Individual deserts for Christmas
Techniques, flavours and new products.
Josep Maria Rodríguez’s apprenticeship journey took in all the great patisserie kitchens of Spain including Oriol Balaguer, Foix of Sarrià, Pasteleria Totel (Relais Dessert) as well as magnificent restaurants like Miramar (2 Michelin stars), Zuberoa (2 Michelin stars) and Merlot. In Paris he discovered the French and Oriental fusion and experienced the modernisation of the classics in the Fauchon patisserie. After some years he returned to his home town of Barcelona where he continued to learn in the Pastisseria Dolç. In 2011 he won the exclusive “Coupe du Monde de la Pâtisserie” alongside Jordi Bordas and Julien Álvarez. At 26 years of age he opened his own patisserie in the heart of the Eixample district of Barcelona, La Pastisseria de Barcelona.
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