Martín Berasategui, the chef with the most Michelin stars in Spain, will receive the Pierre Gagnaire award as a tribute to his work and contribution to the development of pastry. This award, which is part of the celebration of The Best Dessert 2023 contest, will be delivered on November 6 at the Fòrum Gastronòmic de Barcelona.
This prize is awarded by the Espai Sucre dessert school, directed by Jordi Butrón, where you can learn the most advanced techniques in the sector and the dessert creation method developed by Butron himself. About Berasategui, Butrón emphasizes that his cooking has always been one of flavor. “Martín was the first Spanish chef who understood that knowledge and appreciation of the sweet world would enrich and improve his cooking,” says the pastry chef, also a member of the contest’s jury.
Berasategui’s career is extensive and successful. Six months after opening his first restaurant, in 1993, he received his first Michelin star and already has twelve distributed in seven different establishments. He began his culinary path in San Sebastián and the number of victories achieved by him has been such that even his usual expression “Garrote!” It was included in the RAE.
“My memory recalls its elegant desserts full of nuances. I am assailed by images of its famous hazelnut coulant, its pain perdu baptized as French toast and above all a spectacular dessert, which still lives on in my taste archive, made with teardrop peas, banana and vanilla,” says Butrón. They also deserve recognition, he adds, for their “ultra-creamy ice creams arranged in the shape of a ‘quenelle’, when at the time it was very common to find scoops of ice cream filled with pieces of ice inside.”
The Pierre Gagnaire Award celebrates its eighth edition this year. Until now, Gagnaire himself, Michel Bras, Paco Torreblanca, Pierre Hermé, Frédéric Bau, Albert Adrià and Oriol Balaguer have been recognized with this award. Now, Berasategui will share this distinction with great references in sweet gastronomy.
Organized by Espai Sucre since 2007, The Best Dessert championship seeks to distinguish the best restaurant pastry to make visible and value this area of ??gastronomy. The contest awards three awards among six finalists: the best restaurant pastry chef, the best chocolate restaurant dessert and the best creative restaurant dessert.
