Sustainable menu of the Roca brothers – El Celler de Can Roca

Sustainable menu of the Roca brothers – El Celler de Can Roca

On the 2nd of December, in Madrid, the heads of State and of the Government and the United Nations general secretary enjoyed a welcome menu prepared by El Celler de Can Roca during the Madrid Climate Change Conference. 

Entitled "The Earth is being depleted", the Roca brothers' menu encouraged us to reflect and opened our minds to global problems like the lack of water, food waste, the abuse of animal protein, the rising temperature of the Earth, the destruction of biodiversity, etc. 

The menu included a range of dishes, all of them prepared with local products and meticulously designed through the ingeniousness and creativity of the Roca brothers, keeping the challenges of climate change always in mind. The result was extraordinary, with a very moving, conscientious and tasty menu, inspired by the current environmental problems. These are the dishes that made up the menu: 

  • “Clear water and dirty water” consisted of a truffle and mushroom broth. This dish represented the scarcity of water. With the help of freeze-dried boletus mushroom powder and water, a solution was achieved that resembled the taste of mud. 
  • “Invasive varieties in uncontrolled botanical migration”, consisted of a dish made with prickly pear cactus from the Cap de Creus National Park and blue crab from the Delta sw l’Ebre National Park. This dish was a way of highlighting the invasive species that modify ecosystems and end up destroying their biodiversity. 
  • “Vegetable fermentation, a strategy against hunger and food waste". This dish included ripened flowers, chicory and legumes. It stood out thanks to its attractive design and diversity of ingredients. 
  • "Warm seas, food imbalance". An amazing representation of the problem of increased sea and mountain temperatures.
  • "Urgent. Minimise animal protein and increase vegetable protein”, with beetroot, watermelon, red pepper and red onion. 
  • The desserts were made of fair trade chocolate and coffee from the African communities of Colombia. The wines served were from two Catalan wineries affected by floods and fires. Also water was served from the thawing of the Pyrenees, Kombucha and Ars Natura Líquida.

The menu was well-received and once more, the Roca brothers showed their potential, this time using Pordamsa crockery to achieve an impeccable result with significant social impact. 




Sustainable menu of the Roca brothers – El Celler de Can Roca

Sustainable menu of the Roca brothers – El Celler de Can Roca