{"product_id":"les-cols-en-clave-dulce-pr54","title":"Les Cols in a sweet key #PR54","description":"\u003cp\u003e\u003cspan\u003e180 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e93 new recipes\u003c\/div\u003e\n\u003cdiv\u003e245 processes\u003cbr\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e Spanish\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan\u003eLes Cols\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eIn this second edition of PastryRevolution for 2022, number 54, all the secrets of Les Cols' sweet world are revealed.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThe marriage between Manel Puigvert and Fina Puigdevall inaugurated the Les Cols restaurant (Olot, Gerona) in May 1990. Today, Clara, Martina, and Carlota – their daughters – work hand in hand to continue bringing La Garrotxa to diners. José Carlos Capel, gastronomic critic for El País, points out, \"In their cuisine, bearing the family's seal, local products and producers appear in alliance with modern techniques.\" And Marta Fernández Guadaño, journalist for Gastroeconomy in Expansión, adds, \"Their landscape cuisine, something like gastronomic nakedness, extends to the physical space of the restaurant.\" This poetic, intimate, local, and therefore universal gastronomy has earned them 2 Michelin stars (2005 and 2010) and the green star (2021).\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThroughout the 180 pages of this monograph on the sweet world of Les Cols, we find a total of 75 creations – with 240 processes – divided into five families: [sweet] kitchen, [savory] kitchen, [sweet] bites, liturgy, and [sweet] celebrations.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eIn the [sweet] kitchen, adaptations of traditional desserts coexist with more avant-garde ones made with vegetables, fruits, flowers, nuts, and mushrooms in the two-starred restaurant (Les Cols). Once again, the Puigvert Puigdevall family demonstrates that the connection between savory and sweet is a winning tandem. All this is reflected in the [savory] kitchen, where pastry techniques – such as puff pastry or choux pastry – are used in their dishes. Next, small [sweet] bites – or petits fours – such as basil tocino de cielo or fennel macaron, are the protagonists. In liturgy, they showcase typical sweets for different festivities, such as panellets for All Saints' Day or turrones and neules for Christmas. Finally, this monograph is topped off with the classic cakes served at their [sweet] celebrations held in La Carpa.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan\u003eIn this edition, we present 2 reports on 2 traditional bakeries in Catalonia. Both are highly renowned for the excellent quality of their products, using sourdough.\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan\u003eForn Quelu 1903\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThe oldest bakery in Sant Boi de Llobregat, owned by the Quixal family since its inauguration, has passed from fathers to sons. Now Miquel Quixal is the baker.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eIn the magazine, we present 6 creations:\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eWhole wheat spelt bread with seeds\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eBuckwheat, yuca, and rice bread with seeds\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSourdough bread, in a round loaf and baguette\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eWhole wheat spelt bread\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eCoca de brioche\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e“Dit de crema” (xuixo or suiso)\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003cspan\u003eL´Artesanna\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eL'Artesanna is a workshop for sweet and savory bakery, pastry, and confectionery products, established by baker and pastry chef Anna Tort Marcet, chef Josep Tort Marcet, and barista and bartender Maximiliano Gubler, located in the city of Terrassa, Barcelona.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eWe present 10 creations:\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eVienna bread\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eCheesecake\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eOrange and\/or chocolate brioche rolls\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eCocas (4 different ones, savory and sweet)\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003ePas de Pessic (traditional Catalan sponge cake)\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eCarquinyolis (almond shortbread)\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eTraditional Ensaimada\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Montagud","offers":[{"title":"Default Title","offer_id":57695771361612,"sku":"RPR54","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY54_22679434-5591-4ba6-9a20-55c06eb49905.png?v=1780470726","url":"https:\/\/montagud.com\/en\/products\/les-cols-en-clave-dulce-pr54","provider":"Montagud","version":"1.0","type":"link"}