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The Roca brothers owners of the second best restaurant in the world open their ice-cream shop in Girona

The desserts of El Celler de Can Roca, recognised last year as the second best restaurant in the world and run by the Roca brothers, have been moved into ice-cream business. The Roca brothers have opened ‘Rocambolesc’, an ice-cream shop run by Jordi Roca, the chef patissier of El Celler de Can Roca. The ice-cream shop is in the Catalan city of Girona, where the restaurant is located. William Drew, editor of ‘Restaurant Magazine’, told ACN that good news was coming up for the Roca brothers in the gala recognising the 50 best restaurants in the world, held on April 30th.

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14 April 2012 01:08 AM

by

ACN

Girona (ACN).- It is a sweet moment for the Roca brothers, the three people behind a true culinary temple, El Celler de Can Roca, which was recognised last year as the second best restaurant in the world by \u2018Restaurant Magazine\u2019. On Friday, the Roca brothers opened their first ice-cream shop, called \u2018Rocambolesc\u2019 and located in downtown Girona, in Catalonia. In \u2018Rocambolesc\u2019 customers can try ice-creams created at El Celler de Can Roca, which after the closing of Ferran Adrià\u2019s El Bulli has become the flagship for molecular cuisine and the best restaurant in Catalonia. Jordi Roca, the youngest of the three brothers and the chef patissier of the three Michelin star restaurant, is behind the initiative, which is also supported by his brothers. On Friday, Jordi Roca was serving ice-cream to the first children visiting \u2018Rocambolesc\u2019, in the presence of his brother Joan Roca, the chef of El Celler de Can Roca. One of the most popular was the ice-cream based on the \u2018Milky Dessert\u2019, a famous dish from the restaurant made out of sheep milk from the Catalan Pyrenees combined with cotton candy, guava and \u2018dulce de leche\u2019. In fact, Jordi Roca said that he wanted to bring the restaurant\u2019s desserts to the city of Girona, and to do so at an affordable price. Ice-cream can be bought for \u20AC2.70. All the different ice-creams are made in the restaurant with the same products used in the desserts. \u201CWe really wanted to go out from the restaurant and create a window to El Celler de Can Roca at street level\u201D, Jordi Roca told ACN. Furthermore, two weeks ago in London, William Drew, editor of \u2018Restaurant Magazine\u2019 and in charge of the annual gala recognising the 50 best restaurants in the world, told ACN that the Roca brothers will have a \u201Cvery thrilling year\u201D. Last year, the Catalan restaurant was distinguished as the second best restaurant in the world in the \u2018Oscars\u2019 of the world\u2019s cuisine.


When explicitly asked about the possibilities of El Celler de Can Roca becoming the world\u2019s best restaurant, after the Danish Noma, William Drew was elusive: \u201CEl Celler de Can Roca has possibilities to become the best restaurant in the world, as all the other restaurants in last year\u2019s list also have possibilities\u201D. \u201CWe cannot say that because of being last year\u2019s number two, this year they will reach the top of the list, or the number 50, or they will not  in the list at all. We simply don\u2019t know\u201D, he said to keep the mystery. However, he added \u201CI believe it will be a very thrilling year for El Celler de Can Roca, I\u2019m sure about it, and a very important year for Spanish restaurants\u201D. On April 30th, the answer will be known and the Roca brothers will find out the exact meaning of Drew\u2019s words.

Three Michelin starred ice-cream

On the first day that the ice-cream parlour opened, many people gathered at \u2018Rocambolesc\u2019, located on Santa Clara Street in the Catalan city of Girona. All of the ice-cream offered have been created by Jordi Roca from El Celler de Can Roca, with the advice of his brothers the chef Joan Roca and the sommelier Josep Roca. And they are offered at an affordable price, far from high cuisine restaurant prices. Jordi Roca proudly explains that part of the initiative is to build \u201Ca window\u201D of their creations at El Celler de Can Roca to their neighbours in Girona, their home city. All the different ice-creams are made in the restaurant with the same products used in the desserts. \u201CWe use ecological products and we even transport the ice-cream from the restaurant to the shop using a bike that has a fridge\u201D, he said.

\u2018Rocambolesc\u2019 offers 6 basic ice-creams, combined with sauces and toppings to create a wide variety of combinations, always following the advice of Jordi Roca and his team. The 6 basic types of ice-cream are: milky ice-cream, tangerine sorbet, chocolate ice-cream, roasted apple ice-cream, strawberry sorbet and vanilla ice-cream. For instance the ice-cream based on the \u2018Milky Dessert\u2019 combines ice-cream made out of milk from sheep from the Catalan Pyrenees with \u2018dulce de leche\u2019, guava and cotton candy, made in the same shop. In fact, \u2018Rocambolesc\u2019 is decorated like an old ice-cream shop and a candy factory.

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  • Jordi Roca serving ice-cream next to the cotton candy machine (by T. Tàpia)

  • Jordi Roca the day before opening the shop (by T. Tàpia)

  • Jordi Roca next to his brother Joan, the chef of El Celler de Can Roca, and the designer of the shop Sandra Tarroella (by Tàpia)

  • Jordi Roca serving ice-cream next to the cotton candy machine (by T. Tàpia)
  • Jordi Roca the day before opening the shop (by T. Tàpia)
  • Jordi Roca next to his brother Joan, the chef of El Celler de Can Roca, and the designer of the shop Sandra Tarroella (by Tàpia)