Dined 01 February 2014
I made our booking for Can Roca in March of
2013 before the restaurant awards were announced. Whew, if I’d left it a month a Saturday night booking in
February this year would be impossible.
We have enjoyed the delights of the highly
talented Roca brothers before, lunch in 2011 and at that time were able to get
a table with 3 weeks notice even though it held “number two” then. Things have changed!
We were so excited about this evening. We had planned a holiday around it
(skiing in Baquiera Beret and finishing with a night in Girona) for a wedding
anniversary. To ski in the morning
and dine at El Celler de Can Roca that same night……one of the best days of my
life.
We rocked up on the dot at 9pm. The restaurant was beautifully lit,
it is a stunning setting anyway however the night light sets it of
magnificently. There was the usual
mix of casual and more formal dress being worn. In Spain things are so relaxed. You are as welcome in jeans as you are in a suit. This relaxed take on life means you
actually ENJOY a night at a high end place rather than feeling stifled by
stuffiness and formality.
I have to make first mention about the
olive tree. When I had the olives
in 2010 they were a bit sweet for me, not great balance and wasn’t going to waste
precious stomach space but tried on encouragement from Andy and geez, we knew
we were in for a night. They are
now spectacular. They’ve been
tweaked I’m sure of it. The boys
mean business.
We went for the Menu Festival as we had
tried a number of dishes already on their classic menu. On reflection I think this decision
made the night even more exceptional.
What was to follow was course after course
of complete perfection. COMPLETE
PERFECTION. Oh did I mention
complete perfection?? We were gob
smacked. The seafood dishes were
sublime. The cured mackerel in
particular was a taste, texture and visual sensation. The white asparagus with truffle looked the plainest on the
menu but by god did it pack a flavour punch.
The portion sizes of the Festival Menu were
judged impeccably. Even I managed
to finish almost every mouthful and I can be a teeny bit of a wimp when it comes to 20
course menus! It’s hard to imagine
how gorgeous and light each course was.
Elegant feminine food with a sensational mix of flavour and
texture.
Timing too was spot on. We have felt rushed in the past with
changeover of food happing so quickly it’s confusing and filling. Not here. Everything was so fluid. Service was faultless.
Jordi’s desserts were the standout for me
on my last visit and so I was making sure I had room in my tummy for every last
bit. I was blown away.
I can’t describe everything, it’s crazy to
attempt that but I can say we had the most fun, and satisfying meal in our
lives. Every one of our senses were
taken care of and I feel privileged to have experienced this level of dining and atmosphere.
Oh and Andy bought me two bottles of
Jordi’s lemon purfume. It is
delicious – just like his desserts perfectly judged balanced.
 |
| Sea cracker with caviar omelette |
 |
| "The World" on presentation |
 |
| "The World" revealed - China, Morocco and Korea |
 |
| "The World" |
 |
| Truffle brioche |
 |
| Truffle bonbon in moss (excuse the rubbish photo, this was a highlight dish) |
 |
| Vegetable stock, pumpkin puree, parsnip, quince jam, turnip, potato, carrot, violet potato, comte cheese, porcini gnocci, hazelnut tofu (whew, thank goodness I'm a fast typer!) Stunning, light, beautiful. |
 |
| Charcoal chestnuts, smoked eel, tarragon, fennel candied orange, toasted butter and yuzu |
 |
White asparagus with truffle.
This dish looked on the plain end of the spectrum (if anything out of Can Roca's kitchen can look vaguely plain!) but the flavour was IMMENSELY INTENSE. Gorgeous. |
 |
| Mackeral with pickles and mullet roe, mackerel sauce, white wine, lemon, capers, pickled chillies, tomato, mackerel marinated in sugar and salt with mackerel infusion. |
 |
| As stunning to look at as it is to eat, trust me. |
 |
| Salad of sea anemone, razor clam, royal cucumber and seaweed. Seafood heaven. Treated with respect as per the Catalonian understanding (but in El Celler taken to a different level of sublime). |
 |
| A whole prawn charcoal grilled with head juice, seaweed, seawater and sponge cake of plankton |
 |
Palo Cortado steamed langoustine, bisque veloute and Jerez caramel.
I have to add at this point that the prawn dishes were faultless. Sweet and well just plain yummy!
|
 |
| Grilled sole with black and white garlic, parsley juice and lemon |
Yes as you would have gathered another faultless seafood dish. BORING!!
 |
| Are you serious Can Roca? Milk fed lamb belly, lamb sweetbreads, spicy mandala of artichoke flower, curry yogurt, beetroot, spinach, turnip, lemon, tangerine, sweet potato. |
 |
| Red mullet stuffed with red mullet liver, red mullet bone stock, potato gnocchi, orange, chervil and saffron. STUNNING. |
 |
| Pigeon trilogy - heart of pigeon and the cloud of rice, pigeon stock, Botiffaro and Tatje pigeon breast .... cooked to melting perfection |
 |
Royale of hare. By this stage I'm beyond understanding how they achieve this level of perfection....
and then there's dessert......... |
 |
| Sourdough ice-cream with cocoa pulp, fried lychee, sherry vinegar macaro |
 |
| Candy Apple (trust me when I say this, an apple dessert like none you have ever experienced (unless of course it was in the hands of Jordi Roca) |
 |
Walnut, lemon and ratafia (utterly amazing)...
Staggered out at 0130am into the taxi with an experience of a lifetime to reflect on.
|
\
