Sweet Night (9.14.2023)

Anisados by Ricard Martínez

Tatin, mascarpone and vanilla cone by Eric Ortuño

Passion, land and tradition by Ruth Gou

Tartlet by Lluc Crusellas

Bismarck Cake by Ramón Riera

Strawberry Spring by Arnau Arboix

ACE Tartlet by Sènia Villalustre

Xocosú by Lluc Crusellas

Bombón Mediterrani by Lluc Crusellas feat Enric Monzonis

Energy bar by Saray Ruiz

Cocoa and hazelnut spread by Lluc Crusellas

Rustic bread by Miquel Serrano

Stone-baked bread by Miquel Serrano

Consequently, these top-level pastry chefs will accompany Lluc on a unique night: THE SWEETEST NIGHT, which promises to be, without a doubt, unforgettable. On this occasion, Saray Ruiz (EPGB), Eric Ortuño (L'Atelier), Ricard Martínez (Pastry consultant), Sènia Villalustre (El Carme Pastisseria), Miquel Serrano (PaVic), Ramón Riera (La Crossandra), Ruth Gou (Pastisseria Gou) and Arnau Arboix (AArboix), among others, will replicate the desserts they designed for the occasion.

The sweetest night is about friendship, gratitude and pastry. Lots of pastry. The tasting cocktail will be held on September 14th at Cocíname at 8 pm for a maximum of 40 people. It is a discussion-tasting (simultaneously). Lluc will speak accompanied by the other pastry chefs. They will address their careers and will follow the content of the Notebook, chapter by chapter. Thus, while the pastry chef in question speaks, their creation published in the magazine will be offered for tasting in mini format. The characteristics, composition and inspiration for creating said dessert will be explained as attendees taste it.