best restaurant dessert moves to mexico for its fourth

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On January 27, 2014

TAGSTAGSTAGSTAGS Best Restaurant Dessert Pierre Hermé

so good.. magazine > Pastry Blog & News > Pastry Competition > Best Restaurant Dessert moves to Mexico for its fourth edition

Best Restaurant Dessert moves to Mexico for its fourth edition

Pierre Hermé will chair the jury of this Pierre Hermé will chair the jury of this Pierre Hermé will chair the jury of this Pierre Hermé will chair the jury of this

international competion and his life’s work international competion and his life’s work international competion and his life’s work international competion and his life’s work

will also be honoured with the Pierre will also be honoured with the Pierre will also be honoured with the Pierre will also be honoured with the Pierre

Gagnaire prizeGagnaire prizeGagnaire prizeGagnaire prize

Espaisucre has set the date for the fourth Best

Restaurant Dessert competion for May 19th. The

competition, which places the restaurant dessert in the spotlight, will be full of new ideas this time round. To begin

with, the location has changed. For the first time the competition will move from Barcelona to Mexico D.F., and take

place within the school and restaurant buildings of Espaisucre’s Mexican headquarters.

One other important point to note concerns the selection of the finalists: a maximum of six professionals will travel

to the Mexican capital to develop their creations in a five hour period. They will produce two different desserts, one

with a theme of their own choice and the other using chocolate, the best of which will receive a special prize,

awarded by the founding partner of the contest, Cacao Barry.

Once again the jury members will be of an exceptionally high quality. They will be chaired by Pierre Hermé and

accompanied by Oriol Balaguer, Jordi BuitronJordi BuitronJordi BuitronJordi Buitron, Xano SaguerXano SaguerXano SaguerXano Saguer, Ramon Morató and the Mexicans Luis Robledo Luis Robledo Luis Robledo Luis Robledo (Tout

Chocolat), Guillermo González BeristainGuillermo González BeristainGuillermo González BeristainGuillermo González Beristain (Restaurante Pangea in Monterrey) and Sonia AriasSonia AriasSonia AriasSonia Arias (Jaso restaurant).

Registration is now open and can be accessed via the web page of the school at www.bestrestaurantdessert.com. The

organisation provides contestants with specific contact details where they can send the recipes they wish to enter

into the competition before the closing date of the 28th March.

Another of the more innovative and outstanding aspects of this year’s

competition is that it will be run alongside the Gastronomic Congress of

Mesoamerica 2014. This congress will focus on urban cuisine, but the third

day, the 22nd May, will be dedicated both to pâtisserie and sweet cuisine.

It is in this setting that the jury will make its decisions and award the Best

Dessert. It will also present a lifetime achievement award, the Pierre

Gagnaire prize, to the master pastry chef, Pierre Hermé.

For more information and to learn more about the details of how you can

participate, please visit the competition rules.

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