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The creative Catalan

PHUKET: Trisara and the Boathouse hosted internationally renowned Spanish chef Jordi Roca last week.


By Claire Connell

Wednesday 18 April 2012, 05:30PM


Anthony Lark, executive director and general manager of Trisara, Marie-Laure  Fleury, general manager of the Boathouse, and centre, Chef Jordi Roca.

Anthony Lark, executive director and general manager of Trisara, Marie-Laure Fleury, general manager of the Boathouse, and centre, Chef Jordi Roca.

The youngest of three brothers, Chef Jordi is known for his “innovative and inherently creative style in desserts, and for touching personal emotion through cuisine.”


Located in Catalonia, Spain, El Celler de Can Roca – owned by the three Roca brothers, including Jordi’s older brothers Joan and Josep – has held three star status in the Michelin Guide since 2009.


The restaurant was voted second best restaurant in the world in 2011 by the respected British Restaurant magazine; while the chefs have appeared on the UK television series MasterChef: The Professionals; and are the authors of five cookbooks.


“The culinary experience is interesting because it will be attached to your previous memories – tied to your memories from childhood – so what you feel may be different from what your neighbour is feeling,” says Chef Jordi.


“I like traditional combinations but done with new interpretations. The balance is also important to me. Salt, sweet, sour, savoury. I want pieces of each in my dishes, with a little bitter [taste] on the tongue.


“Cooking is not just about transforming ingredients but about preserving the ingredient’s natural flavour.”


Chef Jordi told The Phuket News being a chef was a “natural progression” because his father owned a bistro style outlet, so he and his brothers were always around the kitchen.


“My brothers and I all specialise in different areas – without each other it would not be as good.”


Chef Jordi’s menu at the venues included foie gras and apple timbale, slow cooked beef tenderloin, and grilled sole (Mediterranean flavours with orange, bergamot,
olive, pine nuts and fennel).

 

 

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