catalan gastronomy

Catalan ‘El Celler de Can Roca’, the ‘best restaurant in the world’ according to Restaurant magazine, will temporarily close its doors in August 2014 to take a tour in Mexico, Colombia and Peru. The Roca brothers – Joan (Main Chef), Josep (Sommelier) and Jordi (Dessert Chef) - have decided to take this ‘Roca & Roll World Tour 2014’ to “renew” the “illusion” and give “new impetus” to the “creative work” of everyone involved in the iconic three-Michelin-stars restaurant, located in Girona (North-eastern Catalonia). Thanks to this unique “adventure”, named ‘Haute cuisine with values’, Catalan cuisine reasserts its position in the highest culinary ranks at international level. This announcement occurred only a few weeks after Michelin stated that all the awarded restaurants in Catalonia had successfully retained their stars.

Catalan cuisine continues to grow in the highest culinary ranks with 5 new restaurants winning their ever-first star and no establishment losing any already awarded star, with the only exception of Can Fabes, which shut down business. This way, the total number of Michelin stars spread across Catalan restaurants reaches 63. The newly acclaimed establishments are ‘41º’ and ‘Tickets’ in Barcelona, run by Albert Adrià, brother of world famous Chef Ferran Adrià, as well as ‘Malena’ (Gimenells, Western Catalonia), ‘L'O’ (Sant Fruitós de Bages, Central Catalonia) and ‘Les Moles’ (Ulldecona, Ebro Delta). However none of the already-starred restaurants of Catalonia received a second or even a third Michelin star, but all have successfully maintained theirs, notably ‘Best restaurant’ in the world ‘El Celler de Can Roca’. The evening was not a perfect one as Jordi Cruz’s ‘Àbac’ failed to receive the third star it was aspiring to.

Catalonia is participating in the ‘World Travel Market’ fair in London, with the objective of turning the country into a destination of reference for British tourists, and more precisely of becoming their main destination in Southern Europe and the Mediterranean. Catalonia’s stand focuses on sectors that are usually appealing to British visitors, for instance gastronomy, culture and golfing. Great-Britain has become the second largest tourist market for Catalonia after France. In the first 9 months of the year, 1.4 million tourists from the UK have visited Catalonia, generating €1 billion. The Catalan Government is expecting this trend to consolidate in the years to come.

The President of the Regulatory Council of Priorat wine appellation, located in south-western Catalonia, is anticipating an excellent grape harvest this summer as there have been no major setbacks that have affected the evolution of the vineyards. The hot and dry weather during August has led to a process of maturation that is very favourable in terms of colour and there is a good balance between alcohol and acidity. The President of the Regulatory Council of the word-famous wine region, Toni Alcover, expects there to be a high quality harvest with a quantity in excess of 5.5 million kilograms of grapes.

After 32 years of success in the world of haute cuisine, this internationally renowned restaurant will cease its operations due to financial reasons. The restaurant located in Sant Celoni, 50km north of Barcelona, was decorated with 3 Michelin stars for 18 consecutive years, being the first restaurant in Catalonia to receive such a distinction. Can Fabes became famous under the leadership of Catalan chef Santi Santamaria, who passed away in February 2011. Santamaria was the first Spanish chef to be awarded with 7 Michelin stars, with restaurants in Catalonia, Madrid, Toledo and Singapore. Following his death the group of restaurants was directed by his daughter Regina Santamaria. “We tried to keep fighting for Can Fabes, but it was not possible as the restaurant was no longer economically viable” she told the CNA.

The Empordà wine Appellation located in north-eastern Catalonia has seen a significant increase in its export levels in 2012. With more than 40 small cellars and cooperatives, Empordà has a large assortment of red, white and rosé wines. Garnatxa of Empordà, a sweet dessert wine is also a typical drink from this area of Catalonia located in the Costa Brava. The main destinations of Empordà exports were the United States, Germany, Norway, Switzerland and Canada. These exports increased by 13% over last year with more than 750,000 bottles sold abroad from the total 5 million bottles produced.

Catalan cookery is known worldwide for Ferran Adrià’s revolutionary contributions and for ‘El Celler de Can Roca’ recently chosen by ‘Restaurant’ magazine as the best restaurant in the world. However the vast majority of Catalans have never tasted such haute cuisine and still defend their gastronomy as one of the richest in the world. It’s not about patriotic boasting: traditional Catalan cooking is characterised by an overwhelming variety of ingredients and cooking methods and no less than seven centuries of documented history.

CNA interviews, Albert Adrià, the dessert chef of El Bulli, which was run by his brother Ferran Adrià and was recognised as the best restaurant in the world on five occasions. BCN 5.0 is the new project by the Adrià brothers, with five different high level restaurants located on Barcelona’s Paral·lel Avenue. Although it is an associative idea, it is a personal dream of Albert Adrià, which has already three restaurants in the same area: Tickets, a Spanish tapas gastrobar; 41º, with one Michelin star, and PAKTA, a Japanese-Peruvian Nikkei one. Three new establishments will complete the BCN 5.0 project.

In a globalised world, immigration is a crucial factor to understanding how societies are organised. But there are different kinds of immigration. The most common immigrants are those who come to look for work. They are mostly workers from developing countries that are in a situation of poverty, but others come to do unusual jobs, in which they may earn big money and can leave their mark on local people. Moses Ehambe (Arlington, Texas, 1986) and Troy Devries (Mount Vernon, Washington, 1982) are basketball players for Fiact Joventut de Badalona and La Bruixa d’Or Manresa. Despite being foreigners, they prove that sport stars can adapt to the Catalan way of life.

The agreement was previously discussed with the Spanish Executive and it respects the Catalan Government’s external action power as described in Catalonia’s main law. The President of the Catalan Government, Artur Mas, signed the agreement with UNESCO’s General Director, Irina Bokova. The new framework allows Catalonia to have its “singularity” represented in the international organisation, although not permanently. Catalan representatives will be present in specific meetings and projects, separate from the Spanish delegation. “It is more than what we already have”, stated Mas. The Catalan President was one of the speakers at the Opening Plenary Session of UNESCO’s Global Conference, which is being held in Paris from the 3rd to the 5th of June.

As has been traditional over the last 58 years, when spring arrives the city of Girona dresses up with flowers and colours abound during a week at the festival “Girona, Temps de Flors”. There is much more than flowers: music and gastronomy also participate in this festival of smells, tastes and magic images of a city that completely changes from the 11th to the 19th May. In this edition the floral installations are displayed in 142 spaces, eleven more than last year, consolidating the Festival as the most important floral event in Catalonia.

The world’s number one restaurant with three Michelin stars, has launched a new project called ‘El Somni’ (the Dream). The Dream of the restaurant El Celler de Can Roca is a project with the aim of bringing “a feelings explosion” to their guests. To do this, they have created a whole experience dinner which carefully combines cuisine, wine, audiovisual sources in 3D, live music and direct interaction with the diner. Only 12 exclusive guests will be able to feel The Dream. The dinner took place on the 6th May at the Arts Santa Mónica (Barcelona) but the Roca brothers want to export this idea to another 12 countries in two years’ time.

The Catalan chef Ferran Adrià revolutionised modern cuisine, in such a way that some critics have compared him to Picasso’s influence on painting. In fact, most of the current top chefs around the world have spent some time as training cooks at Adrià’s restaurant El Bulli, which was located on a Costa Brava beach, in the Catalan town of Roses. El Bulli was considered to be the best restaurant in the world for a five–time record and it closed in 2011 to re-open as a culinary foundation promoting research and art in 2014. In addition, Adrià was considered by Restaurant Magazine to be “the chef of the decade” in 2010 and he has taught at Harvard and other universities. Ferran Adrià’s creativity developed new techniques and re-interpreted cuisine, fragmenting dishes, cooking for the five senses, creating a new language and bringing cuisine to a whole new dimension.

Catalan cuisine again tops the world’s best restaurant ranking. After Ferran Adrià’s El Bulli, the ‘Restaurant’ magazine has awarded the title of being the best restaurant in the entire world to a Catalan restaurant again: El Celler de Can Roca, located in Girona, near the Costa Brava. The establishment run by the three Roca brothers has already been recognised as the world’s second best restaurant, in 2012 and 2011, just after the Danish Noma, and has been among the best kitchens in the world for years. However, now they have received the profession’s top recognition. Starting out as a family restaurant, the Roca brothers have followed in the steps of Ferran Adrià and his molecular cuisine to develop a whole new approach to cooking, using the five senses and creating true pieces of art.

The Catalan three-Michelin-star restaurant El Celler de Can Roca in Girona, considered over the last two years as the second best in the world by the British magazine ‘Restaurant’, will publish a book about its 25-year history this spring. The volume will include illustrations of 90 detailed recipes and a catalogue of its 240 most outstanding meals The Roca brothers’ cuisine is famous for its free-style, avant-garde techniques and an re-interpretation of traditional Catalan cuisine. The English edition will be published by Librooks.