a unique flow and nice presentation of dishes. According to Joan, the aim of the sets is to influence feelings, emotions through memories, visualizations and, of course, " the explosion of taste”
Cuisine of the restaurant "fusion of traditional dishes with surreal elements" (Edward Owen, columnist of the Times). Agree, freeze the squid in liquid nitrogen, then grind and bake the crackers are smart enough not every)
Among the dishes of the restaurant, salad, sea anemones, clam, cucumber, algae escabeche (spicy marinade for fish), caramelized olives on a bonsai tree. In addition to the well-known Haute cuisine ingredients such as lobsters and foie Gras, are widely used local products: pigeons, pork legs, hake (a kind of fish)
But what exactly is not the other, so it's dishes and desserts based on eau de toilette, with flavors Calvin Klein's Eternity, Carolina Herrera , Lancôme, Bulgari .
The restaurant's own toilet water-Nuvol de Ilimona is designed to spray over guests while they eat Lemon Distillation dessert
A wine list, divided into lists of white and red wines, served on a special trolley to each table(it is not surprising, having 60 000 bottles)
Yes, who is interested in the etymology of El Celler-from Catalan translates as " cellar”
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