Recipes

Christmas brings with it the most anticipated lunches and dinners of the year. With the intention of closing 2020 in the best of ways, the Roca brothers and 'Sustainable Gastronomy' present a culinary proposal based on seasonal ingredients from small producers. This BBVA led project is a commitment by those from Girona who want to stand alongside one of the sectors most affected by this crisis, while raising awareness of the importance of healthy cooking.

The project was created with the aim of promoting the work of farmers, ranchers, fishermen and wineries across Spain through easy and delicious recipes. Every month, the Roca brothers will select the best ingredients in season and come up with a proposal of how to cook them. Subscribers will receive a box of products in their kitchen, along with a recipe, the stories of the farmers behind the selected products and healthy advice to make the most of each ingredient. This content will be available to anyone on the ‘Sustainable gastronomy’ platform.

Pastry chef Jordi Roca introduced his new book 'Casa Cacao' ('Cocoa House'), a cookbook full of creations where chocolate plays the leading role. Co-authored with food journalist Ignacio Medina, this cookbook is also an encyclopedic dedication to cocoa and follows both men on their journey through various parts of Latin America in search of the best chocolate in the world. The launch of the book in Madrid included participation from Oscar Moya, BBVA’s Director of Global Sponsorships and Corporate Content, and Lydia Diaz, Director of Planeta Gastro, a Spanish publishing house specializing in gastronomy. This book is a prelude to a gastronomic venue that Jordi Roca will open next year in Girona, in northeastern Spain. BBVA will produce a documentary to accompany the kick-off of the new venue.

One of the top chefs in the world visited Denver last week, delighting guests with whimsically designed dishes, unique wine pairings and an atmosphere usually found in a small part of Spain.

When a storm of controversy erupted in Spain about the alleged mistreatment of interns in Michelin-starred restaurants, there were some surprised faces in the world of haute cuisine. It is true that in this sector, which has been so fashionable for a number of years, there are still those who are in favor of a training system of the "no pain, no gain" type; but these implacable instructors coexist side by side with maestros who, like the Roca brothers, have for a number of years been committed to a humanist revolution in the kitchens.

Technological transformation is changing the rules of the game in many industries. The world of food – and new consumption habits – have not escaped the innovation of the startups: intelligent kitchens, robot chefs, home deliveries in tupperware, food orders with no minimum amount, artificial intelligence to calculate calories... it´s time for foodtech.

The 2016 BBVA – El Celler de Can Roca Tour 2016 ended with great success, after traveling around the world in 35 days. Joan, Josep and Jordi Roca, together with the entire El Celler de Can Roca team, went to London, Hong Kong, Phoenix, San Francisco and Santiago de Chile over the past five weeks. In each city, they paid tribute to the country’s cuisine, reinterpreting popular dishes and creating new ones inspired in the tour’s previous travels. Joan Roca, the head chef; Josep Roca, maitre d' and sommelier; and Jordi Roca, pastry chef, have served nearly 40,000 dishes for 1,900 BBVA customers and guests.

The Turkish Way, the second movie by the Roca brothers and BBVA, will be premiered on Monday 19 September at the 6th edition of the culinary section of the San Sebastian Film Festival. This second installment  follows Joan, Josep and Jordi Roca during their trip to Turkey before the 2015 BBVA Tour, which over a period of 5 weeks visited several countries to pay tribute to their cuisine. The owners of El Celler de Can Roca discovered the history and gastronomic potential of Turkey through young chefs, sommeliers and local producers.    

You can't reach the top without effort, hard work, and passion. And these are precisely the values that have been championed by the team at El Celler de Can Roca for the last 30 years. Ever since Joan and Josep Roca opened their own restaurant alongside their parents' eatery in August 1986, they have not ceased in their pursuit of excellence and their total commitment to what they do: delivering a unique experience to everyone who takes a seat at one of their tables.

The Valley of the Sun got even brighter last week as the world-renowned Roca brothers trekked into Phoenix as part of the 2016 BBVA-El Celler de Can Roca Tour.

The BBVA-El Celler de Can Roca tour has touched down for the first time in Asia, with a week of events in Hong Kong. Wine-tasting, cooking and pastry-making masterclasses and a series of dinners in the Hotel Peninsula in this international setting have once again served to enhance the reputation of Joan, Josep and Jordi Roca.

The end of the first leg of El Celler de Can Roca’s world tour was marked by the standing ovation from the almost 400 BBVA clients that had been invited to enjoy a special menu that paid homage to the British capital’s cosmopolitan spirit.

Chile has changed. It grew up, matured. It’s no longer that barely autonomous young boy who looked around, borrowing others’ techniques and input. It has even evolved from that adolescent with too much talent but poor judgment.

Almost everything is ready for  El Celler de Can Roca’s historic visit to Chile, which will take place in just a bit over a month, from August 28th through September 4th. The Roca brothers are working on the final details of the menu they will offer during the dinners served at the nation’s capital.

Traditional dishes are hidden away in thousands of households, where families jealously guard the recipes passed down from their ancestors. Often as a result of innovation, of trial and error, an amateur cook comes up with a dish to be proud of, or alternatively an example not to follow.

The BBVA-El Celler de Can Roca kicked off its 2015 edition officially with an event in the Spanish embassy in Argentina that gathered over 200 attendees and journalists from more than 40 media outlets.

Creativity is, for Jordi Roca, a synonym for inspiration and freedom, two concepts that are deeply intertwined, but which are also present in the works infused with the smell and taste or that are close to concepts of memory and tradition. The youngest of the three brothers behind El Celler de Can Roca is, probably, the closest, happiest and most spontaneous of the three; imaginative, evocative, brazen and extremely genuine are some of the traits of his personality that he infuses in his desserts.

Rocambolesc is an ice cream parlor that conjugates the spirit of the Roca brothers and a story that, one step at a time, has moved through the streets of Gerona to become another nugget of folk wisdom. Today, Rocambolesc is an inextricable part of the spirit of El Celler; metaphorically, that is, because despite being based on separate location, their souls and purpose are still intrinsically linked.