{"product_id":"postres-con-estrella-michelin","title":"Michelin Desserts #PR41","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e19 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e35 creations\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e180 pages\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eSpanish 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.\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eRESTAURANT DESSERTS\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e***Diverxo. Dabiz Muñoz. Wild strawberry petit suisse, 'burnt' sheep's milk mascarpone, pink peppercorns, flowers, olive oil and rhubarb ice cream.\u003c\/div\u003e\n\n\u003cdiv\u003e ***ABaC. Jordi Cruz. Chocolate and white truffle.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Amos's Gazebo. Jesús Sánchez. Chocolate Textures.\u003c\/div\u003e\n\n\u003cdiv\u003e ***El Celler de Can Roca. Jordi Roca. Vanilla.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Lasarte. Paolo Casagrande. Charcoal-grilled mimetic mini-corn.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Arzak. Elena Arzak. Chocolate “truffon”.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Akelare. Pedro Subijana. Citrus box with blood orange sorbet.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Quique Dacosta Restaurant. Quique Dacosta. New caramelized air French toast with citrus sorbet and slivers of citrus peel.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Aponiente. Ángel León. Hot alfajor from Medina Sidonia.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Azurmendi. Eneko Atxa. Chestnuts roasted on the vine shoots of our vineyards.\u003c\/div\u003e\n\n\u003cdiv\u003e ***Martín Berasategui. Martín Berasategui. Chocolate and cinnamon surprise with red wine granita.\u003c\/div\u003e\n\n\u003cdiv\u003e **Mugaritz. Andoni Luis Aduriz. Kagami of pine nuts and ice shavings.\u003c\/div\u003e\n\n \u003cdiv\u003e**Miramar. Paco Pérez. 'Crêpe Suzette'. **Noor. Paco Morales. Pear, licorice and mastic.\u003c\/div\u003e\n\n\u003cdiv\u003e **Paco Roncero Restaurant. Paco Roncero. Olive oil ravioli with frozen chocolate powder.\u003c\/div\u003e\n\n\u003cdiv\u003e **Atrium. Toño Pérez. Red berries, coconut ice cream and raspberry coulis.\u003c\/div\u003e\n\n\u003cdiv\u003e **Coque. Mario Sandoval. Fresini with blood orange sponge and sour yogurt.\u003c\/div\u003e\n\n\u003cdiv\u003e **Casa Marcial. Nacho Manzano. Strawberry textures.\u003c\/div\u003e\n\n\u003cdiv\u003e **Ricard Camarena Restaurant. Ricard Camarena. Fig, vanilla, elderberry vinegar and fondillón.\u003c\/div\u003e\n\n\u003cdiv\u003e **DSTAgE. Diego Guerrero. Cauliflower Chantilly.\u003c\/div\u003e\n\n\u003cdiv\u003e **Les Cols. Fina Puigdevall. Carrot and burnt sugar.\u003c\/div\u003e\n\n\u003cdiv\u003e **The Echaurren Portal. Francis Paniego. Grapes under the ice.\u003c\/div\u003e\n\n\u003cdiv\u003e **Bardal. Benito Gómez. Frozen apple and calvados water tablet.\u003c\/div\u003e\n\n\u003cdiv\u003e *Sollo. Diego Gallegos. Peanut and sturgeon macaron.\u003c\/div\u003e\n\n\u003cdiv\u003e *Nerua. Josean Alija. Crispy potato slices and potato and vodka cream.\u003c\/div\u003e\n\n\u003cdiv\u003e *Bait. Aurelio Morales. Homage to La Boquería.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eCLASSIC PASTRY SHOP\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Ladurée. Claire Heitzler. Rhubarb, strawberry and almond tart.\u003c\/div\u003e\n\n \u003cdiv\u003eLe Meurice. Cédric Grolet. Chocolate and black truffle pizza.\u003c\/div\u003e\n\n\u003cdiv\u003e Pierre Hermé Paris. Pierre Herme. Trinitarian.\u003c\/div\u003e\n\n\u003cdiv\u003e The Pastisseria. Josep Maria Rodríguez. Vanilla.\u003c\/div\u003e\n\n\u003cdiv\u003e Enric Rosich Macarons. Enric Rosich. Green tea, lychees and yuzu.\u003c\/div\u003e\n\n\u003cdiv\u003e The Pastry Shop. Josep Maria Rodríguez. Pure chocolate.\u003c\/div\u003e\n\n\u003cdiv\u003e Philippe Conticini Paris. Philippe Conticini. Lemonta.\u003c\/div\u003e\n\n\u003cdiv\u003e Le Meurice. Cédric Grolet. Currant French toast.\u003c\/div\u003e\n\n\u003cdiv\u003e La Pastisseria. Josep Maria Rodríguez. Sweetology - a tribute to Ángel León.\u003c\/div\u003e\n\n\u003cdiv\u003e Jean Paul Hevin Chocolatier. Jean Paul Hevin. Mount Fuji.\u003c\/div\u003e\n\n\u003cdiv\u003e Pierre Hermé Paris. Pierre Herme. Mozart.\u003c\/div\u003e\n\n\u003cdiv\u003e Dolç. Yann Duytsche. 'Halva', Ivoire chocolate nougat and pine nuts.\u003c\/div\u003e\n\n\u003cdiv\u003e Le Meurice. Cédric Grolet. Orange cake.\u003c\/div\u003e\n\n\u003cdiv\u003e Enric Rosich Macarons. Enric Rosich. Pear amber with vanilla, cinnamon and lemon.\u003c\/div\u003e\n\n\u003cdiv\u003e Dolç. Yann Duytsche. White olive Sacher.\u003c\/div\u003e\n\n\u003cdiv\u003e The Pastisseria. Josep Maria Rodríguez. Red fruits.\u003c\/div\u003e\n\n\u003cdiv\u003e Enric Rosich Macarons. Enric Rosich. Campari orange amber with strawberries.\u003c\/div\u003e\n\n\u003cdiv\u003e Le Meurice. Cédric Grolet. Strawberry tartlet.\u003c\/div\u003e\n\n \u003cdiv\u003eMichalak Paris. Christophe Michalak. Solliès fig 'Succès'.\u003c\/div\u003e\n\n\u003cdiv\u003e Sweet. Yann Duytsche. Cramique fritters and eggplant confit.\u003c\/div\u003e\n\n\u003cdiv\u003e Pierre Hermé Paris. Pierre Hermé. Carrot and hazelnut cake.\u003c\/div\u003e\n\n\u003cdiv\u003e dellaSera. Fernando Sáenz. Graciano grape sorbet.\u003c\/div\u003e\n\n\u003cdiv\u003e Michalak Paris. Christophe Michalak. Salambo style choux tatin.\u003c\/div\u003e\n\n\u003cdiv\u003e Pierre Hermé Paris. Pierre Herme. Isfahan.\u003c\/div\u003e\n\n\u003cdiv\u003e Le Meurice. Cédric Grolet. Lemon millefeuille.\u003c\/div\u003e\n\n\u003cdiv\u003e Pierre Hermé Paris. Pierre Herme. Tropical.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Cal Mosso. Andreu Galcerán. Spelt and Kamut 'runner' bread. Nordic bread. Céllecs. Organic German bread. 'Coca de forner'. Las Mercedes.\u003c\/div\u003e\n\n\u003cdiv\u003e Javier Pedrosa. Olive Water Bread. Bread with brewer's spent grain. Bread from El Centenillo. Artisan loaf.\u003c\/div\u003e\n\n\u003cdiv\u003e Juanito's Bakery. Carlos Pérez. Organic wheat bread loaf. Century cake. Corn cake. Crystal bread griddle. Air baguette.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210614907212,"sku":"RPR41","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY41.png?v=1778001544","url":"https:\/\/montagud.com\/en\/products\/postres-con-estrella-michelin","provider":"Montagud","version":"1.0","type":"link"}