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  Spanish Tradition for the
Modern Palate


By Kelly Snowden

The traditional cuisine of Spain - from suckling pig to tortilla - has been in the blood of Joan Roca’s family for generations. But it is only with Joan and his two brothers, Josep and Jordi, that the Rocas have risen to fame with their two Michelin stars awarded to their restaurant El Celler de Can Roca in Girona.

The stars are a direct result of years spent working in the kitchen, manipulating every detail to heighten the sensory experience of Spanish cuisine. Joan is also influenced by modern technology which is evident in the playful presentation of his dishes. This marriage of tradition and innovation has forged some surprising combinations, such as classic suckling pig cooked sous vide to perfection. It is this fusion of old and new that distinguishes him within the ranks of contemporary Spanish chefs.



Chef Joan Roca of El Celler de Can Roca – Girona, Spain

+ Smoked Sea Bass with Apple Acid and Vanilla Oil
+ Iberian Suckling Pig with Caramelized Shallots, Orange and Clove
+ Barbecued Cep Ice Cream

  • Alimentaria 2006
  • Food Debate : Spanish Chefs
  • Forum: Spanish Chefs

  •    Published: June 2006

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