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El Celler de Can Roca was founded in 1986 by the Roca brothers next to their family's main restaurant Can Roca which had been open on the site since 1967. [3] The oldest brother, Joan Roca is the head chef; Josep Roca , the middle brother, is the sommelier , and the youngest brother, Jordi Roca , is in charge of desserts . [ 4 ]
The World's 50 Best Restaurants is a list produced by the UK media company William Reed, which originally appeared in the British magazine Restaurant in 2002. The list and awards are no longer directly related to Restaurant, though they are owned by the same media company.
El Celler de Can Roca: Joan Roca: 2010 [84] Larrabetzu: Azurmendi: Eneko Atxa: 2013 [85] Lasarte-Oria: Martín Berasategui: Martín Berasategui: 2002 [86] Madrid: DiverXO: David Muñoz: 2014 [87] San Sebastián: Arzak: Juan Mari Arzak and Elena Arzak: 1989 [88] San Sebastián: Akelarre: Pedro Subijana: 2007 Córdoba: Noor: Paco Morales: 2024 ...
Joan Roca i Fontané (born 11 February 1964) is a Spanish chef, best known as founder and head chef of El Celler de Can Roca, awarded three Michelin stars in 2009. In 2013 & 2015, it was named the best restaurant in the world by the Restaurant Magazine .
Jordi Roca i Fontané (born 28 November 1978, Girona, Catalonia, Spain) is the pastry chef of the restaurant El Celler de Can Roca. In 2014, he won the inaugural "World's Best Pastry Chef" award from Restaurant magazine . [ 1 ]
On January 4, 2006, a number of former Windows on the World staff opened Colors, a co-operative restaurant in Manhattan that serves as a tribute to their colleagues and whose menu reflects the diversity of the former Windows' staff. [27] The original location closed in 2017 and reopened in 2019. [28]
Redzepi, along with head chef Matt Orlando and staff from the restaurant, served up a £195-per-head nine-course menu that included their versions of scones and clotted cream, Lancashire hotpot with British ingredients, as well as live ants foraged in Denmark and flown to London. [28] [29] [30] [31]
The price is listed as "3 cents each or 2 for 5 cents". New York–style hot dogs came about with German-speaking emigrants from Austria and Germany, particularly with the frankfurter sausage and the smaller wiener sausage; Jews would also contribute here by introducing the kosher version of these sausages, made of beef rather than pork. [146]