Chef Joan Rocca, His Brothers and El Celler de Can Roca

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The Spanish cuisine has always played a major role in the world of gastronomy. Who has not heard of paella or tortillas? Who has not tried to create his own chili recipe? When it comes to eating and cooking, people will always crave Spanish food. Now, when it comes to Spanish restaurants, one of the most popular establishments in Spain is El Celler de Can Roca.

Creating a Restaurant

The creation of El Celler de Can Roca and establishing it as one of the best restaurants in the world did not happen overnight. Its success can be credited to three hardworking brothers who are all working in the restaurant – there is the head chef Joan Rocca, the maitre d’ and head sommelier Josep, and the pastry chef Jordi. They have managed to build the best restaurant in Girona and one of the best restaurnats in the world – yes, not just Spain, but the world! After all, this restaurant has earned Michelin stars and it has managed to land in El Pellegrino World’s 50 Best Restaurants’ list. It has won these honors because of its impeccable service, innovative cuisines and outstanding atmosphere. The restaurant, itself, is quite spacious and elegantly deisgned. The menu varies and often surprising. You can look forward to their steak tartare with mustard ice cream dish. You should also try the scallops with peas as well.

Who Slaves Behind the Stove?

The head chef – and the person who runs the show at El Celler de Can Roca is his cooking. He regards dining as a sensory experience and he wants to have his customers remember every bite of their meal. He doesn’t really have secret ingredients on his recipes – or if he has any, of course, he’s not telling. Still, he ensures that all his ingredients are of the best and finest quality. There is so much that the culinary world, as well as the culinary academies, can expect from Chef Rocca and his brothers. Perhaps, one day, their restaurant, El Celler de Can Roca, will someday bump El Bulli off the top spot. Who knows?

Joan Roca Original Recipe

Barbecued Cep Ice Cream

Chef Joan Roca of El Celler de Can Roca – Girona, Spain

As Demonstrated at Madrid Fusion 2004

Translated and Adapted by StarChefs.com

Yield: 1 Servings

Ingredients:

* Cep Ice Cream: 150 grams cepes

* 462 deciliters whole milk

* 54 grams powdered skim milk

* 176 grams dextrose

* 6 pinches of salt

* 20 grams sucrose

* 8 grams stabilizer

* Caramel: 200 grams fondant

* 125 grams isomalt sugar

* 125 grams glucose

* 10 drops citric acid, dissolved to 50 percent

Cepes:

* 200 grams cepes

* 2 deciliters olive oil

Garnish:

* Smoke from olive wood chips

Method:

For Cep Ice Cream:

Saute the cepes in a small saucepan, then add in the milk. When the mixture reaches 60ºC (140ºF), add the powdered milk, dextrose, salt, sucrose and stabilizer. When the pan reaches 85ºC (185ºF), place the mixture in a blender and emulsify until smooth. Place mixture in the refrigerator for 12 hours. Pass it through an ice cream maker according to the manufacturer’s instructions.

For the Caramel:

Caramelize the sugars until they reach 150ºC (300ºF). Add the citric acid and bring the temperature up to 160ºC (320ºF). Spread out and polish by stretching and folding 15 to 20 times to ensure the heat is evenly distributed. Form the caramel into balls. Heat the end of an air pump, inserting it into the ball, filling the ball until it is the desired form and size and is as thin as possible.

For the Cepes:

Select the tops of the mushrooms. Cook slowly in warm oil, then ring them out and freeze them.

To Assemble and Serve:

Cut the cepes into thin slivers, placing them onto the bottom of the plate with a scoop of ice cream on top. Pump the smoke from the olive chips into the caramel ball, and place it on top of the ice cream.

Image Credit: Starchefs

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