In a nutshell: Joan Roca (El Celler de Can Roca, Girona, 3 Michelin stars) uses Beluga and Shikran caviar in his tasting menu with avant-garde techniques: sous vide, reverse spherification, hot vapor perfumes. Premium product treated with absolute respect.
Table of contents
Who is Joan Roca
Joan Roca Fontané (Girona, 1964) is the chef and technical "soul" of El Celler de Can Roca in Girona, a family restaurant with 3 Michelin stars since 2009 and considered the best in the world by The World's 50 Best Restaurants in 2013 and 2015.
Alongside his brothers Josep (sommelier) and Jordi (pastry chef), he forms the most decorated trio in Spanish global gastronomy. A disciple and technical heir of Ferran Adrià and the legacy of El Bulli.
His philosophy with caviar
For Roca, caviar is not a decorative ingredient but a "vehicle for concentrated oceanic complexity." He uses it with three criteria:
- Real premium product (Beluga, Osetra, Shikran Naccarii) — never substitutes
- Minimal treatment (maximum heat 30°C, NEVER freeze)
- Combination with elements that enhance without masking (crème fraîche, soft blinis, poached egg)
Signature caviar dishes
"Caviar Trompe l'oeil": apparently a traditional caviar canapé. In reality, a sphere of real caviar + spherical crème fraîche emulsion + extra-soft brioche. Each bite releases a different flavor.
"Sea perfume": presents caviar in a glass cloche with seaweed steam. When uncovered, a marine aroma precedes the bite.
"Warm caviar with cured yolk": caviar at 30°C (warm, not hot) over a yolk cured for 24 hours in salt-sugar. Complex textures.
"Poached egg with Beluga caviar": poached egg at 64°C for 45 min sous vide. Beluga caviar on top. A signature dish since 2008.
His caviar techniques (applicable at home)
1. Temper the caviar to 30°C before serving. NEVER hot. Only "tempered." Releases aromas that cold hides. Take out of the fridge 15 min before.
2. Use cured yolk: yolk covered in salt + sugar for 24 hours in the refrigerator. Dense texture, concentrated flavor. Perfect accompaniment to caviar.
3. Mother-of-pearl spoons, absolutely essential. Metal oxidizes flavor. Premium plastic or mother-of-pearl.
4. Presentation on crushed ice: keeps caviar fresh during service without freezing.
Frequently asked questions
How many stars does El Celler de Can Roca have?
How much does it cost to dine at El Celler?
What caviar do they use at El Celler?
Has Joan Roca published books?
Beluga vs Shikran Naccarii caviar: which does Roca prefer?
How to achieve Roca-level results with caviar at home?
To conclude
Joan Roca demonstrates that caviar can be a technical ingredient in haute cuisine, not just decoration. His principles are applicable to any special dinner: real product, correct tempering, appropriate spoons, careful combinations. Premium Caspian caviar or Shikran Naccarii are the base — you provide the technique.
