Three-Michelin star chefs Joan and Jordi Roca from El Celler De Can Roca Cook two classics

Joan and Jordi Roca create two classics from one of Spain's leading restaurants the three Michelin Star El Celler de Can Roca. Joan is cooking a dish of Prawns from the Costa Brava and Jordi creates a dish inspired by his childhood, which is sweet apple with Candy floss You can see more great chefs in our video features here www.thestaffcanteen.com/featur...
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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here www.thestaffcanteen.com/featur...

[@rjff412]

In the first part, when Joan is talking about the prawn dish, you guys translate "sabor a mar" to bitter taste. "Sabor a mar" means ocean or sea taste, I guess it can be easily confused because "amargo" is bitter. Anyways, just a quick comment to avoid any other english speakers from getting confused by the subtitles.

[@Thestaffcanteen]

Jorge Ferrand thanks for the comments

[@lozipoppies]

Thank you for the explanation. I was wondering how is it nice to have a bitter taste there.

[@ciaravevo6564]

Can please tell me what is name of this kind of food

[@bullterriersmom4423]

Lol why are u even speaking in English to him?? I mean...your last name sounds enough Catalá to me...btw...I’m originally from BCNA but living in the US

[@MM-ob8ti]

Now that is one heck of a dessert and an artwork. That apple shell is just "badass" looking. Looks like glass.

[@Warhammer416]

Trust me, you'll leave extremely full, I've worked in various Michelin star restaurants, you'll get 10 to 16 courses, and unlimited bread paired with olive oil or butter. Its usually a 1 to 3 hour dining experience depending on the restaurant so its worth it. It's something everyone should experience at least once in their lives.

[@pacolozada]

I do agree with people that say it is expensive and in such small portions, but really, here you pay for the art, for the effort, for those sleapless nights that some people spend creating the perfect dish, snob would you say?, and right so, but simply amazing!!!!!

[@gentianm5450]

the desert is out of this world. cool

[@1upmydog]

Someday when I am rich enough. I want to experience the taste! Thank you for the video.

[@riskybiz83]

stunning!!! amazing From the ambiance to the food... hats off!

[@davidliaotn]

Very stunning and amazing plating!!!!

[@Celebriedad]

Lol, americans in the comments are all like "that little thing ain't gonna fill me, Where are muh burgers?" Cooking at this level is about flavor and artistic concepts. Not about stuffing your face like a pig. That's like going to a museum to see a painting and comment: "I've used 10 times more paint to color the walls of my bathroom, give me my money back!"

[@Thestaffcanteen]

+Celebriedad a nation that could elect Donald Trump scary stuff

[@PurpleElephant808]

bullshit! .. i appreciate artwork and a good plate but your going to pay 20 euro for those two shrimp. there isno lobster tail no langostine or evena sea urchin shell. artwork belongs on the wall. he should make this dish then spray it with clear coat let it harden and mount it. fuckouta here with that

[@sar2972]

And now we have!!!!!! I am American and ashamed, 99.9 percent are too uncultured and uneducated to enjoy food as an art form. they just see it as how can they spend the least amount of money and get the most calories in mass produced food.

[@thieluar]

Well, this types of foods are about flavor, true, but they're also part of a several course meal. This meal, for instance, is great as part of a 6 course meal. Tiny bites that will fill you up because there's many.

[@hp5707]

As if u never eaten like a pig urself u dirty pig

[@DeadGlassEyes]

The level of skill is simply just ridiculous. It's not a kitchen, it's more of a lab. Much respect to these guys, I would love to try their food one day.

[@carl_anderson9315]

Most of people do not understand the whole idea of a restaurant like this. To understand this kind of restaurant it is necesary to understand the concept of art as a form of expression. Art can only be appreciated through senses. Music through hearing; painting, literature and all graphic arts through sight; sculpture through the eyes and tact; cinema, fashion, architecture and many others involve several senses. Culinary arts involve all 5 senses, and every dish has a design, texture, taste and concept. Every dish is a work of art, and some of them can even tell a story. If people go to this restaurant without having that in mind or having any desire to experience something new they're basically wasting their time. If you go with the idea of getting fulled don't even bother. It is the equivalent of going to a classical or jazz music concert or going to an art gallery without having any idea of what you're going to,, or even worst, having no appreciation or respect for the dedication put in the work. Don-t get me wrong, I'm not saying we HAVE to understand this type of things. You don't need to understand it or even appreciate it, the same way we don't need to understand Miles Davis. However, it is always nice to open our minds about art in general. We don't have to go to the "best restaurant of the world". But we can try to be more open about new types of food and from other cultures, since there's always a story behind them, and we can grow up a little.

[@ryanmcc13]

looks stunning

[@Thestaffcanteen]

Well said Michael thanks

[@kongwuthchaiwongkachon5431]

I admired the concept and the craftsmanship that they have put into their food, also I truly understand and respect why a lot of people doesn't cherish these kind of things. Food has many forms, each and every form must create happiness. I think this is just a matter of different taste and preference. Thank you for sharing this video @StaffCanteen

[@Thestaffcanteen]

thank you!

[@probablychris]

beautiful plate

[@magicrain1111]

Thank you chef.. you are a true artist at it's best, It captivates and inspires me to see the passion you have into finding new innovated ways to use every element to make it not only a fine meal but also it brings you as close to the natural environment to make you feel like you are apart of it.

[@dancingdaley]

Nice love it

[@EliteTravelerTV]

Wow what a video. One of the best restaurants in the world and you can see why from the video.

[@tuangpornwanthong2038]

Very good ♥

[@skyboy123454321]

I'd really love to try this restaurant. Looks absolutely gorgeous

[@jorgevela4011]

the Cook is Fantastic...

[@tamalkundu4300]

Jordi is something else, isn't he!

[@Janeymacmac]

Amazing, that prawn dish looked so meagre.

[@onlybryan47_]

The toffee apple was beautiful. What a genius. He has several other great deserts as well. My goal is to go to his dessert restaurant

[@gonzaloquintanacastro3601]

Buenissimo.....

[@raphaelskitchen]

I really cannot understand why people watch videos such as this, only to slag them off? If you don't like it fine, go and watch The Hairy Bikers or Emeril. I have eaten at Can Roca and I can say it is sensationally good, I am going again in November, I cannot wait!

[@magicrain1111]

I hope one day I will get the pleasure of going there and tasting such greatness.

[@brandonchilian4625]

Damn! An apple! WOW!

[@TheDarwiniser]

High end dining really brings out the haters. I think its a case of how many people think theres no such thing as a chef, there are only cooks overcharging for no reason at all. I liken that attitude to people who make fun of languages they dont understand. Its based on ignorance and small mindedness.

[@lockecole5788]

First time I've heard the word "microwave" in a 3-star Michelin restaurant.

[@lockecole5788]

Don Piru Pacino Preach it brotha! I was flabber gasted when i saw the microwave.

[@brvergara]

The microwaved sponge cake is a very well known technique developed the pastry chef at el bulli, which is widely regarded to be one of the best and most influential restaurants of the 20th and 21st century. A microwave is simply a tool and a truly brilliant chef can find uses for everything around him.

[@CuisineArt]

Bryan Vergara i agree, idk why people hate on microwaves so much, they're an effective way for service; pastry is simply a must for microwave :\

[@Sosongoku]

I supose you have not been in not too much 3 Michelin restaurants, even in a common one. This kind of sentence reveals you do not know how does it work. you use microeave because is the only way to achieve this kind of texture. You can see the same tecnique in different Michelin desserts like "Pink Panter" of Jordi Cruz (2 Michelin star).

[@billymerlin4186]

have you even been in a 3 star restaurant?

[@cumbriafoodie2259]

Ive just eaten there last week...had this dish as part of a 25 course menu and enjoyed it. All the photos are on my Cumbriafoodie blog , just google it.

[@Supernov4]

Anyone know what the song in the beginning/end is? Would be nice to mark the artist when used.

[@reinadegrillos]

Wow! Los pobres sólo podemos ver esto y salivar, pero nunca probarlo!

[@framegrace1]

165€ the full menu of 12 dishes. That makes 12€ per dish approx. Is not expensive considering the quality, and that is now the top restaurant in the world.

[@nicco882008]

what's song is at start the video? thank

[@danyreatiga3921]

it isnt bitter taste, its sea taste

[@j.r.1903]

do they serve nespresso? I've mean, the san pellegrino (nestle water) list loves them

[@ilmelangolo]

che vaccata colossale

[@klefdnb]

StaffCanteen: What you translated as "bitter taste" (sabor amargo), He is actualy saying "sabor a mar" (taste of the sea). :) Thanx for the video. Amazing creativity.

[@blogginsriverbymnl48isabop86]

Do any of these dishes stay hot when served?

[@SuperNuela]

you got one mistake in the transcript. In the beggining after he explains the sand, he explains the green powder, which the transcript says it's a bitter tasting powder...now, I guess the guy that did the translation misheard the word in Spanish as the guy said "un sabor a mar" and not "un sabor amargo" amargo means bitter, mar means sea. the green powder or plankton has a sea-like flavor, not a bitter taste.

[@SuperNuela]

The same happens when he explains the green sauce, amargo and mar, differente words! :)

[@mrbluenun]

The first main dish is too beautiful to touch, it even has its own specialised plate representing the shoreline, Brilliant! It there anyone out there who can tell me what this would cost please?

[@xiscoservera5196]

el celler de can roca now is the best restaurant in the world

[@anomames14G]

my dream is to work in a restaurant like this someday :)

[@facundoacevedo9764]

que buen postre, la concha de mi vieja, no puede ser tan genio ese chabon

[@Thestaffcanteen]

It's part of a 12-course menu, with three Michelin stars I would suggest that this restaurant that is fully booked till after September is doing something well.

[@N0AGI]

Great, let's see the cooking part

[@m.ramos93]

the dish is soo beautiful i wouldn't eat i rather just take it home with me and frame it on the wall

[@padstar999]

That toffee apple looks incredible... Do they do any buy one get one free promotions from the newspaper :D

[@kaniapermata]

Chef Mark, the red skin on a dessert is it an apple skin??

[@darkxoasis]

Are there any Michelin 3 stars that serve large portions? (One serving only.)

[@edwardschoch1580]

small and numerous courses most likely

[@Bozewani]

mirande mas delicioso yo me encanto mucho

[@moveaxebx]

5:04 Robert De Niro

[@vinhle72]

people tend to forget that this is one of many, many courses. at the later stages of a meal like this, each dish will become an onslaught. at the end of the night, you will stumble out of that restaurant drunk as a "mutha-fucka."

[@miromaric4944]

World´s Number 1

[@vier5914]

For those who complain about the prize, 200$ for a taste menu of 15-18 awesome plates + 200$-300$ wine bottle it's perfect.

[@dubbedcrazy]

that microwave oven method must really work well...i saw a video from el bulli using the same method! crazy spaniards! *_* * yo ho ho merry xmas to all!!!

[@ahpadt]

It was invented by Albert Adria

[@nakedkafka]

that's beautifully insane

[@Thestaffcanteen]

Have you eaten there?

[@cameroni7798]

Just how much juice is in a prawn's head?

[@mcrettable]

just slap a burger and some baked potatoes that will actually fill me up lol

[@Sklang32]

Gotta work on my decomalt skills!

[@freakglitcha8390]

Adam Reid must have given this recipe a thumbs up...

[@allenamenbesetzt]

Where does he get so many prawn heads for his first dish or, more importantly, what does he do with the bodies? :o

[@colegioguanentaoficial1435]

QUIERO IR...

[@cutdepiefails6596]

Those shrimp heads would had been great in a marisco soup. Fuck, I want a marisco soup.

[@RyanLW]

sauce made out of prawn heads with egg yolk? OH-MY-GOD! why am I doing this to myself ...

[@thomaswong1562]

The sauce is a fish stock (maybe even a little chicken stock) thickened with a roux, then steeped with prawn heads and probably the shell... strained out then thickened and given more body with a tempered egg yolks. Classic sauce, but its not the best, but im not a fan of seafood.

[@framegrace1]

Last time I checked, 165€ the 12 dishes menú. Plus wines. You will end up paying around 180/190€ per seat.

[@achyutram1239]

oh yea!they can roc :P

[@riskybiz83]

I doubt it.... and if you did they would say thank you have a nice nite and continue making masterpieces while you continue to watch their videos on you tube... keep hating your getting far!!!!

[@tuscanychaipan4915]

ONE MANS HEAVEN IS ANOTHER MANS HELL! I BELIEVE GREAT FOOD NEEDS TO SATISFY ONES APPETITE SO FOR ME THIS IS LIKE BEING IN A STRIP TEASE JOINT...GREAT FLAVOUR WITHOUT THE CALORIES...OR THE OPPOSITE PERSPECTIVE IS YOU GO HOME HUNGRY....

[@userSf96ejBJ4]

check out tokyo gastronomy

[@NtoyDaDragoN]

Why wont he include the tail meat of the prawn? I think that looks presentable too.

[@RTproducties]

its pretty cool and all that they can make this and it does look cool. but i prefer a big juicy steak

[@davidlane9634]

you're absolutely correct sir. However, please recall an experience where you spent $5 for a meal at a fast food restaurant. That $5 is comparable to what people spend on coming to restaurants like these. Only people with too much money come to these places.

[@iJamie8467x]

The last one is just Caramel stuffed inside Apple skin on top of Cotton Candy

[@AntonioAgAl]

at 4:17 he says "sabor a mar" (sea taste), not "sabor amargo" (bitter taste); at 6:52 he says "que hacemos en el Celler" (that we do at the Celler), not "que hacemos desde ayer" (that we do since yesterday) jajajajajaja

[@kunt1969]

this is part of a 9 course tasting menu

[@animaladam5]

you have no clue what your talking about, these modern techniques used are to perfect the flavors and textures of food....ive made shrimp oil by accident once i tried to de vain the shrimp and leave the head on the flavor the oil made was out of this world, Idont know why i didnt make a veloute out of it, I just used some in the dish for color and extra flavor but now I know, this guys a genius...

[@Thestaffcanteen]

Brilliant why would you do that?

[@rajabisnis]

one bite..and my wallet is gone..

[@Thestaffcanteen]

joko anitar hold tight to your wallet then!!!! :-)

[@MrGrimeytimey]

looks like its from a global set....search global knifes and you might be able to find it

[@darrenburns123]

donot gte me wrong , this is genious, but id be starving, i eat for flavour and to fill my belly, but again, if i was to win lotto, id be there , just to see, fill up on bread lol

[@amaurisfumagalli1160]

lol!!!!

[@bullterriersmom4423]

PERQUE PARLES EN ESPANYOL????????

[@cspark809]

These chefs are creating totally new flavors. I understand that portions are small and price are so expensive, however, we have eaten similar food three times a day. once in a while don't you want to try something different?

[@WorshipInTruth]

"I understand that portions are small".... ummm not really, the dishes are small and usually light but you are served many dishes. If you eat what is presented to you then you will walk away full.

[@rockpig63]

No

[@mailtorajrao]

yeah... malto-dextrin. really? this is a chemist's shop not a dining establishment...

[@Thestaffcanteen]

Not with 40 chefs David

[@ottofick892]

Wow, two whole prawns for a $100. Elitist Emperor has no clothes nonsense.

[@Thestaffcanteen]

***** what Emeror is that then :-)

[@chriswong1231000]

Buddy i don't think it cost 100 dollars.

[@MrSkrahman1210]

absolutely right

[@trollfood297]

***** You're paying for the labour and years of experience needed to make each component. Just like commissioning a painting from any artist will cost you thousands of dollars a dish from one of the best restaurants in the world will cost you a hundred. Each sauce is made specifically for this one dish. As an example the reduction made from prawn stock ( the black one) Traditionally, takes a couple days to make. I have no idea what it's like using a rotaval machine (solid distilation) but it's a very expensive piece of machinery and I imagine it does a much better job at clarifying the sauce than slow reduction. this kind of food is meant to be purely sensual, and you go to these places to order many dishes, to try many things. Each dish isn't meant to be filling and it is perfectly alright if that isn't your thing. It isn't a lot of people cup of tea.

[@mako4874]

Chris Wong i don't think its 100 bucks per se- but u order a set course degustation, 8 courses for about 500 euro or 800 bucks- which works out the same. expensive- but hey- your paying for a once in a lifetime experience. Otto Fick Easy to be cynical, but trust me- take any lady there- and she will be wearing no clothes after. Seriously though, having eaten at a few 3 michelin star places- i ve enjoyed every dinner, every bite- and thought it worth every dollar. if u compare it to a diner , to normal restuarants- then sure, its a rip off- but i equated a place like this to going to the theatre- or seeing a concert- and enjoyed them just as much if not more. again , one can't eat like this every week- or every year even- for the normal punter - this is an anniversary, engagement, kind of place.

[@kyba1992]

русский комментарий

[@123puta3]

That's the point of expensive dishes...

[@anjelomunoz7544]

you obviously never ate at a Michelin Star restaurant...

[@Klxws]

So extra

[@m4xgam3rdesings35]

اكل بسس ذا !

[@bleuet3897]

is that apple edible? looks like its made out of plastic.

[@Thestaffcanteen]

Yes it's blown sugar

[@davidlegg1034]

Hope they don't get busy, meals must take ages

[@marcvanmasten3941]

if you have some creativity, everybody can prepare food like the video; in this case it is a compose of food, but the taste it is like normal restaurant

[@456japan]

by the time they finish making the plate I would have easily downed a 6-pick.........

[@putasydrogas]

Estas gambas no son de Palamós ni de coña.