Toast to culinary alchemy

IT must be nice being at the top of the Restaurant Guide's World's 50 Best list. Everybody wants to be your friend, nobody gets angry about waiting a year for a reservation, and major distillers like The Macallan knock on your door, saying, "Hello, would you like to visit our cellars and taste our special one-cask whiskies that no mere mortal gets to try?"

The Roca brothers certainly aren't complaining.

It's a cool, sunny April morning in Girona, Spain. Their restaurant - the three Michelin-starred El Celler de Can Roca - sits in perpetual picture-postcard perfection with its charming country house facade hiding a state-of-the-art kitchen and cellar within its sleek interior. Today, 60 journalists from around the world mill around, sipping on whisky cocktails as they await news of one of the most unique culinary tie-ups of the year: six ultimate dinners featuring the Rocas's innovative Catalan cuisine and the best of Macallan's iconic single malts.