catalan gastronomy

Juli Soler has been diagnosed with a neurodegenerative disease, according to family sources and elBulliFoundation. Soler has been the director of El Bulli since 1981 and was the person who hired a young Ferran Adrià in 1984. Since then, Soler has been Adrià’s partner and co-owner of the restaurant that has transformed the world’s cuisine. El Bulli closed in summer 2011 to be transformed into elBulliFoundation by 2014. The Catalan restaurant was considered for many years to be the best restaurant in the world. It was the culinary temple and lab from where Ferran Adrià in the kitchen and Juli Soler in the dining room and offices launched molecular cuisine.

The creators of Garnatxa Beer, a unique beer made using of Grenache grapes in the Priorat wine region, are seeking to expand their range of products. They are experimenting with other grape varieties to develop new flavours of beer. The Priorat Beer Company’s aims to link its products with artistic and musical activities and maintain connected with their clients who want an “artisan beer”.

Catalonia’s Forest Technology Centre has cited that the lack of rain, high temperatures and the wind have slowed down the growth of mushrooms in the Pyrenees. The centre’s mathematical models expect the yields to be lower than in previous years and long term forecasts predict a lack of rain in autumn, which will also cause the yield of mushrooms to be less than average.

Top Catalan chef Carme Ruscalleda and her husband Toni Balam run the Sant Pau restaurant in Sant Pol de Mar –near Barcelona- awarded with three Michelin stars. They also own the Sant Pau in Tokyo and the Moments in Barcelona each awarded with one Michelin star. Ruscalleda was raised in a family of farmers and began cooking as a girl. Although she has succeeded in the world of gastronomy, cooking was not her dream as a teenager. In this exclusive interview with CNA Ruscalleda’s eyes shine when she explains how cooking has become her philosophy of life.

The initiative aims to strengthen the Costa Brava brand. ‘Costa Brava Hotels de Luxe’ is looking to create synergies between gastronomy, culture and leisure. The association includes sixteen four and five stars establishments.

For the second year in a row, ‘Restaurant Magazine’ has awarded ‘El Celler de Can Roca’ the second position in the world’s top restaurant ranking. The Catalan chef Joan Roca runs this restaurant in Girona together with his brothers Josep and Jordi, who take care of wines and desserts respectively. The Roca brothers with their 3 Michelin star restaurant represent Catalan cuisine, after Ferran Adrià decided to close El Bulli last summer and reopen it again in 2014 but turn it into the ‘El Bulli Foundation’. Copenhagen’s ‘Noma’ continues being at the top of the best world restaurant list. The Basque restaurants ‘Mugaritz’ and ‘Arzak’ hold third and eighth positions respectively.

Caviar made in the Catalan Pyrenees, in the Val d’Aran County, is now reaching 11 countries. From this year, the Catalan caviar brand Nacarii is sold in Russia. The business started in 1999, in the Pyrenees mountains, near the French border.

The 21st edition of Catalonia’s International Tourism Fair takes place between April 20th and 22nd in Barcelona. In this annual trade fair, the sector displays its best offers and trends. This year sport tourism, wine tourism and the camping sector are some of the main attractions. More than 200,000 people are expected to visit the event. Tourism represents 12% of Catalonia’s GDP, employing more than 400,000 people. The Catalan tourist industry welcomed 23.5 million visitors in 2011 and earned €11.3 billion; estimates for 2012 expect figures to increase by 7%. National Geographic included the Costa Brava as one of its top 20 destinations worldwide.

Three deputy chefs of what was recognised for consecutive years as the best restaurant in the world, El Bulli, run by the Catalan chef Ferran Adrià, are now set to open their own restaurant on the Costa Brava. It will be called ‘Compartir’, the Catalan verb for ‘to share’. They aim to offer “simple cuisine”, with dishes to share. El Bulli closed its doors last summer, however it will transform itself into elBulli Foundation, a centre to experiment with food, design and senses. It is expected to open in 2014. The three sous-chefs will also collaborate with Adrià’s new project.

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.

The harvest of the millenarian olive oil dropped to one fifth compared to the previous season due to drought. This olive oil coming from 1,000 years old trees is a delicatessen from the Ebre Delta, in Southern Catalonia. Locals are pushing for UNESCO to declare the 4,500 trees a World Heritage.

Alimentaria 2012 is one of the most important trade fairs in the world focusing on food and drinks. It is organised in the Catalan capital every two years. The next edition will be held between March 26th and March 29th, reducing its length from 5 to 4 days. However, the trade fair maintains the exhibition space and the number of exhibitors and participants.

Among the many culinary traditions Catalonia can boast about, the ‘Calçotada’ is one of the most beloved among Catalans. People from all over the territory and in particular those from southern towns such as Valls, eat ‘calçots’ (similar to green onions) with family and friends in special get togethers for the next three months. On January 29th the season kicked off with a festival that brought together 30,000 people.

The Catalan beer company Moritz will open an innovative space at the former factory of the well-known drink and residence of its owners in downtown Barcelona. The 4,500 square metre centre has been designed by renowned French architect Jean Nouvel. It will house a microbrewery, a shop, a beer bar, a wine bar, two restaurants, a museum, a gastronomic classroom, a bakery and a newsagent. It cost €30 million.

The 2012 Michelin Red Guide has awarded a second star to the Barcelona restaurant Àbac, and a first star to the family restaurant Casamar on the Costa Brava. However, the total number of Michelin stars in Catalonia has dropped due to the untimely death of the chef Santi Santamaria and the closure of three restaurants, including Ferran Adrià’s El Bulli, considered for many years to be the best restaurant in the world. The Celler de Can Roca and San Pau maintain their 3 stars, as well as the rest of the restaurants with two and one. This confirms that Catalonia continues to be a reference point for Haute Cuisine.