Elite Life's video: 3 Michelin stars: El celler De Can Roca 18-course tasting menu

El celler De Can Roca: 3 Michelin stars (Girona, Spain) — twice ranked the No.1 restaurant in the world and the total of 10 years in World’s 50 Best Restaurants. Reservations in this 3 Michelin star restaurant are accepted up to 11 months in advance and it’s an 11 months waiting list: there are no tables available till Jun 2020. They call themselves — freestyle cooks. They are 3 brothers. They have been named the number 1 restaurant in the world for 5 years in the row. Who they are? The are Rocca brothers. Would you try distilled earth with truffle and lemon or dehydrated squid? Modern, freestyle cuisine — that’s what they offer at El celler de Can Roca. Rocca brothers rocks! MUST SEE 00:34 - paper house 01:44 — starting the tasting menu 02:27 — bread selection 08:44 — desserts 10:12 — after desserts: must see trolley Chef: Joan Roca Pastry chef: Jordi Roca Wine somelier: Josep Style of food: Contemporary Catalan freestyle cooking with global highlights Would you wait for that kind of culinary experience? Leave your comment! The menu showcased in the video: The world: Thailand: thai, chicken, coriander, coconut, curry and lime Japan: miso cream with nyinyonyaki Turquia: lamb, yourt, cucumber, onions with mint Peru: «Causa lemena» Korea: panco fried bread, bacon with soya sauce, kimchi and sesame oil Memories of a bar in the suburbs of Girona: breaded squid, kidney with Sherry, Campari bonbon, Montse’s meat cannelloni, pigeon bonbon, Starfish Coral: king crab with it’s coral. Green and toasted pinenut Black sesame with toasted cocoa Saint George Mushroom’s brioche Charcoal-grilled green peas with green peas pest, tofu, and pod jelly Stem lettuce with pistachio, garlic flower, and wild mustard White asparagus with «garum: of charcoal-grilled asparagus and pickled asparagus Fish Oyster fennel sauce, black garlic, apple, grapefruit, seaweed, distilled earth with truffle and lemon Charcoal-grilled langoustine with «ajoblanco» sauce and parsley Amontillado-steamed mackerel, figs, mullet roe, and pine nut sprouts Prawn marinated with rice vinegar: head juice, crispy prawn legs, and seaweed veloute Sole skin ravioli with Jerusalem artichoke and salsify a la muniere Meat Iberian suckling pi blanquette, with fermented cabbage and spiced meatball «pilota» Smoked duck magret with orange Lamb with eggplant and chickpea puree, lamb’s trotters and spicy tomato, charcoal-grilled lamb consomme Squab civet and its parfait Deserts Banana alla carbonara with vanilla Pine wood: ice cream on pine honey, thyme, rosemary and oregano, chocolate crumble, pine nuts and pine leaves Old book: puffed pastry of butter cookies, cream of Darjeeling tea, old book essence and lemon madeleine ice cream Petit fours Restaurant’s website: https://cellercanroca.com/