Ausiàs Signes #PR57

Name: Ausiàs Signes #PR57
Brand: Montagud
SKU: RPR57
Price: 36.50 EUR
Availability: InStock

36,50 €

Tax included.

Descripción

57 unpublished creations
More than 250 processes
21 x 24 cm
180 pages
Printing: offset

In this 57th edition of PastryRevolution, the vision of the young pastry chef Ausiàs Signes (27 years old, Valencia) is detailed. The head pastry chef of the Tatau restaurant (1 Michelin star, Huesca) and Revelation Pastry Chef of Madrid Fusión 2022 has managed to solidify his name among the great professionals of this country. He reveals why in this edition and unveils all his sweet secrets in detail. Ausiàs Signes grew up in his grandparents' restaurant, El Romeral, located in his hometown (Barx, Valencia). Hospitality ran in his blood, so at 20, he decided to begin his culinary studies. He started his career at the 2 Estaciones restaurant, from where he enrolled in the 'High Cuisine Promises Award' organized by Le Cordon Bleu. The result was not negative, as by taking second place, he obtained a scholarship to study pastry at this school in Madrid. After this, he worked in pastry shops in the capital such as Hojaldrería or Moulin Chocolat, and also at the Saddle restaurant as head of the sweet section. Finally, Ausiàs, knowledgeable in both worlds (savory and sweet), ended up settling in Huesca to become the pastry chef of Tatau, where he continues to give free rein to his creativity today.

The chef and owner of the restaurant, Tonino Valiente, along with his life partner and front-of-house manager, Arantxa Sáinz, have managed to give Ausiàs his place. He develops his pastry in a very personal way and without barriers. Throughout the 180 pages of this monograph on the sweet world of Tatau, a total of 196 processes are detailed. The 42 creations presented are classified into seven categories: frozen fruits and vegetables, pre-desserts, desserts, petits fours, classic pastry, pastry techniques applied to the savory universe, and breads. Ausiàs presents everything from desserts such as 'Pear, yeast, and bergamot' and 'Pistachio Soufflé' to fermented doughs such as 'Pumpkin Kouglof' and 'Rum Baba'. The journey also includes small bites such as 'salted caramel truffle' and 'mini roscón with burnt cream', and even seven types of bread made in the restaurant.

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Ausiàs Signes #PR57