Artículo completo publicado en: Wall Street Journal
The trio behind Catalonia’s El Cellar de Can Roca (Joan and his brothers—Jordi on pastry, Josep on wine—), voted top restaurant in the world, are taking its avant-garde cuisine on the road. With the Roca & Roll World Tour, the brothers will showcase their fare in locales as far flung as Medellin and Mexico City.
In August, El Celler de Can Roca will embark on something called the Roca & Roll World Tour 2014. The tour is a three-year project with a corporate sponsor, Spanish bank BBVA. This summer they’ll hit Mexico City, Lima, Medellin and, if all goes well, New York. Next year they’re hoping for stops in Istanbul, Houston and maybe Santiago, Chile. With 26 cooks and waiters coming along, the restaurant will shut down for five weeks.
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