CONSULTING-SP

THE BEST DESSERT

WHAT IS IT ?

International competition created in 2007 with an unequivocally international vocation.

It was born with the purpose of publicizing and promoting a new trade: THE RESTAURANT PASTRY with new techniques, ingredients and tools that in turn need new Concepts and Vocabulary such as:

  • THE IMMEDIATE
  • THE DYNAMISM
  • THE EPHIMER

ESPAISUCRE tries to respond to all these needs through THE ESPAISUCRE METHOD.

PHILOSOPHY

TheBestDessert-ESPAISUCRE contest is consistent with our vocation to promote restaurant patisserie, carried out since 2000 by our ESPAISUCRE school-restaurant for desserts in Barcelona.

This contest fits perfectly with our intention to publicize a new discipline, different and little known as restaurant pastry.

OBJECTIVES

The TheBestDessert-ESPAISUCRE contest was born with an international vocation, and with the long-term objective of becoming a WORLD REFERENCE in the field of restaurant pastry.

We also care about and motivate the fact of influencing the dissemination and transmission of traditional pastry, always taking into account the new parameters that govern restaurant pastry.

THE RESTAURANT DESSERT. CONCEPT

We would like the contestants of TheBestDessert-ESPAISUCRE to have as a philosophy and model when creating their desserts The DECALOGUE of THE ESPAISUCRE:

1. Taste is the top priority.

2. The sugar monopoly is over. The range of flavor is expanded.

3. Take advantage of the best of tradition and innovation.

4. Montage as a variable that manipulates flavor.

5. Immediacy gives us more alternatives when designing a restaurant dessert.

6. Dynamism presides over everything.

7. Restaurant patisserie is ephemeral by definition.

8. The dessert has earned its emancipation: it is an
autonomous preparation on the menu.

9. Synergies between sweet and salty dessert.

10. New trade. New rules. Dessert is a concept.

COMPETITION RULES

INFORMATION

Here you can download the rules for the VI edition ESPAISUCRETheBestDESSERT 21, which will take place on October 20, 2021 at the Gastronomic Forum – Fira de Barcelona venue.

INSCRIPTION

Send an email to espaisucrethebestdessert@espaisucre.com and we will send you the registration form

Previous editions

First edition – 2007

Pierre Gagnaire

Pierre Gagnaire Award

Rafa Delgado

Winner

Second edition – 2009

Michel Bras

Pierre Gagnaire Award

Vicente Saint-Yves Carvalho

Winner

Pierre François Roelofs

Winner

Third edition – 2011

Paco Torreblanca

Pierre Gagnaire Award

Ana Lucía Jarquín Cáceres

Winner

Víctor Trochi

Winner

Fourth edition (Mexico) – 2014

Pierre HermÉ

Pierre Gagnaire Award

Elsa Judith Olmos Huerta

Winner

fifth edition – 2019

Albert Adrià

Pierre Gagnaire Award

Daniel Rosado Gallardo

Winner

Víctor Gonzalo Pérez

Winner

sixth edition – 2021

Frédéric Bau

Pierre Gagnaire Award