A candid interview with ChefJoan Roca of El Celler de Can Roca in Girona, Spain where he works alongside his two brothers Jordi and Josep. His family still owns a restaurant in town and with him we retrace the importance of memories and the past in the kitchen, the emotions conveyed by each dish, ingredient, traditional cuisine and its new interpretations.
The passion for cooking and hospitality shared by the three Roca brothers is in their soul. They interpret it with caramelised olives brought to the table on bonsai trees – and Catalan ingredients given centre-stage on the menu. Clever techniques complement simple flavor combinations designed to play with the palate and the memory. El Celler de Can Roca ranked second on last year's (2012) World's 50 Best Restaurants Awards sponsored by S.Pellegrino and Acqua Panna, and has been on the list seven times.
FDL.com will live stream the 2013 edition of the event on the 29th of April: book your seat now!
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.