THE SWEET EXPERIENCE

Jordi Butrón and Xano Saguer have designed a unique and primary experience inside Espaisucres library’s amazingly pedagogic environment, in which they wish to explain and minutely dissect the spine, the pureness, the essence: FLAVOR.
12 exclusive clients per service are to enjoy and learn the insides of the world-reknowned Espaisucre METHOD.
In the year 2000, Jordi Butrón and Xano Saguer created an idea that revolutionized gastronomy: Espaisucre was born, the world’s first desserts restaurant. 17 years later, Butrón and Saguer come back with another concept that gives the explanation of the creative processes inside the world of restaurant pastry a new twist.
Espaisucre is a pastry school and education is part of our DNA. That’s why we offer you in ESSENCE – THE SWEET EXPERIENCE an assorted menu to fit every season while having fun, eating and learning in a formative, didactic and playful environment.

______________

_________________________________________________________________________________________________________________________________________________________________

3 PLATING

_______________________________________________________________________________________________________________________

1 FLAVOR

2 TEXTURE

KNOWLEDGE OF THE INGREDIENTS

Flavor is the absolute priority, and the perfect balance between nuances is the goal. In our universe, there’s room for the whole flavor spectrum. Acid, sour, spicy and balsamic flavors harmonize with sweetness. We hereby declare the end of sugar’s tyranny and monopoly.

KNOWLEDGE OF THE TECHNIQUE

We all crave something creamy along with anything farinaceous, something crunchy with a touch of softness, and something wet with something dry. We aim to recover the obvious, our common sense, beyond the uncontrolled use of textures.

KNOWLEDGE OF PLATE DISPOSITION

Plating is not just about aesthetics. Plate disposition is an indirect way to manipulate the final flavor. We shall ask two questions: what would I like to eat and when? The resulting flavor will come from the different answers to these questions.

THE METHOD

PAIRING

JAVIER CABALLERO, a renowned bartender, is our accomplice when it comes to creating partnerships with or without alcohol.

Next to him, we have created pairs where the drink is not an accessory, but an enriching accompaniment of the dessert.

__________

His company LIQUID EXPERIENCE is dedicated to training, communication and advice on drinks, both for amateurs (concept hometender) and prestigious brands of drinks and cocktails both nationally and internationally.

We approach the union of food plus drink from different strategies of contrast, complementarity or extension, the pairing being an essential part of ESSENCE.

CHOCOADDICT-VALRHONA

___________

MENU

Espaisucre desserts are best expressed in a dynamic set, as a tasting menu, And just as in the salty world, its order is marked by a strong intention of graduation at the level of lightness (light, rotund), temperature (cold-warm-hot) and consistency (watery-dense).

Chocolate traditionally has always been "the bad guy" that nullified and abused tastefully from the rest of the ingredients that accompanied it.

The CHOCOADDICT-VALRHONA menu aims to turn chocolate into a more civilized and friendlier ingredient that accompanies and does not impose its gustatory supremacy over the rest. In this menu chocolate is not necessarily the protagonist.

At ESSENCE we say no to chocolate tyranny and yes to an associative and friendly chocolate that complements and makes better the rest of your traveling companions.

GREEN

YUZU CHOCOLATE -VALRHONA

__________

+
+
+
+
green apple
vodka
shiso
yuzu
Yuzu-Valrhona

ORIGIN

The shiso, an aromatic herb related to mint and basil, is the starting point of this refreshing combination. The relaxing green is the dominant color of this dessert with limited resources but of enormous complexity on the palate.

EVOLUTION

1 The rareness of shiso (only in name, since it is not so much in the mouth) is compensated by the standard acidity of the green apple.
Explosive and good duo that gives structure to the dessert.

2 The yuzu, with strong acidity and incredible aroma, joins the party creating an irresistible trio.

3 The neutral alcohol of vodka helps to highlight the freshness feeling.

4 Nothing remains, everything disappears. We have a clean palate to continue tasting.

INGREDIENTS

HARISSA

__________

ORIGIN

I have always been attracted to the spicy Moroccan harissa related to red fruits and vinegar. It seems a strange pairing but in Catalonia we eat strawberries + vinegar + pepper, so for our environment it is not so much.
Risky dessert but at the end very sweet and pastry.

EVOLUTION

1 Starting point: red fruits (raspberry) + spicy (harissa) + acidity (korean pomegranate vinegar).
What we are adding next are complements that make the initial trio better.

2 Lychee and rose, fruit and floral aroma, complements the aromatic raspberry.
This combination remember the "Ispahan" of our admired Pierre Hermé.

3 Finally, the creaminess and tranquilizing sweetness of the white chocolate Ivoire act as a balsam and as a gustatory normalizer.

INGREDIENTS

IVOIRE CHOCOLATE -VALRHONA

+
+
+
+
+
rose
harissa
lychee
pomegranate vinegar
raspberry
Ivoire-Valrhona

GOAT + CARAMEL

__________

ORIGIN

Goat milk with caramel (reference to the Mexican "cajeta", a kind of toffee made with goat's milk) is the initial idea from which the dessert is born and developed.

EVOLUTION

1 Dulcey, the Valrhona chocolate splendidly accompanies a biscuit soaked in goat milk kefir.

2 Kefir also appears in ice cream, clearly showing the ferment flavor.

3 The yolk (in tocinillo and spun egg) acts as a sweet and normalizing contrast.

4 Finally, the licorice + mint duo brings an aromatic and refreshing dimension to the whole.

INGREDIENTS

DULCEY CHOCOLATE -VALRHONA

+
+
+
+
+
licorice
mint
egg yolk
caramel
goat kefir
Dulcey-Valrhona

PORK

__________

+
+
lard
+
+
galanga
coffee
pineapple
Guanaja Lactée-Valrhona

ORIGIN

The lard used traditionally in the Spanish pastry (ensaimadas, mantecados ...) is paired with Mexican references (pork + pineapple: taco pastor) and North American (pork + caramel). Convergent dessert, reference crossroads.

EVOLUTION

1 Pig + pineapple. It is the beginning of everything, pairing by contrast: fat (pork) + water (pineapple).

2 The caramel flavor duplicated in Guanaja Lactée-Valrhona chocolate accompanies the pork fat, conquering and turning it into a pastry ingredient.

3 Contrast and gustatory normality are necessary because all the intensity of flavors. The bitterness of the coffee and the spiciness of the galanga does that function.

INGREDIENTS

GUANAJA LACTÉE CHOCOLATE -VALRHONA

SMOKED

__________

ORIGIN

The smoke is the initial spark (and never more appropriately described) the central theme that runs through the dessert.
Chocolate as its normally ally accompanies and normalizes it.
Sweetness within rareness has been seek, avoiding superfluous aesthetic and gustatory dressings.
Essential and resounding dessert that will not leave anyone indifferent.

EVOLUTION

1 Smoke + chocolate, perfect duo. The rest of the ingredients should be extremely normal and Comfort Food.

2 Lemon, with its acidity and bitterness (which links it with chocolate), brings calmness, rest and, above all, contrast with so much intensity of flavor.

3 The sweet and slightly smoked vanilla soothes the spirits and is gustatively comforting.

INGREDIENTS

GUANAJA 70% CHOCOLATE -VALRHONA

+
+
+
lemon
vanilla
smoke
Guanaja 70%-Valrhona
The ESSENCE team and its sponsors hope you have enjoyed an experience that will last in your memory