Editorial
By Josep, Joan et Jordi Roca

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Avant-garde cuisine holds pride of place at the Celler de Can Roca restaurant. Joan Roca provides us with an open suggestion. His cuisine is based on the thread that runs through his family without, however, ignoring the contribution made by the intertwined worlds that surround him. Joan's cuisine reaches its apotheosis in the brotherly connection that links him to the desserts devised Jordi, his younger brother, and to the use of wines in cooking, using the wines offered by Josep, the youngest member of the family, the restaurant manager and sommelier.
The restaurant's cuisine has continued to mature since 1986, the year in which it was opened. Since them, it has continued to move forward thanks to technical innovations. A book on sous vide cooking forms the new vision of maximum flavour, with far more precise cooking procedures. Adapting flavours, cooking-fragrance, the innovative use of varietal flavours in the kitchen, fixing these in fatty molecules, the avant-garde use of wine in cooking, where wine is used as the sauce, the chaos theory applied to the plate, caramel blown as part of instant cuisine, colour tones, edible landscapes and distillates obtained using pressure at low temperature: the whole is a cuisine that knows how to stay rooted in tradition. Cooking skills learned in the cradle at Can Roca are at the heart of the search for the best product and of respect for tradition, with the conviction that the contribution made by science is crucial to future developments.