Easter represents one of the most inspiring moments in the gastronomic calendar. It is a period when pastry allows itself to explore, where tradition coexists with innovation, and where the fresh flavors of spring find their maximum expression. In this context, the Pierrot Dessert was born, a creation by Matthieu Roisin, Pastry Chef Trainer at […]

Gastronomy is a multisensory art where each dish is a unique masterpiece that combines flavors, aromas and, sometimes, surprises us with an additional dimension: texture. In the contemporary culinary world, a focus on textures has become a fundamental element in elevating the dining experience to unsuspected levels. From crunchy to creamy, fluffy to gelatinous, textures […]

Not all innovation in ice cream making is about adding ingredients. Sometimes, true innovation lies in simplifying without losing a single gram of technical quality. That is exactly what Iván Vázquez demonstrates with this Caramelised Banana Ice Cream: a recipe where flavour takes centre stage and where formulation complexity is solved thanks to a single […]

Autor Iván Vázquez