Modern Times, Modern Desserts

Hello again, friends!

In today’s food scene, so much more has been channelled into the food that we make, such as how we represent our family memories through holiday dishes or even if we just feel like being creative. From sticking to Grandma’s original recipe to updating a regional classic, food truly represents what we feel at the moment and how we feel during and after it’s being made. No matter the circumstances, food has become a huge form of art for some establishments, such as El Celler de Can Roca (www.molecularrecipes.com, pg. 1) in Girona, Spain (Google, pg. 1).

El Celler de Can Roca is owned by the three Roca brothers (Joan, Josep, and Jordi), with Joan as the chef (cellercanroca.com/timeline/cuina_a.html, pg. 1) and Jordi Roca as the pastry chef (http://www.traveller.com.au/el-celler-de-can-roca-girona-spain-what-its-like-to-eat-at-the-best-restaurant-on-the-planet-116epr, pg.1). El Celler de Can Roca focuses on being original with their dishes while keeping with the original concept of why their ancestors fed others (cellercanroca.com/timeline/cuina_a.html, pg. 1). With items such as Iberian Suckling Pig with Pepper Sauce and Garlic and Quince Terrine and Dublin Bay Prawns with Curry Smoke (pg. 1), modernist cuisine* runs through the veins of this restaurant. The menu changes according to the discovery of a new cooking technique or any other sort of inspiration, whether it’s a specific cuisine or an old memory (pg. 1). Over the course of 14 years (1995-2009), the restaurant has been awarded 3 Michelin stars (pg.1).

lactic-celler-bona-albert 

(The Lactic Dessert at El Celler de Can Roca)

One of the famous desserts at El Celler de Can Roca is what they call “Lactic Dessert” (http://www.yelp.com/biz/el-celler-de-can-roca-gerona?hrid=XoSi7e_MaIQe-eG2paiKIA&rh_type=phrase&rh_ident=festival_menu and http://elcellerdecanroca.bbva.com/en/blog/the-famous-lactic-dessert-by-el-celler-de-can-roca-and-rocambolesc, pg. 1). A heavily dairy-based dessert, it comprises of “ ‘curd foam, sheep milk ricotta ice cream, sheep milk custard, guava and cotton candy’ ” (http://elcellerdecanroca.bbva.com/en/blog/the-famous-lactic-dessert-by-el-celler-de-can-roca-and-rocambolesc, pg. 1). It is not only sold at the restaurant, but a variant of it using guava marmalade instead of slices is now a best-seller at Rocambolsesc, the restaurant’s partner ice-cream shop (pg. 1).

In the last Advanced Pastry lab I was in, we made chocolate mousse using only boiling water and dark chocolate to enhance the flavor of the chocolate instead of using primarily dairy and egg items for the base and whipped the water and chocolate by hand to aerate the mixture (which did not take very long). This was unique – the focus was on the flavor of the chocolate used, not the chocolate combined with sugar and dairy. Also, it defied the way mousse is traditionally made, showing that there may be no need for the longer process of whipping cream and egg whites to fold into the mousse for the light and airy texture of the mousse to be achieved.

I  was in a group that made a dessert with mint and chocolate elements to it, one of them being a modern version of the tuile cookie. This is completely different from a regular tuile cookie in which while normal tuiles would rely on egg whites and flour for structure, this tuile batter is cooked and uses slow-set pectin and a lot of sugar to create the structure of the cookie. Also, while traditional tuiles are used quickly to form a shape when warm, you leave this cookie to cool after baking and then break it into pieces to serve as a crunch factor for the dessert, since there was also a sorbet within the dessert.

Food has truly evolved, from its humble beginnings as a necessity to survive to becoming more of an event to the point where restaurants prepare dishes that involve the somewhat psychological way we eat food. Aside from visual presentation in which we “eat with our eyes first”, food has now come to play with our taste buds as well. From the textures to the tastes and even to the temperatures of each component, it is truly an art form in which there are (almost) endless possibilities.

Thank you all so much for staying with me. I hope you enjoyed this read.

See you later!

Sincerely,

Lisa

Resources:

“ricard67.” Ricard67’s review of El Celler de Can Roca. (2009, May 24). Retrieved March   07, 2016, from http://www.yelp.com/biz/el-celler-de-can-roca-gerona?hrid=XoSi7e_MaIQe-eG2paiKIA

Dessert by Jordi Roca on Trencadís [Photograph found in Art in a dish, El Celler de Can Roca]. (2012, August 09). Retrieved March 07, 2016, from http://blog.pordamsa.com/en/pordamsa-en/art-in-a-dish/

 – Pordamsa is the blog name.

El celler de can roca_cuina. (n.d.). Retrieved March 07, 2016, from http://cellercanroca.com/timeline/cuina_a.html

El celler de can roca_index_a. (n.d.). Retrieved March 07, 2016, from http://cellercanroca.com/menu/menu_a.html

  • Can Sunyer may be the author of this website (author unknown).

Girona – Google Search. (n.d.). Retrieved March 07, 2016, from https://www.google.com/search?q=girona

Modernist Cuisine in The World’s 50 Best Restaurants. (2013, May 01). Retrieved March 07, 2016, from http://www.molecularrecipes.com/molecular-gastronomy/modernist-cuisine-worlds-50-restaurants/

Smith, O. (2015, April 09). One-year wait: Eating at the ‘best restaurant on the planet’ Retrieved March 07, 2016, from http://www.traveller.com.au/el-celler-de-can-roca-girona-spain-what-its-like-to-eat-at-the-best-restaurant-on-the-planet-116epr

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s