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With an absolute vocation for teaching, Jordi Butrón opened the first dessert restaurant in the world in Barcelona, ??which during the day functioned as a restaurant pastry school from which great chefs have emerged who apply his creative method. He recently announced on social media that this will be the last course at Espai Sucre, which will close its doors in July.
This week Jordi Butrón is the protagonist of the podcast Stay to Eat. We have talked with him about the reasons for that decision, about his contribution to restaurant cooking, about his attitude as a diner or as a teacher and about those ephemeral trends in the world of pastry.
– Study nutrition at school? The demand for a nutrition subject in schools is on the lips of numerous personalities and gastronomy professionals. It seems evident that it is a demand that is growing. But what should the educational program in this matter be like? Laura Conde asks the question and here we have some of the proposals.
– Narda Lepes. The Argentine chef from the Buenos Aires restaurant Narda Comedor answers Yaiza Saiz’s questions in an interview in which she speaks about the difficult moment her country is going through after the arrival of Milei and about the situation of women in the Latin American labor market.
– Preserve the memory of the bar. This was the title of his opinion article in Comer Toni Massanés. Inspired by the news of the transfer of the furniture from Bar Brusi del Gòtic, after its closure, to the Museum of History of Barcelona, ??he imagined a future in which a mother and her son would talk about times, those of socializing in bars, that the little one would not have known.
– Dole Coffee. Domingo and Leandro founded this bar in Sarrià famous for its sandwiches 50 years ago. Daniel Vázquez Sallés reminds us that, although it may seem like a sigh in time, it is a merit that says a lot about the house and the customers who have loyally served their à la carte breakfasts and lunches with the aroma of freshly brewed coffee.
– Noodles with artichokes and clams. We are excited about noodles and playing with the multiple ingredients that give versatility to their preparation. Today Ana Casanova proposes this recipe based on artichokes and clams, which can also be replaced with clams.
