Versión en Español
Michelin stars shine in Catalonia.
For the first time ever, Catalan cuisine has more restaurants than the Basque Country with the maximum classification awarded by the famous French guide. A trip that ranges from El Celler de Can Roca to El Bulli.
"It was a bloodless and undeclared war that had given rise to strong rumours. The “fight” between Catalan and Basque haute cuisine to win the battle for the coveted Michelin stars has ended.
After a number of years when the result was a draw, Catalonia has beaten the Basque Country 4-3 in this unusual match of restaurants that have 3 Michelin stars in Spain.
As of today, Catalonia is to gastronomy what the Barça of Pep Guardiola is to football. Innovation, work, excellence and humility. The Michelin Guide, always parsimonious with Spanish cuisine, has finally given in to the excellent work of the Roca brothers by giving them a third star.
El Celler de Can Roca thus takes its fully warranted place with its three stars alongside Juan Mari Arzak at the Arzak restaurant (San Sebastian); Santi Santamaría, at Can Fabes (San Celoni); Ferrán Adriá, at El Bulli (Rosas); Martín Berasategui at Martín Berasategui (Lasarte); Carme Ruscalleda (Sant Pau) and Pedro Subijana (San Sebastian).
Third for El Celler de Can Roca.
The case of the Roca brothers (Joan, Joseph and Jordi) is a good example of the power of vox populi. There were few doubts that their cuisine was among the best in Europe, if not the world. And it was since its start in 1986. You only had to ask their colleagues. ""There was a general demand for the third star,"" comments another great Catalan chef, Sergi Arola.
""We came from a working-class neighbourhood, a restaurant that began in a modest way, and now we are in a gastronomic heaven that we never thought we could reach,"" said Joseph Roca when he learned of the award. This mix of true humility and talent has earned them a place in the gastronomic Olympus, but they are not the only ones in Catalonia.
The Catalan drive also took in Carme Ruscalleda and her restaurant Sant Pau. This chef weaves magic in the kitchen, with a technical skill and presentations that have led her to open a restaurant in Tokyo. The other Catalan chefs include the genius of Ferran Adriá and the always unique Santi Santamaría (Can Fabes), with his controversial vision of gastronomy.
But it would be unfair to limit this gastronomic pilgrimage to 3-star temples. Other places to list in your traveller’s diary of dishes and flavours are Caelis i Moo in Barcelona, Rincón de Diego in Cambrils, Fogony in Sort and Hostal de Sant Salvador in Vall de Bianya."
Enlaces de interés
•www.cellercanroca.com
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Published in Tourist and Adventure Travels by Miguel Ángel García Vega on 08/07/2010
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