COMPASS MAGAZINE #10
COMPASS MAGAZINE #10
#5PANORAMA

JOAN ROCAMixing flavor with emotional experiences

Take three brothers’ unique culinary skills, add a generous pinch of passion, blend avant-garde techniques with traditional Catalonian flavors, and what do you get? El Celler de Can Roca in Girona, Spain – the highest ranked restaurant in Restaurant Magazine’s 2013 list of “The World’s 50 Best Restaurants” and holder of three Michelin stars. Compass spoke to head chef Joan Roca to discover the secret ingredient to the success he has created with brothers Josep (wine director) and Jordi (pastry chef).

#3PANORAMA

MARIE-CLAUDE PIETRAGALLAThe art of movement

Marie-Claude Pietragalla is an emblematic figure in the world of dance and choreography. Together with Julien Derouault, an astounding dancer, she has created a unique world, designed as the setting for choreographic experimentation and exploration in “théâtre du corps” (body theater). She is a contemporary artist who draws inspiration from modern society, yet remains open to historical influences by creating a link with the present to explore the art of movement.

#10EDITORIAL

EDITORIALMonica Menghini

Executive Vice President, Chief Strategy Officer

Dassault Systèmes

 
In the Age of Experience, any technology that can help to deliver a superior customer experience is a bonus. Immersive virtuality (iV) – the full spectrum of technologies from augmented and virtual reality to holograms – is one of the most transformative advantages business leaders have ever received.

Why? Because unlike traditional forms of communication, immersive virtuality – especially virtual reality (VR) – is processed in the part of the brain that deals with emotion and memory. In other words, companies can use iV to create experiences that connect with their customers at the emotional level and create lasting memories.

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