The Costa Brava region of Spain, home to the highest concentration of Michelin-starred restaurants, is celebrating its gastronomy heritage once again with the announcement of Jordi Roca (the youngest of the three brothers that oversee seminal three-starred Catalan restaurant El Celler de Can Roca), as the first ever World’s Best Pastry Chef, the newest category within the World’s Best Restaurant awards portfolio. The eccentric but modest pastry genius’ latest accolade recognises the skill and attention to detail for which his name has become synonymous.
Now officially regarded as one of the top dessert experts on the culinary scene, Roca has experimented extensively with perfumes – recreating famous fragrances in edible form and launching his own avant-garde scent based on a lemon dessert. His signature Campari and grapefruit juice, delicately sealed into a cocoa butter-covered bonbon that explodes on contact with the mouth, is another revolutionary creation that fuses textures and tastes, radicalising the culinary world.
Only in his mid 30s, the pastry chef is also the driving force behind Rocambolesc, an alternative but affordable ice-cream and sweet shop that opened in the centre of Girona in 2012, offering eccentric flavours such as the Girona apple with local Ripollesa sheep’s milk, with equally unconventional toppings. A second shop followed in the nearby seaside resort of Platja d’Aro. With demand for reservations at El Celler de Can Roca remaining so high, Rocambolesc brings Roca’s sublime creations to a wider audience.