Thu. Dec 12th, 2019

This has been the Rock menu for the Climate Summit


“Today we cook the most important menu of our life,” said the brothers Roca -Joan, Josep and Jordi- about the lunch that, with the title "The earth is running out" have elaborated for more than 200 leaders who attend the COP25 Climate Summit in Madrid.

In a message on his Twitter account, the Roca brothers, owners of the Can Roca restaurant, in Gerona, and distinguished with three Michelin stars, they were the ones chosen to prepare the menu that the president of the acting Spanish Executive, Pedro Sánchez, offered today to heads of State and Government from around the world. The food, sponsored by BBVA, was served “at a table” to the leaders and as a cocktail for the delegations, sources from La Moncloa detailed.

Specially designed for this appointment, the menu will be “Touching, careful, tasty and tender”, explained the Roca brothers in their tweet, which included not only the detail of the dishes, but the idea that has inspired them Joan, Josep and Jordi Roca will try "Open the debate on the shadows of food and remove some spaces of silence".

Thus, they have been able to taste dishes referred to the replacement of meat with vegetable protein, the situation of the oceans or drought, with a creative approach.

The first dish ‘Clear water & dirty water’, evokes a dry lake (freeze-dried boletus powder) on which crystalline water falls. "It's obviously tasty and tasty, but the visual effect is shocking," says Joan Roca.

Message: The global water problem. Freeze dried broth of death trumpets, truffles, boletus edulis and roasted chickpeas. Transparent vegetable water at 100º C poured on the plate to become a dirty, but tasty broth.

With ‘Invasive varieties in uncontrolled migration’ and with the example of Blue Ebro Delta Crab They put on the table the question of crops and invasive species that are modifying ecosystems and biodiversity.

Message: Intervention to preserve biodiversity. If you can't with them, eat them. Opuntia ficus from the Cap de Creus Natural Park and blue crab from the Ebro Delta Natural Park.

The rise in temperature inspires ‘Hot seas, eat imbalance’ by means of a sea and vegetable mountain. Message: After the warming of the oceans, new sustainable food must be found. In spring, the temperature of the sea tends to rise, making it green): Sea and vegetable mountain. Banana, salicornia, seaweed, Gigartina pistillata, fennel, sea fennel, enoki, pumpkin seed, basil, maritime lobularia and flowers mousse.

In ‘Vegetable fermentation, a door against famine and food waste’ they expose ancestral techniques of food preservation, such as pickles.

Message: Tons of farewell are the solution to thousands of empty stomachs: Pickles of flowers with tender nut romesco. Endive pickles, blackberry flower, oxalis flower, mallow buds, jicama, citrus caviar, mulberry leaves, bear garlic, caper leaves, tempé, garum, kimchi, miso, choucroute, legumes of Spain (fesols from Santa Pau, Ganxet mongeta, chickpeas from Fuentesaúco, Asturian faba, lentils Tierra de Campos).

In 'Urgent. Minimize animal protein and increase plant protein ’ they analyze the problem of meat consumption in a visual game they call "Vegetable meatiness".

Message: Minimize the consumption of human meat for health. Bleeding Gaia, vegetable meatiness. Beet, watermelon, red pepper and red onion.

Desserts talk about fair trade with ‘Cocoa bean’, made with product of the indigenous community of the arhuacos of Colombia.

Message: To ensure that the production of cocoa and coffee is the most socially and respectful of the environment. Cocoa Bean Cream of cocoa beans with chocolate mousse and infusion of cocoa husk. Made in our workshop with beans from the indigenous community of the Arhuacos in the Sierra Nevada area in Colombia.

The sommelier Josep Roca has chosen waters and wines to expose floods and fires.

In addition, the guests enjoyed their distillate recovery work through their project Ars Natura Liquid, and the entire menu was served in crockery and recycled glass glasses in his workshop, which employs children at risk of social exclusion.

A gastronomic approach developed to be appealing, but also to question the present and seek solutions for the future.

“The kitchen is a tool of transformation, it is a tool that can create awareness and can appeal to sustainability,” concludes Joan Roca. EFE

(tagsToTranslate) Madrid Climate Summit



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