3 Michelin stars: El celler De Can Roca 18-course tasting menu

Here we have the world, it's the first one and we have a little trip around the world with these five aperitifs and we will start from here, from Turkey on your right hand. Then we move in Peru, then in Korea and then we finish here where we have Thailand and Japan. And then we will have just a little surprise at the end. And here we come back in Girona and this is the representation of the restaurant model of The where we can see the three brothers here playing and moving the first steps in the restoration. We have Joan the chef in the kitchen, then here we have Joseph in the bar and Jordi too little to cook, we put it in the in the cloud plate with the bicycle. Here we are serving you some tapas, we will start from the pink bowl, this one is a Campari with grapefruit juice. Then we pass to the bar, we start with a calamari, it's a calamari a la romana. In the middle we have this little bread with liver and jerez wine. And then here we have this cannelloni with meat and cheese. The last one of the tapas will be the brown one, it's a pigeon perfect with orange. Well I bring you the wine list if you want to check some bottles or if you want to check our wine list we have the whites, champagne, cabas, sparklings, reds and roses. Okay, if you need some help we stay here for you. And here we continue with a little bit of sea. We will start from the coral with the top spoon, it's a razor clam in a pesto sauce. Then we pass on the bottom one is a crab in a sauce made from its juice. And then we finish there with a starfish, it's made with seaweed and prawns. Well here we have our olive tree one side, we are going to recollect this olive. We will start from the black one, it's a tempura of the cauli. Then we pass to the green one, it's an olive ice cream with anchovies. And the last one of the aperitif is a steamed brioche with sundried mushroom mayonnaise inside. Here we have olive oil focaccia traditional bread, this is normal and multi-grain. A wine bread with raisins, apricot and nuts, a little baguette, tomato brioche and olive brioche. Maybe wine. So here we have grilled green peas accompanied with a green peas pesto and two squares there is a green peas tofu. So here we have our newest dish, we have different elaboration of asian cabbage accompanied with garlic flour and wild mustard. Lettuce, then we have fermented and steamed. And here we have the walnuts parvus in different elaboration with garlic and hazelnut. So here we have the oyster and we have the oyster laminated and it's accompanied with the fennel sauce and little dots of black garlic. This sauce is a fennel sauce and those black dots is a black garlic. We recommend you to eat this dish from the bottom to the top and on the top of each oyster we have different elements. We have green apple, then grapefruit, seaweed, truffle and the last one is lemon cream. All those elements once you represent the flavors from an albarillo. The langoustine accompanied with a sauce of ajo blanco and this foam made with garlic and parsley. Here we have the mackerel fish, we are steaming the mackerel fish with this amontillado wine with a perfumed kitchen and we will eat this dish in three parts. We will start from the fish in the pot and we will eat it with a chopstick and it represents Joseph Roca, the sommelier, one of the two brothers. Then we pass to the consommé. It's a consommé of a burned skin of mackerel. We will drink it like a coffee and this represents Joan Roca, the chef. And here we finish with a teaspoon. It's a drop of amontillado wine but in this case it's a sweet wine. So it represents George Roca. We're going to continue with the red prawn from Palamos. It's marinated with rice vinegar just a few minutes to potentiate its flavor. Then it's accompanied with the juice of the head and with the legs that are desaturated and then fried. So here you can eat all the prawn. We're going to finish the fish with the sol a la menier. It's accompanied with two raviolis that are made with the sole skin. The darkest one is filled with tupinambur and the other one with salsify a la menier. Both tupinambur and salsify are little roots. Now we're going to start the meat and here we have different parts of the Iberian sapling pig. It's accompanied with a sauce called blanquetas. The blanquetas sauce is made with the bones and also with fermented cabbage and kimchi, the Korean fermented cabbage. Here we have the smoked duck. It's accompanied with the duck sauce, hazelnut cream and orange pulp. So here you have the lamb and here we have a sequence of two dishes. We have the lamb inspired in the Turkish cuisine. On the bottom there's aubergine cream, then tomato with the spices, hummus and yogurt. And then different parts of the lamb. And we recommend you to finish with this consome that is cooked on high temperatures. Going to finish the main part with the pigeon sibet. Sibet is like a stew but it's finished with red wine. And it's this part you have with sunflowers. Then we have the pigeon breast. And this artwork is the pigeon parfait. On the top of the parfait there's also cacao, sesame and orange. And also it's accompanied with this morrow filled with parfait. We're going to start the desserts with banana a la carbonara with vanilla and truffle. Bacon. It is bacon. It's bacon? It's bacon. Wow. Here we have the representation of a pine tree forest. We have an ice cream made with the resin and the pine honey. Then we have this crumble that is mixed with oregano and rosemary. And on the top there are some pine nuts, tree powder. And those pine needles are made with the pine honey. Representation of the essence from an old book. We have a puff pastry made with butter cookies. Then it's accompanied with darjeeling, dirty cream, madeleine ice cream. And I'm going to put on the top a few dots of old book essence. We got those essence using an old technique that was used to make perfumes. That is called enfleurage. We put it here. We put butter on the old book. Then we let it rest for one day. And then we can extract the essence. I know you're still very hungry. So would you like a little selection of chocolate, candy and fruits? Or candy, chocolate. And over there we have fruits. If there's something that you really want to try, just tell me. We do a big selection. You want to try almost everything. This is lime crunch. This is cherry gum. This is green apple with yuzu and mint. This is violet macaroon. This is chocolate with hazelnuts. Chocolate with banana. Chocolate with mint. This is chocolate with whiskey. Pineapple with coconuts. A chocolate brioche. Wild strawberry with natural jelly. Chocolate cookie with ginger cream. This is the orange blossom marshmallow. Dark chocolate. Just plain chocolate. Chocolate cookie. This is made with strawberry and rose. This is chocolate with alcohol. Amadeleine. Chocolate with the pulp of the cacao bean. Chocolate bean and vanilla. Green peas and pistachio. This is a praline with hazelnuts and popping candy. And this is banana with nuts. So