Entrance of the first El Celler de Can Roca in August 1986, next to their parents’ bar. Only time will tell if they will take over. 0. Entrada del primer El Celler de Can Roca, en agosto del año 1986, adyaciente al bar de los padres. An impromptu gathering of friends and colleagues of the Roca brothers went to surprise and congratulate them the day they were awarded their third Michelin star. The work of dissemination or publicity is important in El Celler, promoting dialogue with the different stakeholders in the gastronomic world: chefs, students, manufacturers, critics… The Roca bothers travel the world untiringly to explain their cuisine at congresses, demonstrations or courses: From Seoul to Harvard, Lima to Paris, from Donosti to Girona. The premises were revamped in 1996, and they subsequently relocated to Can Sunyer in 2007, where the restaurant now stands. Posteriormente, en 1996, se hizo una renovación del local, antes de trasladarse, en noviembre de 2007, a Can Sunyer, la actual ubicación del restaurante. The bar was their living room, their playground, where they did their homework, watched television… whence the aroma of the stews generously, simply and honestly prepared by their mother, wafted in. They were joined by Jordi, the youngest brother, in 1999. Rocatour Celler Can Roca historia Hernán Luchetti y nuestro equipo: los protagonistas. This restaurant, still open, is where Josep Roca Senior was born, and where his mother, Angeleta, the Roca brothers’ Grannie, cooked. Our story goes back to the nineteen-eighties, when Joan and Josep Roca completed their course at the Girona Catering School, where they learnt a less traditional and more academic type of cooking, far removed from the fare that was being served at Can Roca . Our story goes back to the nineteen-eighties, when Joan and Josep Roca completed their course at the Girona Catering School, where they learnt a less traditional and more academic type of cooking, far removed from the fare that was being served at Can Roca. Joan Roca in London with Adrià, Aduriz and Arzak, about to leave for the award ceremony of the World’s 50 Best Restaurants of 2009, where all four of them were placed in the top ten. An impromptu gathering of friends and colleagues of the Roca brothers went to surprise and congratulate them the day they were awarded their third Michelin star. Entrance of the first El Celler de Can Roca in August 1986, next to their parents’ bar. EL CELLER DE CAN ROCA ... en un restaurante que acoge a unas 80 personas por servicio, y dónde los Roca ponen en valor su historia con la recuperación de platos emblemáticos. Josep Roca and Montserrat Fontané, the parents, with Jordi, in the kitchen of Can Roca. Can Roca was located on the outskirts of the city which absorbed, as best it could, the arrival of immigrants from the south of Spain at the end of the 1950s and the 1960s. Anna, Joan Roca‘s wife, with their children Marc and Marina. Los hermanos Roca y su equipo de casi 40 profesionales de El Celler de Can Roca ofrecieron toda su magia en Bogotá dentro de la gira con BBVA que ese año les llevaría también por Estados Unidos, México y Perú. In the humble neighbourhood of Germans Sàbat it was known as the driver’s bar. He was the bus driver of the line between Sant Esteve de Llémena and Girona, and there was a stop just in front of Can Roca. Hoy los solicitados por la prensa no hemos sido nosotros. Jordi playing in the kitchen of El Celler with his nephews: Marc, Joan’s son, and Martí, Josep‘s son. She has been part of the El Celler de Can Roca team since the very beginning: firstly in the dining room, and subsequently managing banquets and catering. Una simfonia fantàstica“, by Jaume Coll. Comparte en Facebook Comparte en Twitter Comparte en Whatsapp. Joan with his children: Marc and Marina. It is mandatory to procure user consent prior to running these cookies on your website. In the photograph, Josep at the institutional act of September 11, 2011, in the Parliament of Catalonia. A photomontage of the book “El Celler de Can Roca. It has been received warmly by critics, and holds three Michelin stars. Josep, Joan and Jordi with their Grannie, Angeleta, at the bar of Can Roca. This is definitely where this story all began. Josep Roca and Montserrat Fontané, the parents, with Jordi, in the kitchen of Can Roca. Can Reixach, in Sant Martí de Llémena. “The only thing that matters is that the client is satisfied and wants to return, regardless of whether the restaurant is number one or number two, three or fifty, or whether we have three stars or two”, says Joan. Vadó is part of the restaurant’s research team and co-authored, with Joan, the book on sous-vide cuisine “Sous-vide cuisine”, a world reference in this cooking technique which respects the flavours and the properties of products. The team’s secret lies in order, everyone knows what they are expected to do. 972 222 157 email@example.com. This recognition was probably much more valuable than any accolade they might have received from any guide, magazine or institution. To protect your privacy, before continuing we want to make sure that you know that we use "cookies" on the web to improve your reading experience. This category only includes cookies that ensures basic functionalities and security features of the website. In 2010, Josep Roca delivered the opening speech of the Local Festivities of Germans Sàbat. Joan behind the bar in Can Roca. Joan Roca y su hermano Josep, con 22 y 20 años respectivamente, decidieron abrir un restaurante en el local adyacente al de sus padres, Can Roca, que todavía hoy sigue siendo una referencia en el popular barrio de Taialà, en Girona.“En aquel entonces, éramos atrevidos, valientes y muy inconscientes”, reconoce Joan. Xani, Josep Roca‘s wife, with their children Martí and Maria. At this moment in time, Catalan and Basque cuisine hold privileged places in the world’s gastronomic preferences. En 2014 Colombia recibió una visita única en el mundo gastronómico. El Celler de Can Roca, historia de barrio y de cariño. A photomontage of the book “El Celler de Can Roca. Joan with his children: Marc and Marina. Over the years, the Roca brothers have been involved in the country’s cultural and social life by participating in all kinds of acts and events. She is the key to the three brothers’ shared vocation; cooking with respect, affection and generosity is the key learning she passed onto them. A young Jordi Roca in the kitchen of the old El Celler, with Joan and Salvador Brugués. In the photo, at the Fòrum Gastronòmic 2011 of Girona, with Manuel Angosto, the restaurant’s sommelier. A journey through the five senses during which they gifted the city with an Apple and foie timbale in the form of a painting by Eva Llorens, and candy created especially for the occasion in the El Celler de Can Roca kitchen was handed out. In the photograph, Josep at the institutional act of September 11, 2011, in the Parliament of Catalonia. The Roca brothers gave the opening speech at the Girona Local Festivities in 2009. When he was but a slip of a boy, driven by the example of his mother and his Grannie, Angeleta, Joan decided he wanted to be a chef. Our story goes back to the nineteen-eighties, when Joan and Josep Roca completed their course at the Girona Catering School, where they learnt a less traditional and more academic type of cooking, far removed from the fare that was being served at … On November 25, 2009, in the Bar Tomate in Madrid, Josep, Jordi and Joan Roca celebrated the third star awarded by the Michelin Guide to El Celler de Can Roca. Jordi, cycling on the empty ground in front of Can Roca, when the Germans Sàbat district, in Taialà, was an emerging neighbourhood, still being built. It is where they grew up, amid the hubbub of dishes, pots and pans and clients. Josep, Joan and Jordi with their Grannie, Angeleta, at the bar of Can Roca. Every day at noon, El Celler‘s fifty workers walk the hundred metres that separate the Can Roca restaurant and their parents’ own restaurant to have lunch.
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