Espaisucre

Ideology - Decalogue

 

DECALOGUE OF ESPAISUCRE   2007

DESSERTS OF RESTAURANT


1. Flavour is the priority. The other variables (technique and aesthetic) are complementary means of increasing quality, remaining faithful to the original flavour.
Flavour is the key priority.

2. Contrasted flavours are distinguished to tone down the different sugar components. The range of tasty possibilities is widened (sweet, salty, bitter, acidity, spicy, sweet and sour…).
Tasty contrasts.     
Ending sugar’s monopoly.

3. The use of new techniques, products and tools, permit better control over the flavour (mycryo, oveneve, roner, gels, dried fruit paste, dehydrated, paco-jet…). In addition to the old pastry techniques (respect for tradition). Choosing the right technique for each ingredient is crucial, bearing in mind the specific food components.
Respect for tradition + new techniques, products and tools that permit very precise control over the flavour.
Increased technical control.

4. The importance of assembly increases. The arrangement of food components is an essential variable as flavour may differ according to the ingredient placement.
Flavour, not aesthetic, is the main priority.
Assembly as a variable that manipulates flavour.

5. A new argument arises: Immediacy, and all that this conveys in terms of assembly and temperature (assemblies for volume, cold-hot and its multiple combinations).
The immediacy gives us more options when it comes to devising a dessert of restaurant.

6. Close relationships with the world of savoury cuisine (synergies). In fact, we share a single physical space. This puts us in direct contact with other products, techniques, tools and mentalities that undoubtedly influence and enrich us. At the same time, the restaurant dessert becomes an independent discipline with its own codes and specialised personnel.
Independence of the dessert + synergies between the world of cuisine and restaurant confectionery.
Mutual enrichment.

7. In a restaurant dessert, not only is the perfect conjunction between flavour, technique and arrangement on the plate valued, but there are intangible elements that may transform it into something more complex. Of these, the most important is the existence or not of a discourse (idea, concept, theme, argument, etc.), which, invisibly transcending all the components, underlies them with a false appearance of chance.
The exixtence of a discourse makes a dessert more complex.