🎂Tarta SACHER, el TRAMPANTOJO del Chef JOAN ROCA

🔻🔻🔻🔻🔻🔻🔻 SUBSCRIBE and Hit the BELL 🔔 it's FREE and HELP GROW 👇👇👇👇👇👇👇    / @chefangelotti   ★FOLLOW ME ON MY OTHER NETWORKS★ ►Instagram:   / chefangelot.  . ►Facebook: https://https: //www.facebook.com/chef... Now also on TIK TOK @chefangelotti The Roca brothers' cooking begins in Can Roca, the Bar that their parents run in Taialà, a neighborhood on the outskirts of Girona. There they lived, in the middle of plates, pots and customers. The bar was where they played, did their homework, watched television, from the kitchen, aromas arose from the stews that their mother prepared in a generous, simple and honest way and where their passion was born. A cooking style of hospitality, from its family roots and through creative freedom and innovation, together with the product of small producers and their land. In 2000 Joan Roca is the Chef of the Year according to the Spanish Academy of Gastronomy. In 2002 he received his second Michelin star. In 2009 it received the third Michelin star and recognition as the fifth best restaurant in the world according to The Restaurant Magazine. 2010: Honoris Causa Doctor from the University of Gerona. 2011: He is voted by approximately a thousand journalists in the sector as one of the 20 most influential chefs in the world. 2013: El Celler de Can Roca is chosen as the first best restaurant in the world by the British magazine The Restaurant Magazine 2015: El Celler de Can Roca is once again chosen as the first best restaurant in the world the family saga, the guarantee of eating very well in interesting concepts, from El Celler de Can Roca, its most luxurious restaurant, to Can Roca, the bar of Joan's parents, Josep and Jordi Roca. These are not the only projects of the Roca family, their Rocambolesc ice cream-confectionery shop, the Normal bistro, the Casa Cacao chocolate factory-hotel or the farm offering famous dishes, Mas Marroch. Ingredients 1 hare or rabbit 100 g shallot 4 cloves of garlic 60 g carrot 25 g celery 50 g leek 140 g onion 1 bouquet of thyme, bay leaf and cinnamon 1 g black peppercorns 150 g pork jowl or bacon 1 liter of chicken broth 10 g Kuzu or cornstarch 3 eggs. 100g flour 20 pitted black olives 100 dl. from young Porto 100 dl. Sake 50 dl. of rum 50 dl. cognac 2 peaches 10 g fresh ginger 2 tablespoons meat concentrate 5 g agar agar or gelatin cocoa powder 5g yeast 00:00 FAKE SACHER 00:29 HARE ROYAL 04:07 OLIVE CAKE 05:04 PEACH JAM 05:35 PLATED 08:48 INGREDIENTS