Joan Roca shares his kitchen secrets, plating and contemporary cooking techniques that have made his 3 Michelin Star restaurant – El Celler de Can Roca – #4 on the San Pellegrino World’s 50 Best Restaurants list 2010.
- sous vide
- distillation of aromas
- soils and sands
See fast forward time guide below:
…Intro to El Celler de Can Roca, Rated #4 World’s 50 Best Restaurants
…Using Kuzu – a Japanese starch – to make Gnocchi
…Sous vide lamb
…Distillation of the soil from Joan’s childhood – to capture aroma of earth
…Distilled aroma of soil used to make sauces, mixed with xanthan gum
…6 mussels, 5 plating implements, 6 aromas
…Infusing the aroma of sherry wine into seafood
…Smoking spices, infusing spice aroma into prawns
…Jordi’s caramel and citric acid, glass blowing tools, spraypainting, siphoning
…Foie gras cocoa emulsions > icecream dessert
…Infusing aroma of cigars into chocolate by accident
…Creating sand – mixing maltodextrin and the oil from the head of prawns
…Making sauce from fennel juice mixed with agar agar and olive oil. Sous vide sole fish lightly barbequed on an oak charcoal grill
…Caramelised olives served hanging on a bonsai tree
Lecture 2 of the Science and Cooking public lecture series at Harvard, Sep 13 2010.
Hope you enjoy the video.