Joan and Jordi Roca were at Harvard University last night for their public lecture on “Energy, Temperature and Heat.”
The brothers, who are from the world famousEl Celler De Can Roca restaurant in Girona, showed off some of the most famous dishes like caramel olives. Joan then went on to explain some of his sous vide cooking techniques and how he cooks sole meunière at 55C. He also demonstrated the cooking of a piece of lamb for 24 hours at 65C - something that creates truly succulent meat.
Jordi, who is the pastry chef at the brothers restaurant, then went on to demonstrate his dessert making ability with a cocoa sorbet cooled with liquid nitrogen. Unfortunately the video of the texture is not yet available but below is a video of Joan speaking about precision cooking in 2011.
The first day of the Grand Final of the Bocuse d'Or took place on Sunday, September 26th and streamed live on Fine Dining Lovers. Here's a round-up of the action. Stay with us as day two is streamed here too.
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.