the best restaurant dessert 14
WHAT IS IT?. Competition Rules
1. WHAT´S ESPAISUCRE?
ESPAISUCRE is the caprice of Jordi Butrón and his partners Xano Saguer, co-founders and promoters of a new way of conceptualizing pastry and dessert-creation in a restaurant.
In February 2000 they opened the only desserts restaurant in the world, to then become a desserts-school & restaurant, a rather daring but deeply considered approach.
And in 2011 they cloned the entire concept, taking it to the other side of the Atlantic, and setting up a new Espaisucre in Mexico.
Espaisucre believes that restaurant-style desserts are an element with their own personality and essence; the result of combining technique and experience softens the boundaries between sweet and savory.
The pedagogical vocation of partners Butrón-Saguer led them to set up a dessert school, since they consider it an essential tool to achieve a specific training in the realm of restaurant-style desserts.
The courses are for those who conceive dessert as something more than a mere mathematical and precise combination of ingredients. Its knowledge is based on three mainstays.
- Knowledge of the raw material
- Knowledge of traditional and state-of-the-art techniques
- Ability to judge and manage all this information Espaisucre conceives confectionary as a permanent training process, both at a technical level as well as a gustatory. Always following an innovative attitude, but at the same time, always respecting tradition that is understood as an essential ingredient to progress and moving forward. Both teams of professional staff in Barcelona and Mexico make this project a reality, offering demonstration and consultancy services at a national level and international level. A comprehensive analysis of each client’s circumstances provides the company with the necessary information to guarantee exclusive, personalized work.
The aim of The ESPAISUCRE best restaurant dessert prize follows our vocation of promoting restaurant confectionery, put into practice since 2000 by our ESPAISUCRE dessert-school restaurant in Barcelona.
This prize matches perfectly with our aim to trumpet such new and rather different concepts, that are still relatively unknown in the world of restaurant confectionery.
Our main aim is to inform about and promote restaurant confectionery, thereby raising its general awareness. The ESPAISUCRE best restaurant dessert contest has been set up with an international calling, and with the long-term aim of becoming a worldwide benchmark in the field of restaurant confectionery. To us, it is very important and motivating to be part of disseminating and conveying traditional confectionery values, always taking into account the new parameters that govern restaurant confectionery.
4. RESTAURANT DESSERT, THE CONCEPT
We would like ESPAISUCRE´s best restaurant dessert competition to be governed by the following rules:
4/1. Taste becomes the absolute priority; the remaining elements
(technique, plating, aesthetics, etc.) are important tools, the means
but not the purpose. It is essential to emphasize flavors - always
keeping the original flavor.
TASTE IS THE ABSOLUTE PRIORITY.
4/2. We value contrast in taste, highlighting flavors and weeding out
sugar excesses. The range of tastes broadens (sweet, savory, bitter,
acidic, spicy, bitter-sweet…).
CONTRASTS IN TASTE. SUGAR MONOPOLY IS OVER.
4/3. The introduction of new techniques, products and tools that allow a
more precise control over flavor, which were inconceivable until now
(Mycryo, freeze-dried, low-temperature cooking, gelling agents, pure
nuts and dried fruit pastes, dehydrated food products, Pacojet
technique, etc.) All of these techniques will be added to traditional
confectionery techniques (respect for tradition). Choosing the most
appropriate technique for each ingredient becomes an essential
decision. It is important to take into account the nature of the
ingredients and the aggressiveness of the techniques used.
RESPECT FOR TRADITION & INTRODUCTION OF TECHNIQUES,
PRODUCTS AND TOOLS THAT ALLOW A MORE PRECISE
CONTROL OVER FLAVORS. GREATER TECHNICAL CONTROL.
4/4. Plating becomes essential. The layout of the ingredients on the plate
becomes an essential element because, depending on where and
how they are arranged, the flavor will be different. Aesthetics is not
the priority, the flavor is.
PRESENTATION AS A VARIABLE THAT MANIPULATES FLAVOR.
4/5. We have a new element to take into account: immediacy; thinking
about what is involved in terms of plating and temperature (plating
using volume textures, hot and cold mixtures and their many
IMMEDIACY OFFERS MORE ALTERNATIVES WHEN A
RESTAURANT DESSERT IS CONCEIVE
4/6. Close relationships with the world of savory cuisine (synergies). In
fact, we share the same physical space. This allows us direct contact
with other products, techniques, tools and mentalities that
undoubtedly influence and enrich us. At the same time, restaurant
desserts become an independent discipline with their own codes and
DESSERTS´ SELF-GOVERNANCE & SYNERGIES BETWEEN THE
WORLD OF CUISINE AND RESTAURANT CONFECTIONERY.
4/7. For a restaurant dessert, not only is the perfect combination between
flavors, technique and plating something that is very much valued,
but there are further intangible elements that can turn it into
something more complex. By that we mean that the most important
aspect is the actual existence of a discourse or message (idea,
concept, theme, argument, story line, etc.) which can run through all
elements invisibly and managing to underlie behind a false
appearance of coincidence.
THE EXISTENCE OF A DISCOURSE OR MESSAGE MAKES A
DESSERT MORE ELABORATED.
5. RULES OF THE CONTEST
- Previous winners of The best restaurant dessert contest may not
- No recipes from Espaisucre employees will be accepted; the same
applies to students studying in the academic year of the entry
- No recipes from employees or sales reps from the sponsoring
companies shall be accepted.
-There is no entry fee.
-The organization shall provide the contestants with an e-mail address for
any questions that might arise. firstname.lastname@example.org
1. A maximum of 6 finalists will be chosen. 2 prizes will be awarded in
this 4th edition:
- Best master patissier 2014. The award of best master patissier will be
granted by the jury choosing from the 6 finalists
- Best theme-restaurant dessert
2. The contestants must provide recipes for the following creations:
- Restaurant-style dessert (open theme)
- Chocolate dessert.Cacao Barry Prix. Chocolate should be present in
3. The suggestions provided will have an open theme, but always
respecting the required established conditions to prepare the theme-
restaurant dessert. These recipes must not be used on any restaurant
4. Contestants may present a maximum of 3 recipes per category; only
one recipe from each category shall proceed to the final.
5. The contestants must complete and use the recipe cards provided by
the organizers. The card must include: the recipe(s) for their dish(es),
stating the name of each dessert on the card header. (Open theme
dessert or chocolate dessert).
6. The forms must be accompanied by two clear pictures of each dessert
dish, sent in JPG format, as well as a detailed analysis (story line,
connections between the elements, flavor references, explanations,
philosophy, tasting notes, summary and findings, etc.) and the CV from
the candidate that includes a recent photograph.
7. Neither candidates nor recipes may be changed once the form has
8. The closing date for presenting the recipes is March 28, 2014.
9. There are three different ways of submitting the recipe card form(s):
- By regular post Escuela Espaisucre Ref. the best restaurant dessert
2014 C/Sant Pere més alt 72 08003 Barcelona / Spain
- In person You can personally submit the recipe card form in person
at the aforementioned address on Tuesdays through Fridays from 9am
- Via e-mail email@example.com
firstname.lastname@example.org It is mandatory to specify the
following in the subject line of the e-mail: Receta The best restaurant
dessert ESPAISUCRE 2014.
10. The organization reserves the right to decide the number of
contestants that deserve to go through to the grand final; and a
maximum of six will be chosen.
1. The contestants will have a maximum of five (5) hours to prepare their
2. The organization will provide the contestants with the ingredients
stated in the list that will be submitted to the participants.
3. The contestants may bring the raw ingredients not included in the
aforementioned list, with prior authorization from the organization.
4. The contestants may bring any creation that takes more than five (5)
hours to prepare, with prior authorization from the organization.
5. It is strictly forbidden to use non-edible materials.
6. Contestants must bring their own tools and utensils (knives, whisks,
moulds, mandolines, etc.) The organization will provide the equipment
mentioned in the list given to the contestants.
7. Contestants may bring their own dishes.
8. The officials, field professionals designated by the organization, will be
responsible for awarding certain points regarding the order,
organization and cleanness of the work submitted. Throughout the
course of the competition they will inform the judges at all times about
the progress of the test and they will ensure it runs smoothly. Before
the start of the competition, the official will examine the equipment
brought by the contestants and will remove any elements that do not
comply with the rules of this competition.
1. The judges will consist of prominent professionals in the sector/field
(patissers, chefs and specialized press).
2. The contestants´ presentation order shall be decided with a draw on
the day of the event. Contestants will be informed by the organization
well in advance about the remaining schedules and specific details
about the development of the final.
3. Under no circumstances may the judges know the identity of the
person presenting a dish they are tasting. The tasting will be done
4. The judges shall taste the restaurant-style desserts and will examine
them under the following criteria: Flavor Techniques Integration of
flavors-Assembly Aesthetics Concept / Story line (specific data stated
in the recipe card form) Order and organization of the work submitted
5. The judges will use decimals to avoid ties.
6. The judges shall not consider the option of giving two prizes for the
7. Should there be any discrepancies on any aspects related to the
competition or due to circumstances not considered herein, the final
decision shall be that taken under mutual agreement between the
judges and the organization, in this case, Espaisucre.
1. The clothing worn by the contestants shall be: Chef coat and apron
provided by the organization.
2. It is strictly forbidden to display any publicity on the candidates clothing
from any brands with the exception of the contests´ sponsoring brands.
3. The submission of the card forms and recipes implies the participants´
acceptance to each and every rule established in these current
regulations, especially the obligation of all the candidates and
especially the winners, to remain available to the organization, to take
part as guests in closing meetings and award ceremony.
4. Additionally, and regarding publicity material, the contestants must
accept that the organizing company of the 2014 competition, has the
right to the presentation, publication and broadcasting of all the recipes
presented here, and the publication and use of their images and/or of
images obtained during the final contest, without bearing the right to
claim any compensation in their favor.
5. The winners will remain contractually linked to the organization for a
period of two (2) years for publicity and promotional matters related to
the competition. They shall allow their personal data, images and
speeches to be broadcasted as evidence of their award in the different
ways decided by the organization, without the right from contestants to
claim any compensation other than the prizes awarded.
6. For advertising purposes, the organization reserves the right to use the
image(s) of the participants and/or of the recipe(s) and/or the dish (es)
7. The organization will hold the rights to all of the recipes presented to
8. By entering the competition, the contestants accept the content of the
current rules and regulations.
9. Failure to comply with all of the rules established under these
regulations, by any of the participating contestants, will mean
10. The prizes awarded to the winners due to their participation in the
contest cannot be exchanged for its value in cash, nor can it be
transferred to third parties.
11. The organization reserves the right to modify any aspect related to
this competition, including cancelling the contest, if circumstances
were to require it.
6. PRIZES Best restaurant-style patissier 2014
- Sculpture "The best restaurant-dessert"
- One place (personal and non-transferable) for the annual course at the
restaurant-style desserts school, Escuela Espaisucre (prize valued at
- One place (personal and non-transferable) for one month's placement
training join Jordi Roca of Celler de Can Roca restaurant ***Michelin.
- First page and one article (20 pages) at Pastry Revolution magazine.
- A Sosa batch of products.
- A large collection of books on cuisine.
President of the jury:
- Pierre Hermé. París, France.
- Sonia Arias. Mexico D.F. Mexico.
- Oriol Balaguer. Barcelone. Spain.
- Jordi Butrón & Xano Saguer. Barcelone. Spain.
- Guillermo González Beristain. Monterrey. Mexico.
- Ramon Morató. Vic. Spain.
- Luis Robledo. Mexico D.F. Mexico.
- Alejandro Zarate. Food & Travel, Fahrenheit, Gula... magazines.
Mexico DF. Mexico.
- Javi Antoja de la Rosa. Director of Apicius and publishing projects
Montagud. Barcelona. Spain.
- Roberto Gutiérrez Durán. Expansión Group. Mexico Df. Mexico.
- Pablo Baños. Gourmet. "Mi vino" magazine. Mexico DF.
8. ADDITIONAL PRIZES
- Best theme restaurant dessert 2014 (Cacao Barry award)
- Sculpture The best restaurant-dessert ESPAISUCRE
- Chocolate dessert award. A course taught in any school Chocolate Academy of Canada, USA, Spain or Mexico + $1000. + 50KG chocolate
- A Sosa batch of products.
- A large collection of books on cuisine, donated by Montagud Editores
Pierre Gagnaire Award
- Every year the organizers will award the Pierre Gagnaire Prize to a
person who has contributed to the development of patisserie through
their career path, work and effort. This year will be Pierre Hermé.
9. STRUCTURE OF THE 4TH EDITION CONTEST
Contest & jury´s tasting & award ceremony
9/1. Contest This 4th edition of the contest will take place 19th may in the facilities of the Dessert school restaurant in Mexico, located in Av. de los Jinetes #102, Arboledas, Atizapán, Estado de México, CP 53120. The event will last one day. The prize contestants will have five (5) hours to prepare the “mise en place” (putting in place) of their work. They will carry out the work in the modern facilities of the Dessert school restaurant in Mexico, which will be closely monitored by the commissioners. During the development of the contest, the organizer’s and sponsors´ guests will be able to visit the stands exhibition from the sponsoring brands, as well as being able to attend the demonstrations carried out by the teachers from Espaisucre school, who will prepare recipes created exclusively for this event.
9/2. Jury´s tasting. At a set time decided by the organization, each contestant will carry out the assembly/montage and the dishes will be given to the jury together with the recipe card containing the information about the prepared dessert dish, references, etc. Afterwards the jury will taste and grade the dishes. This procedure will be repeated complying with the established timings by the organization.
9/3. Award ceremony & Homage to Pierre Hermé & SobreMesa The jury´s final decision, award ceremony and granting of the diploma will take place in the framework of the superb third edition of the gastronomic summit Mesamerica 2014 in Mexico City.
10. FOUNDERS – SPONSORS – COLLABORATORS:
• CACAO BARRY MÉXICO
• COMERCIAL ARTESANA SOSA
• RESTAURANTE RAÍZ
• GRUPO CORONADO
• PASTRY REVOLUTION