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6 Questions with “World’s Best” El Roca Brothers
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6 Questions with “World’s Best” El Roca Brothers

The three brothers behind the world’s best restaurant, El Celler de Can Roca, explain what makes them so special, and how Calvin Klein helped them creating their signature dishes by an accident.

How would you simply describe your restaurant for ones who have never been there?

Jordi Roca: It’s a restaurant where vanguard and creative cuisine have their source in tradition and served with hospitality and generosity.

What’s it like to run a restaurant with your family?

Jordi Roca: For me the main advantage is having a familiar life which keeps  you always alive, even if you spend your whole life in the kitchen. The greatest thing is sharing this familiar atmosphere with the staff, and guests too.

What makes El Celler de Can Roca the best restaurant of the world?

Jordi Roca: There are no secrets. Our formula is work, commitment, perseverance, and do what we like with passion. What makes the difference, I guess, is that we are three brothers with three different disciplines that mix complementary in one way.

 

Joan Roca, Josep Roca, Jordi Roca. Photo credt: courtesy of El Celler de Can Roca

Joan Roca, Josep Roca, Jordi Roca. Photo credt: courtesy of El Celler de Can Roca

El Celler de Can Roca is known for its dishes based on perfumes. How did it all begin?

In our particular experience, it all began some way ten years ago when we received ink El Celler a box of bergamot flowers. Back then, it was not a much known aroma in the kitchen. It belonged more to perfumery. We found out that it was  a gift, called Eternity by Calvin Klein, also mixed with vanilla, basil and mandarin. We decided to create a dessert using same aromas at the same time. That was the beginning of many creations from difference perfumes.

There are no secrets. Our formula is work, commitment, perseverance, and do what we like with passion.

Do you think that Michelin stars are overrated?

Joan Roca: I don’t think so. It’s a serious guide, they make their work seriously, with a lot of responsibility and the intention to be fair.

Chefs are the new rockstars of our era. What does it like to get attention like a rockstar?

Joan Roca: It’s a very positive thing, because it gives value to our profession and generates hope in young ones, and respect for a very hard profession usually low recognised. We also have to take advantage of that to to tell the audience how to eat better, and develop conscience in using sustainable products, and enjoying both nutrition and gastronomy.

Cover photo credt: Courtesy of El Celler de Can Roca


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