El Celler de Can Roca

El Celler de Can Roca

Girona, Spain

San Pellegrino World’s Best Restaurants - currently in 2013 holds the 1st position: http://www.theworlds50best.com/awards/1-50-winners/el-celler-de-can-roca

Recipient of three Michelin stars

Regarded as one of the greatest restaurant in the world, El Celler de Can Roca was truly a mind-blowing experience.  Located in Girona, a town that's 45 mins train ride from Barcelona.

 A custom built space of a gorgeous dining room with an abundance of natural light.   The area offers tranquility and serenity. 

This is where we began our culinary marathon which was exquisite and down right brilliant. 

We loved the simple and elegant settings at our table. 

The collection of the available vintage wines were vast.  The wine list was delivered to diners on a cart. 

We started off with SEVEN of the finest amuse bouche:

Chips and chicken cracker

Crackers served in a carved rock.  Amazing flavor.

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Caramelized Olives

After we placed our order for a wine-pairing tasting menu, several little trees were set upon the table.  

Caramelized olives were hooked onto the low hanging branches.  We had to pluck the olives from the bonsai olive tree to pop it into our mouths for a sweet and salty theme.  What an innovative way to start off the meal.  

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Anchovy Bone

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Brioche with procini and pot au feu broth

This amuse bouche was a round truffle brioche served with the pot au feu broth.  It was topped with white truffle shavings.  The brioche complemented perfectly with the soup that tasted like a fine Chinese chicken soup. 

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Smoked herring-caviar omelette

Pigeon parfait 

It was a thick eggy sphere filled with liquid caviar complemented with a sweet fruity St. George's mushroom sphere with a touch of sherry. 

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After a slew of truly innovative amuse bouche, we were yet again wow-ed by the bread service, offering some of the freshest ingredients like apricot and tomato.

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1st course: "Escalivada" with anchovies and smoke of ember.  Charcoal -grilled eggplant, pepper, onion and tomato

Paired wine:  Terra Remota 07 D.O. Emporda

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2nd course: Figs with foie gras

Paired wine: Grans Fassian 97 Apoteke Auslese Mosel

The intricacy of the figs and foie gras was just amazing.  My favorite foie gras dish ever!

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3rd Course: Charcoal-grilled king prawn

Paired wine: Pardas 07 D.O. Penedes

The barely cooked shrimp was accompanied with laced powder as the "sandy beach".   The best element of the shrimp was the rich slurp-able shrimp head.  Along with the powder, the meat melts on my tongue, leaving behind the essence of the shrimp. 

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4th course: Onion soup, Crespia walnuts and Comte cheese

Paired wine: Amontillado Tio Diego D.O. Jerez

The soup was a beauty on its own before our waiter pour the essence of the cheese in.  It was presented with caramelized onions, walnut bread and fennel leaves.  

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5th Course: Sole, olive oil and Mediterranean flavours

Paired wine: Stephane Tissot Savagnin 07A.O.C. Arbois

The sole fillet was presented along with five different olive oil for dipping.  Starting from the bottom: green olive, pinenuts, orange, bergamont, and fennel.  Amazing combinations!

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6th course: Baby squids with onion rocks

Wine paired: Rocallis 05 D.O. Penedes

The "rock" was the onion and seaweed combined into a sponge like rock.  As you partake in each spoon of the soup, the foam will swish back and forth similar to a lapping wave, picking up pieces of rock and squid.  This dish created a surrounding landscape in its presentation. 

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7th course: Red mullets with suquet (Catalan seafood stew) and lard

Wine paired:  Pedrouzos 05 D.O. Valdeorras

 The fish was served similar to a bouillabaisse sauce with potatoes on the side with texture like gnocchi. 

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8th course: Steak tartare with mustard ice cream

Spiced tomato, caper compote, pickles and lemon, hazelnut praline, meat bearnaise sauce, Oloroso-sherry raisin, chives, Sichuan pepper, Pimenton de la vera (D.O.) smoked paprika and curry, small scoops of mustard ice cream and mustard leaves

Wine paired: Somaine de Villaine Fortune 07 A.O.C. Cote Chalonaise

This dish is dotted with mustard ice cream and capers with airy chips and the steak is topped with flavors mentioned above.  With each element so unique to each bite, it appears to be four dishes into one. 

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9th course: Lamb with peach terrine and apricot

Wine paired: Oloroso del Puerto Lustau Almacenista D.O. Jerez

This is the finale of the savory course with a spectacular finish of lamb served with goat cheese, mint, and apricot puree. 

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We were given a El Celler de Can Roca perfume to sniff on to transition ourselves from savories to sweets. 

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10th course: lemon-distillate sorbet

Wine paired: Allende 05 D.O.Ca Rioja

This was a wonderful palette cleanser.  The sorbet was fresh with a bit of lemon cream and gel with some mint and honey. 

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11th course: Rose souffle

Wine paired: Monzinger Halenberg Emrich-Schonledber Spatleses 07 Nahe

To continue our sweet delight, this rose souffle with litchi sorbet that showcased a sugar-cased tower toped with violet dust.  The foam was floral, and fresh.  The souffle had the lightest texture ever with a tint of rose fragrant with sweet wild strawberries beneath. 

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12th course:  Vanilla, caramel, liquorice, dried and caramelized black olives

Wine paired: Gewurztraminer Spatlese 08 Okonomierat Rebholz VDP Pfalz

& 

Olivares 06 D.O. Jumilla

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We were then led to a private lounging area where we can enjoy some Mignardises and coffee. 

Marshmallow de cafe irlandes

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Our scrumptious amazing lunch ended at 6pm. 

Our cab ride to the train station

From thought to finish, El Celler De Can Roca delivered a beautifully orchestrated meal with an artful presentation.   Each and every single dish had great contrast in colors and flavors and yet perfectly executed.  A truly wonderful way to experience Spain's cutting edge techniques in molecular gastronomy.  It was PHENOMENAL. 

Food: ★★★★★

Service: ★★★★★

Ambiance: ★★★★★

Presentation: ★★★★★

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