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.
In the world of haute cuisine, technique is as important as the ingredient, and royal is one of those preparations that perfectly embodies this balance. Similar to a savoury flan, royal is a versatile base that allows you to explore a myriad of flavours and textures while maintaining an elegant presentation and impeccable finish. Its silky texture and its ability to capture the pure flavour of the main ingredient make this technique a favorite among avant-garde chefs.
Today we have the privilege of presenting the second recipe of a series created by Chef Javier Sanchez, who this year collaborates with us in a culinary journey aimed especially at the HORECA world. On this occasion, the chef surprises us with a Leek Royal accompanied by a delicate Onion Juice, a combination that celebrates the umami depth of vegetables treated with technical precision.
For this recipe, we have usedGelcrem Hot for the preparation of the royal, ensuring a firm but creamy texture, ideal for maintaining the structure without losing softness. On the other hand, theGelcrem Cold allows us to work the onion juice without subjecting it to temperature, preserving the freshness and natural sweetness of the ingredient.
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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