catalan chefs

Gastronomy experts vote for the best culinary talents in the world at third edition of annual prizes

Roca brothers back at No.2 of the World's 50 Best Restaurant ranking, while Disfrutar in Barcelona gets the Highest New Entry Award after becoming No.20

Roca brothers back at No.2 of the World's 50 Best Restaurant ranking, while Disfrutar in Barcelona gets the Highest New Entry Award after becoming No.20

The Grec Festival opened its doors this weekend to a total of 102 performances, including one that tells the story of Catalan and Japanese chefs Ferran Adrià and Hiroyoshi Ishidam

Catalan cuisine is continuing to gather top international distinctions and the restaurant run by the 3 Roca brothers, El Celler de Can Roca, is the flagship of this trend, following the path opened by Ferran Adrià’s El Bulli in the 1990s and 2000s. Each year the London-based ‘Restaurant’ magazine compiles a ranking of the world’s 50 best restaurants. El Celler de Can Roca tops the prestigious list for the second time, after already doing so in 2013. In fact, since 2011, the Girona restaurant has been either the world’s best or second-best establishment, competing with the Danish restaurant Noma, which falls to 3^rd position this year. As well as this, Catalan Albert Adrià, who is the younger brother of Ferran Adrià, has been recognised as the World’s Best Pastry Chef, an award created last year. In 2014, the World’s Best Pastry Chef was Jordi Roca, the youngest brother of El Celler de Can Roca trio. In addition, Adrià’s restaurant Tickets, which is located in Barcelona, is included among the top 50 for the first time.

The Province of Girona, in the north eastern part of Catalonia, contains 13 restaurants which among them have 17 Michelin stars, thus making it home to some of the best restaurants in the world. In fact, Girona is the area with the highest Michelin star to population ratio (one star for every 44,000 inhabitants), in the world, ahead of Paris, Rome or London. On top of this, Girona hosts what was awarded Best Restaurant in the world in 2013 by the English magazine 'Restaurant Magazine' and it has been among the top 3 for the last decade: El Celler de Can Roca. In an attempt to raise awareness of its culinary success, all establishments in Girona have united under the brand "Girona Territori d'Estrelles" (Girona Land of Stars).

The French chef Jean Luc Figueras died on Wednesday night in Ankara, the capital of Turkey, in a sudden cardiac arrest. The news was announced as part of a statement from the Mercer Hotel Barcelona, where the chef ran his current restaurant. Jean Luc Figueras had a long career as a chef at the best restaurants in Barcelona and he had held a Michelin star for a past project. One year ago he started work as the head chef at the 5-star Mercer Hotel Barcelona, an establishmed designed by Rafael Moneo within a Gothic Palace and which included the Roman city wall from the 1^st century. Figueras died whilst participating in a team of chefs in Ankara's festival of Mediterranean cuisine called 'Mediterranean Culinary Days'.

‘elBulli1846’, the ambitious initiative of acclaimed Chef Ferran Adrià, could well become a reality in March 2016 thanks to a €9 million investment made through the Catalan Chef’s foundation. The Catalan Government described such an initiative as “a national project”. ‘elBulli1846’ is named after the number of dishes created in the 3-Michelin-star El Bulli, which was awarded the world’s best restaurant on 5 occasions. Adrià’s new project is notably looking to establish a unique centre in the world for innovation, research, and training in the field of avant-garde cuisine. Besides, for 20 days a year, visitors will have access to ElBulli restaurant, with half of the available entrances awarded for free through a lottery. The centre will be located in the old restaurant’s venue in the Cap de Creus Natural Park (Costa Brava). 3,000 square metres will be added but built respecting the environment.

Catalan cinema will once again play a significant part in this year’s prestigious Berlin International Film Festival (Berlinale), with the presentation of two feature films and one short-film. The Catalan co-production Aloft ('No ploris, vola'), by Claudia Llosa, who also directed the 2009 Golden Bear winner The Milk of Sorrow, will compete in the official section of the festival, held between the 6^th and the 16^th of February. ‘El somni’ (The Dream) directed by Franc Aleu and centred on the creative dishes of the Roca brothers, universally acclaimed Catalan Chefs, will be screened during the ‘Culinary session’ of the festival. Finally, short-film lovers will discover ‘TABA, El Juego En La Mesa’ (TABA, Table Games), directed by Pep Gatell and Eloi Colom, and produced by the ‘Fura dels Baus’ a Barcelona theatrical group famous for its innovative performances.

The Drawing Centre in New York will host an exhibition focused on the creative mind of internationally famous Chef Ferran Adrià, who used to run El Bulli, deemed the world’s best restaurant on five occasions. Adrià’s cuisine is characterised by taking a molecular approach towards cooking. Called both genius and insanity, the Catalan Chef’s goal was to push the boundaries of modern gastronomy, by embracing innovation and tantalising the senses in a spectacle of scientifically precise yet artistically creative food. This new exhibition entitled Ferran Adrià: Notes on Creativity will reveal such a creative process. The exhibition will run in New York from the 25^th of January to the 28^th of February before moving to Cleveland in September.

Following the closure of former 3-Michelin-stars ‘Can Fabes’ restaurant (50km north of Barcelona) in August 2013, 500 lots of kitchen tools, dinner services and pieces of furniture were auctioned off on Monday in Barcelona. After the death of its Chef Santi Santamaria in early 2011, the restaurant was temporarily run by his daughter until it closed down for financial reasons. The Santamaria family explained they did not want the equipment to stay packed in boxes and forgotten. On the contrary, they decided to organise an auction so that these objects could continue being used by professionals and cuisine connoisseurs alike.The Santamaria family has also presented three of the Chef’s most personal objects such as his aprons and three of his own paintings. Many renowned Catalan Chefs paid tribute to Santi Santamaria by attending the event.

Catalan ‘El Celler de Can Roca’, the ‘best restaurant in the world’ according to Restaurant magazine, will temporarily close its doors in August 2014 to take a tour in Mexico, Colombia and Peru. The Roca brothers – Joan (Main Chef), Josep (Sommelier) and Jordi (Dessert Chef) - have decided to take this ‘Roca & Roll World Tour 2014’ to “renew” the “illusion” and give “new impetus” to the “creative work” of everyone involved in the iconic three-Michelin-stars restaurant, located in Girona (North-eastern Catalonia). Thanks to this unique “adventure”, named ‘Haute cuisine with values’, Catalan cuisine reasserts its position in the highest culinary ranks at international level. This announcement occurred only a few weeks after Michelin stated that all the awarded restaurants in Catalonia had successfully retained their stars.

The world’s number one restaurant with three Michelin stars, has launched a new project called ‘El Somni’ (the Dream). The Dream of the restaurant El Celler de Can Roca is a project with the aim of bringing “a feelings explosion” to their guests. To do this, they have created a whole experience dinner which carefully combines cuisine, wine, audiovisual sources in 3D, live music and direct interaction with the diner. Only 12 exclusive guests will be able to feel The Dream. The dinner took place on the 6th May at the Arts Santa Mónica (Barcelona) but the Roca brothers want to export this idea to another 12 countries in two years’ time.