Michelin Desserts #PR41
Michelin Desserts #PR41
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Descripción
Descripción
19 authors
35 creations
180 pages
Spanish gastronomy is enjoying its golden age, thanks in large part to the exceptionally high standard of Spanish restaurants and their global impact. This impact undoubtedly stems from the prestige of the Michelin Guide, which, year after year, recognizes the work of chefs in their restaurants. At PãstryRevolution, we want to celebrate this golden age of Spanish cuisine… but in our own unique way. We've taken a tour of restaurants with 3, 2, and 1 Michelin stars (not all of them, as that would quadruple the number of pages in this edition) to "come face to face" with pastry creations that share some connection with the desserts presented by these starred establishments. Enjoy this summary and discover why Spain continues to be in the spotlight. Get your copy of this unique magazine.
RESTAURANT DESSERTS
***Diverxo. Dabiz Muñoz. Wild strawberry petit suisse, 'burnt' sheep's milk mascarpone, pink peppercorns, flowers, olive oil and rhubarb ice cream.
***ABaC. Jordi Cruz. Chocolate and white truffle.
***Amos's Gazebo. Jesús Sánchez. Chocolate Textures.
***El Celler de Can Roca. Jordi Roca. Vanilla.
***Lasarte. Paolo Casagrande. Charcoal-grilled mimetic mini-corn.
***Arzak. Elena Arzak. Chocolate “truffon”.
***Akelare. Pedro Subijana. Citrus box with blood orange sorbet.
***Quique Dacosta Restaurant. Quique Dacosta. New caramelized air French toast with citrus sorbet and slivers of citrus peel.
***Aponiente. Ángel León. Hot alfajor from Medina Sidonia.
***Azurmendi. Eneko Atxa. Chestnuts roasted on the vine shoots of our vineyards.
***Martín Berasategui. Martín Berasategui. Chocolate and cinnamon surprise with red wine granita.
**Mugaritz. Andoni Luis Aduriz. Kagami of pine nuts and ice shavings.
**Miramar. Paco Pérez. 'Crêpe Suzette'. **Noor. Paco Morales. Pear, licorice and mastic.
**Paco Roncero Restaurant. Paco Roncero. Olive oil ravioli with frozen chocolate powder.
**Atrium. Toño Pérez. Red berries, coconut ice cream and raspberry coulis.
**Coque. Mario Sandoval. Fresini with blood orange sponge and sour yogurt.
**Casa Marcial. Nacho Manzano. Strawberry textures.
**Ricard Camarena Restaurant. Ricard Camarena. Fig, vanilla, elderberry vinegar and fondillón.
**DSTAgE. Diego Guerrero. Cauliflower Chantilly.
**Les Cols. Fina Puigdevall. Carrot and burnt sugar.
**The Echaurren Portal. Francis Paniego. Grapes under the ice.
**Bardal. Benito Gómez. Frozen apple and calvados water tablet.
*Sollo. Diego Gallegos. Peanut and sturgeon macaron.
*Nerua. Josean Alija. Crispy potato slices and potato and vodka cream.
*Bait. Aurelio Morales. Homage to La Boquería.
CLASSIC PASTRY SHOP
Ladurée. Claire Heitzler. Rhubarb, strawberry and almond tart.
Le Meurice. Cédric Grolet. Chocolate and black truffle pizza.
Pierre Hermé Paris. Pierre Herme. Trinitarian.
The Pastisseria. Josep Maria Rodríguez. Vanilla.
Enric Rosich Macarons. Enric Rosich. Green tea, lychees and yuzu.
The Pastry Shop. Josep Maria Rodríguez. Pure chocolate.
Philippe Conticini Paris. Philippe Conticini. Lemonta.
Le Meurice. Cédric Grolet. Currant French toast.
La Pastisseria. Josep Maria Rodríguez. Sweetology - a tribute to Ángel León.
Jean Paul Hevin Chocolatier. Jean Paul Hevin. Mount Fuji.
Pierre Hermé Paris. Pierre Herme. Mozart.
Dolç. Yann Duytsche. 'Halva', Ivoire chocolate nougat and pine nuts.
Le Meurice. Cédric Grolet. Orange cake.
Enric Rosich Macarons. Enric Rosich. Pear amber with vanilla, cinnamon and lemon.
Dolç. Yann Duytsche. White olive Sacher.
The Pastisseria. Josep Maria Rodríguez. Red fruits.
Enric Rosich Macarons. Enric Rosich. Campari orange amber with strawberries.
Le Meurice. Cédric Grolet. Strawberry tartlet.
Michalak Paris. Christophe Michalak. Solliès fig 'Succès'.
Sweet. Yann Duytsche. Cramique fritters and eggplant confit.
Pierre Hermé Paris. Pierre Hermé. Carrot and hazelnut cake.
dellaSera. Fernando Sáenz. Graciano grape sorbet.
Michalak Paris. Christophe Michalak. Salambo style choux tatin.
Pierre Hermé Paris. Pierre Herme. Isfahan.
Le Meurice. Cédric Grolet. Lemon millefeuille.
Pierre Hermé Paris. Pierre Herme. Tropical.
BAKERY
Cal Mosso. Andreu Galcerán. Spelt and Kamut 'runner' bread. Nordic bread. Céllecs. Organic German bread. 'Coca de forner'. Las Mercedes.
Javier Pedrosa. Olive Water Bread. Bread with brewer's spent grain. Bread from El Centenillo. Artisan loaf.
Juanito's Bakery. Carlos Pérez. Organic wheat bread loaf. Century cake. Corn cake. Crystal bread griddle. Air baguette.
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