The World 50 Best Restaurants - El Celler de Can Roca with Jordi Roca, Cacao Barry Ambassador, elected best restaurant in the world
The World 50 Best Restaurants
El Celler de Can Roca with Jordi Roca, Cacao Barry Ambassador, elected best restaurant in the World
Meulan, France, May 15th 2013 – Cacao Barry, the Premium chocolate partner for passionate artisans since 1842, was chosen for the third consecutive year to be the exclusive chocolate sponsor of the World’s 50 Best Restaurants event, which happened in London, UK, the 29th of April.
The World’s 50 Best Restaurants event is the list of the 100 top-restaurants chosen by 800 voters (chefs, experts in Gastronomy, or very passionate people) spread around the globe. Ferran Adria, famous ex-chef of El Bulli in Spain says: “the World’s 50 Best” is the Oscars of the Gastronomy”, « the List to Be In » in the world of the modern fine dining cuisine.
During this international meeting, the World’s 50 Best Academy, which gathers 837 members, chosen for their expertise and knowledge of the restaurant world, had to elect the Best Restaurant in the world for 2013. This year and for the first time after three years of Danish supremacy, Joan, Josep and Jordi Roca from El Celler De Can Roca Restaurant, in Girona (Spain) won the title among 500 nominated Chefs.
Member of the Cacao Barry Ambassadors Club, Jordi’s wish is to learn more about products. On one hand, being Ambassador is helping him to improve his technical knowledge of each chocolate, to be able to correctly manipulate them, and “play” with them. On the other hand, he learns more about their origins and history, to enhance the stories associated with his desserts: “Origines are definitely a key point” he says.
Other Cacao Barry Ambassadors were also ranked in the list: Sergio Herman, 3* Michelin based in The Netherlands with his restaurant Oud Sluis, took the 35th position, and Gert de Mangeleer, was 78th with his restaurant Hertog Jan, based in Brugge, Belgium.
Cacao Barry has reinforced its legitimate position in Top End Restaurants business by joining this family through a great outstanding attendance at the ceremony. Philippe Betrand, Meilleur Ouvrier de France and Head of the Cacao Barry Chocolate Academy™ Centre in France, and Martin Diez, Pastry Chef at the Cacao Barry Chocolate Academy™ Centre created an amazing chocolate buffet for the 150 guests.
During the Ceremony, Cacao Barry also awarded Luke Dale-Roberts, Chef of The Test Kitchen (Capetown – South Africa) as the “one-to-watch” restaurant. This specific prize celebrated the high potential of this restaurant. We’ll certainly hear from him in the coming years!
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About Cacao Barry® (www.cacao-barry.com):
By constantly inventing and reinventing Pastry and Gastronomy, France gave its name and mark to this art. It is a tradition envied by the whole world. It is all about creativity, innovation, and above all passion. Since its creation in 1842, Cacao Barry® has been entirely committed to this heritage. Today Cacao Barry® provides the most complete palette of products, to all passionate chocolate craftsmen around the world: chocolate and couvertures, pralinés, origins and exclusive plantations, decorations and moulds, inspiring them and opening doors to new creative experiences. Besides, Cacao Barry® offers the widest international community of chocolate professionals, Ambassadors’ Club and Chocolate Academies to support craftsmen and chefs on their quest for perfection. Cacao Barry® is a global Gourmet brand of Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate.
About The Ambassador’s Club and the Chocolate Ambassadors
The mission of the Club is “to transfer its chocolate know-how and techniques to other craftsmen all over the world in order to support the development of new products, product concepts, packaging, recipes and training events meeting professional expectations.” The Chocolate Ambassadors Club brings together the leading chocolate professionals, selected for their creativity and their know-how. It’s a vibrant live network that unites more than 150 chefs, pastry chefs, master bakers and confectioners of international reputation to share a common mission to transfer chocolate know-how and techniques all over the world. Quality, creativity, knowledge of ingredients and process leadership are the main assets of the Ambassadors Club.
Since the club’s creation in 2002, there are more than one hundred chocolate craftsmen in the club. They support the work of Chocolate Academies and Technical Advisors by giving trainings, demonstrations, courses and they participate as associates in the international World Chocolate Masters Competition. The Ambassadors are present in local markets to meet the needs of all craftsmen.
With annual sales of about CHF 4.6 billion (EUR 3.6 billion/USD 5.0 billion) for fiscal year 2010/11, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate – from the cocoa bean to the finished chocolate product. Barry Callebaut is present in 27 countries, operates around 40 production facilities and employs a diverse and dedicated workforce of about 6,000 people. Barry Callebaut serves the entire food industry focusing on industrial food manufacturers, artisans and professional users of chocolate (such as chocolatiers, pastry chefs or bakers), the latter with its two global brands Callebaut® and Cacao Barry®. Barry Callebaut is the global leader in cocoa and chocolate innovations and provides a comprehensive range of services in the fields of product development, processing, training and marketing. Cost leadership is another important reason why global as well as local food manufacturers work together with Barry Callebaut. Through its broad range of sustainability initiatives and research activities, the company works with farmers, farmer organizations and other partners to help ensure future supplies of cocoa and improve farmer livelihoods.
Contact for the media:
Public Relations and Communication Manager
BARRY CALLEBAUT – Gourmet Europe
Phone: +33 1 302 284 17