The World’s Best Restaurant

EatDrinkFilms is proud to present the Premiere of El Somni (The Dream) as part of the Food Day / Film Day celebration on October 24, 7PM at the Roxie Theatre in San Francisco. The film focuses on an incredible 12-course dinner that fuses culinary skills with multi-media projections, opera, and a wide range of the arts. This week we also feature two recipes from the Roca Brothers and two reviews in Critics Corner.

roca signThe people behind this meal are the Roca Brothers whose Barcelona based El Celler de Can Roca has regained its title as The S.Pellegrino World’s Best Restaurant. Previously the No.1 in 2013, the Roca brothers’ restaurant has continued to gain global recognition for its gastronomic prowess.

In this video, the Rocas comment about winning.

To give you some insight into their work we reprint an English translation of an excerpt from 101 experiencias gastronómicas que no te puedes perder by Júlia Pérez:

If there is one place where wine and cooking are fused into an inseparable whole, then that place is here. If there is one restaurant where the “food and wine pairing menu” reaches its full dimension, then it is here. If three brains could conceivably give birth to a gastronomic feast which diners wish could last forever, then it is here.

RocaprepThe phenomenon of the Roca brothers (Joan, Josep and Jordi) is so unusual that it could hardly be repeated. Having one exceptional person born into a family is difficult in itself, three is virtually impossible, and the fact that they work together in harmony verges on the miraculous. But miracles apparently do happen. The Roca brothers, in their respective fields (savoury cooking, wine and sweet cooking), are genuine cracks. But this does not make them give themselves airs, they take it all so naturally. Talent, technique, imagination, sensitivity, curiosity, hard work, humility, wisdom….

A group of appetizers that represent international dishes that have impressed Joan Roca and his brothers. The tastes were from Mexico (a miniature burrito with mole poblano and guacamole), Peru (ceviche broth), China (pickled vegetables with plum cream), Morocco (goat yogurt with almond slivers, honey, saffron, ras el hanout, and rose petals), and from Korea (panco fried bread, bacon with soja sauce, snow peas, kimchi, and sesame oil). (Photo by Manos Angelakis, Epoch Taste)

A group of appetizers that represent international dishes that have impressed Joan Roca and his brothers. The tastes were from Mexico (a miniature burrito with mole poblano and guacamole), Peru (ceviche broth), China (pickled vegetables with plum cream), Morocco (goat yogurt with almond slivers, honey, saffron, ras el hanout, and rose petals), and from Korea (panco fried bread, bacon with soja sauce, snow peas, kimchi, and sesame oil). (Photo by Manos Angelakis, Epoch Taste)

The smells picked up by Josep’s (the sommelier) nose are transformed into sweet or savoury recipes by Joan and Jordi. Slowly but surely, they have honed a recognizable style of cooking, born of their own and different lines of research: sous-vide cooking, solid distillates, cooking au vin, adaptation of fragrances, smoked techniques, chromotherapy, effervescence, etc. Technological cooking with soul and memory, ever elegant, refined, subtle.
What was conceived as the continuation of the family business has evolved into a full-blown gastronomic project. And to afford it the scenario it deserves the Roca brothers invested all their savings in a new establishment. The restaurant of their dreams … and our dreams. Pitu has the cellar he always dreamed of, where clients sip away in pleasure in an evocative audiovisual trip across the five winemaking areas that he so adores: Champagne, Burgundy, the Rhine, the Priorat and Jerez. Joan and Jordi have a kitchen adapted to their needs. Together, the three of them have engendered a magical, triangular premises whose inside harbours a beautiful glazed forest. A luminous, warm, harmonious and comfortable place where diners feel so comfortable that after-lunch chats are drawn out.

Rocafish

Screen Shot 2015-10-17 at 2.06.46 PM

Steak tartar with mustard ice cream at El Celler De Can Roca. (Photo by Cathy Chaplin for Gas•tron•o•my) Their delicious cuisine is mature and splendid. It is the yield of the evolution of different trends that have become entwined, giving birth to dishes with a tremendous intellectual charge that are executed with technical and aesthetic perfection beyond the ingredients used to make them.

A magnificent example of culinary harmony embodied in a menu that boasts a deliberate rhythm, where nothing grates, where each part fits in smoothly, including the wine, integrated like any other ingredient. A unique and totally irresistible experience that makes you come back time and time again.

rocaflowers

El Somni (The Dream) is one of four feature-length films presented in our Food Day / Film Day, October 24, at the Roxie Theatre and a program of shorts at the Exploratorium. To view a printable and downloadable program, click here. For more information and advance ticket sales, click here.

FoodDay-FilmDay-banner-logo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s