After an apprenticeship at elBulli, he realized that his preoccupation was with scent. “That was something that hadn’t really been realized enough in desserts, I thought: the power of aromas. We had this new machine that could extract essential oils, and I began to play with it. I began making perfumed desserts.” He laughed. “I went to Sephora and found the most wonderful aromas in all the women’s perfumes. And I started making desserts built around their smells. Calvin Klein-like aromas. [...] Sense memory extends to the heart of who we are...”
— Adam Gopnik of the New Yorker talks to Jordi Roca of El Celler de Can Roca (reputed to be the 4th best restaurant in the world). Read more at Sweet Revolution: The power of the pastry chef at the New Yorker. Many thanks to Jessica for the link!
Not perfume related. Just wanted to mention that elBulli is closing or has already closed.
DH and I are going to Barcelona later this year and we were hoping beyond hope to procure a table at elBulli, when we heard back that they were closing. Factoid – did you know that elBulli gets over 500,000 reservation requests a year!!!???? You either have to fax your request or email. Forget phoning them. Crazy, eh?
~Dawn
I think they don’t close until the summer. But why not try for Cellar de Can Roca? It is supposed to be incredible, and they do have 3 stars.
Thanks Robin. We will be there in the middle of September, so from what we have learned, it probably won’t be open.
I’ll check out the Cellar de Can Roca. My hubby designs our vacations around the best of the best restaurants. I bet he already checked this one out! It wouldn’t surprise me. I’ll let you know and thanks for the rec. :)))
~Dawn
Good luck! Tell us later where & what you ate, I would love to know.
Robin,
I asked my hubby last night if he had checked out Cellar de Can Roca and guess what? Yes he has! He’s already been in touch with them. I don’t know what the end result will be but I sure hope we can dine there.
I will definitely keep you posted.
~Dawn
Oh, good luck! And if you go, now you know you must save room for dessert.
Perfumed desserts are lovely, I tried a rose, saffron and cardamom scented Persian love cake this past fall at a friend’s wedding.
It was incredible.
Oh, that sounds wonderful!
I’m an amateur at perfumes. I love rosy and violet florals, crisp green mown grass, light bright citrus and soft warm musk. I’ve made some of my own which have turned ok. Cooking also came to me. First drinks. I bought Torani Lilac, Rose, Elderflower,etc. syrups for flavoring teas and soda water and lemon lime drinks. I’ve never heard of a rose flavored persian cake. Oh…..please share!
Calvin Klein-esque… i wonder how ‘calone’ would taste like. fresh? melon?
then again, there’s a lot of fruity florals i would DIE to eat as a desserts.
Yeah, betcha the dessert was better than the perfume!
Ha. Just read that article last night and my first thought was–oh honey, Sephora? Give me a call…
Though I hear Sephora in Europe is nicer.
LOL…but really, bet you could do wonders even with a scent we would turn our noses up at.
(and why is everyone caught up w/ the New Yorker but me? I’m still on the 10/25 issue, ack)