Barcelona currently holds the title as the global centre for pastry excellence, hosting the annual meeting of Relais Dessert, an elite international association of master pastry chefs. The event started with an exquisite tea at the SLS Hotel. Here, sweet and savoury creations drew inspiration from Antoni Gaudí's iconic modernist work.
The Catalan architect's modernist universe captivated participants. Pastries featured the Sagrada Familia silhouette. Others showed the Park Güell lizard or Gaudí's iconic trencadís mosaic. These references to Gaudí, coinciding with the centenary of his death, appeared not only on small pastries. Spanish representatives to Relais Dessert also created large chocolate figures. Oriol Balaguer, a pastry chef and chocolatier, described the ingredients for joining this select club. He stated, "Excellence, product, flavour, texture, rigour, and passion for the work." Balaguer joined the association eight years ago.
Relais Dessert, an organisation born in France, boasts over 45 years of history. It brings together "excellence in pastry" from around the world. Barcelona is home to two pastry chefs who are part of this elite group: Eric Ortuño from L'Atelier and Oriol Balaguer. Eric Ortuño confirmed the high standard of pastry making in Barcelona. He said, "They look at us as innovators and different from what they are used to seeing." Balaguer added, "We used to look to France. Today, we can say we are at the same level. They know and recognise this."
Gaudí's Modernist Inspiration
The SLS Hotel auditorium demonstrated the pastry talent found locally and globally. It also showed the inspiration Gaudí provides. Ortuño acknowledged, "Gaudí inspires greatly. However, recreating the forms of his architecture in chocolate is very complicated." Attendees marvelled at a chocolate recreation of the Sagrada Familia. This included all details and recent additions, such as finished capitals. Other displays featured La Pedrera's chimneys in two chocolates. Modernist lampposts from Passeig de Gràcia and the Casa Batlló façade also appeared. For the occasion, Oriol Balaguer created a 75% chocolate mousse. He presented it on a spongy chocolate biscuit with vanilla and caramel crunch. He named this creation "Oh La La, Chocolat!".
Barcelona's Pastry Excellence
Joining Relais Dessert involves a rigorous validation process. Balaguer explained the entry requirements. "You can apply yourself, or a group member might request to taste your work. Finally, if everyone agrees, two French commissioners decide your entry." Many local pastry figures attended the event. These included Josep María Rodríguez and Ana Jarquín from Pastisseria Barcelona. Sofia Janer and Víctor Gonzalo from La Dramerie were also present. Toni Rodríguez from Magma Bakery Lab also joined. Other notable pastry chefs and master chocolatiers attended. Lluc Crusellas, named the world's best master chocolatier in 2022, was there. Lluís Costa from Vallflorida Xocolaters and prestigious French pastry chef Pierre Hermé also participated.
Future Engagements
The Barcelona meeting will continue for three more days. During this time, the master pastry chefs will visit the city. They will also explore iconic Gaudí buildings, including the Sagrada Familia. This gathering reinforces Barcelona's standing in the global culinary scene.
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Originally published by betevé. Read original article.
