{"product_id":"noche-dulce-14-9-2023","title":"Sweet Night (9.14.2023)","description":"\u003cp\u003e\u003cstrong\u003eThe Sweetest Night\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cstrong\u003eLluc Crusellas \u0026amp; Friends\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eSweet tasting and discussion with master pastry chefs. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eAnisados\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Ricard Martínez\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eTatin, mascarpone and vanilla cone\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Eric Ortuño\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003ePassion, land and tradition\u003c\/strong\u003e by Ruth Gou\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eTartlet\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Lluc Crusellas\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eBismarck Cake\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Ramón Riera\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eStrawberry Spring\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eby Arnau Arboix\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eACE Tartlet\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Sènia Villalustre\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eXocosú\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Lluc Crusellas\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eBombón Mediterrani\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Lluc Crusellas feat Enric Monzonis\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eEnergy bar\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Saray Ruiz\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eCocoa and hazelnut spread\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Lluc Crusellas\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eRustic bread\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Miquel Serrano\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eStone-baked bread\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby Miquel Serrano\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe best chocolatier in the world (winner of the World Chocolate Masters 2022),\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLluc Crusellas\u003c\/strong\u003e, has just published a monograph on his 10-year career with Montagud Editores. \"It is a tribute to all those people I have met in life and who, selflessly, have stayed in a clear, significant and powerful way, to contribute and also to let me contribute; to add experiences together and to enjoy this beautiful profession that unites us. They are countless because there have been many, especially in recent years, but I have chosen great role models.\"\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eConsequently, 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.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eThe 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. \u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945126310220,"sku":null,"price":49.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/OCTUBRE_14.webp?v=1782329928","url":"https:\/\/montagud.com\/en\/products\/noche-dulce-14-9-2023","provider":"Montagud","version":"1.0","type":"link"}