The ESPAISUCRE method
WHAT IS IT?
The ESPAISUCRE method is a unique and exclusive system of gastronomic creation developed by ESPAISUCRE for more than 20 years.
In the creative process you will face infinite combinatorial possibilities; The Espaisucre method becomes your guide at that crucial moment, an aid that will allow you to analyze, understand and order the multiple micro-decisions that you must make at the time of creation.
The method is very versatile applying to restaurant desserts, salty cuisine, store pastry and cocktails.
WHAT IS IT FOR?
Its goal is to offer you the flavor, technique and montage tools to create, not just copy.
It helps you to form a demanding criterion to choose the best option, the best path for your creation.
It orders and systematizes your ideas. In the method nothing is capricious, everything has an explanation.
THE 3 STEPS OF THE METHOD
1. FLAVOR
It is the most important step, the absolute priority.
We are the only school where we analyze, taste and test everything.
The flavor is studied and archived during the courses through blind tastings.
2. TECHNIQUE
It must always be at the service of flavor.
The technique gives us infinite textures essential to enrich our work.
3. ASSEMBLY
The montage is not just a matter of aesthetics but of flavor.
Depending on what ingredients we eat with others and when we do it, the final flavor will be different.
