El Celler de Can Roca is the amalgamation of a perfect triad of minds; Joan Roca the savoury, Jordi the sweet and Josep the liquid.
Their culinary research activities are also driven by a three-pronged approach of tradtion, intellect and academics that evoke memories and emotions.
What are your earliest memories of being interested in food?
Joan: “Coming home from school, the kitchen was open and the smells were everywhere. Also, I decided when I was very young that I wanted to be a chef. We are currently have a 3D book with images of all three of us, and you eat all of the appetisers that you would eat at their parents’ bar.”
What are your most indispensable ingredients?
Jordi: “love. No sugar”
How do you ensure Catalonia is in everything?
“The combinations with local products are very important. Also, we use traditional recipes with twists. We do not try to have a theme as such. However, when we analysed our dishes last few months, we realised we use 85% of local products.”
How do you think the culinary world is changing?
“Cuisine is a trend. We don’t like it to become frivolous or a fast success. It must be slow. We feel responsible about Mother Earth and our customers’ healthy. Cuisine should be responsible and sustainable.”
- 3 Michelin stars
Pictures © Celler can de Roca