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El Celler de Can Roca
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まずはウェイティングエリアで泡を
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10名のテーブル席へ
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Albet i Noya El Celler Brut Rva D.O. Classic Penedès
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Amuse ①
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Amuse ②
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Gonzalez Byass Palo Cortado 1986 Para El Celler De Can Roca
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Amuse ③
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Charles Heidsieck Brut Vintage 2005
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Amuse ④
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Amuse ⑤
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パン色々
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Côsmic Encarinyades 17 Agullana
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Red salad
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Sake Katsuyama Den Junmai Daiginjo
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Golden gilt-head bream with rice and sake milk, tender almond tofu and pickled lychee
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Château des Rontets Pierrefolle 15 А.О.С. Pouilly-Fuissé
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"Calçot" with black sesame ash and dark "romesco" sauce
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Gran Caus 04 D.O. Penedès
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Langoustine with sagebrush, vanilla oil and toasted butter
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3 Miradas La Viña de Antonin 17 D.O. Montilla Moriles
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Cuttlefish "alla brutesca" with roasted rabbit sauce
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Meyer Zellberg 97 А.О.C Alsace
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Cabbages, truffle and anchovy sauce
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Domaine Vacheron Les Romains 16 А.О.С. Sancerre
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Semi cured hake, juice of its bones, asparagus and rocket pesto, and grilled piparras and rocket oil
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Partida Pedrer 16 D.O. Qa. Priorat
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Steamed fresh-caught whole fish market, stuffed with seaweeds and sea anemones
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Mas d'en Compte 07 D.O. Qa. Priorat
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Dried eel from Delta de l'Ebre
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Vina Tondonia Reserva 82 D.O. Rioja
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Truffle soufflé and veal oyster blade
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Anayón 1967 Cariñena
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Smoked duck magret with orange
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François Villard Reflet 11 A.O.C. Saint-Joseph
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Hare à la royal
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Joh Jos Prüm Spätlese 10 VDP Mosel
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Petrichor
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Ars Natura Líquida Projecte de begudes El Celler de Can Roca Whisky a la tarta
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Whisky cake
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Pérez Barquero La Cañada PX D.O. Montilla Moriles & Café V60 Finca la Esmeralda Panamá Geisha
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From cocoa to chocolate
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小菓子
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小菓子は別室で頂きました。
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ハーブティー＆小菓子
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庭に咲くアーモンドの花
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厨房見学
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ワインセラー見学
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最後に次男のJosep Roca氏と撮影。
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ごちそうさまでした♪
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
2019年2月。念願の『El Celler de Can Roca』へ。
約1年前の2018年3月に予約をゲットできたのですが､予約できた
のが10名テーブルのみ。食べログ上ではリアルをしないスタンス
の自分にとって、ハードルの高い船出でしたｗ
それでも食べログ上で繋がっている人に、ダイレクトメッセージ
を送りつけたり（←ただの怪しい人ですｗ）知人繋がりでお願い
したりして、2018年末までに何とか10名の参加者決定（感謝）
そしてオフ会？前日の朝、成田空港を出発し、チューリッヒ経由
で23時にバルセロナ・エル・プラット空港に到着｡
到着日の夜はホステルを利用しました。
※丁度、バルセロナでMWC（Mobile World Congress）2019
を開催していて、ホテル宿泊料は通常の数倍にふくれ上がって
いたり、全国のスリが集結していたり、バッドタイミングｗ
翌朝、次の宿泊予定のホテルに移動し、荷物を預け、いざ出陣！
まずはCasa Amatller前で6名合流し、国鉄でジローナへ。
（あと4名は現地で合流予定です。）
※バルセロナ在住の方が2人いたので、迷う事なく行けました♪
ホント心強かったです。（感謝）
11時45分にジローナ駅に到着し、ここからはタクシーで移動。
そして12時に到着。（予約は12時半からになります。）
入口で記念撮影を済ませ、中へ。
サンセバスチャンの『Mugaritz』と同様に 庭がウェイティング
スペースとなっていて、こちらで泡を頂きながら、しばし待って
いると、スタッフが出てきて店内に案内してくれました。
10名の円卓に着席し、アレルギー等の最終確認をおこなった後、
いよいよコーススタート。
ちなみにコースですが
・Tasting of our classics menu
・Feast Menu
の二種類用意されていて、Feast Menuをチョイス。
※以前『Osteria Francescana』でクラシックコースをチョイス
したのですが、食べ終えた後、もっと色んなメニューを食べて
おけば良かった～と後悔していたので、今回はFeast Menuを
迷わずチョイス（1名 195.45€）
あとソムリエの次男・Josep Roca氏セレクション ワインペア
リングも追加（+100€）
まずはAmuseより。
○Albet i Noya El Celler Brut Rva D.O. Classic Penedès
①The world:
・Thailand: thai,chicken,coriander,coconut,curry and lime
・Japan: miso cream with nyinyonyaki
・Turquía: lamb, yourt, cucumber, onions with mint
・Peru: "Causa limeña"
・Korea: panco fried bread, bacon with soya sauce, kimchi
and sesame oil
②Memories of a bar in the suburbs of Girona
: squids, kidneys with Sherry, gentian and orange bonbon,
Montse's meat cannelloni, Cod brandade
○Gonzalez Byass Palo Cortado 1986
Para El Celler De Can Roca
③Coral
: Cockles à la royal with lemon and fermented pepper air
Tuna belly with ginger
○Charles Heidsieck Brut Vintage 2005
④Green olive's ice cream and black olive tempura
Bean leaves with baby bean tartar, "calçot", lemon albedo
and Black mole
⑤Truffled brioche
もうAmuseからアクセル全開っ。
ネタバレになるので詳細は控えますが（画像で既にネタバレ？）
味は勿論の事、エンターテイメント性の高いプレゼンテーション
にテンション上がりっぱなしでした。
では、ようやくコースへ突入です。
この日の Feast Menu＆wine の内容は以下になります。
○Côsmic Encarinyades 17 Agullana
☆Red salad: beetroot vinaigrette,charcoal-gilled red pepper,
red sisho jelly,red onion,celery and cilantro
○Sake Katsuyama Den Junmai Daiginjo
☆Golden gilt-head bream with rice and sake milk,
tender almond tofu and pickled lychee
○Château des Rontets Pierrefolle 15 А.О.С. Pouilly-Fuissé
☆"Calçot" with black sesame ash and dark "romesco" sauce
○Gran Caus 04 D.O. Penedès
☆Langoustine with sagebrush, vanilla oil and toasted butter
○3 Miradas La Viña de Antonin 17 D.O. Montilla Moriles
☆Cuttlefish "alla brutesca" with roasted rabbit sauce
○Meyer Zellberg 97 А.О.C Alsace
☆Cabbages, truffle and anchovy sauce
○Domaine Vacheron Les Romains 16 А.О.С. Sancerre
☆Semi cured hake, juice of its bones, asparagus
and rocket pesto, and grilled piparras and rocket oil
○Partida Pedrer 16 D.O. Qa. Priorat
☆Steamed fresh-caught whole fish market,
stuffed with seaweeds and sea anemones
○Mas d'en Compte 07 D.O. Qa. Priorat
☆Dried eel from Delta de l'Ebre
with a foam of garlic and red pepper, charcoal-grilled eel,
stir-fry dried potato and saffron oil
○Vina Tondonia Reserva 82 D.O. Rioja
☆Truffle soufflé and veal oyster blade
○Anayón 1967 Cariñena
☆Smoked duck magret with orange
○François Villard Reflet 11 A.O.C. Saint-Joseph
☆Hare à la royal
Beetroot purée, black garlic purée, cocoa dust,
distilled earth
○Joh Jos Prüm Spätlese 10 VDP Mosel
☆Petrichor
Distilled earth, pine syrup ice cream, carob cookie,
fir dust, cocoa biscuit
○Ars Natura Líquida Projecte de begudes
El Celler de Can Roca Whisky a la tarta
☆Whisky cake
○Pérez Barquero La Cañada PX D.O. Montilla Moriles
○Café V60 Finca la Esmeralda Panamá Geisha
☆From cocoa to chocolate
Pantone gradient of cocoa pulp, lychee, vinegar
and manzanilla wine, almond milk, raisin,
PX and chocolate. Brownie, chocolate sorbet,
crispy chocolate made in our bakery workroom and
cocoa nib
味でいえば、アミューズの中で印象的だったのが、黒トリュフの
饅頭？トリュフの風味もしっかりしていたし、好みの味でした♪
鰻は日本で食べるものと比べて皮がパリッとしてないので、やや
レアめに感じましたが、生臭さは全く感じません。日本でこの位
の火の通し加減で食べる事はほぼないので、印象的でした。
スペイン料理って、フレンチのようにソースを巧みに使う印象が
自分にはあんまりなかったのですが（たまたま行ったお店がそう
だっただけかも）、野菜・魚・肉に対してのソースの合わせ方も
良かったし、素材自体の味も引き立っていて、どの皿も美味しく
頂きました。
ワインもビオ系のものが多く、後に残らないのがイイですね～♪
（といいつつ、帰りの電車の中で爆睡してましたけどw）
料理との相性もピッタリ。
あとパンは、胡桃と桃、ワインのパン、トマトのブリオッシュを
頂きましたが、どのパンも美味しかったです。
ごちそうさまでした～
コース終了後、スタッフの案内で厨房ツアーへ
カンロカのバックステージを見学できるのも嬉しいサービスです。
膨大な量のお酒が並ぶワインセラーも案内して頂きました。
最後にカンロカ三兄弟の次男にあたるソムリエのジョセップ氏が
出てきて記念撮影をおこない、夢のようなスペインオフ会終了。
今回は Tasting menuをチョイスしていないのでコースの比較は
できないけど、時間に余裕があれば、Feast Menu がいいんじゃ
ないかな～。
CPもワインペアリング込みでほぼ300€なので、日本と比べても
かなり良心的だったと思います。
12時に到着し、最終的にお店を出たのは19時過ぎだったと思い
ますがｗ、楽し過ぎてアッという間の7時間でした。
自分の無謀な計画に乗っかってくれた皆さんのおかげで、思い出
に残るランチタイムとなりました。有難うございましたっ♪
（自分にとっては5.0点を大幅に超える評価ですw）