Javier Sánchez
Chef and gastronomic content creator specializing in contemporary fusion cuisine, with over 12 years of experience in Barcelona. Noted for his creative combinations and aesthetic attention to plating, he is a member of Gronda, where he has a wide reach and thousands of followers.
The artichoke is one of those ingredients that mark the gastronomic calendar with almost ceremonial precision. Its season, which extends mainly between the months of winter and spring, represents a window of opportunity for culinary professionals: it is the time to work with a product at its optimum point of flavor, texture and versatility.
This recipe for Artichoke confit stuffed with foie and Pedro Ximénez béchamel, created by Javier Sánchez, a chef who continues to collaborate with us for yet another year, is a demonstration of how to respect the seasonality of the product and, at the same time, elevate it technically without losing its essence. It is not about disguising the artichoke: it is about enhancing it, surrounding it with flavors that complement it without dominating it.
The bechamel sauce that fills the artichokes is not a conventional bechamel sauce. The addition of foie – a noble ingredient of classic gastronomy – provides a fatty unctuousness that envelops the palate, while the Pedro Ximénez, a sweet sherry wine with notes of raisins, figs and wood, introduces a deep aromatic dimension that balances the richness of the foie.
This combination of flavors-vegetable, fatty, sweet-could be risky if not technically well executed. That’s where Gelcrem HOT, our clean-label functional native starch, comes in.
In a traditional béchamel sauce made with roux, butter and cooked flour add not only thickening but also flavor. However, in a preparation where we already have the fat of foie gras and the aromatic complexity of Pedro Ximénez, adding butter can saturate the lipid profile and mask more subtle flavors.
Unlike starches that generate pasty or gummy textures, Gelcrem Hot produces a creamy, smooth and melting béchamel sauce that integrates perfectly with the candied artichoke without creating uncomfortable contrasts. The béchamel maintains its structure even after stuffing the artichokes and subjecting them to a final gratin or hot rest. It does not separate, does not lose body, does not generate syneresis.
The olive is much more than a fruit. It is culture, territory, and Mediterranean identity distilled into a single bite. From Greek olive groves to Andalusian oil mills, the olive has defined for millennia the way people cook, preserve and think about gastronomy across the entire Mediterranean arc. And if there is one ingredient that […]
Escabeche is one of the oldest and most deeply rooted culinary techniques in Spanish gastronomy. Its name comes from the Arabic iskebech, meaning “vinegar stew,” and was introduced to the Iberian Peninsula during the Arab occupation, originally as a food preservation method, particularly for fish. The first written appearance of the term in Castilian Spanish […]
On this occasion, Carlos Maestre reinterprets the traditional lasagna from a structural and striking perspective: instead of baking layers of pasta, he fries them after assembly. Instead of conventional pasta, he uses spinach crepes. And instead of a classic béchamel sauce made with roux, he incorporates Gelcrem Hot as a functional texturizer. The result is […]
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