Each issue of Apart has a guest director who provides his vision of current gastronomy and the future of cuisine based on the people, landscapes and movements that are already taking place. From his perspective, each report delves into various topics, from the chefs who will be protagonists of the cuisine of the future that we discovered and visited in the first issue, directed by Ferran Adrià, to the countries and social movements that are becoming in micro-revolutions that transform our gastronomy and that they discovered in the second issue, directed by the Roca brothers. In the third issue, we travel through the Mediterranean with the chefs of the Disfrutar restaurant, Oriol Castro, Eduard Xatruch and Mateu Casañas.
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Oriol Castro (Barcelona, 1974), Eduard Xatruch (Vila-seca, 1981) and Mateu Casañas (Roser, 1971). Touched by the Mediterranean. Three chefs – one from the Costa del Garraf, another from the Costa Daurada and the last one from the Costa Brava. They are Oriol Castro, Eduard Xatruch and Mateu Casañas, respectively, who, after an unquestionable growth at the Compartir restaurant, in Cadaqués, arrive in Barcelona across this sea to create Disfrutar, an establishment that in ten years has not only been applauded by diners, but has also achieved recognition in the main guides and lists.
Amb ells, emprenem una travessia per set territoris banyats per la nostra mar (Itàlia, la Riviera francesa, l’Ístria croata, Esmirna, la regió del Rif i les illes Cíclades i Catalunya), un territori ple de reptes al voltant de la cuina i l’alimentació.
The Roca brothers
Joan, Josep and Jordi Roca (Girona, 1964, 1966 and 1978), discovered their passion for cooking and catering at Can Roca, the family restaurant run by their parents. Joan creates a free kitchen that sublimates and respects genuine flavor with the application of precise technique, while Josep has forged an intimate relationship with the room and the wine. The youngest of the family, Jordi, is in charge of the dessert party and declares himself addicted to sweet entertainment.
Ferran Adrià
Ferran Adrià (l’Hospitalet de Llobregat, 1962) is the most important contemporary chef in the world. His long period at the head of the stove at the elBulli restaurant, in Roses (Alt Empordà), served to enable him to display a creative culinary genius that changed the technical and conceptual parameters of global haute cuisine. Among other projects, I currently run the elBulli Foundation, dedicated to research and the preservation of elBulli’s gastronomic legacy and knowledge.
