#FOURNEWS | The Roca Brothers unveil their “Ultimate” concept

31 May 2015
< 1 min read
In light of The World’s 50 Best Restaurants being announced this evening in London, Sophie Cater met brothers, Joan, Jordi and Josep Roca from El Celler de Can Roca this morning, who announced their newest creative concept in Girona: La Masia

Just a stone’s throw away from their 3 Michelin-starred restaurant, El Celler de Can Roca is the brothers’ most recent creation: La Masia. A space to play, learn, reflect, La Masiacelebrates everything that the brothers hold dear to the development of their cuisine and their team. At its heart, a game of table football respresents the brothers’ playful nature and their nurturing of their staff’s needs. Also included in La Masia is a room for culinary testing, lecturing, meetings and conferences, a library and a garden for cultivating ingredients.

La Masia is yet another step forEl Celler de Can Roca’s ethos to evolve. It allows the brothers to learn, expand their knowledge and extend their creativity, as well as to develop their relationships with their team.

FOUR Questions with The Roca Brothers

What are your earliest memories of being interested in food?

Joan: “Coming home from school, the kitchen was open and the smells were everywhere. 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?

Joan: “Olive oil.”

Jordi: “Love. No,sugar!”

Josep: “Wine.”

How do you ensure Catalonia is in everything?

“The combinations with local products are very important. Also, we use traditional recipes and addtwists. We do not to have a theme as such. However, when we analysed our dishes over the last few months, we realised we use 85% 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’ health. Cuisine should be responsible and sustainable.”

El Celler de Can Roca Restaurant