El Celler de Can Roca
Posted 25 November 2009 - 06:24 PM
Posted 29 January 2010 - 10:09 PM
Edited by camdan, 29 January 2010 - 10:10 PM.
Posted 16 February 2010 - 08:49 AM
I choose as alternative Can Fabes, which I never regret to go to, by the way.
Posted 16 February 2010 - 11:28 PM
I hope Can Roca rocks Can Fabes, because on our last trip to Fabes I saw nothing I hadn't cooked in France thirty years ago...and the paralytic fear that seemed to engulf the staff was contagious. Trying to engage our waiter about his feelings of that day's Espanyol/Barca match caused him to almost melt in fear. It was like trying to buy whiskey in Riadh. It was also nice when the chef emerged to yell at us for not being able to gag down the medium rare large octopus offering. I prefer happy restaurants, like Sant Pau....and am hoping for the best with Can Roca.
Oh....Can Fabes is an Espanyol outfit....which makes up for a lot. Don't tell the chef.
Posted 03 October 2010 - 07:20 AM
One of the best meals of my life.
Will post a full report as soon as I have time, but for now, the dish-by-dish
post is on my blog, w names and pics of all the dishes...
Can Roca report
Posted 13 March 2011 - 12:17 PM
There were too many highlights of the night:
An interactive snack requiring our own hand-picking of the caramelised olives.
Pigeon liver parfait - a chocolate coated pigeon liver mousse.
Artichoke - diced, puree, fried and surrounded by a creamy foie gras mousse with shavings of black truffle! Incredible mix of texture, brilliant combination of flavour, together with the truffle aroma and the richness of the foie gras - a perfect dish!
A concentrated onion soup base with walnuts and fried onion then Comté velouté was poured on top. The cheese was strong by itself but blended well with the onion base. Furthermore, the nuts provided a lovely crunchy texture to the soup. Another amazing dish!
A complex steak tartare which contained caper compote, pickles, lemon, hazelnut, raisin, meat béarnaise sauce, small balls of mustard ice cream and mustard leave garnish! We were instructed to start with the chives at the bottom, then move upward to spiced tomato, the smoked paprika, and to finish with Sichuan pepper! A sophisticated course!
We requested for Jordi’s signature dessert. Here is his famous fragrance adaptation - DKNY. A mixture of mini balls of apple, pineapple, melon and ice made with flower and lime. Wow, it was really like eating perfume! What a seductive dessert!
Our meal really reached its peak when Jordi took us on a Trip to Havana to experience a classic Cuban cocktail along with a Cuban cigar.
The deconstructed mojito consisted of rum balls, citric sorbet, and mint granite. Then, a chocolate tube filled with Cuban cigar ice cream! Yes, ice cream infused with cigar smoke! You can't find more exciting food than this! Thanks to Jordi for giving us non-smokers a chance to experience cigar! This is the closest I came to smoking.
I have to agree that this is one of the best restaurants in the world!
See HERE for photos/videos of the full meal.
Posted 27 April 2011 - 03:14 PM
"A man tired of London..should move to Essex!"