World-renowned chef Joan Roca tells us about his culinary philosophy, solid family ties, and travel inspirations.
BROTHERHOOD TIES Chef Joan Roca and his brothers, patissier Jordi and sommelier Josep, are the creative forces behind the groundbreaking El Celler de Can Roca, No. 2 on The World’s 50 Best Restaurants list. To express their admiration and his influence, Joan’s peers from the list’s other restaurants also voted to give him the 2016 Chef’s Choice Award. For their experimental work, the Rocas collaborate with culinary academia, and artists from many disciplines. They are also involved in anthropological and biodiversity initiatives. Joan joins the stellar line up of chefs at this year’s Margaret River Gourmet Escape, in Australia.
Your cuisine at El Celler de Can Roca is known for its technical complexity. How do you balance and channel that complexity to make it understandable to diners?
Denne historien er fra Issue 19-utgaven av The Peak Selections: Gourmet & Travel.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra Issue 19-utgaven av The Peak Selections: Gourmet & Travel.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
The Greatest Wildlife Show on Earth
The migration of wildebeest herds through East Africa is truly a sight to behold. Now, you can experience this spectacle in style.
Legacy in a Bowl
Chef Willin Low rolls out his ready-to-eat Roxy Laksa infused with fl avours of yesteryear.
Celebrating Gardens
Raymond Blanc, one of the UK’s most respected chefs, is known for his passion for edible heritage gardens and sustainability. He tells us what he thinks of Singapore’s local produce.
Sweet Nostalgia
One man’s admirable dedication to keeping his craft alive.
Another Side Of Bali
Away from crowds and well-worn tourist destinations, three smaller villages on the island recharge the senses.
Pleasure in Pressure
With the number of awards Kirk Westaway has picked up, it looks like Jaan just might get three times lucky.
A Measure Of Goodness
Tiong Bahru Galicier Pastry turns out a hundred types of local cakes, including the steamed putu ayu treat.
Baker's Paradise
This nondescript shop tucked away in Seah Street is one of the best places to shop for baking supplies.
Paying Homage
Antoinette chef-owner Pang Kok Keong has been researching and experimenting with traditional Hakka recipes for the past few years. We find out why he’s going back to his roots.
Comfort In A Bowl
Mui Kee, a popular Cantonese porridge concept from Hong Kong, has made its foray into Singapore.
