28 abril, 2014

Artículo completo publicado en: Wall Street Journal

THREE'S COMPANY | The brain trust behind El Celler de Can Roca. From left, head chef Joan Roca, sommelier Josep Roca and pastry chef Jordi Roca. Photography by Nacho Alegre for WSJ. Magazine
THREE’S COMPANY | The brain trust behind El Celler de Can Roca. From left, head chef Joan Roca, sommelier Josep Roca and pastry chef Jordi Roca. Photography by Nacho Alegre for WSJ. Magazine

 

The trio behind Catalonia’s El Cellar de Can Roca (Joan and his brothers—Jordi on pastry, Josep on wine—), voted top restaurant in the world, are taking its avant-garde cuisine on the road. With the Roca & Roll World Tour, the brothers will showcase their fare in locales as far flung as Medellin and Mexico City.

In August, El Celler de Can Roca will embark on something called the Roca & Roll World Tour 2014. The tour is a three-year project with a corporate sponsor, Spanish bank BBVA. This summer they’ll hit Mexico City, Lima, Medellin and, if all goes well, New York. Next year they’re hoping for stops in Istanbul, Houston and maybe Santiago, Chile. With 26 cooks and waiters coming along, the restaurant will shut down for five weeks.

If you want to read all the article go to Wall Street Journal

Jordi Roca is one of the authors behind our Creative Signatures courses. You can find their tricks and recipes in his course: Ice Cream with the Senses