El Celler de Can Roca is located on the outskirts of Can Sunyer in the Girona province, Spain. It has been operating since 1986. The eldest brother, Joan Roca, is the head chef; the middle brother, Josep Roca, is the sommelier; and the youngest, Jordi Roca, is the pastry chef. All three brothers share a transcendental passion for cooking and are extremely hospitable.
The cuisine at El Celler de Can Roca is eclectic and fascinating: caramelized olives "growing" on a bonsai tree, grilled meat with its aroma "hidden" inside syrupy bubbles, and innovative desserts that smell just like designer perfumes... They love to use various innovative techniques to transform simple, traditional dishes into ingenious works of art.
Pastry chef Jordi has created an ingenious "edible perfume" series for the restaurant. Ten years ago, he realized that many components of fragrances are also common ingredients in cooking. He designed his first "perfume dessert": an orange sorbet paired with basil, vanilla cream, and orange blossom jelly, mimicking the fruity and herbal notes of Calvin Klein's "Eternity" perfume. Since then, he has launched more than 20 "edible perfumes." To recreate the scent of Hermès "Terre d'Hermès" for a dessert, he specifically used distillation technology to extract the unique aroma of soil.
The perfume desserts were very well-received, giving Jordi a new inspiration: to create dessert-themed perfumes. In 2011, he sprayed a fragrance he developed onto a lemon sponge cake, and many diners inquired about purchasing the spray. Consequently, he partnered with a perfume manufacturer in Barcelona to launch a fragrance called "Lemon Cloud," which sold 300 bottles in three weeks.