Joan Roca

El Celler de Can Roca Girona, Spain

Hong Kong Tatler - - Features -

Joan Roca doesn’t use his fridge nearly as much as the rest of us use ours. This is be­cause he lives next to his restau­rant and, be­tween the lunch and din­ner ser­vices, heads home to cook for his wife and two chil­dren, and some­times his mother (pic­tured with him). His fridge at home is a smaller af­fair but it’s still filled with the kind of lo­cal spe­cial­i­ties that would make the rest of us sali­vate: king prawns from Palamós, Gali­cian cow’s milk cheese and black olive tape­nade. For when he’s feel­ing lazy, Roca keeps Iberico ham and lo­cal boudin blanc on hand to eat cold, and plas­tic boxes of chopped onions and tomato sauce so he can whip up a pasta sauce. While the cheese and meat are Span­ish, the spices are not; there are piles of Mex­i­can and Asian chilli pep­pers ready to add heat to a paella or risotto. “I get most of my food from work,” he says. “Or the mar­ket in Girona, where I go with my daugh­ter on Satur­days to see what’s new. It re­flects the sea­sons and prod­ucts around us.”

Pho­tog­ra­pher Carrie Solo­man and writer Adrian Moore trav­elled through­out Europe con­vinc­ing some of the world’s great­est culi­nary minds to open their fridge doors. The re­sult is In­side Chef’s Fridges, Europe,

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