The rock presume sustainability and fly chocolate

David Salvador Madrid

MADRID FUSION FOOD OF SPAIN 2021 VA SUSTAINABILITY AND CIRCULAR GASTRONOMY, AND A few restaurants in the world fulfill both precepts than Celler de Can Roca.Joan Roca has uploaded on Monday to the main stage of the Congress accompanied by his brother Jordi to show environmental muscle and present new projects and related dishes: a sequence of entrants, a brand of clothing and a dessert that flies from the “best cocoa the world the world".It was the time of El Celler de Can Roca.

"For the theme of the edition we wanted to review the journey that we have followed in terms of sustainability and use," Roca, the United Nations good will for sustainable development objectives for sustainable development objectives.And it has been deducing the projects followed in this line, to recover the products in its area, to improve the direct relationship with local suppliers, for the conservation of the landscape or to sustainably improve surrounding plots: cleaning products without footprint, sustainable fishing,Use of electric vehicles, efficient air conditioning, LED technology, comprehensive water use, selective waste or that has to do with converting excess oil into biodiesel.

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"They are more or less easy actions that make us more sustainable," he said.The last step on this path had to do with the costumes: Recycle clothes.A project that turns the little plastic that enters the restaurant into the work clothes of the entire workforce.

The logic of circular economy has continuation in the Celler in what is seen on the dish.In Madrid Fusion have presented a new sequence that they prepare from pepper, "especially from use as tea sheets of the use sheet of our garden".Fermented, toast, ground and infused, manage to make the leaves a drink and even an ice cream, in the image of the matcha tea they already had.

Jordi Roca captures the air

Jordi Roca was not seen for a long time on stage, and this Monday has happened in Madrid Fusion Food from Spain.And with magic.Before, the little one of the rock has put their grain of sand to the logic of use of the restaurant explaining how it avoids throwing the bread that has no way out of each service to turn it into caramel and prepare a dessert of bread, chocolate and salt.

As part of it, he has later presented an invention that has surprised.Together with the Barcelona vom company, Roca has managed to create edible clouds.With helium, they generate foams of any liquid, in this case of cocoa distillate to complete the dessert.The grace is that the VOM machine creates the foam, which in the room is cut to take it into the air and capture it in a bowl that simulates a cocoa pod.And not any cocoa, but the best cocoa in the world, ”explained the pastry chef."If I do not say anything else ...".