TheBestDessert – EspaiSucre
Organised by Espaisucre with the collaboration of Valrhona and Sosa Ingredients as well as Fòrum Gastronòmic and Alimentaria Exhibitions, the aim of the award TheBestDessert – Espaisucre is to promote restaurant patisserie. On the actual day of the competition a maximum of 6 finalists will have 5 hours to create a restaurant dessert of their choice and one of chocolate.
The jury will be made up of gastronomic journalists and the following pastry chefs: Albert Adrià, Jordi Butrón, Jordi Cruz, René Frank, Philippe Regol, Jordi Roca and Xano Saguer. They will award the TheBestDessert-Espaisucre prize to the best pastry chef 2019 and the Valrhona Prize to the best chocolate restaurant dessert. Albert Adrià will also be honoured with the Pierre Gagnaire Award for his contribution and advancement of patisserie.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair