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Catalan Cuisine: Creativity and Tradition

> Names Known Throughout the World

> Ferran Adrià: Experimental Cuisine

> The Roots of Catalonia's Gastronomic Culture


dijous, 30 de novembre de 2006
Catalan cuisine is currently riding a wave and experiencing quite a remarkable level of international exposure. Noted for its innovative capacity, stemming from a centuries-old tradition, Catalan cuisine is in vogue.

This has testified by the Michelin Guide, Europe's oldest and most celebrated gastronomic guidebook that lists the best restaurants and hotels in a dozen European countries.

Our country actually comes out very well in the 2007 guide, published last week: firstly, the number of restaurants that have been awarded one star has increased; secondly, Quique Dacosta's Poblet de Dénia has been given a second Michelin star; and, finally, El Bulli de Roses, Can Fabes de Sant Celoni and Sant Pau de Sant Pol de Mar restaurants have each been awarded the maximum distinction possible; three Michelin stars.

The Michelin star system is based on five basic and solely culinary criteria: the quality of the produce; the mastery of controlling the flavour, and cooking 'au point'; the character of the cooking; value for money; and constancy.

Names Known Throughout the World


+ Europe's oldest and most celebrated gastronomic guidebook.
The three-star restaurants mentioned above, El Bulli, Can Fabes and Sant Pau are very closely associated with Catalonia's three most famous chefs: Ferran Adrià, Santi Santamaria and Carme Ruscalleda, respectively. However, the prestige of Catalan cuisine also comes from a good number of other culinary artists, chefs in the kitchens of Michelin-listed restaurants, such as Sergi Arola, Nando Jubany, Carles Gaig, Fermí Puig, Fina Puigdevall, Joan Roca and Xavier Sacristà.

Ferran Adrià: Experimental Cuisine


+ Ferran Adrià is the most well-known Catalan chef.
Of Catalan chefs, Ferran Adrià is the most well-known throughout the world. His innovative, imaginative and daring dishes have made him one of the most famous chefs on the planet. Not long ago, the US' Time magazine included his solid coffee in their list of the best inventions of 2006. Adrià, who started out washing dishes in a restaurant in Castelldefels (Baix Llobregat), had been instrumental in making El Bulli a cult venue for the most demanding gourmets. El Bulli, located in the Montjoi cove near the village of Roses (Alt Empordà), heads the list of the world's best restaurants compiled by the British magazine, Restaurant.

The Roots of Catalonia's Gastronomic Culture


+ Many scholars consider the Middle Ages as a remarkable period in gastronomic history.
As we mentioned earlier, the innovative and creative spirit of modern Catalan cuisine has arisen out of a centuries-old, gastronomic culture. Many scholars consider the Middle Ages as a remarkable period in gastronomic history, when many culinary traditions of the past were combined with produce introduced by the Arabs (rice, aubergines, spinach, sugar, etc.). During the modern age, Catalan cuisine widened its range and introduced ingredients from the Americas, things like beans, tomatoes, chocolate and potatoes.

MATERIALS

  • Genis del foc
    Format:Web
    Pàgina d'aquesta exposició, dels anys 2002-2006 al Palau Robert de Barcelona, que glossa la trajectòria d'una vintena llarga de cuiners catalans de renom.
  • The Michelin Guide
    Format:Web
    Cercador de restaurants recomanats per aquesta guia gastronòmica.
  • Restaurant Magazine
    Format:Web
    Des del 2002, dreça una llista dels cinquanta millors restaurants del món.
  • Ferran Adrià
    Format:Web
    Entrevista amb l'innovador cuiner del Bulli.
  • Cuina Catalana.net
    Format:Web
    Guia gastronòmica de Catalunya. Inclou entrevistes amb Ferran Adrià, Carme Ruscalleda i Santi Santamaria.
  • 'Libre de doctrina pera ben servir: de tallar y del art de coch...'
    Format:Web
    Transcripció d'un dels primers llibres de cuina escrits en català, obra del cuiner Robert de Nola (s. XV).
  • 'El que hem menjat'
    Format:Llibre
    La cuina típica del país, descrita pel prosista empordanès. Edicions Destino.

QUE HO SABIES?

  • Catalan cuisine is part of what is known as Mediterranean cuisine which is based on a trio of ingredients: olive oil, bread and wine.
  • In 2003, Ferran Adrià, together with the Basque chef Juan Mari Arzak, received the Silver Spoon award, the gastronomic world's most prestigious award.
  • At the end of one of its end of year compilations, Time magazine included Adrià in its list of the hundred most influential people in the world.

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