El Celler de Can Roca revisited

Just the other week Restaurant Magazine announced this year’s list of the worlds 50 best restaurants. I was glad to see that El Celler de Can Roca grabbed the place as first runner up – cause I just payed them another visit. If last time was awesome this time was twice that. I woud say the big difference was the wine, not that the food wasn’t tweaked too but the wines – wow. Also, this time, we were there for the lunch seating at 1 pm. Must say that was an excellent choice as you will see there was quite a lot to eat and drink.

First amuse bouche: Caramelized Olive. You can see the presentation yourself but what you can’t see is that they were filled with anchovies. Wine pairing for all appetizers was Albet I Noia El Celler Brut D.O. Cava.

Amuse bouche served in a bonzai tree

 

Second amuse bouche: Campari bombon. Basically a fragile bonbon with Campari inside.

Served on ice

Third amuse bouche: Anchovy bones. Like last time – imagine prawn crackers but with anchovy and their bones left. Also a version with seaweed.

Third amuse bouche

Fourth amuse bouche: Chicken cracker.

Fourth amuse bouche

Fifth amuse bouche: Ring calamar adaptation. Best calamar I ever tasted; not particularly traditional but oh so good.

Fifth amuse bouche

Sixth amuse bouche: Vegetable salad. Smallest one I ever tried, like an gunkan-maki.

Sixth amuse bouche

Seventh amuse bouche: Truffled brioche and pot au feu broth. One of the best ones this lunch.

Seventh amuse bouche

Eighth amuse bouche: “Escalivada” with anchovies and smoke of ember. Charcoal-grilled eggplant, pepper, onion and tomato. Served with a glass bowl over the plate that contained the smoke.

Ninth amuse bouche

First course: Artichoke, foie gras orange and truffled oil. Can it go wrong – no it cannot. Interesting way to serve foie gras and I applaude it. Wine: Torre del Moro ’09 D.O. Conca de Barbera.

First course

Second course: Charcoal-grilled king prawn with acidulated mushrooms juice. After devouring the meat part we went for the insides of the head – did they inject something or could it be that good by just being grilled? Wine: Josephshöfer ’99 Auslese VDP Mosel.

Second course

Third course: Onion soup, Crespià walnuts and Comté cheese. A new way of doing the French classic – onion soup with bread and cheese. Hot damn! One of my favourites. Wine: Renard Fourcharme ’95 Magnum A.O.C. Chablis Premier Cru.

Fourth course: Sole, olive oil and Mediterranean flavours. Also one that we had the last time. We ate from the bottom up: fennel, bergamot, orange, pine nut and olive oil. The crystalized olive oil kind of candy on top was awesome. Wine: Stéphane Tissot ’07 Savagnin A.O.C. Arbois.

Fourth course

Fifth course: Baby squid with onion rocks. One of the top squid dishes I had. Crisp and good. Wine: El Rocallis ’06 D.O. Penedès.

Fifth course

Sixth course: Red mullets with suquet (Catalan seafood stew) and lard. They sure know their seafood here and the green lard dumplings was really interesting in a very good way. Wine: Nelin ’08 D.O.Qa Priorat.

Sixth course

Seventh course: Steak tartare with mustard ice cream. Spiced tomato, caper compote, pickles and lemon, hazelnut praline, meat béarnaise sause, Oloroso-sherry raisin, chives, Sichuan pepper, Pimentón de La Vera (D.O.) smoked paprika and curry, small scoops of mustard ice cream and mustard leaves. Do I need to say this was the best steak tartar I’ve ever tasted. Wine: Pardas Rosat ’07 Vi de Taula {Penedès}.

Seventh course

Eighth course: Lamb with mint and peas. It was the neck of the lamb and the sauces was simply magical. Wine: Oloroso del Puerto Lustau Almacenista D.O. Jerez.

Eighth course

Ninth course: Green Colourology. This little miracle cleared our palate before the deserts. Quite similar to the green chromatism we got last time. The small candy like things was Chartreuse candy – well needed. Other flavours was mint and avocado. Wine: Clos Martinet ’07 D.O.Qa Priorat.

Ninth course

First desserts: Blood orange and beetroot sherbet. Bold flavours and just plain fantastic. But never mind that, don’t you just love the way it looks?! Wine: Grans Fassian Kabinett ’07 VDP Mosel.

Tenth course

Second dessert: Vanilla, caramel, liquorice, dried and caramelised black olives. No comment other than – yummy. Wine: Mont-Rubi Advent Sumoll ’08 D.O. Penedès.

Eleventh course

Bonus round: Apple and foie gras timbal with vanilla oil. Are we at… what, 19 servings? Well why not one more? And hey, we all love foie gras, specially this classic Can Roca creation. Wine: Olivares Monastrell ’08 D.O. Jumilla.

Extra course

Time for coffee and grappa, no problem to down the nice sweets that was served: Golden praline, Palet d’or, Yuzu bombon, Mont Blanc and Raspberry. Phew, we managed all pralines as well. The raspberry was my favourite.

Bonbons

After it all we got a tour of the wine celler and kitchen where we bumped into Joan Roca, the savoury master mind.

Today's menu

Oh yeah, we can do this at home… just need to upgrade my kitchen.

Not your normal kitchen-ware

Seems like a humble and collected guy, at least here after service.

Cuiner

So how could we end this magnificent day when the time was only 6 pm? We took a taxi into River Café on the steps to the cathedral and drank beers and margaritas and ate pintxos and tapas in the warm spring sun. Awesomeness!

2 Replies to “El Celler de Can Roca revisited”

  1. I’m going over there in July and I’m so looking forward to it.
    After Oud Sluis and Hof van Cleve it will be my third 3 star restaurant …
    Very nice pictures, make me want to travel time 🙂

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